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Kovats - pentan-3-ol

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Pentan-3-ol Formula: C5H12O CAS#: 584-02-1 MW: 88.15 Odour: Green [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Pentan-3-ol [pentan-3-ol] Kovats Column Type   Author   Journal   Year   Page   684    OV-1¦Ohio Valley, OH, USA¦    Farkas O    J. Chem. Inf. Model    2005    45:339 710    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1110    Stabilwax¦Restek, Milan, Italy¦    Wang Y    J. Agric. Food Chem.    2005    53:3563 1110    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Weckerle B    Flavour Fragr. J.    2001    16:360 1112    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   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.   Farkas, O., and Heberger, K. 2005. Comparison of ridge regression, partial least-squares, pairwise correlation, forward and best subset selection methods for prediction of retention indices for aliphatic alcohols. J. Chem. Inf. Model. 45:339-346.   Wang, Y., Finn, C., and Quian, M.C. 2005. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. J. Agric. Food Chem. 53:3563-3571.   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.