« Previous Compoundethyl 3-hydroxy-3me-butyrate    Next Compoundethyl 3-hydroxydodecanoate »

Kovats - ethyl 3-hydroxybutanoate

Help

Ethyl 3-hydroxybutanoate Formula: C6H12O3 CAS#: 5405-41-4 MW: 132.16 Odour: Nutty, Coconut, Grape [MS]  [Occurrence in plant]

Dots surface:

List of the Retention Indices value(s) for Ethyl 3-hydroxybutanoate [ethyl 3-hydroxybutanoate] Kovats Column Type   Author   Journal   Year   Page   911    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 928    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 945    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 949    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 1483    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   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.   Boulanger, R., and Crouzet, J. 2000. Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu. Food Chem. 70:463-470.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.