cis-6-Nonen-1-ol, 90%

Name: cis-6-Nonen-1-ol, 90% | 35854-86-5
Brand: J&K Chemical
SKU: JK195055_25_G
Price: 69.3 USD
Availability: InStock

Cat. No JK195055_25_G

Vendor: J&K Chemical

Product Information

Product Name

cis-6-Nonen-1-ol, 90%

Brand Name

J&K

Product Number

195055

CAS

35854-86-5

Molecular Formula

C9H18O

Molecular Weight

142.24

SDS Document

View/Download

Certificate of Analysis (COA)

COA not found

General Information

PubChem CID

5362792

IUPAC Name

(Z)-non-6-en-1-ol

InChI Key

XJHRZBIBSSVCEL-ARJAWSKDSA-N

SMILES

CC/C=C\CCCCCO

Properties

Density

0.850

Boiling Point

115

Flash Point

n20D

1.4490

References Data Source From Pubchem

Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS

Publication Name: Journal of Food Measurement and Characterization

Publication Date: 2025-05-28

DOI: 10.1007/s11694-025-03362-y

Phytochemicals from Cucumber (Cucumis sativus) By-products

Publication Name: Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables

Publication Date: 2025

DOI: 10.1007/978-3-031-77399-0_9

Characterization of the Fermentation Process and Aroma Profile of Carob Brandy

Publication Name: 10th Central European Congress on Food

Publication Date: 2022

DOI: 10.1007/978-3-031-04797-8_7

Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS

Publication Name: Food Analytical Methods

Publication Date: 2021-10-24

DOI: 10.1007/s12161-021-02119-9

Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

Publication Name: European Food Research and Technology

Publication Date: 2021-03-07

DOI: 10.1007/s00217-020-03658-x

cis-6-Nonen-1-ol, 90%

Product Information

General Information

Properties

References Data Source From Pubchem

Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS

Phytochemicals from Cucumber (Cucumis sativus) By-products

Characterization of the Fermentation Process and Aroma Profile of Carob Brandy

Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS

Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

cis-6-Nonen-1-ol, 90%

N-[(9H-Fluoren-9-ylmethoxy)carbonyl]-3-methoxy-L-phenylalanine

2-Ethynyl-1,3,5-trimethylbenzene, 97%

Tris-acetic acid electrophoresis buffer (50×TAE)

[S(R)]-N-[(1S)-1-[2-(Diadamantanphosphino)phenyl]ethyl]-N,2-dimethyl-2-propanesulfinamide, 95%

Mycophenolate Mofetil EP Impurity H

3-(4-Bromo-2-fluoro-3-methoxyphenyl)-3-oxo-propionic acid ethyl ester

Isochroman-1-carboxylic acid

Mycophenolate Mofetil

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cis-6-Nonen-1-ol, 90%

Product Information

General Information

Properties

References Data Source From Pubchem

Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS

Phytochemicals from Cucumber (Cucumis sativus) By-products

Characterization of the Fermentation Process and Aroma Profile of Carob Brandy

Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS

Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

cis-6-Nonen-1-ol, 90%

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Tris-acetic acid electrophoresis buffer (50×TAE)

[S(R)]-N-[(1S)-1-[2-(Diadamantanphosphino)phenyl]ethyl]-N,2-dimethyl-2-propanesulfinamide, 95%

Mycophenolate Mofetil EP Impurity H

3-(4-Bromo-2-fluoro-3-methoxyphenyl)-3-oxo-propionic acid ethyl ester

Isochroman-1-carboxylic acid

Mycophenolate Mofetil

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