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Kovats - delta2-11Ald

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2-Undecenal Formula: C11H20O CAS#: 2463-77-6 MW: 168.28 Odour Characteristic: Fresh, Fruity, Citrus [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1367    HP-Ultra-2¦Hewlett-Packard, Palo Alto, CA, USA¦    King MF    J. Agric. Food Chem.    1995    43:773 1368    DB-5¦J&W Scientific, Folsom, CA, USA¦    Flamini G    J. Agric. Food Chem.    2003    51:1382 1371    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1386    SE-54¦J&W Scientific, Folsom, CA, USA¦    Bestmann HJ    Phytochem.    1988    27:85 Reference(s) 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.   Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   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. Agric. Food Chem. 43:773-778.   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.