OliveNet 2.0 > Volatiles > Aldehydes > trans-2-Heptenal
trans-2-Heptenal
OliveNet 2.0 > Volatiles > Aldehydes > trans-2-Heptenal
trans-2-Heptenal
IUPAC Name: (E)-hept-2-enal
Chemical Structure:
2-Hept-enal
2-Heptenal, (2E)-
3-Butylacrolein
alpha-Heptenal
beta-Butylacrolein
Butylacrolein
FEMA 3165
Virgin oil:
0.001-0.34[1], 0.23[2]
Morales, M.T., G. Luna, and R. Aparicio, Comparative study of virgin olive oil sensory defects. Food Chemistry, 2005. 91(2): p. 293-301.
Romero, I., et al., Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta, 2015. 134: p. 394-401.