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Kovats - o-xylene

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1,2-Dimethylbenzene Formula: C8H10 CAS#: 95-47-6 MW: 106.17 Odour Characteristic: Geranium, Oily, Fatty, Pungent [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   876    DB-1¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990a    38:1053 888    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459 892    DB-5¦J&W Scientific, Folsom, CA, USA¦    Berdague JL    J. Agric. Food Chem.    1991    39:1257 896    DB-5¦J&W Scientific, Folsom, CA, USA¦    Tellez MR    J. Agric. Food Chem.    2001b    49:5989 1182    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563 1182    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Binder RG    J. Agric. Food Chem.    1990a    38:1053 Reference(s) Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.   Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.   Tellez, M.R., Schrader, K.K., and Kobaisy, M. 2001b. Volatile components of the cyanobacterium Oscillatoria perornata (Skuja). J. Agric. Food Chem. 49:5989-5992.   Berdague, J.-L., Denoyer, C., Le Quéré, J.-L., and Semon, E. 1991. Volatile components of dry-cured ham. J. Agric. Food Chem. 39:1257-1261.   Binder, R.G., Turner, C.E., and Flath, R.A. 1990a. Volatile components of purple starthistle. J. Agric. Food Chem. 38:1053-10556.