(E,E)-nona-2,4-dienal

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.