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Kovats - ethyl hexanoate
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Ethyl hexanoate |
Formula: | C8H16O2 |
CAS#: | 123-66-0 |
MW: | 144.21 |
Odour: | Fruity, Strawberry, Anise, Wine gum, Sweet |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for Ethyl hexanoate [ethyl hexanoate]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
942 |
DB-1¦J&W Scientific, Folsom, CA, USA¦ |
Adedeji J |
J. Agric. Food Chem. |
1991 |
39:1494 |
996 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
997 |
HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Jordan MJ |
J. Agric. Food Chem. |
2002 |
50:5386 |
997 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
998 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
999 |
MFE-73¦Analisis Vinicos, Tomelloso, Spain¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1001 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
El-Sayed AM |
J. Agric. Food Chem. |
2005 |
53:953 |
1001 |
HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Engel E |
J. Agric. Food Chem. |
2002 |
50:6459 |
1001 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1058 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1062 |
DB-1701¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1224 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
1226 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1229 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Lee SJ |
J. Agric. Food Chem. |
2003 |
51:8036 |
1244 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1270 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Cullere L |
J. Agric. Food Chem. |
2004 |
52:1653 |
Reference(s)
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El-Sayed, A.M., Heppelthwaite, V.J., Manning, L.M., Gibb, A.R., and Suckling, D.M. 2005. Volatile constituents of fermented sugar baits and their attraction to lepidopteran species. J. Agric. Food Chem. 53:953-958. |
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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. |
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Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044. |
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Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259. |
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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. |
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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. |
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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. |
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Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824. |
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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. |
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Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
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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. |
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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
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