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Kovats - delta1-6-3Kt

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1-Hexen-3-one Formula: C6H10O CAS#: 1629-60-3 MW: 98.14 Odour: Linseed oil-like, Cooked vegetable, Metallic, Leafy [MS]  [Behavioural function]

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List of the Retention Indices value(s) for 1-Hexen-3-one [delta1-6-3Kt] Kovats Column Type   Author   Journal   Year   Page   769    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 775    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 775    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 868    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 868    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1086    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1086    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1101    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 Reference(s) Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305.   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.   Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.