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W278009

trans-2,cis-6-Nonadien-1-ol

≥95%, stabilized, FCC, FG

Synonym(s):

(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol

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$452.00

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$3,510.00

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About This Item

Linear Formula:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
CAS Number:
28069-72-9
Molecular Weight:
140.22
FEMA Number:
2780
Council of Europe no.:
589
UNSPSC Code:
12164502
PubChem Substance ID:
24901322
Flavis number:
2.231
EC Number:
248-816-8
NACRES:
NA.21
MDL number:
MFCD00014055
Organoleptic:
cucumber; green; leafy; violet
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

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Product Name

trans-2,cis-6-Nonadien-1-ol, ≥95%, stabilized, FCC, FG

SMILES string

[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+

InChI key

AMXYRHBJZOVHOL-ODYTWBPASA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

assay

≥95%

may contain

~0.10% alpha-tocopherol, synthetic as stabilizer

composition

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

refractive index

n20/D 1.468 (lit.)

bp

96-100 °C (lit.)

density

0.873 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

benzyl alcohol

organoleptic

cucumber; green; leafy; violet

Quality Level

300
400

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This Item
W376604W337706W256218
trans-2,cis-6-Nonadien-1-ol ≥95%, stabilized, FCC, FG

Sigma-Aldrich

W278009

trans-2,cis-6-Nonadien-1-ol

trans,trans-2,6-Nonadienal ≥95%, stabilized, FG

Sigma-Aldrich

W376604

trans,trans-2,6-Nonadienal

trans-2,cis-6-Nonadienal mixture of isomers, ≥96%, stabilized, FCC, FG

Sigma-Aldrich

W337706

trans-2,cis-6-Nonadienal

trans-2-Hexen-1-ol ≥95%, FCC, FG

Sigma-Aldrich

W256218

trans-2-Hexen-1-ol

organoleptic

cucumber; green; leafy; violet

organoleptic

cucumber; fresh; green; melon; citrus; vegetable

organoleptic

cucumber; fatty; green; vegetable; violet

organoleptic

fresh; grassy; green; leafy

grade

FG, Halal, Kosher, Fragrance grade

grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

agency

follows IFRA guidelines

agency

-

agency

follows IFRA guidelines

agency

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

General description

trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews[1] and melons.[2]

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315

Hazard Classifications

Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

203.0 °F - closed cup

flash_point_c

95 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4663
SHBQ8296
SHBQ1000
SHBP6692
SHBN9697

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Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
Xiao Yang et al.
Foods (Basel, Switzerland), 9(2) (2020-02-26)
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

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