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Kovats - 2,3-octanedione

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2,3-Octanedione Formula: C8H14O2 CAS#: 585-25-1 MW: 142.2 Odour Characteristic: Mushroom-like [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   971    SF-96¦Ohio Valley, OH, USA¦    Flath RA    J. Agric. Food Chem.    1984    32:92 980    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1082    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1236    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ulrich D    Eur. Food Res. Technol.    2001    213:200 1376    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 Reference(s) 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.   Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.   Ulrich, D., Hoberg, E., Bittner, T., Engewald, W., and Meilchen, K. 2001. Contribution of volatile compounds to the flavor of cooked asparagus. Eur. Food Res. Technol. 213:200-204.   Flath, R.A., Altieri, M.A., and Mon, T.R. 1984. Volatile constituents of Amaranthus retroflexus L. J. Agric. Food Chem. 32:92-94.