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Kovats - 9Ald

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Nonanal Formula: C9H18O CAS#: 124-19-6 MW: 142.24 Odour: Gravy, Green, Tallowy, Fruity, Gas, Chlorine, Floral, Waxy, Sweet, Melon, Soapy, Fatty, Lavender, Citrus fruit [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Nonanal [9Ald] Kovats Column Type   Author   Journal   Year   Page   1084    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1093    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1098    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1102    OV-101¦Ohio Valley, OH, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1103    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1103    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1104    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 1104    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1106    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1108    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 1108    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1193    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1195    OV-1701¦Ohio Valley, OH, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1378    SW-10¦Supelco, Inc. Bellefonte, PA, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1385    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1385    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1400    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1402    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1408    S-Wax¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1415    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 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.   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.   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.   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.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390.   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.   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.   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.   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.