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Kovats - 3-hydroxy-5-2Kt

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3-Hydroxypentan-2-one Formula: C5H10O2 CAS#: 3142-66-3 MW: 102.13 Odour Characteristic: Herbal, Truffle, Caramel, Sweet, Buttery [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   783    DB-1¦J&W Scientific, Folsom, CA, USA¦    Yu TH    J. Agric. Food Chem.    1995    43:1641 1346    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. Sci. Food Agric.    2002    82:840 Reference(s) Sanz, C., Maeztu, L., Zapelena, M.J., Bello, J., and Cid, C. 2002. Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar. J. Sci. Food Agric. 82:840-847.   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.   Yu, T.-H., and Ho, C.-T. 1995. Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose. J. Agric. Food Chem. 43:1641-1646.