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Kovats - phenethyl benzoate

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2-Phenethyl benzoate Formula: C15H14O2 CAS#: 94-47-3 MW: 226.27 Odour Characteristic: Soft, Rose, Balsamic, Honey, Floral [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1445    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1823    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Mastelic J    Flavour Fragr. J.    2006    21:306 1841    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Chromatogr. A    2002a    976:265 2057    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Kawakami M    J. Agric. Food Chem.    1995    43:200 Reference(s) Mastelic, J., Jerkovic, I., and Mesic, M. 2006. Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L. Flavour Fragr. J. 21:306-313.   Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.   Jirovetz, L., Buchbauer, G., Ngassoum, M.B., and Geissler, M. 2002a. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction -gas chromatography, solid-phase microextraction -gas chromatography -mass spectrometry and olfactometry. J. Chromatogr. A. 976:265-275.   Kawakami, M., Ganguly, S.N., Banerjee, J., and Kobayashi, A. 1995. Aroma composition of Oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma. J. Agric. Food Chem. 43:200-207.