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Kovats - 2me-delta2-4Ald

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2-Methyl-2-butenal Formula: C5H8O CAS#: 1115-11-3 MW: 84.12 Odour: Metallic, Rubbery, Green [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 2-Methyl-2-butenal [2me-delta2-4Ald] Kovats Column Type   Author   Journal   Year   Page   722    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 764    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Counet C    J. Agric. Food Chem.    2002    50:2385 1094    CP-Wax 52CB¦Chrompack, London, UK¦    Alasalvar C    J. Agric. Food Chem.    2003    51:5067 1102    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 1108    RTX-Wax¦Restek, Milan, Italy¦    Galindo-Cuspinera V    J. Agric. Food Chem.    2002    50:2010 Reference(s) Alasalvar C., Shahidi, F., and Cadwallader, K.R. 2003. Comparison of natural and roasted turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem. 51:5067-5072.   Counet, C., Callemien, D., Ouwerx, C., and Collin, S. 2002. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem. 50:2385-2391.   Galindo-Cuspinera, V., Lubran, M.B., and Rankin, S.A. 2002. Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.