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Kovats - ethyl 2-hydroxypropionate



Bedoukain RussellIPM

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Ethyl 2-hydroxypropionate
Ethyl 2-hydroxypropionate
Formula:C5H10O3
CAS#:97-64-3
MW:118.13
Odour:Ethereal, Buttery

[MS]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Ethyl 2-hydroxypropionate [ethyl 2-hydroxypropionate]


Kovats Column Type   Author   Journal   Year   Page
 
787    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Pino JA    J. Agric. Food Chem.    2001a    49:5883
1312    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243
1347    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung HY    J. Agric. Food Chem.    2000    48:1803
1349    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Alves GL    J. Chromatogr. A    2003    985:297
1353    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207

Reference(s)

Selli, S., Cabaroglu, T., Canbas, A., Erten, H.,Nurgel, C., Lepoutre, J.P., and Gunata, Z. 2004. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 85:207-213.
 
Alves, G.L., and Franco, M.R.B. 2003. Headspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich). J. Chromatogr. A. 985:297-301.
 
Pino, J.A., Marbot, R., and Vazquez, C. 2001a. Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. J. Agric. Food Chem. 49:5883-5887.
 
Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.
 
Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024