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Kovats - delta2-7Ald

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2-Heptenal Formula: C7H12O CAS#: 2463-63-0 MW: 112.17 Odour: Green, Putty [MS]  [Occurrence in flower]  [Occurrence in plant]

Jmol._Canvas2D (Jmol) "jmolApplet0"[x] Dots surface: no dots vanderWaals dots surface solvent-accessible surface Spacefill: spacefill off spacefill 20% spacefill 95% Wireframe: wireframe off wireframe on wireframe .15 wireframe .25 wireframe .5 background ivorybackground whitebackground blackbackground yellowbackground salmonbackground palegreenbackground skyblueRed blue stereo on/off Element label on/off

List of the Retention Indices value(s) for 2-Heptenal [delta2-7Ald] Kovats Column Type   Author   Journal   Year   Page   951    HP-5MS�Hewlett-Packard, Palo Alto, CA, USA�    Engel E    J. Agric. Food Chem.    2002    50:6459 961    HG-5�Hewlett-Packard, Palo Alto, CA, USA�    Drumm TD    J. Agric. Food Chem.    1991    39:336 963    HP-Ultra-2�Hewlett-Packard, Palo Alto, CA, USA�    King MF    J. Agric. Food Chem.    1995    43:773 964    HP-5�Hewlett-Packard, Palo Alto, CA, USA�    Campeol E    J. Agric. Food Chem.    2001    49:5409 1349    RTX-Wax�Restek, Milan, Italy�    Galindo-Cuspinera V    J. Agric. Food Chem.    2002    50:2010 Reference(s) 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.   Galindo-Cuspinera, V., Lubran, M.B., and Rankin, S.A. 2002. Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.   Campeol, E., Flamini, G., Chericoni, S., and Catalano, S. 2001. Volatile compounds from three cultivars of Olea europaea from Italy. J. Agric. Food Chem. 49:5409-5411.   King, M.-F., Matthews, M.A., Rule, D.C., and Field, R.A. 1995. Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking. J. Agric. Food Chem. 43:773-778.   Drumm, T.D., and Spanier, A.M. 1991. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. J. Agric. Food Chem. 39:336-343.