2,6-Nonadienal, (E,Z)-
- Formula: C9H14O
- Molecular weight: 138.2069
- IUPAC Standard InChIKey: HZYHMHHBBBSGHB-ODYTWBPASA-N
- CAS Registry Number: 557-48-2
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: Nonadien-2(trans)-6-(cis)-al; 2-(trans)-6-(cis)-Nonadienal; 2-trans-6-cis-Nonadien-1-al; trans,cis-2,6-Nonadien-1-al; Cucumber aldehyde; trans,cis-2,6-Nonadienal; trans-2,cis-6-Nonadienal; Violet leaf aldehyde; 2,6-(E,Z)-Nonadienal; (2E,6Z)-Nonadienal; (E)-2,(Z)-6-Nonadienal; (E,Z)-2,6-Nonadienal; (E,Z)-Nona-2,6-dienal; Nona-2,6(E,Z)-dienal; Nona-2(E),6(Z)-dienal; Nona-trans-2,cis-6-dienal; t2,c6-Nonadienal; (2E,6Z)-Nona-2,6-dienal; 2,6-Nonadienal, (2E,6Z)-; 2,6-Nonadienal; (2E,6Z)-2,6-Nonadienal; (E; Z)-2,6-nonadienal; cis,trans-nona-2,6-dienal; (Z,E)-2,6-Nonadienal; (E,Z)-2,6-Nonenal; (2E,6Z)-nona-2,6-dien-1-al
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-polar column, custom temperature program
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SLB-5 MS | SLB-5 MS | Polydimethyl siloxane, 5 % phenyl | DB-5 | DB-5 |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | Helium | Helium | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Program | not specified | not specified | not specified | 50C(1min) => 5C/min => 100C => 10C/min => 250C (9min) | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min) |
I | 1153. | 1156. | 1153. | 1155. | 1154. |
Reference | Mondello, 2012 | Mondello, 2012 | Skogerson, Wohlgemuth, et al., 2011 | Beaulieu and Lancaster, 2007 | Buettner, 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | 5 % Phenyl methyl siloxane | HP-1 | DB-5 | HP-5 | SE-54 |
Column length (m) | 30. | 50. | 60. | 30. | |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | |
Phase thickness (μm) | 0.75 | 0.52 | 0.25 | 0.25 | |
Program | 50C(1min) => 5C/min => 100C => 10C/min => 190C => 30C/min => 250C(1min) | 40C => 2C/min => 130C => 4C/min => 250C (25min) | 50C => 5C/min => 100C => 15C/min => 250C (19C) | not specified | 40C (2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C(10min) |
I | 1159. | 1127. | 1155. | 1155. | 1149. |
Reference | Beaulieu J.C. and Lea J.M., 2006 | Senger-Emonnot, Rochard, et al., 2006 | Beaulieu, 2005 | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Buettner and Welle, 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | MDN-5 | DB-5 | DB-5MS | DB-5 |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | He | Helium | H2 | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.3 | 0.25 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | |
Program | 40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min) | 35 0C (1 min) 120 0C/min -> 60 0C 2 0C/min -> 280 0C | 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C | 50C => 3C/min => 160C => 6C/min => 250C => 25C/min => 325C | not specified |
I | 1149. | 1118. | 1150. | 1160. | 1154. |
Reference | Buettner, 2004 | Turchimi, Mentasti, et al., 2004 | Triqui and Bouchriti, 2003 | Young, Lane, et al., 2003 | Staples E.S., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | MFE-73 | MFE-73 | DB-5 | SF-96 | DB-5 |
Column length (m) | 30. | 30. | 30. | 40. | 30. |
Carrier gas | H2 | H2 | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.53 | 0.28 | 0.32 |
Phase thickness (μm) | 0.1 | 0.1 | 1. | 0.25 | |
Program | 40C(5min) => 2C/min => 120C => 10C/min => 210C(30min) | 40 C (5min) => 2C/min => 120C => 10 C/min => 210 C (30min) | -40C(10min) => 70C/min => 40C(5min) => 3C/min => 180C => 6C/min => 280C(5min) | 75C => 3C/min => 190C(25min) => 3C/min => 210C | 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C |
I | 1156. | 1156. | 1155. | 1127. | 1156. |
Reference | Aznar, López, et al., 2001 | Ferreira, Aznar, et al., 2001 | Young and Baumeister, 1999 | Kawasaki, Matsui, et al., 1998 | Matsui, Guth, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | SE-54 | DB-5 | SE-54 | SE-54 |
Column length (m) | 25. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.20 | ||
Program | 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C | 35C => 40C/min => 50C(2min) => 4C/min => 240C | 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C | 2 min at 35 0C; 35-50 0C at 40 deg/min; 5 min at 50 0C; 50 - 220 0C at 4 deg/min; |
I | 1152. | 1154. | 1153. | 1154. | 1147. |
Reference | Zehentbauer and Grosch, 1998 | Schermann and Schieberle, 1997 | Schieberle and Grosch, 1994 | Milo and Grosch, 1993 | Schieberle, Ofner, et al., 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | SE-54 |
Column length (m) | 30. |
Carrier gas | |
Substrate | |
Column diameter (mm) | 0.32 |
Phase thickness (μm) | 0.20 |
Program | 2 min at 35 0C; 35-50 0C at 40 deg/min; 5 min at 50 0C; 50 - 220 0C at 4 deg/min; |
I | 1154. |
Reference | Schieberle, Ofner, et al., 1990 |
Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Mondello, 2012
