Names | |
---|---|
Preferred IUPAC name
(2E,6Z)-Nona-2,6-dienal | |
Other names
(E,Z)-2,6-Nonadienal
Violet leaf aldehyde Cucumber aldehyde | |
Identifiers | |
3D model (
JSmol)
|
|
ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.008.345 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C9H14O | |
Molar mass | 138.210 g·mol−1 |
Appearance | Colorless oil |
Hazards | |
GHS labelling: | |
Warning | |
H315, H317 | |
P261, P264, P272, P280, P302+P352, P321, P332+P313, P333+P313, P362, P363, P501 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
trans,cis-2,6-Nonadienal is an organic compound that is classified as a doubly unsaturated derivative of nonanal. The molecule consists of a α,β-unsaturated aldehyde with an isolated alkene group. The compound has attracted attention as the essence of cucumbers, [1] [2] but it is also found in bread crust [3] and freshly cut watermelon.
Isotopic labeling has indicated that nonadienal is formed from α-linolenic acid. [4] Such reactions are typically catalyzed by hydroperoxide lyases.
Names | |
---|---|
Preferred IUPAC name
(2E,6Z)-Nona-2,6-dienal | |
Other names
(E,Z)-2,6-Nonadienal
Violet leaf aldehyde Cucumber aldehyde | |
Identifiers | |
3D model (
JSmol)
|
|
ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.008.345 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties | |
C9H14O | |
Molar mass | 138.210 g·mol−1 |
Appearance | Colorless oil |
Hazards | |
GHS labelling: | |
Warning | |
H315, H317 | |
P261, P264, P272, P280, P302+P352, P321, P332+P313, P333+P313, P362, P363, P501 | |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
trans,cis-2,6-Nonadienal is an organic compound that is classified as a doubly unsaturated derivative of nonanal. The molecule consists of a α,β-unsaturated aldehyde with an isolated alkene group. The compound has attracted attention as the essence of cucumbers, [1] [2] but it is also found in bread crust [3] and freshly cut watermelon.
Isotopic labeling has indicated that nonadienal is formed from α-linolenic acid. [4] Such reactions are typically catalyzed by hydroperoxide lyases.