View source for Trans,cis-2,6-Nonadienal

{{DISPLAYTITLE:''trans'',''cis''-2,6-Nonadienal}}
{{Chembox
| Name = ''trans'',''cis''-2,6-Nonadienal
| ImageFile = Trans-2,cis-6-Nonadienal.png
| ImageSize =
| ImageAlt =
| PIN = (2''E'',6''Z'')-Nona-2,6-dienal
| OtherNames = (''E'',''Z'')-2,6-Nonadienal<br/>Violet leaf aldehyde<br/>Cucumber aldehyde
|Section1={{Chembox Identifiers
| CASNo = 557-48-2
| PubChem = 643731
| UNII = 93E895X03C
| ChEBI = 7610
| ChemSpiderID = 558840
| 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+
| InChIKey = HZYHMHHBBBSGHB-ODYTWBPASA-N
| SMILES = CC/C=C\CC/C=C/C=O }}
|Section2={{Chembox Properties
| C=9|H=14|O=1
| MolarMass =
| Appearance = Colorless oil
| Density =
| MeltingPt =
| BoilingPt =
| Solubility = }}
|Section3={{Chembox Hazards
| GHSPictograms = {{GHS07}}
| GHSSignalWord = Warning
| HPhrases = {{H-phrases|315|317}}
| PPhrases = {{P-phrases|261|264|272|280|302+352|321|332+313|333+313|362|363|501}}
| MainHazards =
| FlashPt =
| AutoignitionPt = }}
}}
'''''trans'',''cis''-2,6-Nonadienal''' is an [[organic compound]] that is classified as a doubly unsaturated derivative of [[nonanal]].  The molecule consists of a α,β-unsaturated [[aldehyde]] with an isolated alkene group.  The compound has attracted attention as the essence of [[cucumber]]s,<ref>{{cite journal|title=Unsaturated aliphatic C<sub>9</sub>-aldehydes as natural flavorants: (''E'',''Z'')-2,6-nonadienal|author1=Kula, Jozef |author2=Sadowska, Halina |journal=Perfumer & Flavorist|year=1993|volume=18|pages=23–25}}</ref><ref>{{cite journal|last1=Schieberle |first1=P.|last2=Ofner |first2=S.|last3=Grosch |first3=W.|title=Evaluation of Potent Odorants in Cucumbers (''Cucumis sativus'') and Muskmelons (''Cucumis melo'') by Aroma Extract Dilution Analysis|journal=Journal of Food Science|date=January 1990|volume=55|issue=1|pages=193–195|doi=10.1111/j.1365-2621.1990.tb06050.x}}</ref> but it is also found in [[bread crust]]<ref>{{cite journal|title=Chemistry of Bread Aroma: A Review|author1=Cho, In Hee |author2=Peterson, Devin G. |journal=Food Science and Biotechnology|year=2010|volume=19|pages=575–582|doi=10.1007/s10068-013-0240-4|doi-access=free}}</ref> and freshly cut [[watermelon]].
==Biosynthesis==
[[Isotopic labeling]] has indicated that nonadienal is formed from [[α-linolenic acid]].<ref>{{cite journal|last1=Grosch|first1=Werner|last2=Schwarz|first2=Jorg M.|title=Linoleic and linolenic acid as precursors of the cucumber flavor|journal=Lipids|date=May 1971|volume=6|issue=5|pages=351–352|doi=10.1007/BF02531828|s2cid=38868077 }}</ref>  Such reactions are typically catalyzed by [[hydroperoxide lyase]]s.
==See also==
* [[2-Nonenal]] - another potent odorant in cucumber
==References==
<references />
{{DEFAULTSORT:Nonadienal, trans,cis-2,6-}}
[[Category:Fatty aldehydes]]
[[Category:Flavors]]