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Kovats - ethyl furaneol

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2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone Formula: C7H10O3 CAS#: 27538-10-9 MW: 142.15 Odour: Caramel, Cotton candy [MS]  [Occurrence in plant]

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List of the Retention Indices value(s) for 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone [ethyl furaneol] Kovats Column Type   Author   Journal   Year   Page   1159    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1175    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1178    SE-54¦J&W Scientific, Folsom, CA, USA¦    Hofmann T    J. Agric. Food Chem.    1997    45:898 1310    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 2087    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 2105    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 2105    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 2105    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   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.   Aznar, M., Lopez, R., Cacho, J., and Ferreira, V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Food Chem. 49:2924-2929.   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.   Hofmann, T., and Schieberle, P. 1997. Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques. J. Agric. Food Chem. 45:898-906.