2,4-Nonadienal has a strong fatty, floral odor.
clear colorless to yellow liquid
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.
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.
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
trans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).
When heated to
decomposition it emits acrid smoke and
irritating fumes.
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
