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Kovats - pyridine

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Pyridine Formula: C5H5N CAS#: 110-86-1 MW: 79.1 Odour Characteristic: Rancid, Cold meat fat-like [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   712    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Valette L    Food Chem.    2003    80:353 753    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 753    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1170    TC-Wax¦GL Sciences, Inc. CA, USA¦    Fukami K    J. Agric. Food Chem.    2002    50:5412 1193    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Yanagimoto K    J. Agric. Food Chem.    2004    52:592 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   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.   Yanagimoto, K., Ochi, H., Lee, K.-G., and Shibamoto, T. 2004. Antioxidative activities of fractions obtained from brewed coffee. J. Agric. Food Chem. 52:592-596.   Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358.   Fukami, K., Ishiyama, S., Yaguramaki, H., Masuzawa, T., Nabeta, Y., Endo, K., and Shimoda, M. 2002. Identification of distinctive volatile compounds in fish sauce. J. Agric. Food Chem. 50:5412-5416.