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Kovats - hydrocinnamylalcohol

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3-Phenylpropan-1-ol Formula: C9H12O CAS#: 122-97-4 MW: 136.19 Odour: 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 3-Phenylpropan-1-ol [hydrocinnamylalcohol] Kovats Column Type   Author   Journal   Year   Page   1200    DB-1¦J&W Scientific, Folsom, CA, USA¦    Flath RA    J. Agric. Food Chem.    1983    31:1167 1219    DB-5MS¦J&W Scientific, Folsom, CA, USA¦    Boulanger R    Food Chem.    2001    74:209 1232    DB-5¦J&W Scientific, Folsom, CA, USA¦    Beaulieu JC    J. Agric. Food Chem.    2001    49:1345 1252    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Jordan MJ    J. Agric. Food Chem.    2003a    51:1421 1365    DB-5¦J&W Scientific, Folsom, CA, USA¦    Caredda A    J. Agric. Food Chem.    2002    50:1492 Reference(s) 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.   Caredda, A., Marongiu, B., Porcedda, S., and Soro, C. 2002. Supercritical carbon dioxide extraction and characterization of Laurus nobilis essential oil. J. Agric. Food Chem. 50:1492-1496.   Beaulieu, J.C., and Grimm, C.C. 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49:1345-1352.   Boulanger, R., and Crouzet, J. 2001. Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds. Food Chem. 74:209-216.   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.