PubChem CID · CC0
/ COMPOUND
(2E,4E)-nona-2,4-dienal
PubChem CID 5283339Formula C9H14OMW 138.2160 food sources
Odor — measured
Measured odor descriptors · sourced from olfactory literature
fatmeasuredwaxmeasuredfoodmeasuredwaxymeasuredfattymeasuredfishymeasuredgreenmeasuredjuicymeasuredlemonmeasuredmeatymeasuredmelonmeasurednuttymeasuredothermeasuredsweetmeasuredwatermeasuredfloralmeasuredfruitymeasurednaturemeasured
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
hOR2W1_D296Nolfactory (smell)agonistKd 37190 nMM2OR
hOR2W1olfactory (smell)agonistKd 44170 nMM2OR
hOR2W1_M81Volfactory (smell)agonistKd 162940 nMM2OR
hOR5K1olfactory (smell)inactiveM2OR
hOR1A1olfactory (smell)inactiveM2OR
hOR2M3olfactory (smell)
Foods containing this compound
Buckwheat
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Caviar
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Chicken
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Buckwheat, wholegrain, raw
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Lamb, Canadian, leg, whole, lean, cooked
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Lamb, New Zealand, composite cuts, lean and fat, 6mm (1/4") trim, cooked
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Lamb, New Zealand, frozen, loin, separable lean and fat, 3mm (1/8") trim, raw
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mutton
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Source
Compound data linked to PubChem CID 5283339, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 5283339
