Other grades of this product :
| (2E,4E)-2,4-Octadienal Basic information |
| Product Name: | (2E,4E)-2,4-Octadienal | | Synonyms: | (2E,4E)-2,4-Octadienal;(E)-2,(E)-4-octadienal;(E,E)-2,4-Octadien-1-al;(E,E)-2,4-octadienal;(E,E)-octa-2,4-dienal;trans,trans-Octa-2,4-dienal;T2 T4 OCTADIENAL;2,4-OCTADIEN-1-AL | | CAS: | 30361-28-5 | | MF: | C8H12O | | MW: | 124.18 | | EINECS: | 250-147-1 | | Product Categories: | aldehyde Flavor | | Mol File: | 30361-28-5.mol |
| (2E,4E)-2,4-Octadienal Chemical Properties |
| Boiling point | 88 °C10 mm Hg(lit.) | | density | 0.875 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.526(lit.) | | FEMA | 3721 | TRANS,TRANS-2,4-OCTADIENAL | | Fp | 174 °F | | storage temp. | Inert atmosphere,Store in freezer, under -20°C | | solubility | Chloroform (Soluble), Methanol (Slightly) | | form | Oil | | color | Pale Yellow | | JECFA Number | 1181 | | Stability: | Light Sensitive, Temperature Sensitive | | NIST Chemistry Reference | 2,4-Octadienal, (e,e)-(30361-28-5) | | EPA Substance Registry System | 2,4-Octadienal, (2E,4E)- (30361-28-5) |
| (2E,4E)-2,4-Octadienal Usage And Synthesis |
| Description | trans,trans-2,-4-Octadienal has a fatty, green, sour odor. | | Chemical Properties | trans, trans-2,4-Octadienal has a fatty, green, sour odor. | | Occurrence | Reported found in roasted beef, lamb, mutton, wheat bread, cheese, cocoa beans, chocolate liquor, fresh salted
salmon, sturgeon caviar, salmon roe, fish, salmon oil, pickled ham, grapes, oxidized milk, potato chips, peanuts, rice, roasted sesame
seeds, prickly pear and black tea. | | Taste threshold values | Taste characteristics at 10 ppm: green, fruity, melon, citrus, tallow and fatty nuances. | | Synthesis Reference(s) | Chemistry Letters, 8, p. 713, 1979The Journal of Organic Chemistry, 23, p. 1580, 1958 DOI: 10.1021/jo01104a625 |
| (2E,4E)-2,4-Octadienal Preparation Products And Raw materials |
|
日本语
한국어
Français
Deutsch
España
Türkiye