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Kovats - gamma-octalactone



Bedoukain RussellIPM

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5-Butyl-dihydrofuran-2(3H)-one
5-Butyl-dihydrofuran-2(3H)-one
Formula:C8H14O2
CAS#:104-50-7
MW:142.2
Odour:Fatty, Herbal, Coconut, Caramel, Pungent, Roasty, Fruity

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




Dots surface:

List of the Retention Indices value(s) for 5-Butyl-dihydrofuran-2(3H)-one [gamma-octalactone]


Kovats Column Type   Author   Journal   Year   Page
 
1220    DB-1¦J&W Scientific, Folsom, CA, USA¦    Specht K    J. Agric. Food Chem.    1994    42:2246
1260    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213
1262    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201
1266    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899
1936    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201

Reference(s)

Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.
 
Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.
 
Högnadóttir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211.
 
Specht, K., and Baltes, W. 1994. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 42:2246-2253.
 

 
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