2,4-Nonadienal, (E,E)-
- Formula: C9H14O
- Molecular weight: 138.2069
- IUPAC Standard InChIKey: ZHHYXNZJDGDGPJ-BSWSSELBSA-N
- CAS Registry Number: 5910-87-2
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: 2,4-trans,trans-Nonadienal; 2,4-Nonadien-1-al; (2E,4E)-2,4-Nonadienal; 2,4-(E,E)-Nonadienal; (2E,4E)-Nonadienal; (E,E)-2,4-Nonadienal; (E,E)-2,4-Nonadien-1-al; (E,E)-Nona-2,4-dienal; Nona-trans-2,trans-4-dienal; trans, trans-2,4-Nonadienal; trans,trans-Nona-2,4-dienal; (E; E)-2,4-nonadienal; (E,E)-Nona-2,4-dienaI
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- Other data available:
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Normal alkane RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Optima-5 | DB-5 MS | DB-5 MS | HP-5 MS | BPX5 |
Column length (m) | 30. | 30. | 30. | 30. | 25. |
Carrier gas | Helium | Helium | Helium | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.20 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.13 |
Tstart (C) | 60. | 40. | 40. | 50. | 50. |
Tend (C) | 246. | 230. | 250. | 280. | 230. |
Heat rate (K/min) | 3. | 6. | 6. | 4. | 3. |
Initial hold (min) | 1. | 2. | 2. | 2. | |
Final hold (min) | 20. | 20. | |||
I | 1213. | 1223. | 1235. | 1214. | 1214. |
Reference | Al-Qudah, Muhaidat, et al., 2012 | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Zhao, Zeng, et al., 2009 | Boustie, Rapior, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | MDN-5 | MDN-5 | HP-5 | SE-54 | DB-5 |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | He | He | Helium | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.053 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.5 | 1. |
Tstart (C) | 40. | 40. | 40. | 100. | 40. |
Tend (C) | 270. | 270. | 300. | 250. | 240. |
Heat rate (K/min) | 4. | 4. | 4. | 5. | 5. |
Initial hold (min) | 4. | 4. | |||
Final hold (min) | 5. | 5. | 5. | 10. | |
I | 1229. | 1230. | 1214. | 1232. | 1214. |
Reference | van Loon, Linssen, et al., 2005 | van Loon, Linssen, et al., 2005 | Utsunomia, Kawata, et al., 2005 | Kilic, Hafizoglu, et al., 2004 | Landy, Nicklaus, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | NB-30 | DB-5 | DB-5 | DB-5 | DB-5 |
Column length (m) | 50. | 60. | 30. | 30. | 30. |
Carrier gas | He | He | H2 | He | He |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.25 | 0.3 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 35. | 35. | 40. | 40. |
Tend (C) | 250. | 280. | 240. | 230. | 230. |
Heat rate (K/min) | 2. | 5. | 8. | 6. | 6. |
Initial hold (min) | 2. | 2.5 | 2. | 2. | |
Final hold (min) | 4. | 2. | 10. | 10. | |
I | 1222. | 1211. | 1193. | 1216. | 1216. |
Reference | Raal, Arak, et al., 2004 | Dhanda, Pegg, et al., 2003 | Triqui and Bouchriti, 2003 | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | DB-5 | RTX-5 | DB-5MS | Optima-1 |
Column length (m) | 30. | 30. | 20. | 30. | 25. |
Carrier gas | H2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.18 | 0.53 | 0.20 |
Phase thickness (μm) | 0.25 | 0.25 | 0.4 | 1.5 | 0.25 |
Tstart (C) | 45. | 40. | 20. | 40. | 50. |
Tend (C) | 230. | 290. | 290. | 225. | 250. |
Heat rate (K/min) | 3. | 7. | 40. | 6. | 3. |
Initial hold (min) | 1. | 3.5 | 5. | 3. | |
Final hold (min) | 10. | 0.5 | 30. | ||
I | 1211. | 1217. | 1215. | 1224. | 1193. |
Reference | Darriet, Pons, et al., 2002 | Lin, Rouseff, et al., 2002 | Sies A., Hirsch R., et al., 2002 | Cadwallader and Heo, 2001 | de Beck, Bessière, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | HP-1 | SE-54 | SE-54 | OV-101 |
Column length (m) | 25. | 30. | 30. | 50. | |
Carrier gas | N2 | ||||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.52 | 0.52 | 0.25 | |
Phase thickness (μm) | 0.25 | 1.5 | 1.5 | ||
Tstart (C) | 34. | 35. | 5. | 5. | 80. |
Tend (C) | 200. | 250. | 230. | 230. | 200. |
Heat rate (K/min) | 5. | 4. | 6. | 6. | 2. |
Initial hold (min) | 3. | ||||
Final hold (min) | 10. | ||||
I | 1204. | 1180. | 1216. | 1216. | 1190. |
Reference | Schlüter, Steinhart, et al., 1999 | Ong, Acree, et al., 1998 | Milo and Grosch, 1996 | Milo and Grosch, 1996 | Tamura, Nakamoto, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Packed | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | SE-54 | DB-1 | OV-101 | OV-101 |
Column length (m) | 50. | 3. | 60. | 50. | 50. |
Carrier gas | N2 | Nitrogen | Nitrogen | ||
Substrate | Chromosorb G AW DMCS (100-120 mesh) | ||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | |
Phase thickness (μm) | |||||
Tstart (C) | 80. | 50. | 50. | 70. | 80. |
Tend (C) | 200. | 230. | 230. | 200. | 200. |
Heat rate (K/min) | 2. | 6. | 4. | 2. | 2. |
Initial hold (min) | 2. | ||||
Final hold (min) | 10. | 10. | |||
I | 1191. | 1216. | 1184. | 1188. | 1191. |
Reference | Tamura, Nakamoto, et al., 1995 | Schieberle, 1991 | Binder, Turner, et al., 1990 | Sugisawa, Nakamura, et al., 1990 | Sugisawa, Nakamura, et al., 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-1 | OV-1 | SE-30 |
Column length (m) | 60. | 50. | 50. |
Carrier gas | Hydrogen | ||
Substrate | |||
Column diameter (mm) | 0.32 | 0.20 | 0.5 |
Phase thickness (μm) | |||
Tstart (C) | 50. | 50. | 40. |
Tend (C) | 250. | 200. | 170. |
Heat rate (K/min) | 4. | 1. | 3. |
