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Kovats - 5-2Kt

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Pentan-2-one Formula: C5H10O CAS#: 107-87-9 MW: 86.13 Odour: Fruity, Thinner, Acetone [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Pentan-2-one [5-2Kt] Kovats Column Type   Author   Journal   Year   Page   685    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 737    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 940    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ulrich D    Z. Lebensm. Unters. Forsch. A    1997    205:218 957    TC-Wax¦GL Sciences, Inc. CA, USA¦    Fukami K    J. Agric. Food Chem.    2002    50:5412 960    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036 Reference(s) Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.   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.   Fukami, K., Ishiyama, S., Yaguramaki, H., Masuzawa, T., Nabeta, Y., Endo, K., and Shimoda, M. 2002. Identification of distinctive volatile compounds in fish sauce. J. Agric. Food Chem. 50:5412-5416.   Ulrich, D., Hoberg, E., Rapp, A., and Kecke, S. 1997. Analysis of strawberry flavour-discrimination of aroma types by quantification of volatile compounds. Z. Lebensm. Unters. Forsch. A. 205:218-223.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.