nonanal

CAS 124-19-6 - MW 142.1

Percepts: fat, citrus, green

References:

OV101 Bravo, Hotchkiss & Acree 1992; J. Agric. Food Chem., 40, 1881-1885

DB5 Gasser & Grosch 1990; Z. Lebensm Unters Forsch, 190, 3-8. [SE-54].Engel, E., C. Baty, et al. (2002). J. Agric. Food Chem. 50(22): 6459-6467. [HP-5].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].

OV1701 Schieberle & Grosch 1988, J. Agric. Food Chem., 36, 797-800. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.

C20M Schieberle & Grosch 1987; Z Lebensm Unters Forsch, 185, 111-113. [DBWax].Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-FFAP].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].

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