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Kovats - trimethylamine

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Trimethylamine Formula: C3H9N CAS#: 75-50-3 MW: 59.11 Odour Characteristic: Fishy, Ammoniacal, Pungent [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   419    DB-1¦J&W Scientific, Folsom, CA, USA¦    Robacker DC    J. Chem. Ecol.    1997    23:2897 630    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Jorgensen LV    J. Agric. Food Chem.    2001    49:2376 677    TC-Wax¦GL Sciences, Inc. CA, USA¦    Fukami K    J. Agric. Food Chem.    2002    50:5412 Reference(s) 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.   Jørgensen, L.V., Huss, H.H., and Dalgaard, P. 2001. Significance of volatile compounds produced by spoilage Bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. J. Agric. Food Chem. 49:2376-2381.   Robacker, D.C., and Bartelt, R.J. 1997. Chemicals attractive to Mexican fruit fly from Klebsiella pneumoniae and Citrobacter freundii cultures sampled by solid-phase microextraction. J. Chem. Ecol. 23:2897-2915.