Record Information
public_id FDB003301
Chemical Information
name (2E,6E)-2,6-Nonadienal
description Occurs in beef and mutton tallows and is formed during deep frying of fat. Also present in lingonberry, cowberry, mango, cucumber, cornmint oil, raw lean fish, cooked trassi and cooked shrimp. Flavouring agent
cas_number 17587-33-6
Properties
created_at 2010-04-08 22:05:44
updated_at 2013-08-28 07:39:03
moldb_smiles CC\C=C/CC\C=C/C=O
moldb_formula C9H14O
moldb_average_mass 138.2069
moldb_inchi 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-
moldb_mono_mass 138.10446507
moldb_inchikey InChIKey=HZYHMHHBBBSGHB-KPDBFRNYSA-N
moldb_iupac (2Z,6Z)-nona-2,6-dienal
Structure Thumb
Synonyms
Synonym Source
(2E,6E)-2,6-Nonadienal biospider
(2E,6E)-Nona-2,6-dien-1-al biospider
(E,E)-2,6-nonadienal biospider
2,6-Nonadienal, (2E,6E)- biospider
2,6-Nonadienal, (E,E)- biospider
2,6-Nonadienal, trans,trans- biospider
2,6-trans,trans-Nonadienal biospider
2-trans,6-trans-Nonadienal biospider
2-trans-6-trans-Nonadienal biospider
trans,trans-2,6-Nonadienal biospider
trans-2-trans-6-Nonadienal biospider
FEMA 3766 db_source