« Previous Compoundcis-pyranoid linalool oxide    Next Compoundcis-sabinene hydrate »

Kovats - cis-rose oxide

Help

(2R,4S)-Tetrahydro-4-methyl-2-(2-methylprop-1-enyl)-2H-pyran Formula: C10H18O CAS#: 3033-23-6 MW: 154.25 Odour: Rose, Green, Floral, Paper [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for (2R,4S)-Tetrahydro-4-methyl-2-(2-methylprop-1-enyl)-2H-pyran [cis-rose oxide] Kovats Column Type   Author   Journal   Year   Page   1092    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 1111    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1114    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1115    OV-101¦Ohio Valley, OH, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1170    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1337    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1338    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 Reference(s) Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.