« Previous Compound5,9-epoxy-nerolidol    Next Compound5-2,4Kt »

Kovats - 5-2,3Kt

Help

Pentane-2,3-dione Formula: C5H8O2 CAS#: 600-14-6 MW: 100.12 Odour: Caramel, Sweet, Fruity, Buttery, Fresh [MS]  [Occurrence in flower]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for Pentane-2,3-dione [5-2,3Kt] Kovats Column Type   Author   Journal   Year   Page   696    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 698    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 701    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 788    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 792    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1054    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 Reference(s) Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.