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
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Van Den Dool and Kratz RI, 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 | Supelcowax-10 | CP-Wax 52CB | CP-Wax 52CB | FFAP | Supelcowax-10 |
Column length (m) | 30. | 60. | 60. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Program | 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C | 45C(5min) => 10C/min => 80C => 2C/min => 240C | 45C(5min) => 10C/min => 80C => 2C/min => 240C | 40C(2min) => 6C/min => 150C => 20C/min => 230C | 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C |
I | 1575. | 1588. | 1588. | 1583. | 1575. |
Reference | Majcher and Jelen, 2007 | Romeo, Ziino, et al., 2007 | Condurso, Verzera, et al., 2006 | Schuh and Schieberle, 2006 | Majcher and Jelén, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Stabilwax | Stabilwax | DB-Wax | DB-Wax | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 1. | 0.25 | 0.5 | 0.25 |
Program | 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) | 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) | 40 (5min) => 4C/min => 140C => 4C/min => 200C (20min) | 50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C | 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C |
I | 1608. | 1570. | 1560. | 1584. | 1580. |
Reference | Wang, Finn, et al., 2005 | Wang, Finn, et al., 2005 | Zheng, Kim, et al., 2005 | Pennarun, Prost, et al., 2003 | Jezussek, Juliano, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-Wax | DB-Wax | DB-FFAP | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.25 | 0.25 |
Program | 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min) | 50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C | 50C => 5C/min => 180C => 10C/min => 250C | 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C | 20C(2min) => 40C/min => 50C(2min) => 4C/min => 150C => 10C/min => 240C(15min) |
I | 1577. | 1584. | 1588. | 1576. | 1584. |
Reference | Kirchhoff and Schieberle, 2002 | Pennarun, Prost, et al., 2002 | Sérot, Regost, et al., 2002 | Zehentbauer and Reineccius, 2002 | Blank, Lin, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-Wax | DB-FFAP | DB-FFAP | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 25. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | |
Program | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min) | 50C => 5C/min => 180C => 10C/min => 250C | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C |
I | 1577. | 1582. | 1562. | 1560. | 1579. |
Reference | Kirchhoff and Schieberle, 2001 | Sérot, Regost, et al., 2001 | Munk, Munch, et al., 2000 | Munk, Munch, et al., 2000 | Steinhaus and Schieberle, 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | FFAP | DB-FFAP | FFAP | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Program | 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) | 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min) | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) | 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) | 50C => 3C/min => 180C => 5C/min => 250C (15min) |
I | 1605. | 1573. | 1575. | 1579. | 1599. |
Reference | Zimmermann and Schieberle, 2000 | Derail, Hofmann, et al., 1999 | Mutti and Grosch, 1999 | Hinterholzer, Lemos, et al., 1998 | Prost, Serot, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-Wax | DB-Wax | Supelcowax-10 |
Column length (m) | 30. | 30. | 60. |
Carrier gas | |||
Substrate | |||
Column diameter (mm) | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 |
Program | 50C => 3C/min => 180C => 5C/min => 250C (15min) | 50C => 3C/min => 180C => 5C/min => 250C (15min) | 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) |
I | 1599. | 1600. | 1585. |
Reference | Prost, Serot, et al., 1998 | Prost, Serot, et al., 1998 | Baek and Cadwallader, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Romeo, Ziino, et al., 2007
Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A.,
Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS,
Food Chem., 2007, 101, 3, 1272-1278, https://doi.org/10.1016/j.foodchem.2005.12.029
. [all data]
Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S.,
The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry,
Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679
. [all data]
Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P.,
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion,
J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n
. [all data]
Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H.,
Identification of potent odorants formed during the preparation of extruded potato snacks,
J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x
. [all data]
Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C.,
Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis,
J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m
. [all data]
Zheng, Kim, et al., 2005
Zheng, C.H.; Kim, K.H.; Kim, T.H.; Lee, H.J.,
Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves,
J. Sci. Food Agric., 2005, 85, 1, 161-166, https://doi.org/10.1002/jsfa.1975
. [all data]
Pennarun, Prost, et al., 2003
Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M.,
Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas),
J. Agric. Food Chem., 2003, 51, 7, 2011-2018, https://doi.org/10.1021/jf020549c
. [all data]
Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P.,
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis,
J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720
. [all data]
Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P.,
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays,
J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h
. [all data]
Pennarun, Prost, et al., 2002
Pennarun, A.L.; Prost, C.; Demaimay, M.,
Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas,
J. Sci. Food Agric., 2002, 82, 14, 1652-1660, https://doi.org/10.1002/jsfa.1236
. [all data]
Sérot, Regost, et al., 2002
Sérot, T.; Regost, C.; Arzel, J.,
Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources,
J. Sci. Food Agric., 2002, 82, 6, 636-643, https://doi.org/10.1002/jsfa.1096
. [all data]
Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A.,
Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102
. [all data]
Blank, Lin, et al., 2001
Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B.,
Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal,
J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+
. [all data]
Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P.,
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies,
J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b
. [all data]
Sérot, Regost, et al., 2001
Sérot, T.; Regost, C.; Prost, C.; Robin, J.; Arzel, J.,
Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima),
J. Sci. Food Agric., 2001, 81, 14, 1339-1346, https://doi.org/10.1002/jsfa.950
. [all data]
Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P.,
Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile,
Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z
. [all data]
Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P.,
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques,
J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l
. [all data]
Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P.,
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin,
Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019
. [all data]
Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P.,
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure,
J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g
. [all data]
Mutti and Grosch, 1999
Mutti, B.; Grosch, W.,
Potent odorants of boiled potatoes,
Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8
. [all data]
Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P.,
Identification of the key odorants in raw French beans and changes during cooking,
Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322
. [all data]
Prost, Serot, et al., 1998
Prost, C.; Serot, T.; Demaimay, M.,
Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.),
J. Agric. Food Chem., 1998, 46, 8, 3214-3219, https://doi.org/10.1021/jf980128o
. [all data]
Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R.,
Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment,
J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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