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Kovats - 4-2Kt

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Butan-2-one Formula: C4H8O CAS#: 78-93-3 MW: 72.11 Odour: Chocolate, Chemical, Gas, Ethereal, Cheesy, Buttery [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Butan-2-one [4-2Kt] Kovats Column Type   Author   Journal   Year   Page   597    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 600    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 601    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 683    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 729    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Sotomayor JA    J. Agric. Food Chem.    2004    52:5418 881    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Shimoda M    J. Agric. Food Chem.    1990    38:802 Reference(s) Sotomayor, J.A., Martinez, R.M., Garcia, A.J., and Jordan, M.J. 2004. Thymus zygis subsp. gracilis: watering level effect on phytomass production and essential oil quality. J. Agric. Food Chem. 52:5418-5424.   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.   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.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   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.   Shimoda, M., and Shibamoto, T. 1990. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method. J. Agric. Food Chem. 38:802-804.