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Kovats - beta-pinene



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6,6-Dimethyl-2-methylenebicyclo[3.1.1]heptane
6,6-Dimethyl-2-methylenebicyclo[3.1.1]heptane
Formula:C10H16
CAS#:127-91-3
MW:136.24
Odour:Musty, Green, Sweet, Pine, Resin, Turpentine, Woody

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 6,6-Dimethyl-2-methylenebicyclo[3.1.1]heptane [beta-pinene]


Kovats Column Type   Author   Journal   Year   Page
 
934    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386
964    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459
980    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995   
981    DB-5¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2003a    51:2687
981    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Agric. Food Chem.    2003a    51:3854
985    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693
990    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201
1113    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201
1114    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693
1124    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2003a    51:2687
1138    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693

Reference(s)

Choi, H.-S. 2003a. Character impact odorants of citrus hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil. J. Agric. Food Chem. 51:2687-2692.
 
Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V., and Damianova, S.T. 2003a. 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.
 
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.
 
Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.
 
Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390.
 
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.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
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