(2E,6E)-Nona-2,6-dien-1-al

Bezeichnung:(2E,6E)-Nona-2,6-dien-1-al

Englisch Name:FEMA 3766

CBNumberCB3698417

SummenformelC9H14O

Molgewicht138.21

Synonyma

(2E,6E)-Nona-2,6-dien-1-al

(2E,6E)-Nona-2,6-dien-1-al physikalisch-chemischer Eigenschaften

Siedepunkt	57 °C0.6 mm Hg(lit.)
Dichte	0.875 g/mL at 25 °C(lit.)
FEMA	3766 \| 2-TRANS-6-TRANS-NONADIENAL
Brechungsindex	n20/D 1.471(lit.)
Flammpunkt	189 °F
storage temp.	0-6°C
Löslichkeit	Practically insoluble in water, soluble in alcohol, Propylene glycol and oils.
Aggregatzustand	Almost colourless or very pale yellowish oil.
Geruch (Odor)	at 1.00 % in dipropylene glycol. fresh citrus green cucumber melon
Geruchsart	green
Biologische Quelle	synthetic
JECFA Number	1187
LogP	2.60
EPA chemische Informationen	2,6-Nonadienal, (2E,6E)- (17587-33-6)

Sicherheit

Gefahreninformationscode (GHS)

S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
2-trans-6-trans.Nonadienahas a tallowy odor.
Chemische Eigenschaften
clear colorless to pale yellowish liquid
Chemische Eigenschaften
2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having a powerful, green, vegetable odor.
Occurrence
Reported found in soybean oil, beef tallow, cold-stored butter, mango, lingonberry, cucumber, corn mint oil, lean fish, beer, trassi, buckwheat, shrimp and rooibus tea (Aspalathus linearis).
Verwenden
(2E,6E)-2,6-Nonadienal is a useful building block for organic synthesis.
Application
2-trans, 6-trans-Nonadienal would particularly be used in imitation Cucumber and as a trace ingredient in many green and fruity flavour types.
Vorbereitung Methode
Most methods start with 3-Hexenol. 1) via Hexenyl iodide and its Grignard compound, with Acrolein to the carbinol. By treatment with Phosphorous tribromide and saponification is obtained the alcohol Nonadienol which can be oxidized to 2-trans, 6-trans-Nonadienal by Chromic acid oxidation. 2) from Dipropargyl via Octadi-yne to Nonadiynal-diethylacetal, followed by selective hydrogenation to Nonadienal diethylacetal which yields 2-trans, 6-trans-Nonadienal by acid hydrolysis.
Aroma threshold values
Detection: 0.09 ppb
Taste threshold values
Taste characteristics at 1 ppm: fresh, green cucumber skin and watermelon with a fatty nuance