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Kovats - E2E4-7Ald
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(E,E)-2,4-Heptadienal |
Formula: | C7H10O |
CAS#: | 4313-03-5 |
MW: | 110.15 |
Odour: | Orange oil, Oily, Fatty, Rancid |
[MS]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for (E,E)-2,4-Heptadienal [E2E4-7Ald]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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1003 |
DB-5�J&W Scientific, Folsom, CA, USA� |
Triqui R |
J. Agric. Food Chem. |
2003 |
51:7540 |
1009 |
HP-5�Hewlett-Packard, Palo Alto, CA, USA� |
Jordan MJ |
J. Agric. Food Chem. |
2002 |
50:5386 |
1012 |
SE-54�J&W Scientific, Folsom, CA, USA� |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. M�nchen |
1998 |
:1 |
1135 |
OV-1701�Ohio Valley, OH, USA� |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. M�nchen |
1998 |
:1 |
1150 |
DB-1701�J&W Scientific, Folsom, CA, USA� |
Venkateshwarlu G |
J. Agric. Food Chem. |
2004 |
52:311 |
Reference(s)
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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. |
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Triqui, R., and Bouchriti, N. 2003. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. J. Agric. Food Chem. 51:7540-7546. |
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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. |
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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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Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025
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