Basic information Safety Supplier Related

TRANS,TRANS-2,4-NONADIENAL

Basic information Safety Supplier Related

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
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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)
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Safety Information

Safety Statements 
24/25
WGK Germany 
3

MSDS

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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

TRANS,TRANS-2,4-NONADIENALSupplier

Beijing Isomersyn Technology CO;LTD
Tel
010-82954736 13391601435
Email
sales@isomersyn.com
Shanghai Macklin Biochemical Co.,Ltd.
Tel
15221275939 15221275939
Email
shenlinxing@macklin.cn
Nanjing Duolong Bio-tech Co.,Ltd.
Tel
18905173768
Email
sales@dolonchem.com
Nanjing XiLang Chemical Products Co., Ltd.
Tel
18936048580
Email
chemxilang@163.com
Wuhai Shuou Technology Co., Ltd.
Tel
17792809151
Email
2355916837@ycphar.com
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