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Kovats - coffee furanone

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2-Methyltetrahydrofuran-3-one Formula: C5H8O2 CAS#: 3188-00-9 MW: 100.12 Odour: Sweet, Bread, Buttery, Nutty [MS]  [Occurrence in plant]

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List of the Retention Indices value(s) for 2-Methyltetrahydrofuran-3-one [coffee furanone] Kovats Column Type   Author   Journal   Year   Page   780    DB-1¦J&W Scientific, Folsom, CA, USA¦    Chen J    J. Agric. Food Chem.    1998a    46:1518 781    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Counet C    J. Agric. Food Chem.    2002    50:2385 804    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 808    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1266    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   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.   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.   Counet, C., Callemien, D., Ouwerx, C., and Collin, S. 2002. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem. 50:2385-2391.   Chen, J., and Ho, C.-T. 1998a. Volatile compounds generated in serine-monosaccharide model systems. J. Agric. Food Chem. 46:1518-1522.