5910-87-2 Usage
Description
trans,trans-2,4-Nonadienal is an unsaturated aldehyde that is known for its strong fatty, floral odor. It forms an adduct in the presence of tetrahydrofuran (THF) and is a clear colorless to yellow liquid. It is responsible for the bean odor of soymilk and has been identified as a potentially mutagenic substance by inducing oxidative DNA damage.
Uses
1. Food Additive:
trans,trans-2,4-Nonadienal is used as a flavoring agent in the food industry. It provides a green, cucumber with fatty melon and chicken nuances taste at a threshold value of 2 ppm. It is commonly found in various food products such as oxidized flavor of skim milk, peas, salmon oil, sunflower oil, lard, frozen peas, tomatoes, cranberry, asparagus, wheat bread, caviar, Russian cheeses, chicken, cooked beef, mutton, lamb, pork, cognac, filberts, peanuts, popcorn, oatmeal, soybean, olive, beans, mushrooms, Brazil nut, rice, and buckwheat.
2. Aroma Component:
trans,trans-2,4-Nonadienal is used as a volatile component in the fragrance industry due to its strong aroma characteristics. It has a detection threshold of 0.05 ppb and an aroma characteristic of green, fatty melon, and cucumber at 1.0% concentration.
3. Research and Development:
Due to its mutagenic properties, trans,trans-2,4-Nonadienal can be used in research and development for studying the effects of oxidative DNA damage and its potential implications in various biological processes.
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
Check Digit Verification of cas no
The CAS Registry Mumber 5910-87-2 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 5,9,1 and 0 respectively; the second part has 2 digits, 8 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 5910-87:
(6*5)+(5*9)+(4*1)+(3*0)+(2*8)+(1*7)=102
102 % 10 = 2
So 5910-87-2 is a valid CAS Registry Number.
InChI:InChI=1/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+
5910-87-2Relevant articles and documents
HIGHLY STEREOSPECIFIC PALLADIUM-CATALYSED VINYLATION OF VINYLIC HALIDES UNDER SOLID-LIQUID PHASE TRANSFER CONDITIONS.
Jeffery, Tuyet
, p. 2667 - 2670 (1985)
(E,E) and (E,Z) conjugated dienoates, dienones and dienals are obtained with high stereospecificity (95percent) and in high yields from the corresponding (E) and (Z) vinylic halides and vinylic substrates (methyl acrylate, methyl vinyl ketone or acrolein), in the presence of potassium carbonate, tetrabutylammonium chloride and a catalytic amount of palladium acetate, in N,N-dimethylformamide at room temperature.
1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
-
, (2015/03/03)
The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
Oxidative cleavage of allyl ethers by an oxoammonium salt
Kelly, Christopher B.,Ovian, John M.,Cywar, Robin M.,Gosselin, Taylor R.,Wiles, Rebecca J.,Leadbeater, Nicholas E.
supporting information, p. 4255 - 4259 (2015/04/14)
A method to oxidatively cleave allyl ethers to their corresponding aldehydes mediated by an oxoammonium salt is described. Using a biphasic solvent system and mild heating, cleavage proceeds readily, furnishing a variety of α,β-unsaturated aldehydes and ketones.
