Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Compoundmethyl isostearate    Next Compoundmethyl lactate »

Kovats - methyl isovalerate



Bedoukain RussellIPM

   Help


Methyl 3-methylbutanoate
Methyl 3-methylbutanoate
Formula:C6H12O2
CAS#:556-24-1
MW:116.16
Odour:Strong, Fruity, Ethereal, Apple

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Methyl 3-methylbutanoate [methyl isovalerate]


Kovats Column Type   Author   Journal   Year   Page
 
411    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322
756    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649
781    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899
793    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Maia JGS    Food Chem.    2004    85:195
1015    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364

Reference(s)

Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.
 
Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.
 
Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.
 
Maia, J.G.S., Andrade, E.H.A., and Zoghbi, M.G.B. 2004. Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.). Food Chem. 85:195-197.
 
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.
 

 
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