« Previous Compoundcis-theaspirane    Next Compoundcis-thujopsene »

Kovats - cis-thujone

Help

(1R,5S)-1-Isopropyl-4-methylbicyclo[3.1.0]hexan-3-one Formula: C10H16O CAS#: 471-15-8 MW: 152.23 [MS]  [Occurrence in plant]  [Chemdraw]

Dots surface:

Kovats   Column Type   Author   Journal   Year   Page   1102    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1106    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Couladis M    Flavour Fragr. J.    2001    16:227 1110    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Massry KF    Food Chem.    2002    79:331 1114    DB-5¦J&W Scientific, Folsom, CA, USA¦    Karioti A    J. Agric. Food Chem.    2003    51:6505 1422    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Couladis M    Flavour Fragr. J.    2001    16:227 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005. Volatile components from mango ( Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Karioti, A., Skaltsa, H., Demetzos, C., Perdetzoglou, D., Economakis, C.D., and Salem, A.B. 2003. Effect of nitrogen concentration of the nutrient solution on the volatile constituents of leaves of Salvia fruticosa Mill. in solution culture. J. Agric. Food Chem. 51:6505-6508.   El-Massry, K.F.,El-Ghorab, A.H., and Farouk, A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem. 79:331-336.   Couladis, M., Tzakou, O., Stojanovic, D., Mimica-Dukic, N., and Jancic, R. 2001. The essential oil composition of Salvia argentea L. Flavour Fragr. J. 16:227-229.