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Kovats - hotrienol

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(E)-2,6-Dimethyl-1,3,7-octatrien-6-ol Formula: C10H16O CAS#: 29957-43-5 MW: 152.23 Odour Characteristic: Mouldy [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1085    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1990a    38:792 1085    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Engel KH    J. Agric. Food Chem.    1988    36:549 1101    DB-5¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Flavour Fragr. J.    1999    14:303 1586    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel KH    J. Agric. Food Chem.    1983    31:998 1606    DB-1¦J&W Scientific, Folsom, CA, USA¦    Engel KH    J. Agric. Food Chem.    1988    36:549 Reference(s) Boulanger, R., Chassagne, D., and Crouzet, J. 1999. Free and bound flavour components of Amazonian fruits. 1: Bacuri. Flavour Fragr. J. 14:303-311.   Buttery, R.G., Teranishi, R., Flath, R.A., and Ling, L.C. 1990a. Identification of additional tomato paste volatiles. J. Agric. Food Chem. 38:792-795.   Engel, K.-H., Flath, R.A., Buttery, R.G., Mon, T.R., Ramming, D.W., and Teranishi, R. 1988. Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars. J. Agric. Food Chem. 36:549-553.   Engel, K.-H., and Tressl, R. 1983. Formation of aroma components from nonvolatile precursors in passion fruit. J. Agric. Food Chem. 31:998-1002.