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Kovats - 4-mercapto-4me-5-2-Kt

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4-Mercapto-4-methylpentan-2-one Formula: C6H12OS CAS#: 19872-52-7 MW: 132.22 Odour: Box tree, Blackcurrant, Catty, Broom [MS]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 4-Mercapto-4-methylpentan-2-one [4-mercapto-4me-5-2-Kt] Kovats Column Type   Author   Journal   Year   Page   915    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Vermeulen C    J. Agric. Food Chem.    2003a    51:3623 1382    FFAP¦Chrompack, Frankfurt, Germany¦    Vermeulen C    J. Agric. Food Chem.    2003a    51:3623 1387    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Escudero A    J. Agric. Food Chem.    2004    52:3516 1394    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1395    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Escudero, A., Gogorza, B., Melus, M.A., Ortin, N., Cacho, J., and Ferreira, V. 2004. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J. Agric. Food Chem. 52:3516-3524.   Vermeulen, C., Guyot-Declerck, C., and Collin, S. 2003a. Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues. J. Agric. Food Chem. 51:3623-3628.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.