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Kovats - 2-pentylpyridine

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2-Pentylpyridine Formula: C10H15N CAS#: 2294-76-0 MW: 149.23 Odour Characteristic: Fatty, Tallowy [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1032    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1181    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Thomas AF    J. Agric. Food Chem.    1992    40:2236 1188    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1205    DB-5¦J&W Scientific, Folsom, CA, USA¦    Macku C    J. Agric. Food Chem.    1991    39:1987 1554    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Chung TY    J. Agric. Food Chem.    1994    42:1743 1592    Supelcowax¦Supelco, Inc. Bellefonte, PA, USA¦    Thomas AF    J. Agric. Food Chem.    1992    40:2236 Reference(s) Rychlik, M., Schieberle, P., and Grosch, W. 1998. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1994. Volatile compounds produced from peanut oil heated with different amounts of cysteine. J. Agric. Food Chem. 42:1743-1746.   Thomas, A.F., and Bassols, F. 1992. Occurrence of pyridines and other bases in orange oil. J. Agric. Food Chem. 40:2236-2243.   Macku, C., and Shibamoto, T. 1991. Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine. J. Agric. Food Chem. 39:1987-1989.