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Kovats - 7-3Kt

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Heptan-3-one Formula: C7H14O CAS#: 106-35-4 MW: 114.19 Odour: Spicy, Cinnamon bark-like, Sweet [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Heptan-3-one [7-3Kt] Kovats Column Type   Author   Journal   Year   Page   880    AT-5¦Alltech Associates, Inc. IL, USA¦    Usai M    Flavour Fragr. J.    2003    18:21 888    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Sotomayor JA    J. Agric. Food Chem.    2004    52:5418 969    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1160    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 1163    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 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.   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.   Usai, M., Atzei, A., Pintore, G., and Casanova, I. 2003. Composition and variability of the essential oil of Sardinian Thymus herba-barona Loisel. Flavour Fragr. J. 18:21-25.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.