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Kovats - vomifoliol

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Vomifoliol Formula: C13H20O3 CAS#: MW: 224.3 [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1796    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Lalel HJD    Postharvest Biol. Technol.    2003    29:205 1814    BPX-5¦SGE, Milton Keynes, UK¦    D'Arcy BR    J. Agric. Food Chem.    1997    45:1834 2180    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Sefton MA    J. Agric. Food Chem.    1990    38:2045 3167    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207 3175    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aubert C    J. Agric. Food Chem.    2003    51:6280 Reference(s) Selli, S., Cabaroglu, T., Canbas, A., Erten, H.,Nurgel, C., Lepoutre, J.P., and Gunata, Z. 2004. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 85:207-213.   Aubert, C., Ambid, C., Baumes, R., and Günata, Z. 2003. Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. cv. Springbright). Changes in bound aroma profile during maturation. J. Agric. Food Chem. 51:6280-6286.   Lalel, H.J.D., Singh, Z., and Chye Tan, S. 2003. Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity. Postharvest Biol. Technol. 29:205-218.   D'Arcy, B.R., Rintoul, G.B., Rowland, C.Y., and Blackman, A.J. 1997. Composition of Australian honey extractives. 1. Norisoprenoids, monoterpenes, and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucalyptus melliodora) honeys. J. Agri. Food Chem. 45:1834-1843.   Sefton, M.A., Francis, I.L., and Williams, P.J. 1990. Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation. J. Agric. Food Chem. 38:2045-2049.