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Kovats - 13Ald

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Tridecanal Formula: C13H26O CAS#: 10486-19-8 MW: 198.34 [MS]  [Occurrence in plant]  [Chemdraw]

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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.    2005    53:2213 1772    CP-Wax¦Chrompack, London, UK¦    Choi H-S    J. Agric. Food Chem.    2003    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 H-S    J. Agric. Food Chem.    2005    53:1642 Reference(s) Choi, H.-S. 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. J. Agric. Food Chem. 53:1642-1647.   Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005. Volatile components from mango ( Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Choi, H.-S. 2003. 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.