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Kovats - 3-phenylpropyl acetate

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3-Phenylpropyl acetate Formula: C11H14O2 CAS#: 122-72-5 MW: 178.23 Odour Characteristic: Sweet, Balsamic, Spicy, Cinnamon [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1345    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Pino JA    J. Agric. Food Chem.    2001a    49:5883 1359    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Jayaprakasha GK    J. Agric. Food Chem.    2003    51:4344 1363    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Jayaprakasha GK    Flavour Fragr. J.    1997    12:331 1364    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Maia JGS    Food Chem.    2004    85:195 1373    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 Reference(s) Maia, J.G.S., Andrade, E.H.A., and Zoghbi, M.G.B. 2004. Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.). Food Chem. 85:195-197.   Jayaprakasha, G.K., Rao, L.J.M. and Sakariah, K.K. 2003. Volatile constituents from Cinnamomum zeylanicum fruit stalks and their antioxidant activities. J. Agric. Food Chem. 51:4344-4348.   Pino, J.A., Marbot, R., and Vazquez, C. 2001a. Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. J. Agric. Food Chem. 49:5883-5887.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Jayaprakasha, G.K., Jaganmohan Rao, L., and Sakariah, K.K. 1997. Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume. Flavour Fragr. J. 12:331-333.