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Kovats - 2me-4Acid

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2-Methylbutanoic acid Formula: C5H10O2 CAS#: 116-53-0 MW: 102.13 Odour Characteristic: Overripe fruit, Sweaty, Cashew, Sweet [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   873    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    873    SE-54¦J&W Scientific, Folsom, CA, USA¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 884    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 956    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1031    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1652    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 1662    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1667    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 Reference(s) 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.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   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.   Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.