| 词条 | Trans,cis-2,6-Nonadienal |
| 释义 |
| Name = trans,cis-2,6-Nonadienal | ImageFile = Trans-2,cis-6-Nonadienal.png | ImageSize = | ImageAlt = | IUPACName = (E,Z)-Nona-2,6-dienal | OtherNames = (E,Z)-2,6-Nonadienal Violet leaf aldehyde Cucumber aldehyde |Section1={{Chembox Identifiers | CASNo = 557-48-2 | PubChem = 643731 | UNII = 93E895X03C | ChEBI = 7610 | ChemSpiderID = 558840 | 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 = CC/C=C\\CC/C=C/C=O }} |Section2={{Chembox Properties | C=9|H=14|O=1 | MolarMass = | Appearance = Colorless oil | Density = | MeltingPt = | BoilingPt = | Solubility = }} |Section3={{Chembox Hazards | GHSPictograms = {{GHS07}} | GHSSignalWord = Warning | HPhrases = {{H-phrases|315|317}} | PPhrases = {{P-phrases|261|264|272|280|302+352|321|332+313|333+313|362|363|501}} | MainHazards = | FlashPt = | AutoignitionPt = }} }} 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. BiosynthesisIsotopic labeling has indicated that nonadienal is formed from alpha-linolenic acid.[4] Such reactions are typically catalyzed by hydroperoxide lyases. See also
References1. ^{{cite journal|title=Unsaturated aliphatic C9-aldehydes as natural flavorants: (E,Z)-2,6-nonadienal|authors=Kula, Jozef; Sadowska, Halina|journal=Perfumer & Flavorist|year=1993|volume=18|pages=23–5}} {{DEFAULTSORT:Nonadienal, trans,cis-2,6-}}2. ^{{cite journal|last1=Schieberle |first1=P.|last2=Ofner |first2=S.|last3=Grosch |first3=W.|title=Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis|journal=Journal of Food Science|date=January 1990|volume=55|issue=1|pages=193–195|doi=10.1111/j.1365-2621.1990.tb06050.x}} 3. ^{{cite journal|title=Chemistry of Bread Aroma: A Review|authors=Cho, In Hee; Peterson, Devin G.|journal=Food Science and Biotechnology|year=2010|volume=19|pages=575–582|doi=10.1007/s10068-013-0240-4}} 4. ^{{cite journal|last1=Grosch|first1=Werner|last2=Schwarz|first2=Jorg M.|title=Linoleic and linolenic acid as precursors of the cucumber flavor|journal=Lipids|date=May 1971|volume=6|issue=5|pages=351–352|doi=10.1007/BF02531828}} 2 : Fatty aldehydes|Flavors |
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