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Kovats - delta2-3OH



Bedoukain RussellIPM

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2-Propen-1-ol
2-Propen-1-ol
Formula:C3H6O
CAS#:107-18-6
MW:58.08
Odour:Pungent, Mustard

[MS]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 2-Propen-1-ol [delta2-3OH]


Kovats Column Type   Author   Journal   Year   Page
 
549    DB-1¦J&W Scientific, Folsom, CA, USA¦    Yu TH    J. Agric. Food Chem.    1994c    42:1342
682    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kim SM    J. Agric. Food Chem.    1995    43:2951
1124    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364
1144    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Kubec R    J. Agric. Food Chem.    1997    45:3580

Reference(s)

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.
 
Kubec, R., Velisek, J., Dolezal, M., and Kubelka, V. 1997. Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin. J. Agric. Food Chem. 45:3580-3585.
 
Kim, S.-M., Wu, C.-M., Kobayashi, A., Kubota, K., and Okumura, J. 1995. Volatile compounds in stir-fried garlic. J. Agric. Food Chem. 43:2951-2955.
 
Yu, T.-H., Lin, L.-Y., and Ho, C.-T. 1994c. Volatile compounds of blanched, fried blanched, and baked blanched garlic slices. J. Agric. Food Chem. 42:1342-1347.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024