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Kovats - 3me-2-butenal

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3-Methyl-2-butenal Formula: C5H8O CAS#: 107-86-8 MW: 84.12 [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   730    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 753    DB-1¦J&W Scientific, Folsom, CA, USA¦    Eri S    J. Agric. Food Chem.    2000    48:1140 758    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 784    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1233    RTX-Wax¦Restek, Milan, Italy¦    Galindo-Cuspinera V    J. Agri. Food Chem.    2002    50:2010 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.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   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.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390.   Eri, S., Khoo, B.K., Lech, J., and Hartman, T.G. 2000. Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization. J. Agri. Food Chem. 48:1140-1149.