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

CAS: 557-48-2 Cat. No.: T162628 Peso molecular: 138.21 Número EC: 209-178-6 PubChem CID: 643731

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

Descripción general

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

Specifications

Sinónimos

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

Especificaciones y pureza

≥95%(GC)

Condiciones de almacenamiento de almacenamiento

Room temperature, Argon charged

Enviado en

Normal

Pureza

≥95%(GC)

Nombres e identificadores

• Pubchem Sid: 488190972
• Pubchem Sid Url: https://pubchem.ncbi.nlm.nih.gov/substance/488190972
• Sonrisas canónicas: CCC=CCCC=CC=O
• IUPAC Name: (2E,6Z)-nona-2,6-dienal
• InChIKey: HZYHMHHBBBSGHB-ODYTWBPASA-N
• INCHI: 1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-9H,2,5-6H2,1H3/b4-3-,8-7+
• Isómeros SMILES: CC/C=C\CC/C=C/C=O
• WGK Alemania: 2
• RTECS: RA5391800
• PubChem CID: 643731
• Peso molecular: 138.21
• Reaxy-Rn: 1720979

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Organic oxygen compounds
    • Clase Organooxygen compounds
      • Subclass Carbonyl compounds
        • Level5 Aldehydes
          • Level6 Medium-chain aldehydes

• Kingdom: Organic compounds
• Superclass: Organic oxygen compounds
• Clase: Organooxygen compounds
• Subclass: Carbonyl compounds
• Intermediate Tree Nodes: Aldehydes
• Direct Parent: Medium-chain aldehydes
• Alternative Parents: Enals Organic oxides Hydrocarbon derivatives
• Molecular Framework: Aliphatic acyclic compounds
• Substituents: Medium-chain aldehyde - Enal - Alpha,beta-unsaturated aldehyde - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
• Descripción: This 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

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Propiedades químicas y físicas

• Solubilidad: Insoluble in water; Soluble in Alcohol
• Sensibilidad: Light sensitive; Air sensitive
• Índice de refracción: 1.47
• Punto de inflamación (°F): 181.4 °F
• Punto de inflamación (°C): 83°C
• Punto de ebullición (°C): 90°C/12mmHg
• Peso molecular: 138.210 g/mol
• XLogP3: 2.200
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 1
• Rotatable Bond Count: 5
• Exact Mass: 138.104 Da
• Monoisotopic Mass: 138.104 Da
• Topological Polar Surface Area: 17.100 Ų
• Heavy Atom Count: 10
• Formal Charge: 0
• Complexity: 123.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 0
• Undefined Atom Stereocenter Count: 0
• Defined Bond Stereocenter Count: 2
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 2
• Covalently-Bonded Unit Count: 1

Referencias

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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]

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