Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Compound2-ethyl-6me-pyridine    Next Compound2-ethyl-7-propyl-1,6-dioxaspirodecane »

Kovats - 2-ethyl-6OH



Bedoukain RussellIPM

   Help


2-Ethylhexan-1-ol
2-Ethylhexan-1-ol
Formula:C8H18O
CAS#:104-76-7
MW:130.23
Odour:Citrus, Fresh, Floral, Oily, Sweet

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 2-Ethylhexan-1-ol [2-ethyl-6OH]


Kovats Column Type   Author   Journal   Year   Page
 
1013    OV-1¦Ohio Valley, OH, USA¦    Farkas O    J. Chem. Inf. Model    2005    45:339
1029    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755
1037    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649
1446    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327
1492    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.
 
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.
 
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.
 
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.
 
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.
 

 
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