β-damascenone
trans-β-damascenone, (E)-β-damascenone
CAS 23726-93-4 - MW 190.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 1363 | 1386 | 1498 | 1813 |
| Ethyl ester RI | 983 | 987 | 1034 | 1176 |
Percepts: apple. rose, honey
Notes: Berger1989-C20M = 1679Ong1999-HPWax = 1790Zehentbauer(2002)-DBFFAP= 1805Jorgensen(2000)-CPWax52CB= 1827Ferreira2001-DBWax = 1832and Aznar2001
References:
OV101 Acree, Barnard & Cunningham 1984; Food Chem, 14, 273-86.
DB5 Fuhrmann, E. and W. Grosch (2002). Nahrung 46(3): 187-193. [CP Sil 8].Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. Schieberle 1990, Occurence and formation of roast-smelling odorants in wheat bread crust and popcorn, 105-108. [SE-54]. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Guth & Grosch 1991; Fat Sci. Technol., 9, 335-339. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Lee, S-J, AC Noble (2003). J. of Agric. and Food Chem. 51(27), 8036-8044 [DBWax].Fuhrmann, E. and W. Grosch (2002). Nahrung 46(3): 187-193. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
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