trans,cis-2,6-nonadienal

130 ng

“Nonadienal, like cucumber or water melon”

Water flavour standard used to train professional tasters to recognize and scale the intensity of nonadienal character. Nonadienal is formed by algae in lakes and reservoirs. It is produced by live cells and by dead cells as they decompose. It can also be produced from amino acids during ozonation of water suppliers. The compound imparts a pleasant, but nevertheless atypical, cucumber note, reminiscent of water melon at high concentrations.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
130 ng
Threshold
40 ng / l in water
Origins
Formed by algae in lakes and reservoirs. Produced both by actively-growing organism and through cell lysis and decomposition. Formed from amino acids as a by-product of ozonation.
Importance
Imparts a pleasant, but nevertheless atypical, cucumber-like note to water, reminiscent of water melon at high concentrations.
CAS registry number
557-48-2
Other names
  • (2E,6Z)-nona-2,6-dienal
  • cucumber aldehyde
  • (E)-2,(Z)-6- nonadien-1-al
  • (E,Z)-2,6- nonadien-1-al
  • trans-2,cis-6-nonadien-1-al
  • trans,cis-2,6-nonadien-1-al
  • (E,Z)-2,6-nonadienal
  • trans,cis-2,6- nonadienal
  • violet leaf aldehyde
Remarks
May be found in association with other aldehydes such as nonanal hexanal and trans,trans-2,4-heptadienal.
Threshold distribution
Graph
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