FEMA 3766 Chemical Properties

Boiling point:

57 °C0.6 mm Hg(lit.)

Density 

0.875 g/mL at 25 °C(lit.)

FEMA 

3766 | 2-TRANS-6-TRANS-NONADIENAL

refractive index 

n20/D 1.471(lit.)

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 Information

Safety Statements 

24/25

WGK Germany 

3

RTECS 

RA5391720

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS

FEMA 3766 Usage And Synthesis

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

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