Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Compounddiethyl suberate    Next Compounddiethyl tartrate »

Kovats - diethyl succinate



Bedoukain RussellIPM

   Help


Diethyl succinate
Diethyl succinate
Formula:C8H14O4
CAS#:123-25-1
MW:174.19
Odour:Fabric, Fruity, Watermelon, Flower, Sweaty, Potato

[MS]  [Behavioural function]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Diethyl succinate [diethyl succinate]


Kovats Column Type   Author   Journal   Year   Page
 
1167    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386
1179    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995   
1191    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953
1690    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207
1705    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Escudero A    J. Agric. Food Chem.    1999    47:3303

Reference(s)

El-Sayed, A.M., Heppelthwaite, V.J., Manning, L.M., Gibb, A.R., and Suckling, D.M. 2005. Volatile constituents of fermented sugar baits and their attraction to lepidopteran species. J. Agric. Food Chem. 53:953-958.
 
Selli, S., Cabaroglu, T., Canbas, A., Erten, H.,Nurgel, C., Lepoutre, J.P., and Gunata, Z. 2004. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 85:207-213.
 
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.
 
Escudero, A., and Etievant, P. 1999. Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts. J. Agric. Food Chem. 47:3303-3308.
 
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.
 

 
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