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Kovats - isobutyric acid

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2-Methylpropanoic acid Formula: C4H8O2 CAS#: 79-31-2 MW: 88.11 Odour Characteristic: Cheese, Phenolic, Fatty, Sweaty [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   793    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 968    OV-1701¦Ohio Valley, OH, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 1563    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1571    FFAP¦Chrompack, Frankfurt, Germany¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 1584    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1588    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.   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.   Zimmermann, M., and Schieberle, P. 2000. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin. Eur. Food Res. Technol. 211:175-180.   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.