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Kovats - ethyl-3-me-thio-propionate

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Ethyl 3-(methylthio)-propionate Formula: C6H12O2S CAS#: 13327-56-5 MW: 148.22 Odour Characteristic: Fruity, Pineapple [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   689    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1098    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1569    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aubert C    J. Agric. Food Chem.    2004    52:4522 1569    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung HY    J. Agric. Food Chem.    2000    48:1803 1570    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hayata Y    J. Agric. Food Chem.    2003    51:3415 Reference(s) Aubert, C., and Bourger, N. 2004. Investigation of volatiles in charentais cantaloupe melons (Cucumis melo var. cantalupensis). Characterization of aroma constituents in some cultivars. J. Agric. Food Chem. 52:4522-4528.   Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.   Hayata, Y., Sakamoto, T., Maneerat, C., Li, X., Kozuka, H., and Sakamoto K. 2003. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis. J. Agric. Food Chem. 51:3415-3418.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.