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Kovats - 10-2Kt

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Decan-2-one Formula: C10H20O CAS#: 693-54-9 MW: 156.27 Odour Characteristic: Citrus, Orange [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1173    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Weyerstahl P    Flavour Fragr. J.    1998a    13:377 1176    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1192    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1484    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 1497    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Weyerstahl P    Flavour Fragr. J.    1998a    13:377 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Weyerstahl, P., Marschall, H., Thefeld, K., and Subba, G.C. 1998a. Constituents of the essential oil from the rhizomes of Hedychium gardnerianum Roscoe. Flavour Fragr. J. 13:377-388.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.