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Kovats - E-beta-damascenone

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(E)-1-(2,6,6-Trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one Formula: C13H18O CAS#: 23726-93-4 MW: 190.28 Odour Characteristic: Honey, Sweet, Fruity, Apple, Tobacco, Canned peach [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1356    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 1366    OV-101¦Ohio Valley, OH, USA¦    Cunnigham DG    Food Chem.    1986    19:137 1381    CP-Sil-8¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187 1384    RTX-5¦Restek, Milan, Italy¦    Fuhrmann E    Nahrung    2002    46:187 1389    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1391    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1392    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1393    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1496    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1790    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 1811    FFAP¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187 1819    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1832    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1832    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1835    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1836    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.   Hognadottir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   Fuhrmann, E., and Grosch, W. 2002. Character impact odorants of the apple cultivars Elstar and Cox orange. Nahrung. 46:187-193.   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.   Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670.   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.   Cunnigham, D.G., Acree, T.E., Barnard, J., Butts, R.M., and Braell, P.A. 1986. Charm analysis of apple volatiles. Food Chem. 19:137-147.