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Kovats - eucalyptol

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1,3,3-Trimethyl-2-oxabicyclo[2.2.2.]octane Formula: C10H18O CAS#: 470-82-6 MW: 154.25 Odour: Camphor, Minty, Sweet, Liquorices, Mentholic, Pine [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 1,3,3-Trimethyl-2-oxabicyclo[2.2.2.]octane [eucalyptol] Kovats Column Type   Author   Journal   Year   Page   1025    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1030    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 1031    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1033    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1039    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1087    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1190    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1214    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1224    S-Wax¦Supelco, Inc. Bellefonte, PA, USA¦    Chisholm MG    Flavour Fragr. J.    2003a    18:106 1224    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 Reference(s) Chisholm, M.G., Wilson, M.A., and Gaskey, G.M. 2003a. Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour Fragr. J. 18:106-115.   Högnadóttir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211.   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.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.