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Kovats - delta3-5-2Kt

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3-Penten-2-one Formula: C5H8O CAS#: 625-33-2 MW: 84.12 Odour Characteristic: Sweet, Pungent [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   606    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 711    DB-1¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990a    38:1053 1120    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990a    38:1053 1128    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung HY    J. Agric. Food Chem.    2000    48:1803 1138    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   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.   Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.   Binder, R.G., Turner, C.E., and Flath, R.A. 1990a. Volatile components of purple starthistle. J. Agric. Food Chem. 38:1053-10556.