Assay: ≥98% (often sold as >90% E,E isomer)
Appearance: Colorless to pale yellow liquid
Packaging: 1kg/bottle, 25kg/drum (Customizable)
Sample: Available
ETrans,trans-2,4-Nonadienal CAS 5910-87-2
Description
Trans,trans-2,4-Nonadienal
Chemical Name: ETrans,trans-2,4-Nonadienal
CAS No.: 5910-87-2
Molecular Fomula: C9H14O
Molecular weight: 138.21
Appearance: pale yellow liquid
Assay：≥99.0%
Trans,trans-2,4-Nonadienal Typical Properties
| ITEMS | SPECIFICATION |
| Appearance | Form: liquidColour: yellow, green |
| Odour | No data available |
| Odour Threshold | No data available |
| pH | No data available |
| Melting point/freezingpoint | No data available |
| Initial boiling point andboiling range | 97-98°C(207-208 °F) at 13 hPa – lit. |
| Flash pointn)Evaporation rate | 86“C(187 °F)- closed cup |
| Flammability (solid, gas) | No data available |
| Upper/lowerflammability orexplosive limits | No data available |
Product Introduction:
(E,E)-2,4-Nonadienal is an unsaturated aldehyde with two conjugated double bonds, commonly known as trans,trans-2,4-Nonadienal. It typically appears as a colorless to pale yellow liquid with an extremely powerful and characteristic aroma. This compound is a critical aroma chemical, renowned for its intense fatty, green, cucumber, fresh vegetable, and slightly rancid notes. It is a major contributor to the aroma of fried foods, fats, and oils, and is naturally found in various foodstuffs. Its very low odor threshold makes it highly impactful even at trace levels.
Main Uses:
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Flavor and Fragrance Industry: (E,E)-2,4-Nonadienal is a highly valued impact aroma chemical in both flavor and fragrance formulations, used to impart specific green, fatty, or cooked notes.
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Food Flavoring (Fatty & Green Notes): It is indispensable for creating or enhancing fatty, fried, and roasted notes in a wide range of food products. It is crucial for developing authentic flavors in oils, fats, snacks, fried foods, and meat products. Its characteristic “cucumber” note also makes it valuable in vegetable flavor preparations.
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Meat & Savory Flavors: It plays a significant role in developing savory flavors, contributing to cooked meat, poultry, and fish profiles. It helps to provide the ‘fatty’ mouthfeel and aroma associated with well-cooked proteins.
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Beverage Flavoring: In very small amounts, it can be used to add complexity or a subtle green/fresh note to certain beverage formulations.
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Fragrances: In perfumery, tiny amounts can be used to add unique green, fatty, or aldehydic nuances, particularly in modern, abstract, or fresh compositions.
Trans,trans-2,4-Nonadienal Packaging and Shipping
Brown/amber glass bottles or high-density polyethylene (HDPE) bottles
Trans,trans-2,4-Nonadienal Storage
Keep container tightly closed in a dry and well-ventilated place. Containers which are opened must be carefully resealed and kept upright to prevent leakage.