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Kovats - 8-2Kt

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Octan-2-one Formula: C8H16O CAS#: 111-13-7 MW: 128.21 Odour: Gas, Stewed, Fatty, Green, Fruity, Cheesy [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Octan-2-one [8-2Kt] Kovats Column Type   Author   Journal   Year   Page   970    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 988    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    990    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 992    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 999    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 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.   Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.