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Kovats - Z3-6OH

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(Z)-3-Hexen-1-ol Formula: C6H12O CAS#: 928-96-1 MW: 100.16 Odour Characteristic: Fresh, Green, Grassy, Leafy [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   831    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Quiroz A    J. Chem. Ecol.    1998    24:113 844    DB-1¦J&W Scientific, Folsom, CA, USA¦    Adedeji J    J. Agric. Food Chem.    1991    39:1494 849    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Agric. Food Chem.    2003a    51:3854 849    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Ruther J    J. Chromatogr. A    2000    890:313 857    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    858    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 860    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 860    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 970    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Ruther J    J. Chromatogr. A    2000    890:313 971    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1357    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1371    CBP-20¦Chrompack, London, UK¦    Quiroz A    J. Chem. Ecol.    1998    24:113 1378    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ruther J    J. Chromatogr. A    2000    890:313 1389    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1400    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1401    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1407    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V., and Damianova, S.T. 2003a. Composition, quality control, and antimicrobial activity of the essential oil of long-time stored dill (Anethum graveolens L.) seeds from Bulgaria. J. Agric. Food Chem. 51:3854-3857.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   Ruther, J. 2000. Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry. J. Chromatogr. A. 890:313-319.   Quiroz, A., and Niemeyer, H.M. 1998. Olfactometer-assessed responses of aphid Rhopalosiphum padi to wheat and oat volatiles. J. Chem. Ecol. 24:113-124.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697.   Adedeji, J., Hartman, T.G., Rosen, R.T., and Ho, C.-T. 1991. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.). J. Agric. Food Chem. 39:1494-1497.