trans,trans-Nona-2,4-dienal Chemische Eigenschaften,Einsatz,Produktion Methoden
S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
clear colorless to yellow liquid
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.
Verwenden
trans,trans-2,4-Nonadienal is an unsaturated aldehyde that is responsible for the bean odour of soymilk. trans,trans-2,4-Nonadienal has also been identified as a potentially mutagenic substance by inducing oxidative DNA damage.
Allgemeine Beschreibung
trans,trans-2,4-Nonadienal forms adduct in the presence of tetrahydrofuran (THF).
Sicherheitsprofil
When heated to
decomposition it emits acrid smoke and
irritating fumes.
trans,trans-Nona-2,4-dienal Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
