| Identification | More | [Name]
trans,trans-2,4-Nonadienal | [CAS]
5910-87-2 | [Synonyms]
2,4-NONADIEN-1-AL
2,4-NONADIENAL
(e,e)-2,4-nonadienal
FEMA 3212
T2 T4 NONADIENAL
TRANS-2,TRANS-4-NONADIEN-1-AL
TRANS 2 TRANS 4-NONADIENAL
TRANS,TRANS-2,4-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
trans,trans-Nona-2,4-dienal
TRANS,TRANS-2,4-NONADIENAL, 85+%
2,4-nonadienal,(E,E)-2,4-nonadienal
trans,trans,2,4-Nonadien-1-al
2,4-Nonadienal, (2E,4E)- | [EINECS(EC#)]
227-629-5 | [Molecular Formula]
C9H14O | [MDL Number]
MFCD00007006 | [Molecular Weight]
138.21 | [MOL File]
5910-87-2.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to yellow liquid | [Boiling point ]
97-98 °C10 mm Hg(lit.) | [density ]
0.862 g/mL at 25 °C(lit.)
| [vapor density ]
>1 (vs air)
| [FEMA ]
3212 | [refractive index ]
n20/D 1.5207(lit.)
| [Fp ]
186 °F
| [storage temp. ]
Refrigerator (+4°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 | [Uses]
Food additive. | [CAS DataBase Reference]
5910-87-2(CAS DataBase Reference) | [NIST Chemistry Reference]
2,4-Nonadienal, (E,E)-(5910-87-2) | [EPA Substance Registry System]
5910-87-2(EPA Substance) |
| Safety Data | Back Directory | [Safety Statements ]
S24/25:Avoid contact with skin and eyes . | [RIDADR ]
NA 1993 / PGIII | [WGK Germany ]
3
| [HS Code ]
29121900 | [Safety Profile]
When heated to
decomposition it emits acrid smoke and
irritating fumes. |
| Hazard Information | Back Directory | [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. | [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% | [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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