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Kovats - ethyl isovalerate

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Ethyl 3-methylbutanoate Formula: C7H14O2 CAS#: 108-64-5 MW: 130.19 Odour: Cashew, Fruity, Anise, Sweet, Apple, Blackcurrant [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Ethyl 3-methylbutanoate [ethyl isovalerate] Kovats Column Type   Author   Journal   Year   Page   839    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 849    DB-5¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252 854    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 856    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    856    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 909    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1053    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Lee SJ    J. Agric. Food Chem.    2003    51:8036 1060    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1070    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1077    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 1082    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.   Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.   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.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   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. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.