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Kovats - phellandral



Bedoukain RussellIPM

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p-Menth-1-en-7-al
p-Menth-1-en-7-al
Formula:C10H16O
CAS#:21391-98-0
MW:152.23
Odour:Flower, Rice, Licorices

[MS]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for p-Menth-1-en-7-al [phellandral]


Kovats Column Type   Author   Journal   Year   Page
 
1249    RTX-1¦Restek, Milan, Italy¦    Cozzani S    Flavour Fragr. J.    2005    20:436
1251    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Bendimerad N    J. Agric. Food Chem.    2005    53:2947
1252    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Weyerstahl P    Flavour Fragr. J.    1999d    14:225
1603    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1986a    34:140
1700    RTX-Wax¦Restek, Milan, Italy¦    Cozzani S    Flavour Fragr. J.    2005    20:436
1710    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Varming C    J. Agric. Food Chem.    2004    52:1647

Reference(s)

Bendimerad, N., Bendiab, S.A.T., Benabadji, A.B., Fernandez, X., Valette, L., and Lizzani-Cuvelier, L. 2005. Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria. J. Agric. Food Chem. 53:2947-2952.
 
Cozzani, S., Muselli, A., Desjobert, J.-M., Bernardini, A.-F., Tomi, F., and Casanova, J. 2005. Chemical composition of essential oil of Teucrium polium subsp. capitatum (L.) from Corsica. Flavour Fragr. J. 20:436-441.
 
Varming, C., Petersen, M.A., and Poll, L. 2004. Comparison of isolation methods for the determination of important aroma compounds in blackcurrant (Ribes nigrum L.) juice, using nasal impact frequency profiling. J. Agric. Food Chem. 52:1647-1652.
 
Weyerstahl, P., Marschall, H., Splittgerber, U., Son, P.T., Giang, P.M., and Kaul, V.K. 1999d. Constituents of the essential oil from the fruits of Zanthoxylum rhetsoides Drake from Vietnam and from the aerial parts of Zanthoxylum alatum Roxb. from India. Flavour Fragr. J. 14:225-229.
 
Chen, C.-C., Kuo, M.-C., Liu, S.-E., and Wu, C.-M. 1986a. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 34:140-144.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024