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Kovats - safrole

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5-(2-Propenyl)-1,3-benzodioxole Formula: C10H10O2 CAS#: 94-59-7 MW: 162.19 Odour: Sweet, Warm, Spicy, Woody, Floral [MS]  [Occurrence in flower]  [Occurrence in plant]

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List of the Retention Indices value(s) for 5-(2-Propenyl)-1,3-benzodioxole [safrole] Kovats Column Type   Author   Journal   Year   Page   1273    BP-1¦SGE, Milton Keynes, UK¦    Ekundayo O    J. Agric. Food Chem.    1988    36:880 1275    BP-1¦SGE, Milton Keynes, UK¦    Raina VK    Flavour Fragr. J.    2001    16:374 1280    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Chromatogr. A    2002a    976:265 1285    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1287    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 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.   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.   Raina, V.K., Srivastava, S.K., Aggarwal, K.K., Ramesh, S., and Kumar, S. 2001. Essential oil composition of Cinnamomum zeylanicum Blume leaves from Little Andaman, India. Flavour Fragr. J. 16:374-376.   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.