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Kovats - 3Acid



Bedoukain RussellIPM

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Propanoic acid
Propanoic acid
Formula:C3H6O2
CAS#:79-09-4
MW:74.08
Odour:Pungent, Rancid, Soy, Fruity, Cheesy

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Propanoic acid [3Acid]


Kovats Column Type   Author   Journal   Year   Page
 
668    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Chromatogr. A    2002a    976:265
766    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755
816    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175
885    OV-1701¦Ohio Valley, OH, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175
1523    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036
1524    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
1533    FFAP¦Chrompack, Frankfurt, Germany¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175

Reference(s)

Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.
 
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.
 
Jirovetz, L., Buchbauer, G., Ngassoum, M.B., and Geissler, M. 2002a. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction -gas chromatography, solid-phase microextraction -gas chromatography -mass spectrometry and olfactometry. J. Chromatogr. A. 976:265-275.
 
Zimmermann, M., and Schieberle, P. 2000. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin. Eur. Food Res. Technol. 211:175-180.
 
Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024