trans,trans-2,4-Nonadienal

Chemical properties

clear colorless to yellow liquid

Chemical properties

2,4-Nonadienal has a strong fatty, floral odor.

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.

The Uses of trans,trans-2,4-Nonadienal

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.

The Uses of trans,trans-2,4-Nonadienal

Food additive.

What are the applications of Application

trans,trans-2,4-Nonadienal is an adduct forming compound in the presence of THF

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