(E,E)-2,6-nonadienal

Full Material List
(2E,6E)-nona-2,6-dienal

Identifiers

FEMA 3766
CAS 17587-33-6
EINECS 241-557-1
Synonyms
  • (2E,6E)- nona-2,6-dien-1-al
  • (2E,6E)- nona-2,6-dienal
  • (E,E)- nona-2,6-dienal
  • nona-2(trans),6(trans)-dienal
  • (E,E)-2,6- nonadien-1-al
  • (E)-2,(E)-6- nonadien-1-al
  • 2-trans-6-trans- nonadien-1-al
  • trans,trans-2,6- nonadien-1-al
  • 2-trans,6-trans- nonadienal
  • T2 T6 nonadienal
  • trans-, trans-2,6- nonadienal
  • trans-2-trans-6- nonadienal
  • trans, trans-2,6- nonadienal
  • trans,trans-2,6- nonadienal
  • 2,6- nonadienal, (2E,6E)-
  • 2,6- nonadienal, (E,E)-
  • 2,6- nonadienal, trans,trans-
JECFA Food Flavoring 1187
JECFA Food Additive N/A
DG SANTE Food Flavourings 05.172 nona-2(trans),6(trans)-dienal
DG SANTE Food Contact Materials N/A
FDA UNII XB6T1Z4FH7
CoE Number 5172
XlogP3-AA N/A
Molecular Weight 138.20978
Molecular Formula C9 H14 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green Odor Strength:high ,recommend smelling in a 1.00 % solution or less
  • Substantivity: > 168 hour(s) at 100.00 %
  • fresh citrus green cucumber melon
  • Odor Description:at 1.00 % in dipropylene glycol. fresh citrus green cucumber melonLuebke, William tgsc, (1997)
  • Odor sample from: Sigma-Aldrich
  • fresh green cucumber melon vegetable fatty
  • Odor Description:Fresh green cucumber, melon and vegetative with fatty nuancesMosciano, Gerard P&F 20, No. 1, 31, (1995)
Odor green
fresh, citrus, green, cucumber, melon, vegetable, fatty
Flavor green
fresh, green, cucumber, skin, watermelon, fatty,

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Properties

Food Chemicals Codex Listed No
Appearance yellow clear liquid (est)
Assay 96.80 to 98.20
Specific Gravity 0.85600 to 0.86400 @ 25.00 °C.
Lbs/Gal (est) 7.123 to 7.189
Refractive Index 1.43900 to 1.44500 @ 20.00 °C.
Melting Point N/A
Boiling Point 202.00 to 203.00 °C. @ 760.00 mm Hg
Flash Point 189.00 °F. TCC ( 87.22 °C. )
Acid Value N/A
Vapor Pressure 0.280000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.799 (est)
Soluble In
  • alcohol
  • water, 318.8 mg/L @ 25 °C (est)
  • water
Occurrence
  • beer
  • coffee
  • cornmint oil
  • cucumber
  • kiwi fruit
  • mango fruit
  • shrimp cooked shrimp