| Name | trans,trans-nona-2,4-dienal |
| Synonyms | T2 T4 NONADIENAL (e,e)-4-nonadienal 4-Nonadienal,(E,E)-2 (E,E)-nona-2,4-dienal (2E,4E)-2,4-Nonadienal (E,E)-2,4-nonadien-1 -al Trans-2-trans-4-nonadional trans,trans-2,4-Nonadienal 2,4-trans,trans-Nonadienal Trans-2-trans-4-nonadienal nona-trans-2,trans-4-dienal trans,trans-nona-2,4-dienal |
| CAS | 5910-87-2 |
| EINECS | 227-629-5 |
| InChI | InChI=1/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+ |
| Molecular Formula | C9H14O |
| Molar Mass | 138.21 |
| Density | 0.862g/mLat 25°C(lit.) |
| Boling Point | 97-98°C10mm Hg(lit.) |
| Flash Point | 186°F |
| JECFA Number | 1185 |
| Water Solubility | INSOLUBLE |
| Vapor Density | >1 (vs air) |
| Appearance | neat |
| Color | Slightly yellow liquid |
| Odor | strong, fatty, floral odor |
| Storage Condition | 2-8°C |
| Refractive Index | n20/D 1.5207(lit.) |
| Physical and Chemical Properties | Yellowish liquid, with strong aroma of flowers, fruit and oil, and chicken soup. Boiling point 97 degrees C (1333Pa). Soluble in ethanol and most non-volatile oils, insoluble in water. |
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| UN IDs | NA 1993 / PGIII |
| WGK Germany | 3 |
| HS Code | 29121900 |
| FEMA | 3212 | 2,4-NONADIENAL |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| content analysis | gas chromatography analysis with polar column according to GT-10-4. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): baked goods 0.20; Cereal 0.20; Seasoning 0.20; Meat, meat sauce 0.20; Dairy 0.20; Soup 0.20. |
| use | GB 2760-1996 specified as allowed spices. Mainly used to prepare meat and poultry flavors. Used as a spice |
| Production method | The trans, trans -2, 4-nonadiene is reduced by LiAIH4 to obtain the corresponding dienol, and then oxidized by manganese dioxide. |