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Kovats - E-methyl cinnamate

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(E)-Methyl cinnamate Formula: C10H10O2 CAS#: 103-26-4 MW: 162.19 Odour Characteristic: Fruity [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1365    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    Eur. Food Res. Technol.    2003    217:120 1379    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1379    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1379    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    2056    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    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.   Jirovetz, L., Buchbauer, G., Shafi, M.P., and Kaniampady, M.M. 2003. Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimum species from southern India. Eur. Food Res. Technol. 217:120-124.   Rychlik, M., Schieberle, P., and Grosch, W. 1998. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.