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Kovats - myristicin

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6-Allyl-4-methoxy-1,3-benzodioxole Formula: C11H12O3 CAS#: 607-91-0 MW: 192.21 Odour: Mild, Balsamic, Woody [MS]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 6-Allyl-4-methoxy-1,3-benzodioxole [myristicin] Kovats Column Type   Author   Journal   Year   Page   1500    BP-1¦SGE, Milton Keynes, UK¦    Ekundayo O    J. Agric. Food Chem.    1988    36:880 1502    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Chromatogr. A    2002a    976:265 1520    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1520    DB-5¦J&W Scientific, Folsom, CA, USA¦    Da Silva MHL    Flavour Fragr. J.    1999a    14:312 Reference(s) 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.   Da Silva, M.H.L., Zoghbi, M.G.B., Andrade, E.H.A., and Maia, J.G.S. 1999a. The essential oils of Peperomia pellucida Kunth and P. circinnata Link var. circinnata. Flavour Fragr. J. 14:312-314.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Ekundayo, O., Laakso, I., Adegbola, R.-M., Oguntimein, B., Sofowora, A., and Hiltunen, R. 1988. Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries). J. Agric. Food Chem. 36:880-882.