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Kovats - 7OH

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Heptan-1-ol Formula: C7H16O CAS#: 111-70-6 MW: 116.2 Odour: Fresh, Light green, Nutty [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Jmol._Canvas2D (Jmol) "jmolApplet0"[x] Dots surface: no dots vanderWaals dots surface solvent-accessible surface Spacefill: spacefill off spacefill 20% spacefill 95% Wireframe: wireframe off wireframe on wireframe .15 wireframe .25 wireframe .5 background ivorybackground whitebackground blackbackground yellowbackground salmonbackground palegreenbackground skyblueRed blue stereo on/off Element label on/off

List of the Retention Indices value(s) for Heptan-1-ol [7OH] Kovats Column Type   Author   Journal   Year   Page   955    OV-1�Ohio Valley, OH, USA�    Farkas O    J. Chem. Inf. Model    2005    45:339 969    DB-5�J&W Scientific, Folsom, CA, USA�    Adams RP       1995    969    HP-5MS�Hewlett-Packard, Palo Alto, CA, USA�    Pino JA    J. Agric. Food Chem.    2005a    53:2213 970    BPX-5�SGE, Milton Keynes, UK�    Machiels D    Talanta    2003    60:755 1453    DB-Wax�J&W Scientific, Folsom, CA, USA�    Weckerle B    Flavour Fragr. J.    2001    16:360 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Farkas, O., and Heberger, K. 2005. Comparison of ridge regression, partial least-squares, pairwise correlation, forward and best subset selection methods for prediction of retention indices for aliphatic alcohols. J. Chem. Inf. Model. 45:339-346.   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.   Weckerle, B., Bastl-Borrmann, R., Richling, E., H�r, K., Ruff, C., and Schreier, P. 2001. Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC�MS) and isotope ratio (HRGC�IRMS) analysis. Flavour Fragr. J. 16:360-363.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.