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Kovats - ethyl 3-hydroxyhexanoate

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Ethyl 3-hydroxyhexanoate Formula: C8H16O3 CAS#: 2305-25-1 MW: 160.21 Odour: Fresh, Fruity, Green [MS]  [Behavioural function]  [Occurrence in plant]

Jmol._Canvas2D (Jmol) "jmolApplet0"[x] Dots surface: no dots vanderWaals dots surface solvent-accessible surface Spacefill: spacefill off spacefill 20% spacefill 95% Wireframe: wireframe off wireframe on wireframe .15 wireframe .25 wireframe .5 background ivorybackground whitebackground blackbackground yellowbackground salmonbackground palegreenbackground skyblueRed blue stereo on/off Element label on/off

List of the Retention Indices value(s) for Ethyl 3-hydroxyhexanoate [ethyl 3-hydroxyhexanoate] Kovats Column Type   Author   Journal   Year   Page   1126    DB-5MS�J&W Scientific, Folsom, CA, USA�    Boulanger R    Food Chem.    2000a    70:463 1133    HP-5MS�Hewlett-Packard, Palo Alto, CA, USA�    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1157    DB-5�J&W Scientific, Folsom, CA, USA�    Wang Y    J. Agric. Food Chem.    2005    53:3563 1312    DB-1�J&W Scientific, Folsom, CA, USA�    Adedeji J    J. Agric. Food Chem.    1991    39:1494 1664    DB-Wax�J&W Scientific, Folsom, CA, USA�    Boulanger R    Food Chem.    2000a    70:463 Reference(s) 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.   Wang, Y., Finn, C., and Quian, M.C. 2005. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. J. Agric. Food Chem. 53:3563-3571.   Boulanger, R., and Crouzet, J. 2000. Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu. Food Chem. 70:463-470.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.