Grundinformationen
- Standard-SMILES
CCCC/C=C/C=C/C=O- InChIKey
ZHHYXNZJDGDGPJ-BSWSSELBSA-N- Summenformel
- C9H14O
- Durchschnittliche Molmasse
- 138,21 g/mol
- Monoisotopische Masse
- 138,10446507
Überblick
(2E,4E)-2,4-nonadienal has been reported in Artemisia annua, Prunus avium, and Agaricus bisporus with data available.
Namen und Bezeichner
- Bevorzugter Name
- 2,4-Nonadienal
- IUPAC
- (2E,4E)-nona-2,4-dienal
- Lokaler Name
- trans,trans-Nona-2,4-dienal
- Englischer Name
- trans,trans-2,4-Nonadienal
- Summenformel
- C9H14O
- Molmasse
- 138.21
Namen und Synonyme
Weitere Namen anzeigen
Datenbank-Bezeichner
- CAS
30551-17-8、5910-87-2、6750-03-4- PubChem CID
- 5283339
- DTXSID
DTXSID30884198- ChEMBL
CHEMBL4074177- UNII
- Y411G77SH7
- EC Number
- 227-629-5、250-233-9
- Nikkaji
- J224K、J60.729K
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 2,7
- Polarare Oberfläche (TPSA)
- 17,1 Ų
- H-Brücken-Donoren
- 0
- H-Brücken-Akzeptoren
- 1
- Frei drehbare Bindungen
- 5
- Schwere Atome
- 10
- Formalladung
- 0
- Komplexität
- 123
Experimentelle und physikochemische Eigenschaften
Solubility
soluble in fixed oils; Insoluble in water
soluble (in ethanol)
Physical Description
Yellow or green liquid; [Aldrich MSDS]
Slightly yellow liquid; strong, fatty, floral
Physikochemische Eigenschaften
- Siedepunkt
- 97 · 97-98 °C10 mm Hg(lit.)
- Dichte
- 0.862 g/mL · 0.862 g/mL at 25 °C(lit.)
- Dampfdichte
- 1 · >1 (vs air)
- Brechungsindex
- 20 · n20/D 1.5207(lit.)
- FEMA
- 3212 · 3212 | 2,4-NONADIENAL
- Flammpunkt
- 186 °F · 186 °F
- storage temp.
- 2 · 2-8°C
- Löslichkeit
- Chloroform (Soluble), DMSO (Slightly), Methanol (Sparingly)
- Aggregatzustand
- Liquid
- Farbe
- Slightly yellow liquid
- Geruch (Odor)
- strong, fatty, floral odor
- Geruchsart
- fatty
- Biologische Quelle
- synthetic
- Wasserlöslichkeit
- INSOLUBLE
- JECFA Number
- 1185 · 1185
- Stabilität
- Light Sensitive
- Kosmetik-Inhaltsstoffe Funktionen
- PERFUMING
- InChI
- 1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+
- InChIKey
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N
- SMILES
- [H]C(=O)\C([H])=C([H])\C([H])=C(/[H])CCCC
- LogP
- 2.65 · 2.65
- CAS Datenbank
- 5910 · 5910-87-2(CAS DataBase Reference)
- NIST chemische Informationen
- 2 · 2,4-Nonadienal, (E,E)-(5910-87-2)
- EPA chemische Informationen
- 2 · 2,4-Nonadienal, (2E,4E)- (5910-87-2)
Sicherheit und Regulatorisches
GHS-Klassifizierung
GHS Classification
Warning
H317 (> 99.9%): May cause an allergic skin reaction [Warning Sensitization, Skin]
P261, P272, P280, P302+P352, P321, P333+P317, P362+P364, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1436 reports by companies from 4 notifications to the ECHA C&L Inventory.
Gefahrenhinweise
Regulatory Information
Chemical: 2,4-Nonadienal, (E,E)-
Chemical: Nonadienal
2,4-Nonadienal, (2E,4E)-: Does not have an individual approval but may be used under an appropriate group standard
Sicherheitsdaten
- wgk
- 3
- tsca
- TSCA listed
- ridadr
- NA 1993 / PGIII
- hs_code
- 29121900
- safety_code
- 24/25
- Speicherklasse
- 10 - Combustible liquids
Chemie und Industrie
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
General Manufacturing Information
2,4-Nonadienal, (2E,4E)-: ACTIVE
Nonadienal: INACTIVE
Anwendungen
OccurrenceReported 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.
Verwendentrans,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.
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