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Kovats - 2-hydroxy-5-3Kt

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2-Hydroxypentan-3-one Formula: C5H10O2 CAS#: 5704-20-1 MW: 102.13 Odour Characteristic: Truffle, Peanut, Buttery, Hay [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1364    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Neuser F    J. Agric. Food Chem.    2000    48:6191 1366    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Neuser, F., Zorn, H., and Berger, R.G. 2000. Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce. J. Agric. Food Chem. 48:6191-6195.