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Kovats - 4-acetylanisole

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1-(4-Methoxyphenyl)-ethanone Formula: C9H10O2 CAS#: 100-06-1 MW: 150.17 Odour Characteristic: Balsamic, Cinnamon [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1345    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1348    OV-1¦Ohio Valley, OH, USA¦    Bicchi C    Flavour Fragr. J.    1997    12:47 2144    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1989    37:139 2173    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen CC    J. Agric. Food Chem.    1986a    34:140 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Bicchi, C., Fresia, M., Rubiolo, P., Monti, D., Franz, C., and Goehler, I. 1997. Constituents of Tagetes lucida Cav. ssp. lucida essential oil. Flavour Fragr. J. 12:47-52.   Nishimura, O., Yamaguchi, K., Mihara, S., and Shibamoto, T. 1989. Volatile constituents of guava fruits (Psidium guajava L.) and canned puree. J. Agric. Food Chem. 37:139-142.   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.