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Kovats - octan-2-ol

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Octan-2-ol Formula: C8H18O CAS#: 123-96-6 MW: 130.23 Odour Characteristic: Mushroom, Fatty, Oily [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   984    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Agric. Food Chem.    2002b    50:4643 987    OV-101¦Ohio Valley, OH, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 997    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1421    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Fu SG    J. Agric. Food Chem.    2002    50:549 1430    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 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.   Jirovetz, L., Smith, D., and Buchbauer, G. 2002b. Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry. J. Agric. Food Chem. 50:4643-4646.   Fu, S.-G., Yoon, Y., and Bazemore, R. 2002. Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50:549-554.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.