2-trans-6-trans.Nonadienahas a tallowy odor.
clear colorless to pale yellowish liquid
2-trans, 6-trans-Nonadienal has a tallowy odor. This compound is also reported as having a powerful, green, vegetable
odor.
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).
(2E,6E)-2,6-Nonadienal is a useful building block for organic synthesis.
2-trans, 6-trans-Nonadienal would particularly be used in imitation Cucumber and as a trace ingredient in many green and fruity flavour types.
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.
Taste characteristics at 1 ppm: fresh, green cucumber skin and watermelon with a fatty nuance
