反式2,6-壬二醛
反式2,6-壬二醛结构式
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常用名 | 反式2,6-壬二醛 | 英文名 | fema 3766 |
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| CAS号 | 17587-33-6 | 分子量 | 138.20700 | |
| 密度 | 0.855g/cm3 | 沸点 | 203.3ºC at 760mmHg | |
| 分子式 | C9H14O | 熔点 | N/A | |
| MSDS | 中文版 美版 | 闪点 | 82.8ºC |
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Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
J. Agric. Food Chem. 52(6) , 1635-41, (2004) The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory prop... |
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Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.
Mutat. Res. 335(3) , 259-65, (1995) The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical and structural chromosome aberrations and micronucleus ind... |
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Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
J. Agric. Food Chem. 50(23) , 6835-40, (2002) An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active comp... |
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Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
J. Agric. Food Chem. 52(23) , 7164-71, (2004) Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols wer... |
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Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
J. Agric. Food Chem. 59(24) , 13122-30, (2011) Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies... |
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The volatile compounds in lamb fat are affected by the time of grazing.
Meat Science 90(2) , 451-6, (2012) This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12 la... |
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Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
J. Agric. Food Chem. 50(17) , 4875-7, (2002) The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was r... |
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Determining human exposure and sensory detection of odorous compounds released during showering.
Environ. Sci. Technol. 45(2) , 468-73, (2011) Modeling of human exposure to aqueous algal odorants geosmin (earthy), 2-methylisoborneol (musty), and (trans,cis)-2,6-nonadienal (cucumber, fishy), and the solvent trichloroethylene (sweet chemical), was investigated to improve the understanding of water-air... |
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A male sex pheromone in a scorpionfly.
J. Chem. Ecol. 33(6) , 1249-56, (2007) It has been postulated that males of a number of scorpionfly species produce sex pheromones. This is based on the observation that females often respond only to conspecific males when they evert their genital pouch, the proposed site of pheromone release. In ... |