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Kovats - 2me-butyl isovalerate

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2-Methylbutyl 3-methylbutanoate Formula: C10H20O2 CAS#: 2445-77-4 MW: 172.26 Odour Characteristic: Herbal, Fruity, Winey, Earthy, Apple [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1089    ZB-1¦Phenomenex, Cheshire, U.K¦    Mierendorff HG    Flavour Fragr. J.    2003    18:510 1092    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1107    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1109    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 1295    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Umano K    J. Agric. Food Chem.    2000    48:3463 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Mierendorff, H.-G., Stahl-Biskup, E., Posthumus, M.A., and Van Beek, T.A. 2003. Composition of commercial Cape chamomile oil (Eriocephalus punctulatus). Flavour Fragr. J. 18:510-514.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Umano, K., Hagi, Y., Nakahara, K., Shoji, A., and Shibamoto, T. 2000. Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.). J. Agric. Food Chem. 48:3463-3469.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.