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Kovats - ethyl heptanoate

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Ethyl heptanoate Formula: C9H18O2 CAS#: 106-30-9 MW: 158.24 Odour Characteristic: Fruity [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   894    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1095    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1095    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1097    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1100    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1108    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953 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.   Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005. Volatile components from mango ( Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.