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Kovats - methyl isovalerate

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Methyl 3-methylbutanoate Formula: C6H12O2 CAS#: 556-24-1 MW: 116.16 Odour Characteristic: Strong, Fruity, Ethereal, Apple [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   411    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 756    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 781    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 793    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Maia JGS    Food Chem.    2004    85:195 1015    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.   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.   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.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.