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Kovats - 4me-delta3-5-2Kt

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4-Methyl-3-penten-2-one Formula: C6H10O CAS#: 141-79-7 MW: 98.14 Odour Characteristic: Sweet, Chemical, Minty with honey-bread like note [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   798    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 801    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 838    DB-5¦J&W Scientific, Folsom, CA, USA¦    Tellez MR    J. Agric. Food Chem.    2001    49:5989 1152    RTX-Wax¦Restek, Milan, Italy¦    Galindo-Cuspinera V    J. Agri. Food Chem.    2002    50:2010 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Galindo-Cuspinera, V., Lubran, M.B., and Rankin, S.A. 2002. Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.   Tellez, M.R., Schrader, K.K., and Kobaisy, M. 2001. Volatile components of the cyanobacterium Oscillatoria perornata (Skuja). J. Agric. Food Chem. 49:5989-5992.