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Kovats - methylpropanal

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2-Methylpropanal Formula: C4H8O CAS#: 78-84-2 MW: 72.11 Odour Characteristic: Green, Pungent, Burnt, Malty, Toasted, Fruity [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   550    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 552    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    558    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 611    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 611    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 662    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 789    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 817    TC-Wax¦GL Sciences, Inc. CA, USA¦    Fukami K    J. Agric. Food Chem.    2002    50:5412 821    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    822    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 834    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 Reference(s) Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Carrapiso, A.I., Jurado, A., Timon, M.L., and Garcia, C. 2002. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 50:6453-6458.   Fukami, K., Ishiyama, S., Yaguramaki, H., Masuzawa, T., Nabeta, Y., Endo, K., and Shimoda, M. 2002. Identification of distinctive volatile compounds in fish sauce. J. Agric. Food Chem. 50:5412-5416.   Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305.   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.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.