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Kovats - 15-2Kt

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Pentadecan-2-one Formula: C15H30O CAS#: 2345-28-0 MW: 226.4 Odour Characteristic: Spicy, Herbal [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1673    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Valette L    Food Chem.    2003    80:353 1678    DB-1¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1989b    37:734 1679    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1681    DB-1¦J&W Scientific, Folsom, CA, USA¦    Peppard TL    J. Agric. Food Chem.    1992    40:257 1689    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 2018    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1989b    37:734 Reference(s) 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.   Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358.   Peppard, T.L. 1992. Volatile flavor constituents of Monstera deliciosa. J. Agric. Food Chem. 40:257-262.   Binder, R.G., and Flath, R.A. 1989b. Volatile components of pineapple guava. J. Agric. Food Chem. 37:734-736.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.