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Kovats - E2E4-8Ald

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(E,E)-2,4-Octadienal Formula: C8H12O CAS#: 30361-28-5 MW: 124.18 Odour Characteristic: Cucumber [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1113    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1115    DB-5¦J&W Scientific, Folsom, CA, USA¦    Flamini G    J. Agric. Food Chem.    2003    51:1382 1555    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 1605    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Flamini, G., Cioni, P.L., and Morelli, I. 2003. Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra seggianese from Italy. J. Agric. Food Chem. 51:1382-1386.   Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.