2,6-nonadienal
nona-2,6-dienal
 
Notes:
None found
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Perfecting the Art of Chemistry
      Working closely with our customers to meet their requirements.
      Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      Product(s):
      332A e,z-2,6-NONADIEN-1-AL ≥90.0% (trans,cis), FCC, Kosher
      SDS
      Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
      Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
       
       
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      26370-28-5 2,6-Nonadienal
       
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    Flavor Demo Formulas
CAS Number: 26370-28-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 247-632-5
XlogP3-AA: 2.20 (est)
Molecular Weight: 138.20978000
Formula: C9 H14 O
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.86000 to 0.87000 @  25.00 °C.
Pounds per Gallon - (est).: 7.156 to  7.239
Refractive Index: 1.47000 to 1.47500 @  20.00 °C.
Boiling Point: 200.00 to  202.00 °C. @ 760.00 mm Hg
Boiling Point: 90.00 °C. @ 4.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.280000 mmHg @ 25.00 °C. (est)
Flash Point: 184.00 °F. TCC ( 84.44 °C. )
logP (o/w): 2.799 (est)
Soluble in:
 alcohol
 water, 318.8 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: > 240 hour(s) at 100.00 %
 
 cucumber  violet leaf  green  
Odor Description:
at 1.00 % in dipropylene glycol. 
cucumber violet leaf green
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
e,z-2,6-NONADIEN-1-AL ≥90.0% (trans,cis), FCC, Kosher
Odor Description: A powerful cucumber and violet leaf odor in dilution with a hint of melon
Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Taste Description: Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
 
