Sorry, but you're hearing about another odorant today:
2E,6Z-nonadienal is an aldehyde responsible for a good chunk of the ineffable aroma of fresh cucumber. Being an aldehyde, it's a bit of a fragile molecule, and doesn't last long in the pickling process, as this blurb explains.
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Ketone?
It has alliteration, but still...
Cucumber Carbonyl works :P
Perfumery aldehydes can often be replaced with the corresponding nitriles affording much greater reactive stability. Perhaps somebody should give a sniff.
Duly noted; thanks.
looks like uncle al was right.