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Kovats - heptan-2-ol

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Heptan-2-ol Formula: C7H16O CAS#: 543-49-7 MW: 116.2 Odour Characteristic: Mushroom, Herbal, Pungent, Roquefort cheese-like, Fruity [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   898    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Leffingwell JC    J. Environ. Agric. Food Chem.    2005    4:899 905    DB-5¦J&W Scientific, Folsom, CA, USA¦    Wang Y    J. Agric. Food Chem.    2005    53:3563 1273    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1995    43:2941 1331    Stabilwax¦Restek, Milan, Italy¦    Wang Y    J. Agric. Food Chem.    2005    53:3563 1332    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915.   Wang, Y., Finn, C., and Quian, M.C. 2005. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. J. Agric. Food Chem. 53:3563-3571.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Nishimura, O. 1995. Identification of the characteristic odorants in fresh Rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy. J. Agric. Food Chem. 43:2941-2945.