Density	1.233
Refractive index	1.4855-1.4895

Symbol(GHS)	Xi
Hazard Codes	R36/37/38
SDS/MSDS	S26;S37/39

Source	SDS/MSDS Samples
Alfa-Aesar	View & Download
Sigma-Aldrich	View & Download
TCI	View & Download

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Articles

Peer-Reviewed Papers

Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.U Dittberner et al.Mutation research, 335(3), 259-265 (1995-12-01) The volatile compounds in lamb fat are affected by the time of grazing.Valentina Vasta et al.Meat science, 90(2), 451-456 (2011-10-11) Study of flavor compounds of essential oil extracts from edible Japanese kelps.Kajiwara T, et al. Journal of Food Science, 53(3), 960-962 (1988) Trans-2, cis-6-nonadienal and trans-2-nonenal in cucumber fruits.Sekiya J, et al. Phytochemistry, 16(7), 1043-1044 (1977) Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.Monika Christlbauer et al.Journal of agricultural and food chemistry, 59(24), 13122-13130 (2011-11-15) Contribution of volatile compounds to mango (Mangifera indica L.) aromaPino JA & Mesa J Flavour and Fragrance Journal, 21(2), 207-213 (2006) Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.Habibollah Faraji et al.Journal of agricultural and food chemistry, 52(23), 7164-7171 (2004-11-13) Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.Laure Saint-Lary et al.Chemistry & biodiversity, 11(6), 843-860 (2014-06-18) Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.Michael Czerny et al.Journal of agricultural and food chemistry, 50(23), 6835-6840 (2002-10-31) Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.Cheryl Palma-Harris et al.Journal of agricultural and food chemistry, 50(17), 4875-4877 (2002-08-09) Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.Gudipati Venkateshwarlu et al.Journal of agricultural and food chemistry, 52(6), 1635-1641 (2004-03-20) Off-flavour masking of secondary lipid oxidation products by pea dextrin.S Böttcher et al.Food chemistry, 169, 492-498 (2014-09-23) A male sex pheromone in a scorpionfly.Dagmar Kock et al.Journal of chemical ecology, 33(6), 1249-1256 (2007-05-15) Flavor development in the ripening of anchovy (Engraulis encrasicholus L.).Triqui R & Reineccius GA. Journal of Agricultural and Food Chemistry, 43(2), 453-458 (1995) Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.Amélie Slegers et al.Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18) Determining human exposure and sensory detection of odorous compounds released during showering.Pinar Omür-Ozbek et al.Environmental science & technology, 45(2), 468-473 (2010-12-15) Cue-Evoked Dopamine Promotes Conditioned Responding during Learning.Joachim Morrens et al.Neuron, 106(1), 142-153 (2020-02-07)

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