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Kovats - E2Z4-7Ald

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(E,Z)-2,4-Heptadienal Formula: C7H10O CAS#: MW: 110.15 Odour Characteristic: Deep-fried [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   996    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1000    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1117    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1132    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1480    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Buttery RG    J. Agri. Food Chem.    1981    29:955 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.   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.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.   Buttery, R.G., Parker, F.D., Teranishi, R., Mon, T.R., and Ling, L.C. 1981. Volatile components of alfalfa leaf-cutter bee cells. J. Agri. Food Chem. 29:955-958.