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Kovats - E2E4-7Ald



Bedoukain RussellIPM

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(E,E)-2,4-Heptadienal
(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




Dots surface:

List of the Retention Indices value(s) for (E,E)-2,4-Heptadienal [E2E4-7Ald]


Kovats Column Type   Author   Journal   Year   Page
 
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. München    1998    :1
1135    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
1150    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311

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.
 
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.
 
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.
 
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.
 

 
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