« Previous Compoundethyl 2-hydroxyhexanoate    Next Compoundethyl 2-isopropyl-2me3me3me-butanoate »

Kovats - ethyl 2-hydroxypropionate

Help

Ethyl 2-hydroxypropionate Formula: C5H10O3 CAS#: 97-64-3 MW: 118.13 Odour Characteristic: Ethereal-buttery [MS]  [Chemdraw]

Dots surface:

Kovats   Column Type   Author   Journal   Year   Page   787    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Pino JA    J. Agric. Food Chem.    2001    49:5883 1312    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan C-H    J. Sci. Food Agric.    1999    79:243 1347    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung H-Y    J. Agric. Food Chem.    2000    48:1803 1349    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Alves GL    J. Chromatogr. A    2003    985:297 1353    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207 Reference(s) 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.   Alves, G.L., and Franco, M.R.B. 2003. J. Chromatogr. A. H eadspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich). 985:297-301.   Pino, J.A., Marbot, R., and Vazquez, C. 2001. Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. J. Agric. Food Chem. 49:5883-5887.   Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.   Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248.