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Kovats - 2-phenylethanol
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2-Phenylethanol |
Formula: | C8H10O |
CAS#: | 60-12-8 |
MW: | 122.17 |
Odour: | Honey, Sweet, Yeast, Floral, Spicy, Herbal, Rose |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for 2-Phenylethanol [2-phenylethanol]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
1078 |
HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Ong PKC |
J. Agric. Food Chem. |
1999 |
47:665 |
1108 |
MFE-73¦Analisis Vinicos, Tomelloso, Spain¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1110 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
1116 |
HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Jordan MJ |
J. Agric. Food Chem. |
2002 |
50:5386 |
1117 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1118 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1122 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
El-Sayed AM |
J. Agric. Food Chem. |
2005 |
53:953 |
1152 |
HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Chung TY |
J. Agric. Food Chem. |
1993a |
41:1693 |
1270 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1873 |
HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Chung TY |
J. Agric. Food Chem. |
1993a |
41:1693 |
1903 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1905 |
HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Ong PKC |
J. Agric. Food Chem. |
1999 |
47:665 |
1915 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1931 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
1940 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Cullere L |
J. Agric. Food Chem. |
2004 |
52:1653 |
1965 |
HP-FFAP¦Agilent, Palo Alto, CA, USA¦ |
Chung TY |
J. Agric. Food Chem. |
1993a |
41:1693 |
Reference(s)
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El-Sayed, A.M., Heppelthwaite, V.J., Manning, L.M., Gibb, A.R., and Suckling, D.M. 2005. Volatile constituents of fermented sugar baits and their attraction to lepidopteran species. J. Agric. Food Chem. 53:953-958. |
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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. |
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Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390. |
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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. |
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Ong, P.K.C., and Acree, T.E. 1999. Similarities in the aroma chemistry of Gewürztraminer variety wines and Lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem. 47:665-670. |
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Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
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Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872. |
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Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
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Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1993a. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb). J. Agric. Food Chem. 41:1693-1697. |
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Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024
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