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Kovats - delta1-5-3Kt

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1-Penten-3-one Formula: C5H8O CAS#: 1629-58-9 MW: 84.12 Odour: Pungent, Fish, Rotten, Fruity, Plastic, Leather [MS]  [Behavioural function]  [Occurrence in plant]

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List of the Retention Indices value(s) for 1-Penten-3-one [delta1-5-3Kt] Kovats Column Type   Author   Journal   Year   Page   678    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 680    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 683    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 684    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 765    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1030    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1034    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Carrapiso AI    J. Agric. Food Chem.    2002    50:6453 Reference(s) Carrapiso, A.I., Jurado, A., Timon, M.L., and Garcia, C. 2002. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 50:6453-6458.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   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.   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.