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Kovats - oxoisophorone

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2,6,6-Trimethylcyclohex-2-ene-1,4-dione Formula: C9H13O2 CAS#: 1125-21-9 MW: 152.19 Odour Characteristic: Musty, Woody, Sweet tea, Sweet tobacco leaf [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1142    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1142    DB-5¦J&W Scientific, Folsom, CA, USA¦    Alves RVJ    J. Braz. Chem. Soc.    2005    16:654 1142    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1675    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Kanasawud P    J. Agric. Food Chem.    1990    38:237 1717    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Le Guen S    J. Chromatogr. A    2000    896:361 1742    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Chida M    J. Agric. Food Chem.    2004    52:7918 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Alves, R.J.V., Pinto, A.C., Da Costa, A.V.M., and Rezende, C.M. 2005. Zizyphus mauritiana Lam. (Rhamnaceae) and the chemical composition of its floral fecal odor. J. Braz. Chem. Soc. 16:654-656.   Chida, M., Sone, Y., and Tamura, H. 2004. Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system. J. Agric. Food Chem. 52:7918-7924.   Le Guen, S., Prost, C., and Demaimay, M. 2000. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 896:361-371.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Kanasawud, P., and Crouzet, J.C. 1990. Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 1. Beta-carotene degradation. J. Agric. Food Chem. 38:237-243.