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Kovats - ethyl linolenate



Bedoukain RussellIPM

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Ethyl (Z,Z,Z)-9,12,15-octadecatrienoate
Ethyl (Z,Z,Z)-9,12,15-octadecatrienoate
Formula:C20H34O2
CAS#:1191-41-9
MW:306.48

[MS]  [Behavioural function]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Ethyl (Z,Z,Z)-9,12,15-octadecatrienoate [ethyl linolenate]


Kovats Column Type   Author   Journal   Year   Page
 
2139    HP-5MSHewlett-Packard, Palo Alto, CA, USA    Lazari DM    Flavour Fragr. J.    2000a    15:7
2145    CP-Sil-5CBChrompack, Frankfurt, Germany    Pino JA    J. Agric. Food Chem.    2001b    49:5880
2169    HP-5MSHewlett-Packard, Palo Alto, CA, USA    Pino JA    J. Agric. Food Chem.    2005a    53:2213
2542    AT-WaxAlltech Associates, Inc. IL, USA    Pino JA    J. Agric. Food Chem.    2001b    49:5880
2596    Supelcowax-10Supelco, 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.
 
Pino, J.A., and Marbot, R. 2001b. Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit. J. Agric. Food Chem. 49:5880-5882.
 
Lazari, D.M., Skaltsa, H.D., and Constantinidis, T. 2000a. Volatile constituents of Centaurea pelia DC., C. thessala Hausskn. subsp. drakiensis (Freyn & Sint.) Georg. and C. zuccariniana DC. from Greece. Flavour Fragr. J. 15:7-11.
 
Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.
 

 
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