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Kovats - hexyl isovalerate

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Hexyl 3-methylbutanoate Formula: C11H22O2 CAS#: 10032-13-0 MW: 186.29 Odour Characteristic: Sweet, Green, Fruity [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1226    DB-1¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990b    38:1245 1240    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Maia JGS    Food Chem.    2004    85:195 1243    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1253    BPX-5¦SGE, Milton Keynes, UK¦    Kordali S    J. Agric. Food Chem.    2005    53:1408 1444    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990b    38:1245 Reference(s) Kordali, S., Cakir, A., Mavi, A., Kilic, H., and Yildirim, A. 2005. Screening of chemical composition and antifungal and antioxidant activities of the essential oils from three Turkish Artemisia species. J. Agric. Food Chem. 53:1408-1416.   Maia, J.G.S., Andrade, E.H.A., and Zoghbi, M.G.B. 2004. Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.). Food Chem. 85:195-197.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Binder, R.G., Benson, M.E., and Flath, R.A. 1990b. Volatile components of safflower. J. Agric. Food Chem. 38:1245-1248.