E e 2 4 hexadienal

Manufactured by Merck Group

Sourced in Germany

(E,E)-2,4-hexadienal is a chemical compound that serves as a laboratory reagent. It is a colorless liquid with a characteristic odor. This compound is used in various chemical reactions and analyses conducted in research and development laboratories.

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Lab products found in correlation

4 protocols using e e 2 4 hexadienal

Retention Index Determination of Volatile Compounds

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A mixture of n-alkanes (C₈—C₂₀) dissolved in hexane for retention index determination was purchased from Fluka (Buchs, Switzerland). Reference compounds, (E)-2-hexen-1-ol (> 96%), (E)-2-octen-1-ol (> 97%), 1-decyne (> 98%), 1-dodecene (≥ 99%), (E,E)-2,4-hexadienal (≥ 97%), 2-cyclohexen-1-ol (> 95%), (E)-2-hexenal (≥ 99%), (E)-2-octenal (≥ 95%), 4-tert-butylcyclohexyl acetate (mixture of E and Z, > 98%), allyl cyclohexanepropionate (≥ 98%), cyclopentanemethanol (≥ 98%), cyclopentanol (≥ 99%), cyclopentanone (≥ 99%), decanal (≥ 98%), 1-dodecanol (≥ 98%), dodecyl acetate (> 97%), hexyl acetate (≥ 99%), hexyl salicylate (≥ 99%), limonene (> 97%), nonanal (≥ 97%), octyl acetate (≥ 99%), p-cymene (> 99%), 1-tridecanol (≥ 99%), and α-hexylcinnamaldehyde (≥ 95%) were supplied by Sigma Aldrich (Munich, Germany).

Krajicek J., Havlikova M., Bursova M., Ston M., Cabala R., Exnerova A., Stys P, & Bosakova Z. (2016). Comparative Analysis of Volatile Defensive Secretions of Three Species of Pyrrhocoridae (Insecta: Heteroptera) by Gas Chromatography-Mass Spectrometric Method. PLoS ONE, 11(12), e0168827.

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Volatile Compounds in Food Analysis

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The following compounds (food grade, purity in parenthesis) were purchased from Sigma-Aldrich (St. Louis, MO, USA): ethyl acetate (≥99%), ethanol (96%), hexanal (≥97%), 4-methylpentan-2-ol (98%), E-2-hexenal (≥95%), hexan-1-ol (≥98%), E-3-hexen-1-ol (97%), E,E-2,4-hexadienal (95%), nonanal (≥98%), acetic acid (≥99.5%), E-2-decenal, pentanoic acid (≥99%), hexanoic acid (≥98%), and E,E-2,4-decadienal (≥89%).

Aparicio-Ruiz R., Barbieri S., Gallina Toschi T, & García-González D.L. (2020). Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation. Foods, 9(12), 1870.

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Volatile Compound Identification Protocol

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The standard compounds employed in this study for identification and quantification were supplied by Sigma-Aldrich (Darmstadt, Germany), including hexanal, (E)-2-hexenal, nonanal, (E,E)-2,4-hexadienal, (E)-2-nonenal, benzaldehyde, pentanol, hexanol, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, 2-ethyl-1-hexanol, nonanol, benzyl alcohol, 2-phenylethanol, limonene, α-ocimene, linalool, citronellol, nerol, geraniol, and isovalerone. Sodium chloride and 4-methyl-2-pentanol (internal standard) were purchased from Merck (Darmstadt, Germany).

Ubeda C., Gil i Cortiella M., Villalobos-González L., Gómez C., Pastenes C, & Peña-Neira Á. (2020). Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile. Molecules, 25(24), 5790.

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Characterization of Volatile Organic Compounds

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Deionized water was produced using a Milli-Q water purification system (Millipore, Billerica, MA, USA). N-alkanes (C7–C40) and 1-hexanol were obtained from the J&K Scientific Corporation (Beijing, China). (Z)-3-Hexen-1-ol, linalool, cis-linalool oxide (furanoid), trans-linalool oxide (furanoid), cis-linalool oxide (pyranoid), trans-linalool oxide (pyranoid), (E)-2-nonenal, α-ionone, β-ionone, cis-3-hexenyl isovalerate, and cis-3-hexenyl hexanoate were purchased from the TCI Corporation (Tokyo, Japan). Phenylacetaldehyde and 1-octen-3-one were obtained from the Alfa Aesar Corporation (Shanghai, China). 1-Octen-3-ol, β-farnesene, geraniol, nerolidol, (E)-2-hexenal, hexanal, octanal, (E,E)-2,4-heptadienal, melonal, (E)-2-octenal, 2,2,6-trimethylcyclohexanone, 3-octen-2-one, dihydroactinidiolide, methyl salicylate, hexyl hexanoate, and 1-ethyl-1H-pyrrole-2-carboxaldehyde were obtained from the Aladdin Corporation (Shanghai, China). (E,E)-2,4-Hexadienal, β-damascenone, and β-octalactone were purchased from the Sigma-Aldrich Corporation (Shanghai, China).

Chen Q., Yu P., Li Z., Wang Y., Liu Y., Zhu Y, & Fu H. (2023). Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods, 12(19), 3702.

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