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Kovats - ethyl dodecanoate

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Ethyl dodecanoate Formula: C14H28O2 CAS#: 106-33-2 MW: 228.37 Odour Characteristic: Mango [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1579    DB-1¦J&W Scientific, Folsom, CA, USA¦    Peppard TL    J. Agric. Food Chem.    1992    40:257 1593    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953 1595    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1597    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1822    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   El-Sayed, A.M., Heppelthwaite, V.J., Manning, L.M., Gibb, A.R., and Suckling, D.M. 2005. Volatile constituents of fermented sugar baits and their attraction to lepidopteran species. J. Agric. Food Chem. 53:953-958.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Peppard, T.L. 1992. Volatile flavor constituents of Monstera deliciosa. J. Agric. Food Chem. 40:257-262.