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Kovats - delta3-8-2Kt



Bedoukain RussellIPM

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3-Octen-2-one
3-Octen-2-one
Formula:C8H14O
CAS#:1669-44-9
MW:126.2
Odour Characteristic:Fatty, Spicy

[MS]  [Behavioural function]  [Chemdraw] 





Dots surface:

Kovats   Column Type   Author   Journal   Year   Page
 
1020    SE-30¦J&W Scientific, Folsom, CA, USA¦    Greenberg MJ    J. Agric. Food Chem.    1981    29:1276
1036    DB-5¦J&W Scientific, Folsom, CA, USA¦    Triqui R    J. Agric. Food Chem.    2003    51:7540

Reference(s)

Triqui, R., and Bouchriti, N. 2003. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. J. Agric. Food Chem. 51:7540-7546.
 
Greenberg, M.J. 1981. Characterization of meat and bone meal flavor volatiles. J. Agric. Food Chem. 29:1276-1280.
 

 
Citation: El-Sayed AM 2023. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2023 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 15-October-2023