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Kovats - 2-ethyl-6OH

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2-Ethylhexan-1-ol Formula: C8H18O CAS#: 104-76-7 MW: 130.23 Odour Characteristic: Citrus, Fresh, Floral, Oily, Sweet [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1013    OV-1¦Ohio Valley, OH, USA¦    Farkas O    J. Chem. Inf. Model    2005    45:339 1029    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1037    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1446    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 1492    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.   Farkas, O., and Heberger, K. 2005. Comparison of ridge regression, partial least-squares, pairwise correlation, forward and best subset selection methods for prediction of retention indices for aliphatic alcohols. J. Chem. Inf. Model. 45:339-346.   Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.   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.   Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.