« Previous Compoundethyl diethyldithiocarbamate    Next Compoundethyl dimethyldithiocarbamate »

Kovats - ethyl dihydrocinnamate

Help

Ethyl 3-phenylpropionate Formula: C11H14O2 CAS#: 2021-28-5 MW: 178.23 Odour Characteristic: Flowery, Sweet, Pleasant [MS]  [Occurrence in plant]  [Chemdraw]

Dots surface:

Kovats   Column Type   Author   Journal   Year   Page   1353    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1353    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1390    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Massry KF    Food Chem.    2002    79:331 1837    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243 1897    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aznar M    J. Agric. Food Chem.    2001    49:2924 1897    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818 1905    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.   El-Massry, K.F., El-Ghorab, A.H., and Farouk, A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem. 79:331-336.   Aznar, M., Lopez, R., Cacho, J., and Ferreira, V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Food Chem. 49:2924-2929.   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.   Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248.