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Kovats - pyrrole

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Pyrrole Formula: C4H5N CAS#: 109-97-7 MW: 67.09 Odour Characteristic: Nutty, Sweet [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   749    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 915    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1499    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Chung TY    J. Agric. Food Chem.    1994    42:1743 1509    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1542    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   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.   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.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.