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Kovats - E3-5-2Kt

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(E)-3-Penten-2-one Formula: C5H8O CAS#: 3102-33-8 MW: 84.1 [MS]

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List of the Retention Indices value(s) for (E)-3-Penten-2-one [E3-5-2Kt] Kovats Column Type   Author   Journal   Year   Page   711    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1994a    42:791 735    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 836    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Hartvigsen K    J. Agric. Food Chem.    2000    48:4858 1123    CP-Wax 52CB¦Chrompack, London, UK¦    Alasalvar C    J. Agric. Food Chem.    2003    51:5067 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.   Alasalvar C., Shahidi, F., and Cadwallader, K.R. 2003. Comparison of natural and roasted turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem. 51:5067-5072.   Hartvigsen, K., Lund, P., Hansen, L.F., and Hølmer, G. 2000. Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. J. Agric. Food Chem. 48:4858-4867.   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.