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Kovats - 6-2Kt

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Hexan-2-one Formula: C6H12O CAS#: 591-78-6 MW: 100.16 Odour: Fruity, Cinnamon bark-like [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Hexan-2-one [6-2Kt] Kovats Column Type   Author   Journal   Year   Page   684    DB-1¦J&W Scientific, Folsom, CA, USA¦    Eri S    J. Agric. Food Chem.    2000    48:1140 761    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1994a    42:791 788    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 789    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1082    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.   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.   Eri, S., Khoo, B.K., Lech, J., and Hartman, T.G. 2000. Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization. J. Agric. Food Chem. 48:1140-1149.   Buttery, R.G., Stern, D.J., and Ling, L.C. 1994a. Studies on flavor volatiles of some sweet corn products. J. Agric. Food Chem. 42:791-795.