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Kovats - p-creosol

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2-Methoxy-4-methylphenol Formula: C8H10O2 CAS#: 93-51-6 MW: 138.16 Odour Characteristic: Spicy, Vanilla, Phenolic, Medical [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   781    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1091    CP-Sil-8CB¦Chrompack, Frankfurt, Germany¦    Hierro E    Food Chem.    2004    85:649 1181    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 1190    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1890    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 Reference(s) Hierro, E., De la Hoza, L., and Ordonez, J.A. 2004. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem. 85:649-657.   Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.