5-Ethyldihydro-2(3H)-furanone |
Formula: | C6H10O2 |
CAS#: | 695-06-7 |
MW: | 114.14 |
Odour: | Coumarin, Sweet |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for 5-Ethyldihydro-2(3H)-furanone [gamma-caprolactone]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
1003 |
DB-1¦J&W Scientific, Folsom, CA, USA¦ |
Engel KH |
J. Agric. Food Chem. |
1988 |
36:549 |
1055 |
HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Leffingwell JC |
J. Environ. Agric. Food Chem. |
2005 |
4:899 |
1056 |
HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Pino JA |
J. Agric. Food Chem. |
2005a |
53:2213 |
1074 |
BPX-5¦SGE, Milton Keynes, UK¦ |
Dickschat JS |
J. Chem. Ecol. |
2005b |
31:925 |
1224 |
OV-1¦Ohio Valley, OH, USA¦ |
Schreyen L |
J. Agric. Food Chem. |
1979 |
27:872 |
1621 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Weckerle B |
Flavour Fragr. J. |
2001 |
16:360 |
1694 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Engel KH |
J. Agric. Food Chem. |
1988 |
36:549 |
Reference(s)
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Dickschat, J.S., Wagner-Döbler, I., and Schulz, S. 2005b. The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. J. Chem. Ecol. 31:925-47. |
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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. |
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Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915. |
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Weckerle, B., Bastl-Borrmann, R., Richling, E., Hör, K., Ruff, C., and Schreier, P. 2001. Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis. Flavour Fragr. J. 16:360-363. |
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Engel, K.-H., Flath, R.A., Buttery, R.G., Mon, T.R., Ramming, D.W., and Teranishi, R. 1988. Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars. J. Agric. Food Chem. 36:549-553. |
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Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878. |
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