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| | trans,trans-2,4-Nonadienal Basic information |
| Product Name: | trans,trans-2,4-Nonadienal | | Synonyms: | T2 T4 NONADIENAL;(2E,4E)-2,4-Nonadienal;(E,E)-2,4-nonadien-1 -al;(e,e)-4-nonadienal;(E,E)-nona-2,4-dienal;2,4-trans,trans-Nonadienal;4-Nonadienal,(E,E)-2;nona-trans-2,trans-4-dienal | | CAS: | 5910-87-2 | | MF: | C9H14O | | MW: | 138.21 | | EINECS: | 227-629-5 | | Product Categories: | Alphabetical Listings;Flavors and Fragrances;M-N;Aldehydes;C9;Carbonyl Compounds;API intermediates;aldehyde Flavor | | Mol File: | 5910-87-2.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) | | FEMA | 3212 | 2,4-NONADIENAL | | refractive index | n20/D 1.5207(lit.) | | Fp | 186 °F | | storage temp. | 2-8°C | | solubility | Chloroform (Soluble), DMSO (Slightly), Methanol (Sparingly) | | form | neat | | 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 Statements | 24/25 | | RIDADR | NA 1993 / PGIII | | WGK Germany | 3 | | HS Code | 29121900 |
| | 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 |
| | trans,trans-2,4-Nonadienal Preparation Products And Raw materials |
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