Nona-2,4-dien-1-al Chemische Eigenschaften,Einsatz,Produktion Methoden
S-S?tze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
2.4-Nonadienal has a strong fatty, floral odor. It may be prepared by the method of Marshall and Whiting; by reduction with LiAlH4 of dienoic acid prepared by the Doebner synthesis, followed by oxidation of the resulting dienol with Mn02 to the corresponding 2.4-dienol.
Chemische Eigenschaften
2,4-Nonadienal has a strong fatty, floral odor.
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.
Nona-2,4-dien-1-al Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
