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Kovats - 8Ald

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Octanal Formula: C8H16O CAS#: 124-13-0 MW: 128.21 Odour: Lemon, Stewed, Boiled meat, Rancid, Soapy, Citrus, Green, Flower, Fruity, Orange [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Octanal [8Ald] Kovats Column Type   Author   Journal   Year   Page   982    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Quiroz A    J. Chem. Ecol.    1998    24:113 988    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 999    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1001    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1004    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1023    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 1096    OV-1701¦Ohio Valley, OH, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1273    SW-10¦Supelco, Inc. Bellefonte, PA, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1280    CBP-20¦Chrompack, London, UK¦    Quiroz A    J. Chem. Ecol.    1998    24:113 1280    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1289    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 1300    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 1302    S-Wax¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1307    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 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.   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.   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.   Carrapiso, A.I., Jurado, A., Timon, M.L., and Garcia, C. 2002. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 50:6453-6458.   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.   Quiroz, A., and Niemeyer, H.M. 1998. Olfactometer-assessed responses of aphid Rhopalosiphum padi to wheat and oat volatiles. J. Chem. Ecol. 24:113-124.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   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.