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Kovats - phenethyl hexanoate

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2-Phenylethyl hexanoate Formula: C14H20O2 CAS#: 6290-37-5 MW: 220.31 Odour Characteristic: Sweet, Waxy, Floral, Woody, Sweaty [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1233    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1619    DB-1¦J&W Scientific, Folsom, CA, USA¦    Shiota H    J. Agric. Food Chem.    1993    41:2056 2104    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Kawakami M    J. Agric. Food Chem.    1995    43:200 Reference(s) 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.   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.   Shiota, H. 1993. New esteric components in the volatiles of banana fruit (Musa sapientum L.). J. Agric. Food Chem. 41:2056-2062.