(E,E)-2,4-Hexadienal

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.

liquid

trans, trans-2,4-Hexadienal has a sweet, green aroma; in dilution, a pleasant citrusy green.

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.

trans,trans-2,4-Hexadienal (sorbic aldehyde) was used in the synthesis of chiral cycloadducts.

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.

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.

Can be obtained by slowly heating crotonaldehyde with acetaldehyde in the presence of pyridine at 85 to 90°C.

Detection: 60 to 476 ppb

Taste characteristics at 25 ppm: sweet, green, waxy, aldehydic, with fresh melon nuances.

trans,trans-2,4-Hexadienal is a volatile is a flavor compound that is reported to occur in different types of tea.