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Kovats - ethyl isovalerate

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Ethyl 3-methylbutanoate Formula: C7H14O2 CAS#: 108-64-5 MW: 130.19 Odour Characteristic: Cashew, Fruity, Anise, Sweet fruit, Apple, Blackcurrant [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   839    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 849    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 854    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    856    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    856    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 909    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1053    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee S-J    J. Agric. Food Chem.    2003    51:8036 1060    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1070    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1077    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1082    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. of Agric. Food Chem. 51:8036-8044.   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.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   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.