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Kovats - 1,2-propanediol

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1,2-Propanediol Formula: C3H8O2 CAS#: 57-55-6 MW: 76.09 [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   792    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 940    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1585    RTX-Wax¦Restek, Milan, Italy¦    Galindo-Cuspinera V    J. Agri. Food Chem.    2002    50:2010 1594    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Wong JM    J. Agric. Food Chem.    1988    36:123 1603    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207 Reference(s) Selli, S., Cabaroglu, T., Canbas, A., Erten, H.,Nurgel, C., Lepoutre, J.P., and Gunata, Z. 2004. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 85:207-213.   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.   Galindo-Cuspinera, V., Lubran, M.B., and Rankin, S.A. 2002. Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.   Wong, J.M., and Bernhard, R.A. 1988. Effect of Nitrogen source on pyrazine formation. J. Agric. Food Chem. 36:123-129.