Trans,cis-2,6-nonadienal

<i>trans</i>,<i>cis</i>-2,6-Nonadienal

trans,cis-2,6-Nonadienal

Chemical compound

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 cucumbers,[1][2] but it is also found in bread crust[3] and freshly cut watermelon.

Quick Facts Names, Identifiers ...

Biosynthesis

Isotopic labeling has indicated that nonadienal is formed from α-linolenic acid.[4] Such reactions are typically catalyzed by hydroperoxide lyases.

See also

  • 2-Nonenal - another potent odorant in cucumber

References

  1. [1]
    Kula, Jozef; Sadowska, Halina (1993). "Unsaturated aliphatic C9-aldehydes as natural flavorants: (E,Z)-2,6-nonadienal". Perfumer & Flavorist. 18: 23–25.
  2. [2]
    Schieberle, P.; Ofner, S.; Grosch, W. (January 1990). "Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis". Journal of Food Science. 55 (1): 193–195. doi:10.1111/j.1365-2621.1990.tb06050.x.
  3. [3]
    Cho, In Hee; Peterson, Devin G. (2010). "Chemistry of Bread Aroma: A Review". Food Science and Biotechnology. 19: 575–582. doi:10.1007/s10068-013-0240-4.
  4. [4]
    Grosch, Werner; Schwarz, Jorg M. (May 1971). "Linoleic and linolenic acid as precursors of the cucumber flavor". Lipids. 6 (5): 351–352. doi:10.1007/BF02531828. S2CID 38868077.
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