Mondello, L.,
HS-SPME-GCxGC-MS analysis of Yerba Mate (Ilex paraguariensis)
in Shimadzu GC-GC application compendium of comprehensive 2D GC, Vol. 1-5, Shimadzu Corp., 2012, 1-29. [all data]
Skogerson, Wohlgemuth, et al., 2011
Skogerson, K.; Wohlgemuth, G.; Fiehn, O.,
VocBinNase, 2011, retrieved from http://fiehnlab.ucdavis.edu/projects//VocBinBase. [all data]
Beaulieu and Lancaster, 2007
Beaulieu, J.C.; Lancaster, V.A.,
Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe,
J. Agric. Food Chem., 2007, 55, 23, 9503-9513, https://doi.org/10.1021/jf070282n
. [all data]
Buettner, 2007
Buettner, A.,
A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples,
Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822
. [all data]
Beaulieu J.C. and Lea J.M., 2006
Beaulieu J.C.; Lea J.M.,
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction,
J. Agric. Food Chem., 2006, 54, 20, 7789-7793, https://doi.org/10.1021/jf060663l
. [all data]
Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L.,
Odour active aroma compounds of sea fig (Microcosmus sulcatus),
Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026
. [all data]
Beaulieu, 2005
Beaulieu, J.C.,
Within-Season Volatile and Quality Differences in Stored Fresh-Cut Cantaloupe Cultivars,
J. Agric. Food Chem., 2005, 53, 22, 8679-8687, https://doi.org/10.1021/jf050241w
. [all data]
Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S.,
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments,
J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z
. [all data]
Buettner and Welle, 2004
Buettner, A.; Welle, F.,
Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS),
Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473
. [all data]
Buettner, 2004
Buettner, A.,
Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS),
J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b
. [all data]
Turchimi, Mentasti, et al., 2004
Turchimi, G.N.; Mentasti, T.; Carpino, F.; Panseri, S.; Moretti, V.M.; Valfre, F.,
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trurra L.) fillet,
J. Appl. Ichtyol., 2004, 20, 1, 71-75, https://doi.org/10.1046/j.0175-8659.2003.00522.x
. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [all data]
Young, Lane, et al., 2003
Young, O.A.; Lane, G.A.; Priolo, A.; Fraser, K.,
Pastoral and species flavour in lambs raised on pasture, lucerne or maize,
J. Sci. Food Agric., 2003, 83, 2, 93-104, https://doi.org/10.1002/jsfa.1282
. [all data]
Staples E.S., 2002
Staples E.S.,
The Chemistry of Black Tea Aroma, EST Internal Report, April, Electronic Sensor Technology, Newbury PAck, CA 91320, 2002, 16, retrieved from http://www.estcal.com/TechPapers/TeaSamples2.pdf. [all data]
Aznar, López, et al., 2001
Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V.,
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions,
J. Agric. Food Chem., 2001, 49, 6, 2924-2929, https://doi.org/10.1021/jf001372u
. [all data]
Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J.,
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines,
J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u
. [all data]
Young and Baumeister, 1999
Young, O.A.; Baumeister, B.M.B.,
The effect of diet on the flavour of cooked beef and the odour compounds in beef fat,
N.Z. J. Agric. Res., 1999, 42, 3, 297-304, https://doi.org/10.1080/00288233.1999.9513379
. [all data]
Kawasaki, Matsui, et al., 1998
Kawasaki, W.; Matsui, K.; Akakabe, Y.; Itai, N.; Kajiwara, T.,
Long-chain aldehyde-forming activity in tobacco leaves,
Phytochemistry, 1998, 49, 6, 1565-1568, https://doi.org/10.1016/S0031-9422(98)00236-2
. [all data]
Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W.,
A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH),
Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W
. [all data]
Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W.,
Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways,
J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184
. [all data]
Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P.,
Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses,
J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h
. [all data]
Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W.,
Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust,
Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177
. [all data]
Milo and Grosch, 1993
Milo, C.; Grosch, W.,
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material,
J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048
. [all data]
Schieberle, Ofner, et al., 1990
Schieberle, P.; Ofner, S.; Grosch, W.,
Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis,
J. Food Sci., 1990, 55, 1, 193-195, https://doi.org/10.1111/j.1365-2621.1990.tb06050.x
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.