trans,trans-2,4-Non...

trans,trans-2,4-Nonadienal CAS NO.5910-87-2
trans,trans-2,4-Nonadienal CAS NO.5910-87-2

trans,trans-2,4-Nonadienal CAS NO.5910-87-2

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1 Gram

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  • Min.Order :1 Gram
  • Purity: 99%
  • Payment Terms : T/T,Other

Keywords

trans,trans-2,4-Nonadienal Trans-2-Trans-4-Nonadienal 99% NO.5910-87-2

Quick Details

  • Appearance:colorless to yellowish clear liquid
  • Application:edible flavor and fragrance
  • PackAge:customer demand
  • ProductionCapacity:10|Metric Ton|Month
  • Storage:in a cool and dry place
  • Transportation:by sea or by air

Superiority:

trans,trans-2,4-Nonadienal Basic information
Product Name: trans,trans-2,4-Nonadienal
Synonyms: 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
CAS: 5910-87-2
MF: C9H14O
MW: 138.21
EINECS: 227-629-5
Product Categories: API intermediates;aldehyde Flavor;Alphabetical Listings;Flavors and Fragrances;M-N;Aldehydes;C9;Carbonyl Compounds
Mol File: 5910-87-2.mol
trans,trans-2,4-Nonadienal Structure
 
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.  Refrigerator (+4°C)
form  neat
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 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
Safety Profile When heated to decomposition it emits acrid smoke and irritating fumes.
Chemical 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

 

Details:

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