• 1. Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
  Dong Han,Siyang Deng,Hang Wang,Feng Huang,Marie-Laure Fauconnier,Hong Li,Jian Zheng,Linchun Meng,Chunhui Zhang,Xia Li Food Funct. 2023 14 6554
• 2. Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage
  Hannah Mehle,Laurianne Paravisini,Devin G. Peterson Food Funct. 2020 11 8309
• 3. Direct hydroperoxygenation of conjugated olefins catalyzed by cobalt(II) porphyrin
  Kazuhiro Sugamoto,Yoh-ichi Matsushita,Takanao Matsui J. Chem. Soc. Perkin Trans. 1 1998 3989
• 4. Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles
  Xiaobo Liu,Yawen Liu,Pan Li,Jiangfan Yang,Fang Wang,Eunhye Kim,Yuanyuan Wu,Puming He,Bo Li,Youying Tu RSC Adv. 2021 11 12074
• 5. In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies
  Dan Li,Xiaolin Yao,Qingxia Gou,Guifang Cao,Kai Xu,Yongli Yang Food Funct. 2023 14 1227

• Solvents and Organic Chemicals Organic Compounds Organic oxygen compounds Organooxygen compounds Medium-chain aldehydes
• Solvents and Organic Chemicals Organic Compounds Aldehyde/Ketone

Trans,Trans-2,4-Nonadienal (CAS No: 5910-87-2)

Trans,trans-2,4-nonadienal is a compound with the CAS number 5910-87-2 and is classified as a nonadienal derivative. This compound is a member of the aldehyde family and exhibits a unique structure with two double bonds in the trans configuration. The compound's IUPAC name is trans,trans-2,4-nonadienal, and it is also referred to as (E,E)-2,4-nonadienal in some contexts.

The molecular formula of trans,trans-2,4-nonadienal is C9H14O, and its molecular weight is approximately 138.2 g/mol. The compound exists as a yellow liquid with a characteristic odor. It is sparingly soluble in water but has good solubility in organic solvents such as ethanol and ether.

Trans,trans-2,4-nonadienal has been studied for its potential applications in various fields due to its unique chemical properties. Recent research has focused on its role in flavor chemistry and its use as a precursor in the synthesis of bioactive compounds.

In the field of flavor chemistry, trans,trans-2,4-nonadienal has been identified as a key contributor to the aroma profile of certain foods and beverages. Studies have shown that this compound can impart a fruity or floral note to food products when used at appropriate concentrations.

The synthesis of trans,trans-2,4-nonadienal involves several methods, including oxidation of alcohols and alkyne dihydroxylation followed by dehydration. Researchers have explored these methods to optimize yield and purity for industrial applications.

In terms of biological activity, recent studies have highlighted the potential of trans,trans-2,4-nonadienal as an antimicrobial agent. Tests have shown that this compound exhibits moderate activity against certain bacterial strains.

The environmental impact of trans,trans-2,4-nonadienal has also been a subject of interest. Research indicates that it degrades relatively quickly under aerobic conditions and does not pose significant risks to aquatic life when used responsibly.

In conclusion, trans(trans)-nona-dienal (CAS No: 591087) is a versatile compound with promising applications across multiple industries. Its unique properties make it an interesting subject for further research and development.

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