TRANS,TRANS-2,4-NONADIENAL
TRANS,TRANS-2,4-NONADIENAL Basic information
- Product Name:
- TRANS,TRANS-2,4-NONADIENAL
- Synonyms:
-
- 2,4-Nonadienal, (E,Z)-
- 2,4-NONADIEN-1-AL
- 2,4-NONADIENAL
- n-Nona-2,4-dienal
- Nona-2,4-dienal
- TRANS-2,TRANS-4-NONADIEN-1-AL
- TRANS 2 TRANS 4-NONADIENAL
- FEMA 3212
- CAS:
- 6750-03-4
- MF:
- C9H14O
- MW:
- 138.21
- EINECS:
- 229-810-4
- Mol File:
- 6750-03-4.mol
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
- 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 Information
- Safety Statements
- 24/25
- WGK Germany
- 3
MSDS
- Language:English Provider:SigmaAldrich
- Language:English Provider:ACROS
TRANS,TRANS-2,4-NONADIENAL Usage And Synthesis
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
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