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Kovats - diethyl succinate

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Diethyl succinate Formula: C8H14O4 CAS#: 123-25-1 MW: 174.19 Odour Characteristic: Fabric, Fruity, Watermelon, Flower, Sweaty, Potato [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1167    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 1179    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1191    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Sayed AM    J. Agric. Food Chem.    2005    53:953 1690    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Selli S    Food Chem.    2004    85:207 1705    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Escudero A    J. Agric. Food Chem.    1999    47:3303 Reference(s) El-Sayed, A.M., Heppelthwaite, V.J., Manning, L.M., Gibb, A.R., and Suckling, D.M. 2005. Volatile constituents of fermented sugar baits and their attraction to lepidopteran species. J. Agric. Food Chem. 53:953-958.   Selli, S., Cabaroglu, T., Canbas, A., Erten, H.,Nurgel, C., Lepoutre, J.P., and Gunata, Z. 2004. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 85:207-213.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390.   Escudero, A., and Etievant, P. 1999. Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts. J. Agric. Food Chem. 47:3303-3308.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.