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Kovats - 2-phenylacetaldehyde



Bedoukain RussellIPM

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2-Phenylacetaldehyde
2-Phenylacetaldehyde
Formula:C8H8O
CAS#:122-78-1
MW:120.15
Odour:Honey, Sweet, Rose, Green, Grassy, Floral

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




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List of the Retention Indices value(s) for 2-Phenylacetaldehyde [2-phenylacetaldehyde]


Kovats Column Type   Author   Journal   Year   Page
 
1007    CP-Sil-5CBChrompack, Frankfurt, Germany    Bruce TJ    J. Chem. Ecol.    2001    27:1119
1043    DB-5J&W Scientific, Folsom, CA, USA    Adams RP       1995   
1047    HP-101Hewlett-Packard, Palo Alto, CA, USA    Chung TY    J. Agric. Food Chem.    1993a    41:1693
1047    SE-54J&W Scientific, Folsom, CA, USA    Rychlik M    Dt. Forschungsanst. Techn. Uni. M�nchen    1998    :1
1047    SE-54J&W Scientific, Folsom, CA, USA    Schnermann P    J. Agric. Food Chem.    1997    45:867
1049    DB-5J&W Scientific, Folsom, CA, USA    Qian M    Flavour Fragr. J.    2003    18:252
1175    OV-1701Ohio Valley, OH, USA    Rychlik M    Dt. Forschungsanst. Techn. Uni. M�nchen    1998    :1
1609    DB-WaxJ&W Scientific, Folsom, CA, USA    Qian M    Flavour Fragr. J.    2003    18:252
1615    HP-20MHewlett-Packard, Palo Alto, CA, USA    Chung TY    J. Agric. Food Chem.    1993a    41:1693
1642    CP-Wax 52CBChrompack, London, UK    Bruce TJ    J. Chem. Ecol.    2001    27:1119
1642    FFAPChrompack, Frankfurt, Germany    Rychlik M    Dt. Forschungsanst. Techn. Uni. M�nchen    1998    :1
1652    FFAPChrompack, Frankfurt, Germany    Schnermann P    J. Agric. Food Chem.    1997    45:867
1671    DB-WaxJ&W Scientific, Folsom, CA, USA    Cullere L    J. Agric. Food Chem.    2004    52:1653
1706    HP-FFAPAgilent, Palo Alto, CA, USA    Chung TY    J. Agric. Food Chem.    1993a    41:1693

Reference(s)

Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.
 
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.
 
Bruce, T.J., and Cork, A. 2001. Electrophysiological and behavioral responses of female Helicoverpa armigera to compounds identified in flowers of African marigold, Tagetes erecta. J. Chem. Ecol. 27:1119-1131.
 
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.
 
Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.
 
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.
 
Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697.
 

 
Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
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