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Kovats - ethyl octanoate

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Ethyl octanoate Formula: C10H20O2 CAS#: 106-32-1 MW: 172.26 Odour Characteristic: Fruity, Fatty, Floral, Green leafy, Menthol, Anise, Baked fruity, Sweet, Soapy, Fresh [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1192    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1192    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Pino JA    J. Agric. Food Chem.    2003    51:3836 1195    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1199    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2003    51:1421 1199    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1202    DB-5¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1205    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953 1259    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1262    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1278    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 1422    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 1427    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee S-J    J. Agric. Food Chem.    2003    51:8036 1427    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1427    DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦    Zehentbauer G    Flavour Fragr. J.    2002    17:300 1435    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 1444    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Escudero A    J. Agric. Food Chem.    2004    52:3516 1446    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1446    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 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.   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.   Escudero, A., Gogorza, B., Melus, M.A., Ortin, N., Cacho, J., and Ferreira, V. 2004. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J. Agric. Food Chem. 52:3516-3524.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2003. Volatile components and aroma active compounds in aqueous essence and fresh pink Guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 51:1421-1426.   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.   Pino, J.A., Marbot, R., and Fuentes, V. 2003. Characterization of volatiles in bullock’s heart (Annona reticulata L.) fruit cultivars from Cuba. J. Agric. Food Chem. 51:3836-3839.   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.   Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305.   Aznar, M., Lopez, R., Cacho, J., and Ferreira, V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Food Chem. 49:2924-2929.   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.   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.