(E,E)-2,4-hexadienal

Full Material List
(2E,4E)-hexa-2,4-dienal

Identifiers

FEMA 3429
CAS 142-83-6
EINECS 205-564-3
Synonyms
  • (2E,4E)- hexa-2,4-dienal
  • (E,E)- hexa-2,4-dienal
  • hexa-2(trans),4(trans)-dienal
  • (E,E)-2,4- hexadien-1-al
  • (E)-2,(E)-4- hexadien-1-al
  • trans-2,trans-4- hexadien-1-al
  • trans,trans-2,4- hexadien-1-al
  • (2E,4E)-2,4- hexadienal
  • (E,E)-2,4- hexadienal
  • T2 T4 hexadienal
  • trans-2, trans-4- hexadienal
  • trans,trans-2,4- hexadienal
  • 2,4- hexadienal (89% trans,trans;11% cis,trans)
  • 2,4- hexadienal, (2E,4E)-
  • 2,4- hexadienal, (E,E)-
  • 2,4- hexadienal, trans,trans-
  • 1,3- pentadiene-1-carboxaldehyde
  • 2- propylene acrolein
  • 3- propylene acrolein
  • sorbaldehyde
  • sorbic aldehyde
JECFA Food Flavoring 1175
JECFA Food Additive N/A
DG SANTE Food Flavourings 05.057 hexa-2(trans),4(trans)-dienal
DG SANTE Food Contact Materials N/A
FDA UNII 878K4I6N7T
CoE Number 640
XlogP3-AA N/A
Molecular Weight 96.12896
Molecular Formula C6 H8 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity: > 1 hour(s) at 100.00 %
  • sweet green spicy floral citrus
  • Odor Description:at 10.00 % in dipropylene glycol. sweet green spicy floral citrus
  • green fruity aldehydic citrus waxy
  • Odor Description:Green, fruity, aldehydic, citrus and waxyMosciano, Gerard P&F 18, No. 3, 53, (1993)
Odor green
sweet, green, spicy, floral, citrus, fruity, aldehydic, waxy
Flavor green
sweet, green, waxy, aldehydic, fresh, melon,

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Properties

Food Chemicals Codex Listed No
Appearance yellow clear liquid (est)
Assay 97.00 to 100.00 sum of isomers
Specific Gravity 0.88800 to 0.89800 @ 25.00 °C.
Lbs/Gal (est) 7.389 to 7.472
Refractive Index 1.53800 to 1.54500 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 130.00 °F. TCC ( 54.44 °C. )
Acid Value 5.00 max. KOH/g
Vapor Pressure 2.970000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.058 (est)
Soluble In
  • alcohol
  • water, 8135 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef cooked beef
  • beer
  • bread wheat bread
  • caviar
  • chicken cooked chicken
  • clam
  • fish
  • guava fruit
  • guava fruit headspace reunion @ 2.20%
  • hop oil
  • kiwi fruit
  • mango fruit
  • olive
  • parsley leaf
  • peanut roasted peanut
  • strawberry wild strawberry fruit