(E)-2-nonenal
trans-2-nonenal
CAS 18829-56-6 - MW 140.22
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 1130 | 1162 | 1282 | 1527 |
| Ethyl ester RI | 748 | 762 | 819 | 897 |
Percepts: cucumber, fat, green
Notes: Peterson(2003)-DBWax = 1519and Ong1999-HPWaxBrunton(2002)-ZBWax= 1531 >Ullrich(1987)-C30W= 1447 Ferreira2001-DBWax= 1545
References:
OV101 Ong, P. and T. E. Acree (1999). J. of Agric. and Food Chem. 47(2): 665-670. [HP-1].
DB5 Valim, M. F., R. L. Rouseff, et al. (2003). J. Agric. Food Chem. 51(4): 1010-1015.Ullrich & Grosch 1987; Z Lebensm Unters Forsch,184, 277-282. [SE-54].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
C20M Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-FFAP].Fuhrmann, E. and W. Grosch (2002). Nahrung 46(3): 187-193. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004