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Kovats - E2-4Ald



Bedoukain RussellIPM

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(E)-2-Butenal
(E)-2-Butenal
Formula:C4H6O
CAS#:123-73-9
MW:70.09
Odour:Green, Plastic

[MS]  [Occurrence in flower




Dots surface:

List of the Retention Indices value(s) for (E)-2-Butenal [E2-4Ald]


Kovats Column Type   Author   Journal   Year   Page
 
751    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311
1023    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252
1034    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1989a    37:418

Reference(s)

Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.
 
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.
 
Binder, R.G., Flath, R.A., and Mon, T.R. 1989a. Volatile components of bittermelon. J. Agric. Food Chem. 37:418-420.
 

 
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