2,4-Nonadienal
- 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
- IUPAC Standard InChIKey: ZHHYXNZJDGDGPJ-UHFFFAOYSA-N
- CAS Registry Number: 6750-03-4
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Stereoisomers:
- Other names: n-Nona-2,4-dienal; Nona-2,4-dienal; nona-2,4-dien-1-al
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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 | HP-5 MS | HP-5 | DB-5 | DB-5 | DB-5 |
| Column length (m) | 30. | 30. | 60. | 60. | 13.5 |
| Carrier gas | Helium | Nitrogen | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | |||
| Tstart (C) | 50. | 50. | 60. | 50. | 35. |
| Tend (C) | 250. | 280. | 250. | 250. | 225. |
| Heat rate (K/min) | 5. | 5. | 4. | 4. | 6. |
| Initial hold (min) | 0.5 | 1. | 5. | 5. | 3. |
| Final hold (min) | 0.5 | 1. | |||
| I | 1212. | 1210. | 1208. | 1215. | 1214. |
| Reference | Fanaro, Duarte, et al., 2012 | Saidana, Mahjoub, et al., 2008 | Fadel, Mageed, et al., 2006 | Fadel, Mageed, et al., 2006, 2 | de Souza, Vásquez, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Packed |
|---|---|---|---|---|---|
| Active phase | HP-5 | SE-54 | SE-54 | HG-5 | SE-54 |
| Column length (m) | 50. | 30. | 30. | 50. | 3. |
| Carrier gas | He | ||||
| Substrate | Chromosorb G AW DMCS (100-120 mesh) | ||||
| Column diameter (mm) | 0.32 | 0.52 | 0.52 | 0.32 | |
| Phase thickness (μm) | 0.52 | 1.5 | 1.5 | 0.52 | |
| Tstart (C) | 35. | 5. | 5. | 35. | 50. |
| Tend (C) | 250. | 230. | 230. | 250. | 230. |
| Heat rate (K/min) | 2. | 6. | 6. | 3. | 6. |
| Initial hold (min) | 15. | 15. | 2. | ||
| Final hold (min) | 45. | 45. | 10. | ||
| I | 1218. | 1195. | 1193. | 1219. | 1192. |
| Reference | Boylston and Viniyard, 1998 | Milo and Grosch, 1996 | Milo and Grosch, 1996 | Drumm and Spanier, 1991 | Schieberle, 1991 |
| Comment | MSDC-RI | MSDC-RI | 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.
Fanaro, Duarte, et al., 2012
Fanaro, G.B.; Duarte, R.C.; Santillo, A.G.; Pinto e Silva, M.E.M.; Purgatto, E.; Villavicento, A.L.C.H.,
Evaluation of γ-radiation on oolong tea odor volatiles,
Radiation Phys. Chem., 2012, 81, 8, 1152-1156, https://doi.org/10.1016/j.radphyschem.2011.11.061
. [all data]
Saidana, Mahjoub, et al., 2008
Saidana, D.; Mahjoub, M.A.; Boussaada, O.; Chriaa, J.; Cheraif, I.; Daami, M.; Mighri, Z.; Helal, A.N.,
Chemical composition and antimicrobial activity of volatile compounds of Tamarix boveana (Tamaricaceae),
Microbiol. Res., 2008, 163, 4, 445-455, https://doi.org/10.1016/j.micres.2006.07.009
. [all data]
Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N.,
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots,
Amino Acids, 2006, https://doi.org/10.1007/s007260200008
. [all data]
Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N.,
Cocoa substitute: Evaluation of sensory qualities and flavour stability,
Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3
. [all data]
de Souza, Vásquez, et al., 2006
de Souza, M.D.C.A.; Vásquez, P.; del Mastro, N.L.; Acree, T.E.; Lavin, E.H.,
Characterization and cachaca and rum aroma,
J. Agric. Food Chem., 2006, 54, 2, 485-488, https://doi.org/10.1021/jf0511190
. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [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]
Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M.,
Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage,
J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023
. [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]
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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