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Kovats - delta2-8Ald

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2-Octenal Formula: C8H14O CAS#: 2363-89-5 MW: 126.2 Odour Characteristic: Green [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1048    SE-54¦J&W Scientific, Folsom, CA, USA¦    Bestmann H-J    Phytochem.    1988    27:85 1060    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 1062    HG-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Drumm TD    J. Agric. Food Chem.    1991    39:336 1063    HP-Ultra-2¦Hewlett-Packard, Palo Alto, CA, USA¦    King M-F    J. Agric. Food Chem.    1995    43:773 Reference(s) Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   King, M.-F., Matthews, M.A., Rule, D.C., and Field, R.A. 1995. Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking. J. Agri. Food Chem. 43:773-778.   Drumm, T.D., and Spanier, A.M. 1991. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. J. Agri. Food Chem. 39:336-343.   Bestmann, H.-J., Classen, B., Kobold, U., Vostrowsky, O., Klingauf, F., and Steint, U. 1988. Steam volatile constituents from leaves of Rhus typhina. Phytochem. 27:85-90.