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Kovats - butyl 3me-butanoate

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Butyl 3-methylbutanoate Formula: C9H18O2 CAS#: 109-19-3 MW: 158.24 Odour Characteristic: Apple, Pear, Sweet, Pineapple, Green [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   648    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1042    DB-1¦J&W Scientific, Folsom, CA, USA¦    Shiota H    J. Agric. Food Chem.    1993    41:2056 1047    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Maia JGS    Food Chem.    2004    85:195 1295    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Franco MRB    J. Agric. Food Chem.    2000    48:1263 Reference(s) Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.   Maia, J.G.S., Andrade, E.H.A., and Zoghbi, M.G.B. 2004. Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.). Food Chem. 85:195-197.   Franco, M.R.B., and Shibamoto, T. 2000. Volatile composition of some Brazilian fruits: Umbu-caja (Spondias citherea), Camu-camu (Myrciaria dubia), Araca-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum). J. Agric. Food Chem. 48:1263-1265.   Shiota, H. 1993. New esteric components in the volatiles of banana fruit (Musa sapientum L.). J. Agric. Food Chem. 41:2056-2062.