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Kovats - isopentyl butyrate

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3-Methylbutyl butyrate Formula: C9H18O2 CAS#: 106-27-4 MW: 158.24 Odour: Sweet, Apricot, Banana [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 3-Methylbutyl butyrate [isopentyl butyrate] Kovats Column Type   Author   Journal   Year   Page   1040    SE-30¦J&W Scientific, Folsom, CA, USA¦    Alves S    Food Chem.    1979    4:149 1042    OV-101¦Ohio Valley, OH, USA¦    Cunnigham DG    Food Chem.    1986    19:137 1060    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1064    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1267    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Cunnigham, D.G., Acree, T.E., Barnard, J., Butts, R.M., and Braell, P.A. 1986. Charm analysis of apple volatiles. Food Chem. 19:137-147.   Alves, S., and Jennings, W.G. 1979. Volatile composition of certain Amazonian fruits. Food Chem. 4:149-159.