2D Structure

3D Structure

(E,Z)-2,4-Nonadienal


Properties
PID PID00202
Mol. Weight 138.21 g/mol
LogP 2.62
Water solubility 0.000871 mol/L at 20 °C
Hydrogen Bond Donor 0
Hydrogen Bond Acceptor 1
Rotatable Bonds 5
XLogP3-AA 2.7

(E,Z)-2,4-Nonadienal

Identifiers
Formula C9H14O
PubChem CID 6429282
FEMA -
Flavor Profile Geranium, Pungent
Smiles CCCCC=CC=CC=O
InChl Key ZHHYXNZJDGDGPJ-IGTJQSIKSA-N
InChl InChI=1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5-,8-7+
CAS Registry Number 21661-99-4
IUPAC Systematic Name (2E,4Z)-nona-2,4-dienal

Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets


Note: Known Targets (Gene) from 6952 literatures, DrugBank (http://www.drugbank.ca/), STITCH (http://stitch.embl.de/), ChEMBL (https://www.ebi.ac.uk/chembl/), Therapeutic Target Database (http://bidd.nus.edu.sg/group/ttd/), and Comparative Toxicogenomics Database (CTD, http://ctdbase.org/)


Related Pungent TCM

English Name Pinyin Name (Chinese Name) Latin Name Properties in TCM merdians View Graph
NONENONENONENONENONEView Graph

Pharmacological action

NO DATA



Note: Click anywhere in the blank, you can drag the whole dynamic diagram. Click on a node, you can drag his location to see it more clearly. The blue circle represents pharmacology, toxicology, or daily use. Orange hexagon represents the pungent compounds.

References

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4.Bornscheuer, U. T., Huisman, G. W., Kazlauskas, R. J., Lutz, S., Moore, J. C., & Robins, K. Engineering the third wave of biocatalysis[J]. Nature, 2012, 485(7397): 185.

5.Suriyaphan O, Drake M A, Cadwallader K R. Lipid oxidation of deoiled soy lecithin by lactic acid bacteria[J]. LWT-Food Science and Technology, 2001, 34(7): 462-468.

6.Nobrega, I. C., Ataíde, C. S., Moura, O. M., Livera, A. V., & Menezes, P. H. Volatile constituents of cooked bullfrog (Rana catesbeiana) legs[J]. Food Chemistry, 2007, 102(1): 186-191.

7.Oueslati, I., Manaï, H., Madrigal-Martínez, M., Martínez-Cañas, M. A., Sánchez-Casas, J., Zarrouk, M., & Flamini, G. Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds[J]. Food research international, 2018, 106: 654-665.

8.Duan, Y., Zheng, F., Chen, H., Huang, M., Xie, J., Chen, F., & Sun, B.. Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry[J]. LWT-Food Science and Technology, 2015, 60(2): 1235-1242.

9.Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry[J]. Journal of Cereal Science, 2018, 82: 8-15.