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Kovats - dihydroeugenol

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2-Methoxy-4-propylphenol Formula: C10H14O2 CAS#: 2785-87-7 MW: 166.22 Odour Characteristic: Phenolic, Sweet [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1356    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 1365    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    2041    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2000a    70:463 2134    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 2142    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.   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.   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.