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Kovats - hexane

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Hexane Formula: C6H14 CAS#: 110-54-3 MW: 86.18 Odour Characteristic: Ethereal, Kerosene-like [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   589    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 600    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    600    SP-2100¦Supelco, Inc. Bellefonte, PA, USA¦    Alencar JW    J. Agric. Food Chem.    1983    31:1268 600    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Chung TY    J. Agric. Food Chem.    1994    42:1743 600    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rembold H    J. Agric. Food Chem.    1989    37:659 Reference(s) Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1994. Volatile compounds produced from peanut oil heated with different amounts of cysteine. J. Agric. Food Chem. 42:1743-1746.   Rembold, H., Wallner, P., Nitz, S., Kollmannsberger, H., and Drawert, F. 1989. Volatile components of chickpea (Cicer arietinum L.) seed. J. Agric. Food Chem. 37:659-662.   Alencar, J.W., Alves, B.P., and Craveiro, A.A. 1983. Pyrolysis of tropical vegetable oils. J. Agric. Food Chem. 31:1268-1270.