(2Z,6E)-2,6-Nonadienal | 23313-79-3

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: (2Z,6E)-2,6-Nonadienal
• 英文别名: (2Z,6E)-nona-2,6-dienal
• CAS: 23313-79-3
• 化学式: C₉H₁₄O
• 分子量: 138.21
• InChiKey: HZYHMHHBBBSGHB-UTUPVWNLSA-N

物化性质

• LogP：
  2.596 (est)

计算性质

• 辛醇/水分配系数(LogP)：
  2.2
• 重原子数：
  10
• 可旋转键数：
  5
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  17.1
• 氢给体数：
  0
• 氢受体数：
  1

文献信息

• FRAGRANCE COMPOSITIONS COMPRISING IONIC LIQUIDS
  申请人：The Procter & Gamble Company

  公开号：US20160115424A1

  公开（公告）日：2016-04-28

  The present invention relates to a fragrance composition comprising ionic liquids for enhanced evaporation of the perfume raw materials. The invention also relates to methods of use of the fragrance compositions for perfuming suitable substrates, particularly skin and hair.

  本发明涉及一种包括离子液体的香精组合物，用于增强香料原料的蒸发。该发明还涉及使用这种香精组合物来为合适的基底，特别是皮肤和头发，进行香水处理的方法。
• Fragrance Compositions Comprising Ionic Liquids
  申请人：The Procter & Gamble Company

  公开号：US20170121633A1

  公开（公告）日：2017-05-04

  The present invention relates to a fragrance composition comprising ionic liquids for delayed evaporation of the perfume raw materials. The invention also relates to methods of use of the fragrance compositions for perfuming suitable substrates, particularly skin and hair.

  本发明涉及一种香精组合物，包括离子液体，用于延迟香水原料的挥发。该发明还涉及使用香精组合物来香味适合的基质的方法，特别是皮肤和头发。
• Soy compositions having improved organoleptic properties and methods of generation
  申请人：Bringe A. Neal

  公开号：US20060021090A1

  公开（公告）日：2006-01-26

  The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.

  本发明提供具有改进的感官特性的大豆肉组合物以及识别具有改进的感官特性的大豆的方法。本发明还提供制备具有改进的感官特性的大豆组合物的方法以及制造产生具有这种特性的大豆植物的方法。
• SOY COMPOSITIONS HAVING IMPROVED ORGANOLEPTIC PROPERTIES AND METHODS OF GENERATION
  申请人：Bringe Neal A.

  公开号：US20100199373A1

  公开（公告）日：2010-08-05

  The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.

  本发明提供了具有改善感官特性的大豆肉组合物以及识别具有改善感官品质的大豆的方法。本发明还提供了制备具有改善感官特性的大豆组合物和创建产生具有这种特性的大豆植物的方法。
• Method for manufacturing aromatised plant material
  申请人：Unilever PLC, A Company Registered In England And Wales under company no. 41424 of Unilever House

  公开号：EP2281463A1

  公开（公告）日：2011-02-09

  Disclosed is a method for manufacturing aromatised plant material, such as leaf tea. The method comprises: providing an homogenous mass of plant material; arranging the mass of plant material to extend from a first point (P1) to a second point (P2) distal from the first point, there being a gas-permeable path (P) connecting the first and second points; providing the plant material at the first point (P1) with an aroma composition comprising at least one aroma compound in an amount to form a concentration gradient of the at least one aroma compound along the gas permeable path (P); allowing the concentration gradient to evolve for a migration time (t); and dividing the mass along the path (P) into a plurality of fractions of aromatised plant material (1, 2, 3, 4), wherein at least two of the fractions differ in the concentration of the at least one aroma compound.

  本发明公开了一种制造芳香化植物材料（如叶茶）的方法。该方法包括提供均匀的大量植物材料；将大量植物材料从第一点（P1）布置到离第一点较远的第二点（P2），存在连接第一点和第二点的气体渗透路径（P）；在第一点（P1）处向植物材料提供包含至少一种芳香化合物的芳香组合物，其用量足以沿气体渗透路径（P）形成至少一种芳香化合物的浓度梯度；允许浓度梯度在迁移时间（t）内演化；以及 将沿路径（P）的质量分成多个芳香化植物材料馏分（1、2、3、4），其中至少两个馏分的至少一种芳香化合物的浓度不同。