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Kovats - 4-acetylanisole

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1-(4-Methoxyphenyl)-ethanone Formula: C9H10O2 CAS#: 100-06-1 MW: 150.17 Odour Characteristic: Balsamic-cinnamic note [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1345    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1348    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    2144    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Nishimura O    J. Agric. Food Chem.    1989    37:139 2173    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Chen C-C    J. Agric. Food Chem.    1986    34:140 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005. Volatile components from mango ( Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Nishimura, O., Yamaguchi, K., Mihara, S., and Shibamoto, T. 1989. Volatile constituents of guava fruits (Psidium guajava L.) and canned puree. J. Agric. Food Chem. 37:139-142.   Chen, C.-C., Kuo, M.-C., Liu, S.-E., and Wu, C.-M. 1986. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). J. Agric. Food Chem. 34:140-144.