TRANS,TRANS-2,4-NONADIENAL Property

Boiling point:

97-98 °C10 mm Hg(lit.)

Density 

0.862 g/mL at 25 °C(lit.)

vapor density 

>1 (vs air)

refractive index 

n20/D 1.5207(lit.)

FEMA 

3212 | 2,4-NONADIENAL

Flash point:

186 °F

Odor

at 0.10 % in dipropylene glycol. fatty green cucumber

Odor Type

green

JECFA Number

1185

LogP

2.65

CAS DataBase Reference

6750-03-4(CAS DataBase Reference)

EPA Substance Registry System

2,4-Nonadienal (6750-03-4)

Safety

Safety Statements 

24/25

WGK Germany 

3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H317May cause an allergic skin reaction

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P272Contaminated work clothing should not be allowed out of the workplace.

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

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

P321Specific treatment (see … on this label).

P333+P313IF SKIN irritation or rash occurs: Get medical advice/attention.

P363Wash contaminated clothing before reuse.

P501Dispose of contents/container to..…

TRANS,TRANS-2,4-NONADIENAL Chemical Properties,Usage,Production

Description

2.4-Nonadienal has a strong fatty, floral odor. It may be prepared by the method of Marshall and Whiting; by reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with Mn02 to the corresponding 2.4-dienol.

Chemical Properties

2,4-Nonadienal has a strong fatty, floral odor.

Occurrence

Reported found in oxidized flavor of skim milk, in peas by enzymatic formation from lipids, salmon oil, sunflower oil (cis-, trans-, and trans, trans-form), the autooxidation of lard, frozen peas, tomatoes and as a volatile component in fish products. Also reported found in cranberry, asparagus, wheat bread, caviar, Russian cheeses, chicken, cooked beef, mutton, lamb and pork, cognac, filberts, peanuts, popcorn, oatmeal, soybean, olive, beans, mushrooms, Brazil nut, rice and buckwheat.

Aroma threshold values

Detection: 0.05 ppb; aroma characteristics at 1.0%: green, fatty melon, cucumber and vegetative

Taste threshold values

Taste characteristics at 2 ppm: green, cucumber with fatty melon and chicken nuances

Synthesis

By reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with MnO2 to the corresponding 2,4-dienol