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Kovats - gamma-octalactone

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5-Butyl-dihydrofuran-2(3H)-one Formula: C8H14O2 CAS#: 104-50-7 MW: 142.2 Odour: Fatty, Herbal, Coconut, Caramel, Pungent, Roasty, Fruity [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 5-Butyl-dihydrofuran-2(3H)-one [gamma-octalactone] Kovats Column Type   Author   Journal   Year   Page   1220    DB-1¦J&W Scientific, Folsom, CA, USA¦    Specht K    J. Agric. Food Chem.    1994    42:2246 1260    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1262    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1266    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1936    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 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.   Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Specht, K., and Baltes, W. 1994. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 42:2246-2253.