2,4-Nonadienal, (E,E)-
- Formula: C9H14O
- Molecular weight: 138.2069
- IUPAC Standard InChI: InChI=1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h5-9H,2-4H2,1H3/b6-5+,8-7+
- 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
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, 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 | DB-Wax | DB-Wax | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 |
| Column length (m) | 30. | 60. | 60. | 60. | 60. |
| Carrier gas | Helium | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.53 | 0.53 | 0.53 |
| Phase thickness (μm) | 0.25 | 0.25 | 1. | 1. | 1. |
| Tstart (C) | 60. | 40. | 40. | 40. | 40. |
| Tend (C) | 200. | 210. | 240. | 240. | 240. |
| Heat rate (K/min) | 8. | 3. | 4. | 4. | 4. |
| Initial hold (min) | 3. | 2. | 2. | 2. | |
| Final hold (min) | 9.5 | 20. | 20. | 20. | |
| I | 1745. | 1712. | 1741. | 1744. | 1747. |
| Reference | Rochat, Egger, et al., 2009 | Kumazawa, Wada, et al., 2006 | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 | Rochat and Chaintreau, 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-FFAP | DB-FFAP | BP-20 | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 50. | 30. | 60. |
| Carrier gas | He | He | H2 | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 40. | 45. | 40. | 40. |
| Tend (C) | 230. | 230. | 230. | 210. | 210. |
| Heat rate (K/min) | 6. | 6. | 3. | 5. | 5. |
| Initial hold (min) | 2. | 2. | 1. | ||
| Final hold (min) | 10. | 10. | 10. | ||
| I | 1682. | 1682. | 1705. | 1703. | 1705. |
| Reference | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 | Darriet, Pons, et al., 2002 | Kumazawa and Masuda, 2002 | Kumazawa and Masuda, 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | EC-1000 | DB-Wax | HP-FFAP | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 50. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.53 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.25 | 1. | 0.5 | 0.25 |
| Tstart (C) | 40. | 35. | 40. | 35. | 34. |
| Tend (C) | 240. | 230. | 225. | 230. | 200. |
| Heat rate (K/min) | 7. | 5. | 6. | 6. | 5. |
| Initial hold (min) | 5. | 5. | 3. | ||
| Final hold (min) | 5. | 15. | 30. | 15. | 10. |
| I | 1716. | 1705. | 1702. | 1701. | 1687. |
| Reference | Lin, Rouseff, et al., 2002 | Bendall, 2001 | Cadwallader and Heo, 2001 | Preininger and Ullrich, 2001 | Schlüter, Steinhart, et al., 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | HP-Innowax | TC-Wax | Supelcowax-10 | DB-Wax |
| Column length (m) | 60. | 25. | 60. | 60. | 60. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | ||||
| Tstart (C) | 30. | 35. | 80. | 40. | 60. |
| Tend (C) | 170. | 250. | 240. | 200. | 180. |
| Heat rate (K/min) | 2. | 4. | 3. | 3. | 2. |
| Initial hold (min) | 4. | 5. | 3. | 4. | |
| Final hold (min) | 30. | 30. | |||
| I | 1698. | 1680. | 1708. | 1738. | 1691. |
| Reference | Buttery and Ling, 1998 | Ong, Acree, et al., 1998 | Shuichi, Masazumi, et al., 1996 | Wong and Lai, 1996 | Kobayashi, Tsuda, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | Carbowax 20M |
| Column length (m) | 60. | 60. | 60. | 60. | 150. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.64 |
| Phase thickness (μm) | |||||
| Tstart (C) | 60. | 60. | 50. | 50. | 50. |
| Tend (C) | 180. | 220. | 230. | 230. | 170. |
| Heat rate (K/min) | 2. | 3. | 4. | 4. | 1. |
| Initial hold (min) | 4. | 4. | 0.1 | 30. | |
| Final hold (min) | 10. | 10. | |||
| I | 1693. | 1738. | 1697. | 1693. | 1660. |
| Reference | Kobayashi, Tsuda, et al., 1995 | Chung, Eiserich, et al., 1993 | Binder, Turner, et al., 1990 | Binder, Flath, et al., 1989 | Buttery, Ling, et al., 1980 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A.,
Strategy for the identification of key odorants: application to shrimp aroma,
J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014
. [all data]
Kumazawa, Wada, et al., 2006
Kumazawa, K.; Wada, Y.; Masuda, H.,
Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion,
J. Agric. Food Chem., 2006, 54, 13, 4795-4801, https://doi.org/10.1021/jf0603127
. [all data]
Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
. [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]
Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in different green tea varieties using flavor dilution technique,
J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j
. [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]
Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n
. [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]
Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F.,
Trace compound analysis for off-flavor characterization of micromilled milk powder,
Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [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]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [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]
Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]
Wong and Lai, 1996
Wong, K.C.; Lai, F.Y.,
Volatile constituents from the fruits of four Syzygium species grown in Malaysia,
Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1
. [all data]
Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K.,
Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes,
J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025
. [all data]
Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T.,
Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C,
J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022
. [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]
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]
Buttery, Ling, et al., 1980
Buttery, R.G.; Ling, L.C.; Teranishi, R.,
Volatile of corn tassels: possible corn ear worm attractants,
J. Agric. Food Chem., 1980, 28, 4, 771-774, https://doi.org/10.1021/jf60230a020
. [all data]
Notes
Go To: Top, Normal alkane RI, 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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.