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Kovats - delta1-11Hy

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1-Undecene Formula: C11H22 CAS#: 821-95-4 MW: 154.29 Odour Characteristic: Fatty, Burnt, Nutty, Rubbery [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1075    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Campeol E    J. Agric. Food Chem.    2001    49:5409 1086    SP-2100¦Supelco, Inc. Bellefonte, PA, USA¦    Alencar JW    J. Agric. Food Chem.    1983    31:1268 1089    DB-1¦J&W Scientific, Folsom, CA, USA¦    Specht K    J. Agric. Food Chem.    1994    42:2246 1092    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1092    SE-52¦J&W Scientific, Folsom, CA, USA¦    Kohl E    Chemoecology    2001    11:67 Reference(s) Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.   Campeol, E., Flamini, G., Chericoni, S., and Catalano, S. 2001. Volatile compounds from three cultivars of Olea europaea from Italy. J. Agric. Food Chem. 49:5409-5411.   Kohl, E., Hölldobler, B., and Bestmann, H.J. 2001. Trail and recruitment pheromones in Camponotus socius (Hymenoptera: Formicidae). Chemoecology. 11:67-73.   Specht, K., and Baltes, W. 1994. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 42:2246-2253.   Alencar, J.W., Alves, B.P., and Craveiro, A.A. 1983. Pyrolysis of tropical vegetable oils. J. Agric. Food Chem. 31:1268-1270.