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Kovats - sotolon
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3-Hydroxy-4,5-dimethyl-2(5H)-furanone |
Formula: | C6H8O3 |
CAS#: | 28664-35-9 |
MW: | 128.13 |
Odour: | Spicy, Mushroom, Curry, Burnt, Maple |
[MS]
[Occurrence in plant]
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List of the Retention Indices value(s) for 3-Hydroxy-4,5-dimethyl-2(5H)-furanone [sotolon]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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1110 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1110 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1113 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Valim MF |
J. Agric. Food Chem. |
2003 |
51:1010 |
1120 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Hognadottir A |
J. Chromatogr. A |
2003 |
998:201 |
1349 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
2182 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
2196 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
2203 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Valim MF |
J. Agric. Food Chem. |
2003 |
51:1010 |
2208 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Hognadottir A |
J. Chromatogr. A |
2003 |
998:201 |
2225 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
2235 |
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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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. |
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Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015. |
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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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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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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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