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Kovats - geranial

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(E)-3,7-Dimethyl-2,6-octadienal Formula: C10H16O CAS#: 141-27-5 MW: 152.23 Odour: Floral, Lemon, Minty, Pungent, Fruity [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for (E)-3,7-Dimethyl-2,6-octadienal [geranial] Kovats Column Type   Author   Journal   Year   Page   1244    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1249    OV-101¦Ohio Valley, OH, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1258    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1270    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1277    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1320    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1416    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1416    OV-1701¦Ohio Valley, OH, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1686    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1708    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1715    SW-10¦Supelco, Inc. Bellefonte, PA, USA¦    Schieberle P    J. Agric. Food Chem.    1988    36:797 1744    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1755    S-Wax¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1776    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 Reference(s) Chisholm, M.G., Wilson, M.A., and Gaskey, G.M. 2003a. Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour Fragr. J. 18:106-115.   Högnadóttir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211.   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.   Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697.   Schieberle, P., and Grosch, W. 1988. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion. J. Agric. Food Chem. 36:797-800.