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Kovats - 10Ald
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Decanal |
Formula: | C10H20O |
CAS#: | 112-31-2 |
MW: | 156.27 |
Odour: | Stewed, Burnt, Green, Waxy, Floral, Lemon, Fatty, Herbal, Soapy |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for Decanal [10Ald]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
1189 |
SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦ |
Chisholm MG |
Flavour Fragr. J. |
2003a |
18:106 |
1204 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
1204 |
HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Engel E |
J. Agric. Food Chem. |
2002 |
50:6459 |
1204 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
1207 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1208 |
BPX-5¦SGE, Milton Keynes, UK¦ |
Machiels D |
Talanta |
2003 |
60:755 |
1209 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1211 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Hognadottir A |
J. Chromatogr. A |
2003 |
998:201 |
1229 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Choi HS |
J. Agric. Food Chem. |
2003a |
51:2687 |
1293 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1293 |
DB-1701¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1303 |
OV-1701¦Ohio Valley, OH, USA¦ |
Schieberle P |
J. Agric. Food Chem. |
1988 |
36:797 |
1447 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Nishimura O |
J. Agric. Food Chem. |
1995 |
43:2941 |
1484 |
SW-10¦Supelco, Inc. Bellefonte, PA, USA¦ |
Schieberle P |
J. Agric. Food Chem. |
1988 |
36:797 |
1497 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1497 |
DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1510 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Hognadottir A |
J. Chromatogr. A |
2003 |
998:201 |
1517 |
S-Wax¦Supelco, Inc. Bellefonte, PA, USA¦ |
Chisholm MG |
Flavour Fragr. J. |
2003a |
18:106 |
1538 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Choi HS |
J. Agric. Food Chem. |
2003a |
51:2687 |
Reference(s)
|
Chisholm, M.G., Wilson, M.A., and Gaskey, G.M. 2003a. Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour Fragr. J. 18:106-115. |
|
Choi, H.-S. 2003a. Character impact odorants of citrus hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil. J. Agric. Food Chem. 51:2687-2692. |
|
Högnadóttir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211. |
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Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764. |
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Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259. |
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Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467. |
|
Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305. |
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Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
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Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
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Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945. |
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Schieberle, P., and Grosch, W. 1988. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion. J. Agric. Food Chem. 36:797-800. |
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Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024
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