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Kovats - 4me-5-2Kt

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4-Methylpentan-2-one Formula: C6H12O CAS#: 108-10-1 MW: 100.16 Odour: Sharp, Solvent, Green, Herbal, Fruity, Spicy [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 4-Methylpentan-2-one [4me-5-2Kt] Kovats Column Type   Author   Journal   Year   Page   730    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 733    DB-5¦J&W Scientific, Folsom, CA, USA¦    Xu X    Atmos. Chem. Phys.    2003    3:1139 994    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Tressl R    J. Agric. Food Chem.    1978a    26:1426 1008    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.   Xu, X., Van Stee, L.L.P., Williams, J., Beens, J., Adahchour, M., Vreuls, R.J.J., Brinkman, U.A.T., and Lelieveld, J. 2003. Comprehensive two-dimensional gas chromatography (GC×GC) measurements of volatile organic compounds in the atmosphere. Atmos. Chem. Phys. 3:1139-1181.   Tressl, R., Friese, L., Fendesack, F., and Koppler, H. 1978a. Studies of the volatile composition of hops during storage. J. Agric. Food Chem. 26:1426-1430.