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Kovats - E-coniferyl alcohol

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4-((E)-3-Hydroxyprop-1-enyl)-2-methoxyphenol Formula: C10H12O3 CAS#: 458-35-5 MW: 180.2 [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1729    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 1745    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Lalel HJD    Postharvest Biol. Technol.    2003    29:205 2114    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1986a    34:140 3105    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 Reference(s) Lalel, H.J.D., Singh, Z., and Chye Tan, S. 2003. Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity. Postharvest Biol. Technol. 29:205-218.   Boulanger, R., and Crouzet, J. 2000. Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu. Food Chem. 70:463-470.   Chen, C.-C., Kuo, M.-C., Liu, S.-E., and Wu, C.-M. 1986a. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 34:140-144.