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Kovats - E-dihydrocarvone

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(E)-2-Methyl-5-(prop-1-en-2-yl)-cyclohexanone Formula: C10H16O CAS#: 5948-04-9 MW: 152.23 Odour Characteristic: Warm, Herbal, Minty rye-like odor [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1200    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1200    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1200    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1201    DB-5¦J&W Scientific, Folsom, CA, USA¦    Varda-Uenlue G    J. Agric. Food Chem.    2003    51:63 1202    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Agric. Food Chem.    2003    51:3854 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V., and Damianova, S.T. 2003. Composition, quality control, and antimicrobial activity of the essential oil of long-time stored dill (Anethum graveolens L.) seeds from Bulgaria. J. Agric. Food Chem. 51:3854-3857.   Varda-Uenlue, G., Candan, F., Soekmen, A., Daferera, D., Polissiou, M., Soekmen, M., Doenmez, E., and Tepe, B. 2003. Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey. var. pectinatus (Lamiaceae). J. Agric. Food Chem. 51:63-67.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.