« Previous Compound7-4Kt    Next Compound7-acetamidoclonazepam »

Kovats - 7Ac

Help

Heptyl acetate Formula: C9H18O2 CAS#: 112-06-1 MW: 158.24 Odour Characteristic: Woody, Fruity, Rum, Spicy, Floral [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

Dots surface:

Kovats   Column Type   Author   Journal   Year   Page   1090    OV-1¦Ohio Valley, OH, USA¦    Schreyen L    J. Agric. Food Chem.    1979    27:872 1096    DB-1¦J&W Scientific, Folsom, CA, USA¦    Takeoka GR    J. Agric. Food Chem.    1992    40:1925 1111    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1113    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1370    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 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.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Takeoka, G.R., Buttery, R.G., and Flath, R.A. 1992. Volatile constituents of Asian pear (Pyrus serotina). J. Agric. Food Chem. 40:1925-1929.   Schreyen, L., Dirinck, P., Sandra, P., and Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872-878.