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Kovats - 4-heptanolide

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Dihydro-5-propylfuran-2(3H)-one Formula: C7H12O2 CAS#: 105-21-5 MW: 128.17 Odour: Sweet, Coconut, Nutty, Caramel [MS]  [Behavioural function]  [Occurrence in plant]

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List of the Retention Indices value(s) for Dihydro-5-propylfuran-2(3H)-one [4-heptanolide] Kovats Column Type   Author   Journal   Year   Page   1103    DB-1¦J&W Scientific, Folsom, CA, USA¦    Engel KH    J. Agric. Food Chem.    1988    36:549 1103    DB-1¦J&W Scientific, Folsom, CA, USA¦    Takeoka G    J. Agric. Food Chem.    1996    44:654 1127    SE-30¦J&W Scientific, Folsom, CA, USA¦    Greenberg MJ    J. Agric. Food Chem.    1981    29:1276 1172    BPX-5¦SGE, Milton Keynes, UK¦    Dickschat JS    J. Chem. Ecol.    2005b    31:925 1797    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Engel KH    J. Agric. Food Chem.    1988    36:549 Reference(s) Dickschat, J.S., Wagner-Döbler, I., and Schulz, S. 2005b. The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. J. Chem. Ecol. 31:925-47.   Takeoka, G., Perrino, C., Jr., and Buttery, R. 1996. Volatile constituents of used frying oils. J. Agric. Food Chem. 44:654-660.   Engel, K.-H., Flath, R.A., Buttery, R.G., Mon, T.R., Ramming, D.W., and Teranishi, R. 1988. Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars. J. Agric. Food Chem. 36:549-553.   Greenberg, M.J. 1981. Characterization of meat and bone meal flavor volatiles. J. Agric. Food Chem. 29:1276-1280.