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Kovats - 2me4me5me-oxazole

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2,4,5-Trimethyloxazole Formula: C6H9NO CAS#: 20662-84-4 MW: 111.14 Odour Characteristic: Boiled beef, Nutty, Sweet, Green [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   826    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Carlin JT    J. Agric. Food Chem.    1986    34:621 857    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1214    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Carlin, J.T., Jin, Q.Z., Huang, T.-C., Ho, C.-T., and Chang, S.S. 1986. Identification of alkyloxazoles in the volatile compounds from french-fried potatoes. J. Agric. Food Chem. 34:621-623.