| Identification | More | [Name]
FEMA 3377 | [CAS]
557-48-2 | [Synonyms]
CUCUMBER ALDEHYDE
(E,Z)-2,6-NONADIEN-1-AL
FEMA 3377
T2 C6 NONADIENAL
TIMTEC-BB SBB006611
TRANS-2,CIS-6-NONADIEN-1-AL
TRANS-2,CIS-6-NONADIENAL
(2E,6Z)-2,6-Nonadienal
(2E,6Z)-Nonadienal
(E)-2,(Z)-6-nonadienal
(E,Z)-2,6-nonadienal
(e,z)-6-nonadienal
(E,Z)-nona-2,6-dienal
2-(trans)-6-(cis)-Nonadienal
2,6-(E,Z)-Nonadienal
2-trans-6-cis-Nonadien-1-al
2-trans-6-cis-Nonadienal
6-Nonadienal,(E,Z)-2
Nona-2(E),6(Z)-dienal
Nona-2,6(E,Z)-dienal | [EINECS(EC#)]
209-178-6 | [Molecular Formula]
C9H14O | [MDL Number]
MFCD00007009 | [Molecular Weight]
138.21 | [MOL File]
557-48-2.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to pale yellow liquid | [Boiling point ]
94-95 °C18 mm Hg(lit.)
| [density ]
0.86 g/mL at 25 °C(lit.)
| [FEMA ]
3377 | [refractive index ]
n20/D 1.474(lit.)
| [Fp ]
181 °F
| [storage temp. ]
Refrigerator | [solubility ]
Chloroform (Sparingly), DMSO (Slightly), Methanol (Sparingly) | [form ]
Oil | [color ]
Sltly yellow liquid | [Odor]
powerful, violet-cucumber odor | [biological source]
synthetic | [Odor Type]
green | [Sensitive ]
Air Sensitive | [JECFA Number]
1186 | [Major Application]
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care | [Cosmetics Ingredients Functions]
PERFUMING
FLAVOURING
FRAGRANCE | [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+ | [InChIKey]
HZYHMHHBBBSGHB-ODYTWBPASA-N | [SMILES]
[H]C(=O)C(\[H])=C(/[H])CC\C([H])=C(\[H])CC | [LogP]
2.60 | [CAS DataBase Reference]
557-48-2(CAS DataBase Reference) | [EPA Substance Registry System]
2,6-Nonadienal, (2E,6Z)- (557-48-2) |
| Hazard Information | Back Directory | [Chemical Properties]
Nona-2-trans-6-cis-dienal(557-48-2) has an odor reminiscent of green cucumber. The organoleptic character of this compound is
attributed almost entirely to olfactory sensations. May be obtained from the steam distillation of fresh cucumber.
| [Occurrence]
Reported as naturally occurring in violet leaves and flowers, in cucumber, sweet and sour cherry, guava, peas,
tomato, potato, bell pepper, wheat bread, rye bread, milk, milk powder, fish and fish oil, roast chicken, guinea hen, beef, beer, coffee,
tea, oats, mango, kelp, prickly pear, malt, dried bonito, endive, oysters, clam and mate. | [Uses]
trans-2,cis-6-Nonadienal is an unsaturated aldehyde that is responsible for the cucumber smell of Synura petersenii, a freshwater colonial flagellate. trans-2,cis-6-Nonadienal is also a common natural and drinking water contaminant. | [Definition]
ChEBI: (2E,6Z)-nona-2,6-dienal is an enal that is (2E,6Z)-nona-2,6-diene substituted by an oxo group at position 1. It has a role as a plant metabolite. It is an enal and a trans-2,3-unsaturated fatty aldehyde.
| [Preparation]
From natural hexenol | [Aroma threshold values]
Detection: 0.01 ppb | [Taste threshold values]
Taste characteristics at 10 ppm: green, melon, cucumber-like with an aldehydic nuance | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 38, p. 36, 1973 DOI: 10.1021/jo00941a008 | [General Description]
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated. |
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