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Kovats - carbon disulfide

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Carbon disulfide Formula: CS2 CAS#: 75-15-0 MW: 76.14 Odour Characteristic: Sulfury, Fruity, Burnt [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   549    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Food Chem.    2004    86:377 568    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 625    OV-1¦Ohio Valley, OH, USA¦    Chen C-C    J. Agric. Food Chem.    1986    34:830 660    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Machiels, D., Istasse, L., and Van Ruth, S.M. 2004. Gas chromatography-olfactometry analysis of beef meat originating from differently fed belgian blue, limousin and aberdeen angus bulls. Food Chem. 86:377-383.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Chen, C.-C., and Ho, C.-T. 1986. Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing.). J. Agri. Food Chem. 34:830-833.