Basic information
- CAS
30551-17-8- Standard SMILES
CCCC/C=C/C=C/C=O- InChIKey
ZHHYXNZJDGDGPJ-BSWSSELBSA-N- Molecular formula
- C9H14O
- Average molar mass
- 138.21 g/mol
- Monoisotopic mass
- 138.10446507
Overview
(2E,4E)-2,4-nonadienal has been reported in Artemisia annua, Prunus avium, and Agaricus bisporus with data available.
Names & identifiers
- Preferred name
- 2,4-Nonadienal
- IUPAC
- (2E,4E)-nona-2,4-dienal
- English name
- trans,trans-2,4-Nonadienal
- Molecular formula
- C9H14O
- Molecular weight
- 138.21
Names & synonyms
Show more names
Database identifiers
- 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
Properties
Computed structural properties
- XLogP
- 2.7
- Topological polar surface area
- 17.1 Ų
- Hydrogen bond donors
- 0
- Hydrogen bond acceptors
- 1
- Rotatable bonds
- 5
- Heavy atoms
- 10
- Formal charge
- 0
- Complexity
- 123
Experimental & physicochemical properties
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
Physicochemical properties
- Boiling point
- 97 · 97-98 °C10 mm Hg(lit.)
- Density
- 0.862 g/mL · 0.862 g/mL at 25 °C(lit.)
- vapor density
- 1 · >1 (vs air)
- refractive index
- 20 · n20/D 1.5207(lit.)
- FEMA
- 3212 · 3212 | 2,4-NONADIENAL
- FLAVIS Number
- 5.194 · 05.194 | (2E, 4E)-nona-2,4-dienal
- Flash point
- 186 °F · 186 °F
- storage temp.
- 2 · 2-8°C
- solubility
- Chloroform (Soluble), DMSO (Slightly), Methanol (Sparingly)
- form
- Liquid
- color
- Slightly yellow liquid
- Odor
- strong, fatty, floral odor
- Odor Type
- fatty
- biological source
- synthetic
- Water Solubility
- INSOLUBLE
- JECFA Number
- 1185 · 1185
- Stability
- Light Sensitive
- Cosmetics Ingredients Functions
- 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 DataBase Reference
- 5910 · 5910-87-2(CAS DataBase Reference)
- EWG's Food Scores
- 1 · 1
- FDA UNII
- 411 G77SH7 · Y411G77SH7
- NIST Chemistry Reference
- 2 · 2,4-Nonadienal, (E,E)-(5910-87-2)
- EPA Substance Registry System
- 2 · 2,4-Nonadienal, (2E,4E)- (5910-87-2)
- UNSPSC Code
- 12352100 · 12352100
- NACRES
- 21 · NA.21
- Symbol(GHS)
- 5 · GHS05
- Signal word
- Warning
- Hazard statements
- 227 · H227
- Precautionary statements
- 501 · P501-P210-P280-P370+P378-P403+P235
- Safety Statements
- 24 · 24/25
- RIDADR
- 1993 · NA 1993 / PGIII
- WGK Germany
- 3 · 3
- TSCA
- TSCA listed
- HS Code
- 29121900 · 29121900
- Storage Class
- 10 · 10 - Combustible liquids
Safety & regulation
GHS classification
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.
Hazard information
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
Safety data
- wgk
- 3
- tsca
- TSCA listed
- ridadr
- NA 1993 / PGIII
- hs_code
- 29121900
- Signal word
- Warning
- Symbol(GHS)
- GHS05
- safety_code
- 24/25
- Storage Class
- 10 - Combustible liquids
- Hazard statements
- H227
- Precautionary statements
- P501-P210-P280-P370+P378-P403+P235
Chemistry & industry
Uses & manufacturing
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
Applications
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.
Usestrans,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.
UsesFood additive.
General Descriptiontrans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).
Upstream & downstream products
Upstream raw materials
Downstream products
Suppliers100 total
Related reactions
Compound notes
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