(E,E)-2,4-HexadienalCAS NO.: 142-83-6 CAS NO.142-83-6

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Description	trans, frans-2,4-Hexadienal has a fresh, green, floral citrus odor. May be synthesized by slowly heating croton-aldehyde with acetaldehyde in the presence of pyridine at 85 - 90°C.
Chemical Properties	trans, trans-2,4-Hexadienal has a sweet, green aroma; in dilution, a pleasant citrusy green.
Chemical Properties	liquid
Occurrence	Reported found in olive, roasted peanuts, tomato, caviar, fish, auto-oxidized salmon oil, tea, apricot, strawberry, wheaten bread, Russian cheeses, cooked chicken and beef, boiled mutton, hop oil, raw and roasted peanuts, soybean, olive, rice, buckwheat, malt, kiwifruit and scallops.
Preparation	Can be obtained by slowly heating crotonaldehyde with acetaldehyde in the presence of pyridine at 85 to 90°C.
Aroma threshold values	Detection: 60 to 476 ppb
Taste threshold values	Taste characteristics at 25 ppm: sweet, green, waxy, aldehydic, with fresh melon nuances.