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Kovats - E2Z6-9OH

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(E,Z)-2,6-Nonadien-1-ol Formula: C9H16O CAS#: 28069-72-9 MW: 140.22 Odour Characteristic: Cucumber-like [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1143    DB-1¦J&W Scientific, Folsom, CA, USA¦    Flath RA    J. Agric. Food Chem.    1983    31:1167 1167    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1754    FFAP¦Chrompack, Frankfurt, Germany¦    Czerny M    J. Agric. Food Chem.    2002    50:6835 1755    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1776    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Weckerle B    Flavour Fragr. J.    2001    16:360 Reference(s) Czerny, M., and Schieberle, P. 2002. Important aroma compounds in freshly ground wholemeal and white wheat flours identification and quantitative changes during sourdough fermentation. J. Agric. Food Chem. 50:6835-6840.   Weckerle, B., Bastl-Borrmann, R., Richling, E., Hör, K., Ruff, C., and Schreier, P. 2001. Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis. Flavour Fragr. J. 16:360-363.   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.   Flath, R.A., Mon, T.R., Lorenz, G., Whitten, C.J., and Mackley, J.W. 1983. Volatile components of Acacia sp. blossoms. J. Agric. Food Chem. 31:1167-1170.