trans,trans-2,4-Nonadienal Chemical Properties

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

storage temp. 

2-8°C

solubility 

Chloroform (Soluble), DMSO (Slightly), Methanol (Sparingly)

color 

Slightly yellow liquid

Odor

strong, fatty, floral odor

Odor Type

fatty

Water Solubility 

INSOLUBLE

JECFA Number

1185

Stability:

Light Sensitive

LogP

2.65

CAS DataBase Reference

5910-87-2(CAS DataBase Reference)

NIST Chemistry Reference

2,4-Nonadienal, (E,E)-(5910-87-2)

EPA Substance Registry System

2,4-Nonadienal, (2E,4E)- (5910-87-2)

Safety Information

Safety Statements 

24/25

RIDADR 

NA 1993 / PGIII

WGK Germany 

3

HS Code 

29121900

MSDS

• Language:English Provider:(E,E)-2,4-Nonadienal
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS

trans,trans-2,4-Nonadienal Usage And Synthesis

Chemical Properties

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

Chemical Properties

clear colorless to yellow liquid

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.

Uses

trans,trans-2,4-Nonadienal is an unsaturated aldehyde that is responsible for the bean odour of soymilk. trans,trans-2,4-Nonadienal has also been identified as a potentially mutagenic substance by inducing oxidative DNA damage.

Uses

Food additive.

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

General Description

trans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).

Biochem/physiol Actions

Odor at 1.0%

Safety Profile

When heated to decomposition it emits acrid smoke and irritating fumes.

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

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