trans,trans-2,4-Nonadienal

CAS No.：5910-87-2

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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)
refractive index	n20/D 1.5207(lit.)
FEMA	3212 \| 2,4-NONADIENAL
Fp	186 °F
storage temp.	2-8°C
form	neat
color	Slightly yellow liquid
Odor	strong, fatty, floral odor
Water Solubility	INSOLUBLE
JECFA Number	1185
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 Information

Safety Statements	24/25
RIDADR	NA 1993 / PGIII
WGK Germany	3
HS Code	29121900

MSDS Information

Provider	Language
(E,E)-2,4-Nonadienal	English
SigmaAldrich	English
ACROS	English

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

Raw materials

Manganese dioxide-->Azelaic acid

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