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Kovats - 1me-pyrrole



Bedoukain RussellIPM

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1-Methylpyrrole
1-Methylpyrrole
Formula:C5H7N
CAS#:96-54-8
MW:81.12
Odour:Smoky, Woody, Herbal

[MS]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 1-Methylpyrrole [1me-pyrrole]


Kovats Column Type   Author   Journal   Year   Page
 
1139    BP-20¦SGE, Milton Keynes, UK¦    Gill MS    Phytochem.    1984    23:1937
1140    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Shimoda M    J. Agric. Food Chem.    1990    38:802
1149    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Maeztu L    J. Agric. Food Chem.    2001    49:5437
1149    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364

Reference(s)

Maeztu, L., Sanz, C., Andueza, S., De Pena, M.P., Bello, J., and Cid, C.C. 2001. Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J. Agric. Food Chem. 49:5437-5444.
 
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.
 
Shimoda, M., and Shibamoto, T. 1990. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method. J. Agric. Food Chem. 38:802-804.
 
Gill, M.S., MacLeod, A.J., and Moreau, M. 1984. Volatile components of cocoa with particular reference to glucosinolate products. Phytochem. 23:1937-1942.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
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Page created on 13-February-2024