2,4-nonadienal
(E,E)-2,4-nonadienal
CAS 5910-87-2 - MW 138.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | [1200] | 1217 | 1339 | 1709 |
| Ethyl ester RI | [819] | 817 | 876 | 1075 |
| [interpolated] | ||||
Percepts: fat, wax, green
References:
OV101
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 1989; Thermal generation of aroma, American Chemistry Society, 24, 258-267
C20M Valim, M. F., R. L. Rouseff, et al. (2003). J. Agric. Food Chem. 51(4): 1010-1015. [DBWax].Hognadottir, A. and R. L. Rouseff (2003). J. of Chromatography A. 998(1-2): 201-211. [DBWax].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004