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Kovats - eugenol

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4-Allyl-2-methoxyphenol Formula: C10H12O2 CAS#: 97-53-0 MW: 164.2 Odour Characteristic: Spicy, Honey, Clove, Balsamic, Herbal, Camphor [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1035    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1209    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1243    HP-FFAP¦Agilent, Palo Alto, CA, USA¦    Chung TY    J. Agric. Food Chem.    1993a    41:1693 1351    DB-5¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2003a    51:2687 1356    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1358    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Agric. Food Chem.    2003a    51:3854 1361    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1365    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1369    CP-Sil-8¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187 1507    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 2141    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010 2152    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 2153    FFAP¦Chrompack, Frankfurt, Germany¦    Fuhrmann E    Nahrung    2002    46:187 2175    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Choi HS    J. Agric. Food Chem.    2003a    51:2687 2186    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 2192    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653 Reference(s) Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.   Choi, H.-S. 2003a. Character impact odorants of citrus hallabong [(C. unshiu Marcov x C. sinensis Osbeck) x C. reticulata Blanco] cold-pressed peel oil. J. Agric. Food Chem. 51:2687-2692.   Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V., and Damianova, S.T. 2003a. Composition, quality control, and antimicrobial activity of the essential oil of long-time stored dill (Anethum graveolens L.) seeds from Bulgaria. J. Agric. Food Chem. 51:3854-3857.   Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.   Fuhrmann, E., and Grosch, W. 2002. Character impact odorants of the apple cultivars Elstar and Cox orange. Nahrung. 46:187-193.   Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.   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.