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Kovats - E2Z6-9Ald

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(E,Z)-2,6-Nonadienal Formula: C9H14O CAS#: 557-48-2 MW: 138.21 Odour Characteristic: Cucumber, Melon [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1154    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1154    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1156    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1269    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1579    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1583    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1597    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1605    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   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.   Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.