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Kovats - 3me-cyclopentanone

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3-Methylcyclopentanone Formula: C6H10O CAS#: 1757-42-2 MW: 98.14 Odour Characteristic: Roasted beef [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   858    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 961    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Jorgensen LV    J. Agric. Food Chem.    2001    49:2376 1194    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1980    28:39 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.   Jørgensen, L.V., Huss, H.H., and Dalgaard, P. 2001. Significance of volatile compounds produced by spoilage Bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. J. Agric. Food Chem. 49:2376-2381.   Nishimura, O., Mihara, S., and Shibamoto, T. 1980. Compounds produced by the reaction of 2-hydroxy-3-methyl-2-cyclopenten-1-one with ammonia and hydrogen sulfide. J. Agric. Food Chem. 28:39-43.