γ-nonalactone
CAS 104-61-0 - MW 156.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | [1349] | 1366 | 1559 | 2042 |
| Ethyl ester RI | [969] | 967 | 1095 | 1398 |
| [interpolated] | ||||
Percepts: coconut, peach
Notes: Lee(2003)-DBWax=2079Ferreira2001-DBWax= 2024
References:
OV101
DB5 Schieberle 1991; Z Lebensm Unters Forsch, 193, 558-565. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Schieberle & Grosch 1989; Thermal generation of aroma, American Chemistry Society, 24, 258-267. 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
Source: Flavornet by Terry Acree & Heinrich Arn
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© Datu Inc., 2004