« Previous Compoundgamma-bulgarene    Next Compoundgamma-cadinen-15-al »

Kovats - gamma-butyrolactone

Help

Dihydrofuran-2(3H)-one Formula: C4H6O2 CAS#: 96-48-0 MW: 86.09 Odour: Sweet, Aromatic, Caramel [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for Dihydrofuran-2(3H)-one [gamma-butyrolactone] Kovats Column Type   Author   Journal   Year   Page   854    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1997    45:837 891    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 915    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1640    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Yanagimoto K    J. Agric. Food Chem.    2004    52:592 1673    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 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.   Yanagimoto, K., Ochi, H., Lee, K.-G., and Shibamoto, T. 2004. Antioxidative activities of fractions obtained from brewed coffee. J. Agric. Food Chem. 52:592-596.   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.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Buttery, R.G., Ling, L.C., and Stern, D.J. 1997. Studies on popcorn aroma and flavor volatiles. J. Agric. Food Chem. 45:837-843.