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Kovats - 4R-carvone

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(4R)-6,8-p-Menthadien-2-one Formula: C10H14O CAS#: 6485-40-1 MW: 150.22 Odour Characteristic: Caraway-like, Peppermint [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1255    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1380    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1728    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee S-J    J. Agric. Food Chem.    2005    91:131 1740    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Choi H-S    J. Agric. Food Chem.    2005    53:1642 Reference(s) Choi, H.-S. 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. J. Agric. Food Chem. 53:1642-1647.   Lee, S.-J., Umano, K., Shibamoto, T., and Lee, K.-G. 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. J. of Agric. Food Chem. 91:131-137.   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.