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Kovats - 3-2Kt



Bedoukain RussellIPM

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Propan-2-one
Propan-2-one
Formula:C3H6O
CAS#:67-64-1
MW:58.08
Odour:Glue, Fruity

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




Dots surface:

List of the Retention Indices value(s) for Propan-2-one [3-2Kt]


Kovats Column Type   Author   Journal   Year   Page
 
477    HP-5Hewlett-Packard, Palo Alto, CA, USA    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899
545    DB-1701J&W Scientific, Folsom, CA, USA    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311
753    HP-WaxHewlett-Packard, Palo Alto, CA, USA    Sanz C    J. Agric. Food Chem.    2001    49:1364
814    DB-WaxJ&W Scientific, Folsom, CA, USA    Rega B    J. Agric. Food Chem.    2004    52:4204
845    DB-WaxJ&W Scientific, Folsom, CA, USA    Umano RP    J. Agric. Food Chem.    2002    50:5355

Reference(s)

Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.
 
Rega, B., Fournier, N., Nicklaus, S., and Guichard, E. 2004. Role of pulp in flavor release and sensory perception in orange juice. J. Agric. Food Chem. 52:4204-4212.
 
Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.
 
Umano, R.P., Hagi, Y., and Shibamoto, T. 2002. Volatile chemicals identified in extracts from newly hybrid citrus, Dekopon (Shiranuhi mandarin Suppl. J.). J. Agric. Food Chem. 50:5355-5359.
 
Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.
 

 
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