caproic acid
hexanoic acid, capronic acid,
CAS 142-62-1 - MW 116.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 890 | 1019 | 1186 | 1829 |
| Ethyl ester RI | 506 | 616 | 723 | 1191 |
Percepts: sweat
References:
OV101 Adedeji, Hartman, Rosen & Ho 1991; J. Agric. Food Chem., 39, 1494-1497. [DB-1].
DB5 Schnermann & Schieberle 1997, J. Agric. Food Chem., 45, 867-872. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Miranda-Lopez, Libbey, Watson & McDaniel 1992; Journal of Food Science, 57, 4, 985-993. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004