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Kovats - alpha-ionone

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(E)-4-(2,6,6-Trimethylcyclohex-2-enyl)-3-buten-2-one Formula: C13H20O CAS#: 127-41-3 MW: 192.3 Odour Characteristic: Floral, Violet, Woody, Fruity [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1422    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1426    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1426    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1426    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Sotomayor JA    J. Agric. Food Chem.    2004    52:5418 1552    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    Reference(s) 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.   Sotomayor, J.A., Martinez, R.M., Garcia, A.J., and Jordan, M.J. 2004. Thymus zygis subsp. gracilis: watering level effect on phytomass production and essential oil quality. J. Agric. Food Chem. 52:5418-5424.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.