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Kovats - isovaleraldehyde

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3-Methylbutanal Formula: C5H10O CAS#: 590-86-3 MW: 86.13 Odour: Fruity, Almond, Toasted, Malty, Green, Herbal [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 3-Methylbutanal [isovaleraldehyde] Kovats Column Type   Author   Journal   Year   Page   641    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 646    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 652    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 652    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 654    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 654    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 654    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 656    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 729    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 912    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 920    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 929    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 931    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 936    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 936    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 Reference(s) 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.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Carrapiso, A.I., Jurado, A., Timon, M.L., and Garcia, C. 2002. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 50:6453-6458.   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.   Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305.   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.   Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.   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.