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Kovats - p-anisaldehyde

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4-Methoxybenzaldehyde Formula: C8H8O2 CAS#: 123-11-5 MW: 136.15 Odour Characteristic: Mint-like, Sweet [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1251    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1252    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1275    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Bilia AR    Food Chem.    2002    76:307 1452    DB-1701¦J&W Scientific, Folsom, CA, USA¦    Andersen JF    J. Agric. Food Chem.    1987    35:60 2051    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Bilia AR    Food Chem.    2002    76:307 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.   Bilia, A.R., Flamini, G., Tagliolia, V., Morelli, I., and Vincieria, F.F. 2002. GC–MS analysis of essential oil of some commercial fennel teas. Food Chem. 76:307-310.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Andersen, J.F. 1987. Composition of the floral odor of Cucurbita maxima Duchesne (Cucurbitaceae), J. Agric. Food Chem. 35:60-62.