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Kovats - E2-11Ald

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(E)-2-Undecenal Formula: C11H20O CAS#: 53448-07-0 MW: 168.28 Odour: Geranium, Metallic, Pungent, Sweet, Green, Fruity, Fatty [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for (E)-2-Undecenal [E2-11Ald] Kovats Column Type   Author   Journal   Year   Page   1342    DB-1¦J&W Scientific, Folsom, CA, USA¦    Specht K    J. Agric. Food Chem.    1994    42:2246 1365    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1503    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1758    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1761    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2003a    51:2687 Reference(s) Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   Choi, H.-S. 2003a. Character impact odorants of citrus hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil. J. Agric. Food Chem. 51:2687-2692.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   Specht, K., and Baltes, W. 1994. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 42:2246-2253.