6750-03-4

2.4-Nonadienal has a strong fatty, floral odor. It may be prepared by the method of Marshall and Whiting; by reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with Mn02 to the corresponding 2.4-dienol.

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

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.

Detection: 0.05 ppb; aroma characteristics at 1.0%: green, fatty melon, cucumber and vegetative

Taste characteristics at 2 ppm: green, cucumber with fatty melon and chicken nuances

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