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Kovats - delta2-8OH

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2-Octen-1-ol Formula: C8H16O CAS#: 22104-78-5 MW: 128.21 Odour Characteristic: Green, Vegetable [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1048    DB-1¦J&W Scientific, Folsom, CA, USA¦    Flath RA    J. Agric. Food Chem.    1983    31:1167 1060    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Skaltsa HD    Phytochem.    2003    64:743 1571    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1984    32:999 1580    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Brunton NP    Flavour Fragr. J.    2002    17:327 Reference(s) Skaltsa, H.D., Demetzos, C., Lazari, D., and Sokovic, M. 2003. Essential oil analysis and antimicrobial activity of eight Stachys species from Greece. Phytochem. 64:743-752.   Brunton, N.P., Cronin, D.A., and Monahan, F.J. 2002. Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat. Flavour Fragr. J. 17:327-334.   Chen, C.-C., Chen, S.-D., Chen, J.-J., and Wu, C.-M. 1984. Effects of pH Value on the formation of volatiles of shiitake (Lentinus edodes), an edible mushroom. J. Agric. Food Chem. 32:999-1001.   Flath, R.A., Mon, T.R., Lorenz, G., Whitten, C.J., and Mackley, J.W. 1983. Volatile components of Acacia sp. blossoms. J. Agric. Food Chem. 31:1167-1170.