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Kovats - ethyl octanoate

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Ethyl octanoate Formula: C10H20O2 CAS#: 106-32-1 MW: 172.26 Odour Characteristic: Fruity, Fatty, Floral, Green, Leafy, Mentholic, Anise, Baked fruity, Sweet, Soapy, Fresh [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1192    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1192    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Pino JA    J. Agric. Food Chem.    2003b    51:3836 1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1199    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2003a    51:1421 1199    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1202    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1205    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953 1259    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1262    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1278    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 1422    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1427    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036 1427    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1427    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1435    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 1444    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Escudero A    J. Agric. Food Chem.    2004    52:3516 1446    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1446    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 Reference(s) 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.   Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Escudero, A., Gogorza, B., Melus, M.A., Ortin, N., Cacho, J., and Ferreira, V. 2004. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J. Agric. Food Chem. 52:3516-3524.   Pino, J.A., Marbot, R., and Fuentes, V. 2003b. Characterization of volatiles in bullock’s heart (Annona reticulata L.) fruit cultivars from Cuba. J. Agric. Food Chem. 51:3836-3839.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2003a. Volatile components and aroma active compounds in aqueous essence and fresh pink Guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 51:1421-1426.   Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305.   Aznar, M., Lopez, R., Cacho, J., and Ferreira, V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Food Chem. 49:2924-2929.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.