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Kovats - 17Ald

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Heptadecanal Formula: C17H34O CAS#: 629-90-3 MW: 254.45 Odour Characteristic: Sweet, Fragrant [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1682    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Skaltsa HD    Phytochem.    2003    64:743 1716    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1897    DB-1¦J&W Scientific, Folsom, CA, USA¦    Takeoka G    J. Agric. Food Chem.    1996    44:654 1913    SE-54¦J&W Scientific, Folsom, CA, USA¦    Bestmann H-J    Phytochem.    1988    27:85 2245    Thermon 600T¦Shimadzu, Co, Ltd, Kyoto¦    Song HS    Flavour Fragr. J.    2000    15:245 Reference(s) Skaltsa, H.D., Demetzos, C., Lazari, D., and Sokovic, M. 2003. Essential oil analysis and antimicrobial activity of eight Stachys species from Greece. Phytochem. 64:743-752.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Song, H.S., Sawamura, M., Ito, T., Kawashimo, K., and Ukeda, H. 2000. Quantitative determination and characteristic flavour of Citrus junos (yuzu) peel oil. Flavour Fragr. J. 15:245-250.   Takeoka, G., Perrino, C., Jr., and Buttery, R. 1996. Volatile constituents of used frying oils. J. Agri. Food Chem. 44:654-660.   Bestmann, H.-J., Classen, B., Kobold, U., Vostrowsky, O., Klingauf, F., and Steint, U. 1988. Steam volatile constituents from leaves of Rhus typhina. Phytochem. 27:85-90.