trans,cis-2,6-nonadienal

130 ng per capsule

Nonadienal, like cucumber or water melon”

Reference 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.

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to detect cucumber taints in water is as follows. 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 per capsule
Threshold
The flavour threshold of nonadienal in water is 40 ng / l.
Origins
Nonadienal is formed by algae in lakes and reservoirs. It is produced both by actively-growing organisms and as a result of cell lysis and decomposition. Cucumber-like odours from nonadienal can also be formed in water from amino acids as a by-product of ozonation.
Importance
Nonadienal imparts a pleasant, but nevertheless atypical, cucumber-like note to water, which is reminiscent of water melon at high concentrations.
CAS registry number
The CAS registry number of nonadienal is 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
Nonadienal may be found in water in association with other aldehydes such as nonanal hexanal and trans,trans-2,4-heptadienal.
Threshold distribution
Graph
Capsules per pot
10
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