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Kovats - 13Ald



Bedoukain RussellIPM

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Tridecanal
Tridecanal
Formula:C13H26O
CAS#:10486-19-8
MW:198.34
Odour:Fresh, Soapy, Citrus, Waxy, Grapefruit peel

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Tridecanal [13Ald]


Kovats Column Type   Author   Journal   Year   Page
 
1484    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Valette L    Food Chem.    2003    80:353
1511    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213
1772    CP-Wax 52CB¦Chrompack, London, UK¦    Choi HS    J. Agric. Food Chem.    2003b    51:418
1792    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327
1824    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2005    53:1642

Reference(s)

Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.
 
Choi, H.-S. 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. J. Agric. Food Chem. 53:1642-1647.
 
Choi, H.-S. 2003b. Characterization of Citrus unshiu (C. unshiu Marcov. forma Miyagawa-wase) blossom aroma by solid-phase microextraction in conjunction with an electronic nose. J. Agric. Food Chem. 51:418-423.
 
Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358.
 
Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024