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Kovats - ethyl salicylate

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Ethyl 2-hydroxybenzoate Formula: C9H10O3 CAS#: 118-61-6 MW: 166.17 Odour Characteristic: Heavy, Sweet, Floral [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1243    DB-5¦J&W Scientific, Folsom, CA, USA¦    Flath RA    J. Agric. Food Chem.    1983    31:1167 1267    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1267    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1791    FFAP¦Chrompack, Frankfurt, Germany¦    Ducruet V    J. Agric. Food Chem.    2001    49:2290 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.   Ducruet, V., Fournier, N., Saillard, P., Feigenbaum, A., and Guichard, E. 2001. Influence of packaging on the aroma stability of strawberry syrup during shelf life. J. Agric. Food Chem. 49:2290-2297.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Flath, R.A., Mon, T.R., Lorenz, G., Whitten, C.J., and Mackley, J.W. 1983. Volatile components of Acacia sp. blossoms. J. Agric. Food Chem. 31:1167-1170.