Initial hold (min) | 3. | ||
Final hold (min) | 5. | 35. | |
I | 1185. | 1185. | 1188. |
Reference | Binder, Flath, et al., 1989 | Wu, Liou, et al., 1987 | Heydanek and McGorrin, 1981 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Al-Qudah, Muhaidat, et al., 2012
Al-Qudah, M.A.; Muhaidat, R.; Trawenh, I.N.; Jaber, H.I.; Abu Zarga, M.H.; Abu Orabi, S.T.,
Volatile constituents of leaves and bulbs of Gynandriris Sisyrinchicum and their antimicrobial activities,
Jordan J. Chem., 2012, 7, 3, 287-295. [all data]
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
. [all data]
Zhao, Zeng, et al., 2009
Zhao, C.; Zeng, Y.; Wan, M.; Li, R.; Liang, Y.; Li, C.; Zeng, Z.; Chau, F.-T.,
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods,
J. Sep. Sci., 2009, 32, 4, 660-670, https://doi.org/10.1002/jssc.200800484
. [all data]
Boustie, Rapior, et al., 2005
Boustie, J.; Rapior, S.; Fortin, H.; Tomas, S.; Bessiere, J.-M.,
Chemotaxonomic interest of volatile components in Lepista inversa and Lepista flaccida distinctions,
Cryptogamie, Mycologie, 2005, 26, 1, 1-4. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
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Utsunomia, Kawata, et al., 2005
Utsunomia, H.; Kawata, J.; Chanoki, W.; Shirakawa, N.; Miyazawa, M.,
Components of Essential Oil from Woods of Prunus mume Sieb. at Zucc.,
J. Oleo Sci., 2005, 54, 11, 609-612, https://doi.org/10.5650/jos.54.609
. [all data]
Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S.,
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.,
J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237
. [all data]
Landy, Nicklaus, et al., 2004
Landy, P.; Nicklaus, S.; Sémon, E.; Mielle, P.; Guichard, E.,
Representativeness of extracts of offset paper packaging and analysis of the main odor-active compounds,
J. Agric. Food Chem., 2004, 52, 8, 2326-2334, https://doi.org/10.1021/jf0352677
. [all data]
Raal, Arak, et al., 2004
Raal, A.; Arak, E.; Orav, A.,
Chemical composition of coriander seed essential oil and their conformity with EP standards,
Agraarteadus, 2004, 15, 4, 234-239. [all data]
Dhanda, Pegg, et al., 2003
Dhanda, J.S.; Pegg, R.B.; Shand, P.J.,
Saskatchewan specialty livestock value-added program - Saskatchewan agri-food innovation fund (AFIF) Project #98000016, 2003, retrieved from http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [all data]
Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P.,
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation,
J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p
. [all data]
Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D.,
Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae,
J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d
. [all data]
Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M.,
Aroma composition changes in early season grapefruit juice produced from thermal concentration,
J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g
. [all data]
Sies A., Hirsch R., et al., 2002
Sies A.; Hirsch R.; Löscher R.; Tablack P.; Guth H.,
Direct thermal desorption and Fast-GC-TOF-MS for a rapid quality control of hazelnuts, 10th Weurman Flavour Research Symposium, 24 - 28 June 2002, Beaune, France, 2002. [all data]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
de Beck, Bessière, et al., 2000
de Beck, P.O.; Bessière, J.M.; Dijoux-Franca, M.-G.; David, B.; Mariotte, A.-M.,
Volatile constituents from leaves and wood of Leea guineensis G. Don (Leeaceae) from Cameroon,
Flavour Fragr. J., 2000, 15, 3, 182-185, https://doi.org/10.1002/1099-1026(200005/06)15:3<182::AID-FFJ888>3.0.CO;2-X
. [all data]
Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604
. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203
. [all data]
Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H.,
Characteristic aroma compounds in green algae (Ulva pertusa) volatiles,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887
. [all data]
Schieberle, 1991
Schieberle, P.,
Primary odorants in popcorn,
J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030
. [all data]
Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A.,
Comparison of yellow starthistle volatiles from different plant parts,
J. Agric. Food Chem., 1990, 38, 3, 764-767, https://doi.org/10.1021/jf00093a038
. [all data]
Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H.,
The aroma profile of the volatile in marine green algae (Ulva pertusa),
Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893
. [all data]
Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R.,
Volatile components of bittermelon,
J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032
. [all data]
Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W.,
Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage,
J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x
. [all data]
Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J.,
Gas chromatography-mass spectroscopy identification of volatiles from rancid oat groats,
J. Agric. Food Chem., 1981, 29, 5, 1093-1095, https://doi.org/10.1021/jf00107a051
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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