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Kovats - 2,6-dibutyl-4me-phenol

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2,6-di-t-Butyl-4-methylphenol Formula: C15H24O CAS#: 128-37-0 MW: 220.35 Odour: Phenolic [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Jmol._Canvas2D (Jmol) "jmolApplet0"[x] Dots surface: no dots vanderWaals dots surface solvent-accessible surface Spacefill: spacefill off spacefill 20% spacefill 95% Wireframe: wireframe off wireframe on wireframe .15 wireframe .25 wireframe .5 background ivorybackground whitebackground blackbackground yellowbackground salmonbackground palegreenbackground skyblueRed blue stereo on/off Element label on/off

List of the Retention Indices value(s) for 2,6-di-t-Butyl-4-methylphenol [2,6-dibutyl-4me-phenol] Kovats Column Type   Author   Journal   Year   Page   1504    DB-5�J&W Scientific, Folsom, CA, USA�    Gomez E    J. Agric. Food Chem.    1993    41:1669 1505    HP-5MS�Hewlett-Packard, Palo Alto, CA, USA�    Couladis M    Flavour Fragr. J.    2001a    16:103 1512    DB-5�J&W Scientific, Folsom, CA, USA�    Adams RP       1995    1538    HP-Ultra-2�Hewlett-Packard, Palo Alto, CA, USA�    King MF    J. Agric. Food Chem.    1995    43:773 Reference(s) Couladis, M., Tsortanidou, V., Francisco-Ortega, J., Santos-Guerra, A., and Harvala, C. 2001a. Composition of the essential oils of Argyranthemum species growing in the Canary Islands. Flavour Fragr. J. 16:103-106.   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.   G�mez, E., Ledbetter, C.A., and Hartsell, P.L. 1993. Volatile compounds in apricot, plum, and their interspecific hybrids. J. Agric. Food Chem. 41:1669-1676.