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W321206

Sigma-Aldrich

trans,trans-2,4-Nonadienal

≥89%, FG

Synonym(s):

(E,E)-2,4-nonadienal, trans,trans-2,4-nonadiene aldehyde

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W321206-SAMPLE-K
RM 200.00
25 G
RM 580.00
1 KG
RM 7,415.00

About This Item

Linear Formula:
CH3(CH2)3CH=CHCH=CHCHO
CAS Number:
5910-87-2
Molecular Weight:
138.21
FEMA Number:
3212
EC Number:
227-629-5
Council of Europe no.:
732
MDL number:
MFCD00007006
UNSPSC Code:
12164502
PubChem Substance ID:
24901556
Flavis number:
5.194
NACRES:
NA.21
Organoleptic:
fatty; green; melon; floral
Grade:
FG
Kosher
Biological source:
synthetic
Food allergen:
no known allergens

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biological source

synthetic

Quality Level

300
400

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

>1 (vs air)

Assay

≥89%

refractive index

n20/D 1.5207 (lit.)

bp

97-98 °C/10 mmHg (lit.)

density

0.862 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

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trans,trans-2,4-Nonadienal ≥89%, FG

W321206

trans,trans-2,4-Nonadienal

trans,trans-2,4-Undecadienal ≥95%, FG

W342203

trans,trans-2,4-Undecadienal

trans,trans-2,6-Nonadienal ≥95%, stabilized, FG

W376604

trans,trans-2,6-Nonadienal

Ethyl 2-trans-4-cis-decadienoate ≥95%, stabilized, FG

W314820

Ethyl 2-trans-4-cis-decadienoate

organoleptic

fatty; green; melon; floral

organoleptic

butter; spicy

organoleptic

cucumber; fresh; green; melon; citrus; vegetable

organoleptic

green; tropical; waxy; fruity; pear; pear; sweet

grade

FG, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

assay

≥89%

assay

≥95%

assay

≥95%

assay

≥95%

Biochem/physiol Actions

Odor at 1.0%
Taste at 2 ppm

Other Notes

Natural occurrence: Avocado, Brazil nut, caviar, cooked beef, chicken and pork, cooked lamb/mutton, fish, milk and roasted peanut.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

186.8 °F - closed cup

Flash Point(C)

86 °C - closed cup

  • Specification Sheet

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    Certificates of Analysis (COA)

    Lot/Batch Number
    SHBP2428
    SHBM9665
    SHBM3592
    SHBM1710
    SHBL9075

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    Organoleptic Characteristics of Flavor Materials
    Mosciano, G.
    Perfumer & Flavorist, 30, 58-58 (2005)
    Pascal Fuchsmann et al.
    Journal of chromatography. A, 1601, 60-70 (2019-06-11)
    Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining

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