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Kovats - furfural

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Furan-2-carbaldehyde Formula: C5H4O2 CAS#: 98-01-1 MW: 96.08 Odour: Woody, Almond, Sweet, Fruity, Flowery [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Furan-2-carbaldehyde [furfural] Kovats Column Type   Author   Journal   Year   Page   828    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 829    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 830    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    832    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 965    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 970    OV-1701¦Ohio Valley, OH, USA¦    Blank I    J. Agric. Food Chem.    2002    50:2356 1457    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1458    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036 1474    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1485    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.   Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   Blank, I., Pascual, E.C., Devaud, S., Fay, L.B., Stadler, R.H., Yeretzian, C., and Goodman, B.A. 2002. Degradation of the coffee flavor compound furfuryl mercaptan in model fenton-type reaction systems. J. Agric. Food Chem. 50:2356-2364.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.