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Kovats - beta-ionone

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(E)-4-(2,6,6-Trimethylcyclohex-1-enyl)-3-buten-2-one Formula: C13H20O CAS#: 79-77-6 MW: 192.3 Odour: Violets, Floral, Raspberry, Woody [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for (E)-4-(2,6,6-Trimethylcyclohex-1-enyl)-3-buten-2-one [beta-ionone] Kovats Column Type   Author   Journal   Year   Page   1461    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Valette L    Food Chem.    2003    80:353 1484    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1485    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1491    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1494    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1622    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1912    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1933    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1947    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 1955    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 2001    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 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.   Högnadóttir, 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.   Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697.