 
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
e,z-2,6-NONADIEN-1-AL
≥90.0% (trans,cis), FCC, Kosher
Odor: A powerful cucumber and violet leaf odor in dilution with a hint of melon
Use: Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Flavor: Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
BOC Sciences
For experimental / research use only.
2,6-Nonadienal
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,6-nonadienal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Recommendation for 2,6-nonadienal flavor usage levels up to:
  1.0000 ppm in the finished product.
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Safety References:
EPI System: View
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 11196
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 nona-2,6-dienal
Chemidplus: 0026370285
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References:
 nona-2,6-dienal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 26370-28-5
Pubchem (cid): 11196
Pubchem (sid): 135050271
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
HMDB (The Human Metabolome Database): Search
Export Tariff Code: 2912.19.9000
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
aldehydic
 decanal (aldehyde C-10)FL/FR
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
balsamic
isoamyl benzoateFL/FR
 benzyl cinnamateFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
berry
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
caramellic
 strawberry furanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oilFL/FR
(Z)-7-decenalFR
 grapefruit pentanolFR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
 petitgrain combava oilFR
(E)-2-nonenalFL/FR
(Z)-2-nonenalCS
(Z)-2-octenal 
(E)-2-octenalFL/FR
floral
 allyl anthranilateFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl isobutyrateFL/FR
 bois de rose oil brazilFL/FR
 citronellyl acetateFL/FR
 citronellyl formateFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
alpha-damasconeFL/FR
 floral pyranolFR
 gardenia oxideFR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
 leerallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
 mimosa absolute franceFL/FR
 muguet carboxaldehydeFR
 neryl acetateFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl propionateFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 violet methyl carbonateFR
fruity
 allyl amyl glycolateFR
 allyl cyclohexyl propionateFL/FR
isoamyl butyrateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
beta-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
 green acetateFR
2-hexen-1-olFL/FR
(E)-2-hexen-1-olFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
3,5,6-neocyclocitralFR
 ethyl (E,Z)-2,4-decadienoateFL/FR
2-ethylidene-6-methyl-cis-3-heptenal 
 galbanum oleoresinFL/FR
 geranium absoluteFL/FR
 heptyl cinnamateFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-2-hexen-1-olFL/FR
3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
 hexen-1-yl oxypropane nitrileFR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
3-hexenalFL/FR
 hexoxyacetaldehyde dimethyl acetalFR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 leafy acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
 methyl octine carbonate replacerFR
2,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
3,6-nonadien-1-olFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-olFL/FR
(Z)-5-octen-1-yl propionateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
isopropyl phenyl propionaldehydeFR
 rose leaf absolute (rosa centifolia)FL/FR
 styralyl acetateFL/FR
 violet leaf absoluteFL/FR
 violet leaf absolute egyptFL/FR
herbal
sweet basil absoluteFL/FR
 clary sage oil franceFL/FR
 daucus carota fruit oilFL/FR
 herbal heptaneFR
 linalyl acetateFL/FR
 rosemary oleoresinFL/FR
marine
green algae absoluteFL/FR
 marine pyridineFR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
 watermelon ketoneFR
pine
 plectranthus glandulosus hook f. leaf oil cameroonFR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
terpenic
alpha-terpineolFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
 decyl acetateFL/FR
2,4-nonadien-1-olFL/FR
woody
 santallFR
(Z)-woody amyleneFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
green algae absoluteFL/FR
 allyl anthranilateFL/FR
(Z)-6-decenalFL
2-ethylidene-6-methyl-cis-3-heptenal 
 heptyl cinnamateFL/FR
3-hexen-1-olFL/FR
2-hexenalFL
(E)-2-hexenalFL
3-methyl-3-pentanolFL
2,4,6-nonatrienalFL
(Z)-2-octenal 
beta-damasconeFL/FR
aldehydic
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
apple
(E,Z)-2,6-nonadien-1-olFL/FR
aromatic
 leafy acetalFL/FR
balsamic
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
caramellic
 strawberry furanoneFL/FR
citrus
 bergamot oilFL/FR
laevo-linaloolFL/FR
 linaloolFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
alpha-terpineolFL/FR
creamy
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
cucumber
2-ethyl octine carbonateFL
fatty
(E,E)-2,4-decadienalFL
(Z)-3-hexen-1-yl benzoateFL/FR
2,4-nonadien-1-olFL/FR
2,4-nonadienalFL
(E)-2-octenalFL/FR
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 linalyl acetateFL/FR
 methyl dihydrojasmonateFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 phenethyl propionateFL/FR
 tetrahydrolinaloolFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isoamyl benzoateFL/FR
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 artemisia pallens herb oilFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl isobutyrateFL/FR
 benzyl propionateFL/FR
 citronellyl formateFL/FR
alpha-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
2-hexen-1-olFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
 rose butanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 styralyl acetateFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
isoamyl salicylateFL/FR
 cucumber distillatesFL
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum oleoresinFL/FR
 geranium absoluteFL/FR
 geranyl acetateFL/FR
(Z)-3-hexen-1-olFL/FR
(E)-2-hexen-1-olFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
3-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
2,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,E)-2,6-nonadienalFL
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(E)-2-nonenalFL/FR
(Z)-6-nonenalFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-olFL/FR
(Z)-5-octen-1-yl propionateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 rose leaf absolute (rosa centifolia)FL/FR
 violet leaf absoluteFL/FR
 violet leaf absolute egyptFL/FR
herbal
sweet basil absoluteFL/FR
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
 daucus carota fruit oilFL/FR
 rosemary oleoresinFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
spicy
 benzyl cinnamateFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
 decanal (aldehyde C-10)FL/FR
 decyl acetateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absolute franceFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 nonanolFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 cherryFR
 cranberryFR
 cucumberFR
 flower shopFR
 greenFR
 guavaFR
 huckleberryFR
 leaf 
 mangoFR
 melonFR
 natural 
 pearFR
 pepper bell pepperFL
 teaFL
 trassi 
 tropicalFL
 violetFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 coffee
Search  PMC Picture
 violet leaf absolute @ 13.00%
Data  GC  Search Trop  Picture
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Synonyms:
 nona-2,6-dienal
2,6-nonadien-1-al
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
PubMed: Off-flavour masking of secondary lipid oxidation products by pea dextrin.
PubMed: Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea.
PubMed: A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds.
PubMed: Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed: Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed: Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
PubMed: Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
PubMed: The volatile compounds in lamb fat are affected by the time of grazing.
PubMed: Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.
PubMed: Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed: Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
PubMed: Determining human exposure and sensory detection of odorous compounds released during showering.
PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed: Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
PubMed: Aroma evaluation of transgenic, thaumatin II-producing cucumber fruits.
PubMed: Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
PubMed: Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
PubMed: Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers.
PubMed: Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed: Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed: A male sex pheromone in a scorpionfly.
PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed: Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
PubMed: Comparison of odor-active volatile compounds of fresh and smoked salmon.
PubMed: Characterization of dried whey protein concentrate and isolate flavor.
PubMed: Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
PubMed: Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
PubMed: Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed: Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal.
PubMed: Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed: Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.
PubMed: Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed: Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber.
PubMed: Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
PubMed: Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
PubMed: Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
PubMed: Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed: Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
PubMed: Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
PubMed: Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed: Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
PubMed: DNA-damaging potential and glutathione depletion of 2-cyclohexene-1-one in mammalian cells, compared to food relevant 2-alkenals.
PubMed: Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.
PubMed: Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
PubMed: Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed: Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
PubMed: Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.
PubMed: The influence of glutathione and detoxifying enzymes on DNA damage induced by 2-alkenals in primary rat hepatocytes and human lymphoblastoid cells.
PubMed: Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.
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