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Kovats - 3me-5-2Kt

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3-Methylpentan-2-one Formula: C6H12O CAS#: 565-61-7 MW: 100.16 [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   697    DB-1¦J&W Scientific, Folsom, CA, USA¦    Eri S    J. Agric. Food Chem.    2000    48:1140 752    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1005    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Tressl R    J. Agric. Food Chem.    1978    26:1426 1013    CP-Wax 52CB¦Chrompack, London, UK¦    Alasalvar C    J. Agric. Food Chem.    2003    51:5067 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.   Alasalvar C., Shahidi, F., and Cadwallader, K.R. 2003. Comparison of natural and roasted turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem. 51:5067-5072.   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.   Tressl, R., Friese, L., Fendesack, F., and Koppler, H. 1978. Studies of the volatile composition of hops during storage. J. Agri. Food Chem. 26:1426-1430.