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trans-2-Nonenal - >95.0%(GC), high purity , CAS No.18829-56-6

10 Citations

≥95%(GC)

CAS#: 18829-56-6
Formula: C₉H₁₆O
Molecular Weight: 140.23
Beilstein Registry Number: 1(3)3017
MDL number: MFCD00007012
PubChem CID: 5283335

Item Number

T162631

Grouped product items
SKU	Size	Availability	Price
T162631-1ml	1ml	Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding.	$9.90
T162631-5ml	5ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$14.90
T162631-25ml	25ml	In stock	$55.90
T162631-100ml	100ml	In stock	$198.90

View related series

aldehyde Carbonyl compound Non heterocyclic block

Basic Description

Synonyms	trans-2-Nonenal \| 2-NONENAL \| 18829-56-6 \| (E)-Non-2-enal \| (E)-2-Nonenal \| 2-Nonenal, (2E)- \| 2463-53-8 \| 2-Nonenal, (E)- \| 2-trans-Nonenal \| 3-Hexyl-2-propenal \| Non-2-enal \| trans-2-Nonen-1-al \| (2E)-non-2-enal \| 3-Hexylacrolein \| (E)-2-nonen-1-al \| (2E)-2-Nonenal \| FEMA No. 3213 \| 2-N
Specifications & Purity	≥95%(GC)
Storage Temp	Store at 2-8°C,Protected from light,Argon charged
Shipped In	Wet ice
Product Description	application： trans-2-Nonenal reacts with acetic acid hydrazide to produce acetic acid non-2-enylidene-hydrazide.

Associated Targets(non-human)

Faah Anandamide amidohydrolase (3907 Activities)

Discover Target: Faah

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Pseudomonas aeruginosa (123386 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Proteus vulgaris (5823 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Staphylococcus aureus (210822 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Klebsiella aerogenes (4963 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Escherichia coli (133304 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Streptococcus mutans (2687 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Bacillus subtilis (32866 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Cyberlindnera jadinii (900 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Saccharomyces cerevisiae (19171 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Corynebacterium ammoniagenes (75 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Cutibacterium acnes (887 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Penicillium chrysogenum (1593 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Plasmodium falciparum (966862 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Bursaphelenchus xylophilus (372 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Malassezia (23 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Trichophyton mentagrophytes (4846 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

luxR HTH-type transcriptional regulator LuxR (29 Activities)

Discover Target: luxR

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Names and Identifiers

IUPAC Name	(E)-non-2-enal
INCHI	InChI=1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h7-9H,2-6H2,1H3/b8-7+
InChi Key	BSAIUMLZVGUGKX-BQYQJAHWSA-N
Canonical SMILES	CCCCCCC=CC=O
Isomeric SMILES	CCCCCC/C=C/C=O
WGK Germany	2
RTECS	RA8509050
PubChem CID	5283335
Molecular Weight	140.23
Beilstein	1(3)3017
Reaxy-Rn	1722170

Certificates

Certificate of Analysis(COA)

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6 results found

Lot Number	Certificate Type	Date	Item
H2215109	Certificate of Analysis	May 07, 2024	T162631
H2215110	Certificate of Analysis	May 07, 2024	T162631
I2405029	Certificate of Analysis	May 07, 2024	T162631
D2424050	Certificate of Analysis	Aug 01, 2022	T162631
H2215111	Certificate of Analysis	Aug 01, 2022	T162631
K2317064	Certificate of Analysis	Aug 01, 2022	T162631

Chemical and Physical Properties

Solubility	Soluble in Alcohol , and oils. Insoluble in water.
Sensitivity	Air & Light Sensitive
Refractive Index	1.453
Flash Point(°F)	183.2 °F
Flash Point(°C)	84 °C
Boil Point(°C)	108 °C/30 mmHg

Safety and Hazards(GHS)

Pictogram(s)	GHS07
Signal	Warning
Hazard Statements	H315:Causes skin irritation
Precautionary Statements	P280:Wear protective gloves/protective clothing/eye protection/face protection. P302+P352:IF ON SKIN: wash with plenty of water. P321:Specific treatment (see ... on this label). P264:Wash hands [and …] thoroughly after handling. P362+P364:Take off contaminated clothing and wash it before reuse. P332+P317:If skin irritation occurs: Get medical help.
WGK Germany	2
RTECS	RA8509050
Reaxy-Rn	1722170
Merck Index	6676

Citations of This Product

1. Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao. (2018-06-10) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.. Food chemistry, 265 (274-280). [PMID:29884383]
2. Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang. (2023) Monitoring volatile changes in infant formula during long-term storage at room temperature. Current Research in Food Science, 7 (15): (100645). [PMID:38077467]
3. Chao Ye, Zhankai Zhang, Zhi-Hong Zhang, Ronghai He, Xue Zhao, Xianli Gao. (2023) Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication. Foods, 12 (24): (4460). [PMID:38137264]
4. Yan Wang, Qianwen Fu, Yu Hu, Lei Hua, Haiyang Li, Guangzhi Xu, Qinxue Ni, Youzuo Zhang. (2023) Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. FOOD CHEMISTRY, 424 (136260). [PMID:37244184]
5. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. FOOD RESEARCH INTERNATIONAL, 169 (112873). [PMID:37254321]
6. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 10 [PMID:36866058]
7. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho. (2022) Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (42): (13741–13753). [PMID:36225119]
8. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (30): (9451–9462). [PMID:35876528]
9. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning. (2022) Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. FOOD CHEMISTRY, 395 (133549). [PMID:35777211]
10. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). [PMID:35413762]

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34. Dandan Pu,Yuyu Zhang,Huiying Zhang,Baoguo Sun,Fazheng Ren,Haitao Chen,Yizhuang Tang. (2020-04-08) Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.. Foods (Basel, Switzerland), 9 ((4)): [PMID:32252248]
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43. Chao Ye, Zhankai Zhang, Zhi-Hong Zhang, Ronghai He, Xue Zhao, Xianli Gao. (2023) Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication. Foods, 12 (24): (4460). [PMID:38137264]
44. Yan Wang, Qianwen Fu, Yu Hu, Lei Hua, Haiyang Li, Guangzhi Xu, Qinxue Ni, Youzuo Zhang. (2023) Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. FOOD CHEMISTRY, 424 (136260). [PMID:37244184]
45. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. FOOD RESEARCH INTERNATIONAL, 169 (112873). [PMID:37254321]
46. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 10 [PMID:36866058]
47. Tao Feng, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, Dejun Li, Xianle Meng, Mingliang Shi, Lingyun Yao, Chi-Tang Ho. (2022) Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (42): (13741–13753). [PMID:36225119]
48. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (30): (9451–9462). [PMID:35876528]
49. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning. (2022) Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. FOOD CHEMISTRY, 395 (133549). [PMID:35777211]
50. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). [PMID:35413762]

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