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Kovats - benzothiazole

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Benzothiazole Formula: C7H5NS CAS#: 95-16-9 MW: 135.19 Odour Characteristic: Stewed, Gravy, Roasted, Rubbery [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1186    DB-1¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990    38:1053 1196    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1218    DB-5¦J&W Scientific, Folsom, CA, USA¦    Tellez MR    J. Agric. Food Chem.    2001    49:5989 1243    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 1951    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990    38:1053 Reference(s) Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   Tellez, M.R., Schrader, K.K., and Kobaisy, M. 2001. Volatile components of the cyanobacterium Oscillatoria perornata (Skuja). J. Agric. Food Chem. 49:5989-5992.   Binder, R.G., Turner, C.E., and Flath, R.A. 1990. Volatile components of purple starthistle. J. Agric. Food Chem. 38:1053-10556.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.