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Kovats - guaiacol

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2-Methoxyphenol Formula: C7H8O2 CAS#: 90-05-1 MW: 124.14 Odour Characteristic: Smokey, Sweet, Phenolic, Chemical, Green, Fatty, Medicine [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1056    HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 1086    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1086    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1089    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1091    DB-5¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1848    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Ong PKC    J. Agric. Food Chem.    1999    47:665 1872    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Hognadottir A    J. Chromatogr. A    2003    998:201 1875    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1883    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.   Högnadóttir, A., and Rouseff, R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J. Chromatogr. A. 998:201-211.   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.   Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670.   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.