Description
trans, frans-2,4-Hexadienal has a fresh, green, floral citrus odor.
May be synthesized by slowly heating croton-aldehyde with acetaldehyde
in the presence of pyridine at 85 - 90°C.
Chemical Properties
liquid
Chemical Properties
trans, trans-2,4-Hexadienal has a sweet, green aroma; in dilution, a pleasant citrusy green.
Occurrence
Reported found in olive, roasted peanuts, tomato, caviar, fish, auto-oxidized salmon oil, tea, apricot, strawberry, wheaten bread, Russian cheeses, cooked chicken and beef, boiled mutton, hop oil, raw and roasted peanuts, soybean, olive,
rice, buckwheat, malt, kiwifruit and scallops.
Uses
trans,trans-2,4-Hexadienal (sorbic aldehyde) was used in the synthesis of chiral cycloadducts.
Uses
2,4-Hexadienal, is used in the synthesis of chiral cycloadducts. 2,4-Hexadienal is used as a flavouring agent, as a chemical intermediate in various organic synthetic reactions and as a raw material in the manufacture of sorbic acid. It is also used as in the manufacture of polymethine dyes, as a pharmaceutical intermediate in the manufacture of mitomycins and antihypercholesteraemics, as an inhibitor of corrosion for steel used in oil field operations, as a monomer in reactions with silane comonomers for the manufacture of polyalkenyloxysilane polymer and as a fumigant against larvae of the Caribbean fruit fly.
Definition
ChEBI: (E,E)-2,4-hexadienal is a hexadienal that is hexanal with trans double bonds at positions 2 and 4. It is found in tomatoes, kiwi fruit, mangoes, potato chips, herbs and spices. It has a role as a flavouring agent and a plant metabolite. It is a polyunsaturated fatty aldehyde, a hexadienal and a volatile organic compound.
Preparation
Can be obtained by slowly heating crotonaldehyde with acetaldehyde in the presence of pyridine at 85 to 90°C.
Aroma threshold values
Detection: 60 to 476 ppb
Taste threshold values
Taste characteristics at 25 ppm: sweet, green, waxy, aldehydic, with fresh melon nuances.
General Description
trans,
trans-2,4-Hexadienal is a volatile is a flavor compound that is reported to occur in different types of tea.
