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Kovats - 7Ald



Bedoukain RussellIPM

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Heptanal
Heptanal
Formula:C7H14O
CAS#:111-71-7
MW:114.19
Odour:Citrus, Green, Fatty, Dry fish, Pesticide, Solvent, Smoky, Rancid, Fruity

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




Dots surface:

List of the Retention Indices value(s) for Heptanal [7Ald]


Kovats Column Type   Author   Journal   Year   Page
 
885    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693
885    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386
899    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995   
900    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252
902    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459
902    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Quiroz A    J. Chem. Ecol.    1998    24:113
906    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
953    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252
985    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
1172    CBP-20¦Chrompack, London, UK¦    Quiroz A    J. Chem. Ecol.    1998    24:113
1174    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693
1197    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361
1200    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
1208    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693

Reference(s)

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.
 
Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.
 
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.
 
Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.
 
Quiroz, A., and Niemeyer, H.M. 1998. Olfactometer-assessed responses of aphid Rhopalosiphum padi to wheat and oat volatiles. J. Chem. Ecol. 24:113-124.
 
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.
 
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.
 
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.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
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