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Kovats - isovaleric acid
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3-Methylbutanoic acid |
Formula: | C5H10O2 |
CAS#: | 503-74-2 |
MW: | 102.13 |
Odour: | Sweaty, Cheesy, Rancid |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for 3-Methylbutanoic acid [isovaleric acid]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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834 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
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1995 |
|
840 |
HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Ong PKC |
J. Agric. Food Chem. |
1999 |
47:665 |
876 |
BPX-5¦SGE, Milton Keynes, UK¦ |
Machiels D |
Talanta |
2003 |
60:755 |
877 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
877 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
898 |
MFE-73¦Analisis Vinicos, Tomelloso, Spain¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1027 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1652 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1660 |
HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Ong PKC |
J. Agric. Food Chem. |
1999 |
47:665 |
1661 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1665 |
TC-Wax¦GL Sciences, Inc. CA, USA¦ |
Fukami K |
J. Agric. Food Chem. |
2002 |
50:5412 |
1686 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1691 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Cullere L |
J. Agric. Food Chem. |
2004 |
52:1653 |
Reference(s)
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Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660. |
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Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764. |
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Fukami, K., Ishiyama, S., Yaguramaki, H., Masuzawa, T., Nabeta, Y., Endo, K., and Shimoda, M. 2002. Identification of distinctive volatile compounds in fish sauce. J. Agric. Food Chem. 50:5412-5416. |
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Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824. |
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Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670. |
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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. |
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Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872. |
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Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
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Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024
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