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Kovats - 8Ac

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Octyl acetate Formula: C10H20O2 CAS#: 112-14-1 MW: 172.26 Odour Characteristic: Waxy, Floral, Apple [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1196    DB-1¦J&W Scientific, Folsom, CA, USA¦    Takeoka GR    J. Agric. Food Chem.    1992    40:1925 1211    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1211    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1248    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Sotomayor JA    J. Agric. Food Chem.    2004    52:5418 1478    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.   Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Sotomayor, J.A., Martinez, R.M., Garcia, A.J., and Jordan, M.J. 2004. Thymus zygis subsp. gracilis: watering level effect on phytomass production and essential oil quality. J. Agric. Food Chem. 52:5418-5424.   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.