trans,trans-Nona-2,4-dienal

Bezeichnung:trans,trans-Nona-2,4-dienal

CAS-Nr5910-87-2

Englisch Name:trans,trans-2,4-Nonadienal

CBNumberCB3114344

SummenformelC9H14O

Molgewicht138.21

MOL-Datei5910-87-2.mol

Synonyma

trans,trans-Nona-2,4-dienal

trans,trans-Nona-2,4-dienal physikalisch-chemischer Eigenschaften

Siedepunkt	97-98 °C10 mm Hg(lit.)
Dichte	0.862 g/mL at 25 °C(lit.)
Dampfdichte	>1 (vs air)
Brechungsindex	n20/D 1.5207(lit.)
FEMA	3212 \| 2,4-NONADIENAL
Flammpunkt	186 °F
storage temp.	2-8°C
Löslichkeit	Chloroform (Soluble), DMSO (Slightly), Methanol (Sparingly)
Farbe	Slightly yellow liquid
Geruch (Odor)	strong, fatty, floral odor
Geruchsart	fatty
Wasserlöslichkeit	INSOLUBLE
JECFA Number	1185
Stabilität	Light Sensitive
LogP	2.65
CAS Datenbank	5910-87-2(CAS DataBase Reference)
NIST chemische Informationen	2,4-Nonadienal, (E,E)-(5910-87-2)
EPA chemische Informationen	2,4-Nonadienal, (2E,4E)- (5910-87-2)

Sicherheit

S-Sätze:	24/25
RIDADR	NA 1993 / PGIII
WGK Germany	3
HS Code	29121900

Gefahreninformationscode (GHS)

trans,trans-2,4-Nonadienal Chemische Eigenschaften,Einsatz,Produktion Methoden

S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
2,4-Nonadienal has a strong fatty, floral odor.
Chemische Eigenschaften
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.
Verwenden
Food additive.
Verwenden
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.
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
Allgemeine Beschreibung
trans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).
Biochem/physiol Actions
Odor at 1.0%
Sicherheitsprofil
When heated to decomposition it emits acrid smoke and irritating fumes.
Synthese
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 Upstream-Materialien And Downstream Produkte

trans,trans-Nona-2,4-dienal Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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