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Kovats - ethyl phenylacetate

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Ethyl 2-phenylacetate Formula: C10H12O2 CAS#: 101-97-3 MW: 164.2 Odour: Sweet, Waxy, Fruity, Spicy, Cinnamon, Floral, Anise [MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for Ethyl 2-phenylacetate [ethyl phenylacetate] Kovats Column Type   Author   Journal   Year   Page   1244    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1244    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1248    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1 1252    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2003a    51:1421 1724    FFAP¦Chrompack, Frankfurt, Germany¦    Schnermann P    J. Agric. Food Chem.    1997    45:867 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.   Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2003a. Volatile components and aroma active compounds in aqueous essence and fresh pink Guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 51:1421-1426.   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.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.