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Kovats - ethyl linolenate

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Ethyl (Z,Z,Z)-9,12,15-octadecatrienoate Formula: C20H34O2 CAS#: 1191-41-9 MW: 306.48 [MS]  [Behavioural function]  [Occurrence in plant]

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List of the Retention Indices value(s) for Ethyl (Z,Z,Z)-9,12,15-octadecatrienoate [ethyl linolenate] Kovats Column Type   Author   Journal   Year   Page   2139    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Lazari DM    Flavour Fragr. J.    2000a    15:7 2145    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Pino JA    J. Agric. Food Chem.    2001b    49:5880 2169    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 2542    AT-Wax¦Alltech Associates, Inc. IL, USA¦    Pino JA    J. Agric. Food Chem.    2001b    49:5880 2596    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Chung HY    J. Agric. Food Chem.    2000    48:1803 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.   Pino, J.A., and Marbot, R. 2001b. Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit. J. Agric. Food Chem. 49:5880-5882.   Lazari, D.M., Skaltsa, H.D., and Constantinidis, T. 2000a. Volatile constituents of Centaurea pelia DC., C. thessala Hausskn. subsp. drakiensis (Freyn & Sint.) Georg. and C. zuccariniana DC. from Greece. Flavour Fragr. J. 15:7-11.   Chung, H.-Y. 2000. Volatile flavor components in red fermented soybean (Glycine max) curds. J. Agric. Food Chem. 48:1803-1809.