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Kovats - E3Z5-8-2Kt

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(E,Z)-3,5-Octadien-2-one Formula: C8H12O CAS#: 4173-41-5 MW: 124.18 Odour Characteristic: Synthetic, Plastic, Fatty, Fruity [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1096    DB-5¦J&W Scientific, Folsom, CA, USA¦    Triqui R    J. Agric. Food Chem.    2003    51:7540 1098    DB-5¦J&W Scientific, Folsom, CA, USA¦    Triqui R    J. Agric. Food Chem.    1995    43:1883 1199    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1480    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Triqui R    J. Agric. Food Chem.    2003    51:7540 1500    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1981    29:955 Reference(s) Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   Triqui, R., and Bouchriti, N. 2003. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. J. Agric. Food Chem. 51:7540-7546.   Triqui, R., and Reineccius, G.A. 1995. Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus). J. Agric. Food Chem. 43:1883-1889.   Buttery, R.G., Parker, F.D., Teranishi, R., Mon, T.R., and Ling, L.C. 1981. Volatile components of alfalfa leaf-cutter bee cells. J. Agric. Food Chem. 29:955-958.