Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous CompoundE2-4-oxo-8Ald    Next CompoundE2-5Ald pentafluorobenzyl-oxime »

Kovats - E2-5Ald



Bedoukain RussellIPM

   Help


(E)-2-Pentenal
(E)-2-Pentenal
Formula:C5H8O
CAS#:1576-87-0
MW:84.12
Odour:Pungent, Apple, Fruity, Strawberry, Oily, Soapy

[MS]  [Behavioural function]  [Occurrence in flower




Dots surface:

List of the Retention Indices value(s) for (E)-2-Pentenal [E2-5Ald]


Kovats Column Type   Author   Journal   Year   Page
 
754    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386
754    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
860    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311
867    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
1117    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Umano RP    J. Agric. Food Chem.    2002    50:5355

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.
 
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.
 
Umano, R.P., Hagi, Y., and Shibamoto, T. 2002. Volatile chemicals identified in extracts from newly hybrid citrus, Dekopon (Shiranuhi mandarin Suppl. J.). J. Agric. Food Chem. 50:5355-5359.
 
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.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024