« Previous Compoundprop-2-ynyl butyrate    Next Compoundpropanal 2,4,6-trichlorophenylhydrazone »

Kovats - propan-2-ol

Help

Propan-2-ol Formula: C3H8O CAS#: 67-63-0 MW: 60.1 Odour: Ethereal, Alcohol [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for Propan-2-ol [propan-2-ol] Kovats Column Type   Author   Journal   Year   Page   483    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 510    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 585    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 917    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1989a    37:418 975    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.   Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   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.   Binder, R.G., Flath, R.A., and Mon, T.R. 1989a. Volatile components of bittermelon. J. Agric. Food Chem. 37:418-420.