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Kovats - ethyl crotonate

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Ethyl 2-butenoate Formula: C6H10O2 CAS#: 10544-63-5 MW: 114.14 Odour Characteristic: Pungent, Fruity [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   822    DB-1¦J&W Scientific, Folsom, CA, USA¦    Peppard TL    J. Agric. Food Chem.    1992    40:257 825    BP-1¦SGE, Milton Keynes, UK¦    Bartley JP    J. Agric. Food Chem.    1989    37:1023 825    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1122    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243 1152    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1982    30:1211 Reference(s) Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248.   Peppard, T.L. 1992. Volatile flavor constituents of Monstera deliciosa. J. Agric. Food Chem. 40:257-262.   Bartley, J.P., and Schwede, A.M. 1989. Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis). J. Agric. Food Chem. 37:1023-1025.   Chen, C.-C., Kuo, M.-C., Hwang, L.S., Wu, J.S.-B., and Wu, C.-M. 1982. Headspace components of passion fruit juice. J. Agric. Food Chem. 30:1211-1215.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.