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Kovats - 13OH

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Tridecan-1-ol Formula: C13H28O CAS#: 112-70-9 MW: 200.36 Odour: Musty, Pleasant [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Tridecan-1-ol [13OH] Kovats Column Type   Author   Journal   Year   Page   1512    DB-5¦J&W Scientific, Folsom, CA, USA¦    Da Silva UF    Phytochem.    1999    50:31 1575    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1577    HP-Ultra-2¦Hewlett-Packard, Palo Alto, CA, USA¦    King MF    J. Agric. Food Chem.    1995    43:773 1577    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1593    DB-1¦J&W Scientific, Folsom, CA, USA¦    Agnaniet H    J. Essent. Oil Res.    2005b    17:201 Reference(s) Agnaniet, H., Akagah, A., and Mounzeo, H. 2005b. Aromatic plants of tropical central Africa. XLI. Volatile constituents of Croton oligandrum Pierre ex Hutch growing in Gabon. J. Essent. Oil Res. 17:201-203.   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.   Da Silva, U.F., Borba, E.L., Semir, J., and Marsaioli, A.J. 1999. A simple solid injection device for the analyses of Bulbophyllum (Orchidaceae) volatiles. Phytochem. 50:31-34.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   King, M.-F., Matthews, M.A., Rule, D.C., and Field, R.A. 1995. Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking. J. Agric. Food Chem. 43:773-778.