« Previous Compoundgamma-campholenyl formate    Next Compoundgamma-cedrene »

Kovats - gamma-caprolactone

Help

5-Ethyl-dihydrofuran-2(3H)-one Formula: C6H10O2 CAS#: 695-06-7 MW: 114.14 Odour: Coumarin, Sweet [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

Jmol._Canvas2D (Jmol) "jmolApplet0"[x] Dots surface: no dots vanderWaals dots surface solvent-accessible surface Spacefill: spacefill off spacefill 20% spacefill 95% Wireframe: wireframe off wireframe on wireframe .15 wireframe .25 wireframe .5 background ivorybackground whitebackground blackbackground yellowbackground salmonbackground palegreenbackground skyblueRed blue stereo on/off Element label on/off

List of the Retention Indices value(s) for 5-Ethyl-dihydrofuran-2(3H)-one [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) Dickschat, J.S., Wagner-D�bler, I., and Schulz, S. 2005b. The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. J. Chem. Ecol. 31:925-47.   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.   Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Weckerle, B., Bastl-Borrmann, R., Richling, E., H�r, 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.   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.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.