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Kovats - 1me-pyrrole

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1-Methylpyrrole Formula: C5H7N CAS#: 96-54-8 MW: 81.12 Odour Characteristic: Smoky, Woody, Herbal [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1139    BP-20¦SGE, Milton Keynes, UK¦    Gill MS    Phytochem.    1984    23:1937 1140    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Shimoda M    J. Agric. Food Chem.    1990    38:802 1149    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Maeztu L    J. Agric. Food Chem.    2001    49:5437 1149    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Maeztu, L., Sanz, C., Andueza, S., De Pena, M.P., Bello, J., and Cid, C.C. 2001. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J. Agric. Food Chem. 49:5437-5444.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Shimoda, M., and Shibamoto, T. 1990. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method. J. Agric. Food Chem. 38:802-804.   Gill, M.S., MacLeod, A.J., and Moreau, M. 1984. Volatile components of cocoa with particular reference to glucosinolate products. Phytochem. 23:1937-1942.