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Kovats - ethyl oleate

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Ethyl (Z)-9-octadecenoate Formula: C20H38O2 CAS#: 111-62-6 MW: 310.51 Odour: Fatty, Oily, Waxy [MS]  [Behavioural function]  [Occurrence in plant]

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List of the Retention Indices value(s) for Ethyl (Z)-9-octadecenoate [ethyl oleate] Kovats Column Type   Author   Journal   Year   Page   2100    DB-1¦J&W Scientific, Folsom, CA, USA¦    Peppard TL    J. Agric. Food Chem.    1992    40:257 2171    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Lalel HJD    Postharvest Biol. Technol.    2003    29:205 2179    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 2410    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243 2480    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung HY    J. Agric. Food Chem.    2000    48:1803 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.   Lalel, H.J.D., Singh, Z., and Chye Tan, S. 2003. Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity. Postharvest Biol. Technol. 29:205-218.   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.   Peppard, T.L. 1992. Volatile flavor constituents of Monstera deliciosa. J. Agric. Food Chem. 40:257-262.