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Kovats - E2-5OH

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(E)-2-Penten-1-ol Formula: C5H10O CAS#: 1576-96-1 MW: 86.13 Odour Characteristic: Mushroom, Grass green [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   888    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Venkateshwarlu G    J. Agric. Food Chem.    2004    52:311 1307    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1989    37:418 1316    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 1318    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Weckerle B    Flavour Fragr. J.    2001    16:360 1335    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.   Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C. 2004. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J. Agric. Food Chem. 52:311-317.   Weckerle, B., Bastl-Borrmann, R., Richling, E., Hör, K., Ruff, C., and Schreier, P. 2001. Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis. Flavour Fragr. J. 16:360-363.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.   Binder, R.G., Flath, R.A., and Mon, T.R. 1989. Volatile components of bittermelon. J. Agric. Food Chem. 37:418-420.