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Kovats - 5-2Kt4Kt

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Pentane-2,4-dione Formula: C5H8O2 CAS#: 123-54-6 MW: 100.12 [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   753    DB-1¦J&W Scientific, Folsom, CA, USA¦    Flath RA    J. Agri. Food Chem.    1990    38:1060 783    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 795    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Kuo M-C    J. Agric. Food Chem.    1992    40:111 1196    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005. Volatile components from mango ( Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Kuo, M.-C., and Ho, C.-T. 1992. Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum). J. Agri. Food Chem. 40:111-117.   Flath, R.A., Light, T.M., Jang, E.B., Mon, T.R., and John, J.O. 1990. Headspace examination of volatile emissions from ripening papaya (Carica papaya L., solo variety). J. Agri. Food Chem. 38:1060-1063.