5910-87-2 Usage
Chemical Properties
Different sources of media describe the Chemical Properties of 5910-87-2 differently. You can refer to the following data:
1. 2,4-Nonadienal has a strong fatty, floral odor.
2. clear colorless to yellow liquid
Occurrence
Reported 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.
Uses
Different sources of media describe the Uses of 5910-87-2 differently. You can refer to the following data:
1. trans,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.
2. Food additive.
Aroma threshold values
Detection: 0.05 ppb; aroma characteristics at 1.0%: green, fatty melon, cucumber and vegetative
Taste threshold values
Taste characteristics at 2 ppm: green, cucumber with fatty melon and chicken nuances
General Description
trans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).
Biochem/physiol Actions
Odor at 1.0%
Safety Profile
When heated to
decomposition it emits acrid smoke and
irritating fumes.
Synthesis
By reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol
with MnO2 to the corresponding 2,4-dienol
Check Digit Verification of cas no
The CAS Registry Mumber 5910-87-2 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 5,9,1 and 0 respectively; the second part has 2 digits, 8 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 5910-87:
(6*5)+(5*9)+(4*1)+(3*0)+(2*8)+(1*7)=102
102 % 10 = 2
So 5910-87-2 is a valid CAS Registry Number.
InChI:InChI=1/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+
5910-87-2Relevant articles and documents
HIGHLY STEREOSPECIFIC PALLADIUM-CATALYSED VINYLATION OF VINYLIC HALIDES UNDER SOLID-LIQUID PHASE TRANSFER CONDITIONS.
Jeffery, Tuyet
, p. 2667 - 2670 (1985)
(E,E) and (E,Z) conjugated dienoates, dienones and dienals are obtained with high stereospecificity (95percent) and in high yields from the corresponding (E) and (Z) vinylic halides and vinylic substrates (methyl acrylate, methyl vinyl ketone or acrolein), in the presence of potassium carbonate, tetrabutylammonium chloride and a catalytic amount of palladium acetate, in N,N-dimethylformamide at room temperature.
Oxidative cleavage of allyl ethers by an oxoammonium salt
Kelly, Christopher B.,Ovian, John M.,Cywar, Robin M.,Gosselin, Taylor R.,Wiles, Rebecca J.,Leadbeater, Nicholas E.
supporting information, p. 4255 - 4259 (2015/04/14)
A method to oxidatively cleave allyl ethers to their corresponding aldehydes mediated by an oxoammonium salt is described. Using a biphasic solvent system and mild heating, cleavage proceeds readily, furnishing a variety of α,β-unsaturated aldehydes and ketones.
Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
-
, (2015/03/03)
The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
