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Kovats - sulcatone

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6-Methyl-5-hepten-2-one Formula: C8H14O CAS#: 110-93-0 MW: 126.2 Odour Characteristic: Mushroom, Earthy, Vinyl, Rubbery, Woody, Blackcurrant, Boiled fruit [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   965    OV-101¦Ohio Valley, OH, USA¦    Cunnigham DG    Food Chem.    1986    19:137 973    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 974    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2002    50:5386 985    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1319    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1365    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 Reference(s) 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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697.   Cunnigham, D.G., Acree, T.E., Barnard, J., Butts, R.M., and Braell, P.A. 1986. Charm analysis of apple volatiles. Food Chem. 19:137-147.