trans,cis-2,6-Nonadienal - ≥95%(GC) , CAS No.557-48-2

CAS: 557-48-2 Cat. No.: T162628 Molecular Weight: 138.21 EC Number: 209-178-6 PubChem CID: 643731
AVAILABLE TO ORDER
GRADE & PURITY ≥95%(GC)
Synonyms
2,6-NONADIENAL, (E,Z)- | N0836 | 2E,6Z-Nonadien-1-al | AKOS015950857 | nona-2t,6c-dienal | InChI=1/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-9H,2,5-6H2,1H3/b4-3-,8-7 | NONADIENAL [INCI] | Violet leaf aldehyde | CCRIS 4502 | SCHEMBL170185 | (2E,6Z)-2,6-Nonadiena
Storage
Room temperature,Argon charged
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Status
Price
Qty
200mg
T162628-200mg
2
$9.90
1g
T162628-1g
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
$28.90
5g
T162628-5g
3
$63.90
25g
T162628-25g
1
$299.90
Enter a quantity for the sizes you want to add.
🧪

Why this grade

≥95%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature,Argon charged Ships Normal Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 8 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated

Specifications

Synonyms
2, 6-NONADIENAL, (E, Z)- | N0836 | 2E, 6Z-Nonadien-1-al | AKOS015950857 | nona-2t, 6c-dienal | InChI=1/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4, 7-9H, 2, 5-6H2, 1H3/b4-3-, 8-7 | NONADIENAL [INCI] | Violet leaf aldehyde | CCRIS 4502 | SCHEMBL170185 | (2E, 6Z)-2, 6-Nonadiena
Specifications & Purity
≥95%(GC)
Storage
Room temperature, Argon charged
Shipped In
Normal
Purity
≥95%(GC)
Names and Identifiers
Pubchem Sid488190972
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488190972
Canonical SmilesCCC=CCCC=CC=O
IUPAC Name(2E,6Z)-nona-2,6-dienal
InChIKeyHZYHMHHBBBSGHB-ODYTWBPASA-N
INCHI1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-9H,2,5-6H2,1H3/b4-3-,8-7+
Isomeric SMILES CC/C=C\CC/C=C/C=O
WGK Germany 2
RTECS RA5391800
PubChem CID 643731
Molecular Weight 138.21
Reaxy-Rn 1720979

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClassOrganooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct ParentMedium-chain aldehydes
Alternative Parents Enals  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Medium-chain aldehyde - Enal - Alpha,beta-unsaturated aldehyde - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as medium-chain aldehydes. These are an aldehyde with a chain length containing between 6 and 12 carbon atoms.
External Descriptors Fatty aldehydes
3D Structure
Interactive Chemical Structure Model





Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

14 results found

Lot NumberCertificate TypeDateItem
F2629548Certificate of AnalysisJun 12, 2026 T162628
F2629550Certificate of AnalysisJun 12, 2026 T162628
F2629552Certificate of AnalysisJun 12, 2026 T162628
G2417073Certificate of AnalysisMay 08, 2026 T162628
A2621092Certificate of AnalysisJan 27, 2026 T162628
B2604112Certificate of AnalysisJan 27, 2026 T162628
C2401070Certificate of AnalysisDec 12, 2025 T162628
K2514036Certificate of AnalysisNov 22, 2025 T162628
G1909066Certificate of AnalysisJul 15, 2025 T162628
J2330058Certificate of AnalysisAug 04, 2023 T162628
K2104065Certificate of AnalysisAug 04, 2023 T162628
K2104066Certificate of AnalysisAug 04, 2023 T162628
K2104074Certificate of AnalysisAug 04, 2023 T162628
J2228167Certificate of AnalysisSep 29, 2021 T162628

Show more ⌵

Chemical and Physical Properties
SolubilityInsoluble in water; Soluble in Alcohol
SensitivityLight sensitive; Air sensitive
Refractive Index1.47
Flash Point(°F)181.4 °F
Flash Point(°C)83°C
Boil Point(°C)90°C/12mmHg
Molecular Weight138.210 g/mol
XLogP32.200
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count5
Exact Mass138.104 Da
Monoisotopic Mass138.104 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count10
Formal Charge0
Complexity123.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count2
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds2
Covalently-Bonded Unit Count1
Citations of This Product
References
1. Weijia Zhang, Li Liu, Yuanhui Zhao, Tianhong Liu, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang, Xinxing Xu.  (2023)  Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar.  FOOD CHEMISTRY,      [PMID:37926030] [10.1016/j.foodchem.2023.137904]
2. Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu.  (2025)  Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea.  Food Chemistry-X,      [PMID:39995401] [10.1016/j.fochx.2025.102253]
3. Li Liu, Tianhong Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu.  (2025)  Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation.  FOOD RESEARCH INTERNATIONAL,      [PMID:39967166] [10.1016/j.foodres.2025.115712]
4. Jialing Lu, Jia Zheng, Dong Zhao, Yan Xu, Shuang Chen.  (2025)  The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu.  MOLECULES,  30  (4): (933).  [PMID:40005243] [10.3390/molecules30040933]
5. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu.  (2024)  Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking.  FOOD CHEMISTRY,      [PMID:39423534] [10.1016/j.foodchem.2024.141671]
6. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen.  (2024)  Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106055]
7. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
8. Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Jingming Ning, Wen-Jiang Dong, Kegang Wu, Yong-Quan Xu.  (2025)  Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.  Journal of Advanced Research,      [PMID:40403842] [10.1016/j.jare.2025.05.044]
Solution Calculators
Reviews

Customer Reviews

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.