FEMA 3766 Property

Boiling point:

57 °C0.6 mm Hg(lit.)

Density 

0.875 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.471(lit.)

FEMA 

3766 | 2-TRANS-6-TRANS-NONADIENAL

Flash point:

189 °F

storage temp. 

0-6°C

solubility 

Practically insoluble in water, soluble in alcohol, Propylene glycol and oils.

form 

Almost colourless or very pale yellowish oil.

Odor

at 1.00 % in dipropylene glycol. fresh citrus green cucumber melon

Odor Type

green

JECFA Number

1187

LogP

2.60

EPA Substance Registry System

2,6-Nonadienal, (2E,6E)- (17587-33-6)

Safety

Safety Statements 

24/25

WGK Germany 

3

RTECS 

RA5391720

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

FEMA 3766 Chemical Properties,Usage,Production

Description

2-trans-6-trans.Nonadienahas a tallowy odor.

Chemical Properties

2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having a powerful, green, vegetable odor.

Chemical Properties

clear colorless to pale yellowish liquid

Occurrence

Reported found in soybean oil, beef tallow, cold-stored butter, mango, lingonberry, cucumber, corn mint oil, lean fish, beer, trassi, buckwheat, shrimp and rooibus tea (Aspalathus linearis).

Uses

(2E,6E)-2,6-Nonadienal is a useful building block for organic synthesis.

Application

2-trans, 6-trans-Nonadienal would particularly be used in imitation Cucumber and as a trace ingredient in many green and fruity flavour types.

Production Methods

Most methods start with 3-Hexenol. 1) via Hexenyl iodide and its Grignard compound, with Acrolein to the carbinol. By treatment with Phosphorous tribromide and saponification is obtained the alcohol Nonadienol which can be oxidized to 2-trans, 6-trans-Nonadienal by Chromic acid oxidation. 2) from Dipropargyl via Octadi-yne to Nonadiynal-diethylacetal, followed by selective hydrogenation to Nonadienal diethylacetal which yields 2-trans, 6-trans-Nonadienal by acid hydrolysis.

Aroma threshold values

Detection: 0.09 ppb

Taste threshold values

Taste characteristics at 1 ppm: fresh, green cucumber skin and watermelon with a fatty nuance