« Previous CompoundZ2-5Hy    Next CompoundZ2-6Ac »

Kovats - Z2-5OH

Help

(Z)-2-Penten-1-ol Formula: C5H10O CAS#: 1576-95-0 MW: 86.13 Odour: Green, Plastic, Burnt rubber, Banana [MS]  [Behavioural function]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for (Z)-2-Penten-1-ol [Z2-5OH] Kovats Column Type   Author   Journal   Year   Page   740    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Valette L    Food Chem.    2003    80:353 767    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 769    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 783    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1313    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Umano RP    J. Agric. Food Chem.    2002    50:5355 1326    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.   Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390.   Umano, R.P., Hagi, Y., and Shibamoto, T. 2002. Volatile chemicals identified in extracts from newly hybrid citrus, Dekopon (Shiranuhi mandarin Suppl. J.). J. Agric. Food Chem. 50:5355-5359.   Weckerle, B., Bastl-Borrmann, R., Richling, E., Hör, 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.