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Kovats - ethyl isobutyrate



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Ethyl 2-methylpropionate
Ethyl 2-methylpropionate
Formula:C6H12O2
CAS#:97-62-1
MW:116.16
Odour:Fruity, Strawberry, Sweet

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




Dots surface:

List of the Retention Indices value(s) for Ethyl 2-methylpropionate [ethyl isobutyrate]


Kovats Column Type   Author   Journal   Year   Page
 
747    CP-Sil-8¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187
757    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
762    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010
767    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665
813    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
955    FFAP¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187
955    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036
961    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
965    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818
972    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653
984    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665

Reference(s)

Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.
 
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.
 
Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.
 
Fuhrmann, E., and Grosch, W. 2002. Character impact odorants of the apple cultivars Elstar and Cox orange. Nahrung. 46:187-193.
 
Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.
 
Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670.
 
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.
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