fema 3766
fema 3766 structure
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Common Name | fema 3766 | ||
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| CAS Number | 17587-33-6 | Molecular Weight | 138.20700 | |
| Density | 0.855g/cm3 | Boiling Point | 203.3ºC at 760mmHg | |
| Molecular Formula | C9H14O | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | 82.8ºC | |
| Name | (2E,6E)-nona-2,6-dienal |
|---|---|
| Synonym | More Synonyms |
| Density | 0.855g/cm3 |
|---|---|
| Boiling Point | 203.3ºC at 760mmHg |
| Molecular Formula | C9H14O |
| Molecular Weight | 138.20700 |
| Flash Point | 82.8ºC |
| Exact Mass | 138.10400 |
| PSA | 17.07000 |
| LogP | 2.48790 |
| Vapour Pressure | 0.28mmHg at 25°C |
| Index of Refraction | 1.457 |
| Storage condition | 0-6°C |
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fema 3766 CAS#:17587-33-6 |
| Literature: Ruzicka; Schinz Helvetica Chimica Acta, 1934 , vol. 17, p. 1592,1600 |
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fema 3766 CAS#:17587-33-6 |
| Literature: Hunsdiecker Chemische Berichte, 1947 , vol. 80, p. 141 Full Text Show Details Ruzicka; Schinz; Susz Helvetica Chimica Acta, 1944 , vol. 27, p. 1567 Full Text Show Details Ruzicka; Schinz Helvetica Chimica Acta, 1934 , vol. 17, p. 1592,1600 |
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fema 3766 CAS#:17587-33-6 |
| Literature: Jutz Chemische Berichte, 1959 , vol. 92, p. 1983,1988 |
| Precursor 3 | |
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| DownStream 0 | |
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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... |
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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... |
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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 assa... |
| 2-trans,6-trans-Nonadienal |
| E,E-2,6-nonadienal |
| nona-2t,6t-dienal |
| MFCD00209523 |
| UNII-XB6T1Z4FH7 |
| 2,6-nonadienal |
| trans-2-trans-6-Nonadienal |
| EINECS 241-557-1 |
| trans,trans-2,6-Nonadienal |
| 2,6-cis-Nonadienal |
| 2,6-Nonadienal,trans,trans |
| FEMA No. 3766 |