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Kovats - cinnamaldehyde

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3-Phenyl-2-propenal Formula: C9H8O CAS#: 104-55-2 MW: 132.16 Odour: Spicy, Cinnamon, Sweet [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 3-Phenyl-2-propenal [cinnamaldehyde] Kovats Column Type   Author   Journal   Year   Page   1179    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Vichi S    J. Agric. Food Chem.    2003a    51:6572 1232    DB-1¦J&W Scientific, Folsom, CA, USA¦    Bin Jantan I    Flavour Fragr. J.    2002a    17:372 2007    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Wu S    Food Chem.    2005a    92:221 2017    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1986a    34:140 Reference(s) Wu, S., Krings, U., Zorn, H., and Berger, R.G. 2005a. Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr. Food Chem. 92:221-226.   Vichi, S., Pizzale, L., Conte, L.S., Buxaderas, S., and Pez-Tamames, E.L. 2003a. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy. J. Agric. Food Chem. 51:6572-6577.   Bin Jantan, I., and Bin Ahmad, F. 2002a. Chemical constituents of the essential oils of Goniothalamus malayanus Hook. f. & Thoms. Flavour Fragr. J. 17:372-374.   Chen, C.-C., Kuo, M.-C., Liu, S.-E., and Wu, C.-M. 1986a. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 34:140-144.