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Kovats - m-xylene

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1,3-Dimethylbenzene Formula: C8H10 CAS#: 108-38-3 MW: 106.17 Odour Characteristic: Plastic, Cold meat fat-like [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   864    BP-1¦SGE, Milton Keynes, UK¦    Hayes RA    J. Chem. Ecol.    2002    28:2613 866    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 867    DB-5¦J&W Scientific, Folsom, CA, USA¦    Berdague JL    J. Agric. Food Chem.    1991    39:1257 1132    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 1150    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   Hayes, R.A., Richardson, B.J., Claus, S.C., and Wyllie, S.G. 2002. Semiochemicals and social signaling in the wild European rabbit in australia: II. Variations in chemical composition of chin gland secretion across sampling sites. J. Chem. Ecol. 28:2613-2625.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.   Berdague, J.-L., Denoyer, C., Le Quéré, J.-L., and Semon, E. 1991. Volatile components of dry-cured ham. J. Agric. Food Chem. 39:1257-1261.