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Kovats - 4-2Kt

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Butan-2-one Formula: C4H8O CAS#: 78-93-3 MW: 72.11 Odour Characteristic: Chocolate, Chemical, Gas, Ethereal, Cheese, Butter [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   597    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    600    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 601    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 683    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 729    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Sotomayor JA    J. Agric. Food Chem.    2004    52:5418 881    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Shimoda M    J. Agric. Food Chem.    1990    38:802 Reference(s) Sotomayor, J.A., Martinez, R.M., Garcia, A.J., and Jordan, M.J. 2004. Thymus zygis subsp. gracilis: watering level effect on phytomass production and essential oil quality. J. Agric. Food Chem. 52:5418-5424.   Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   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.   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.   Shimoda, M., and Shibamoto, T. 1990. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method. J. Agric. Food Chem. 38:802-804.