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Kovats - p-cresol

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4-Methylphenol Formula: C7H8O CAS#: 106-44-5 MW: 108.14 Odour Characteristic: Smokey, Phenolic [MS]  [Behavioural function]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1072    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1074    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1076    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 1309    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    1316    OV-1701¦Ohio Valley, OH, USA¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 2077    FFAP¦Chrompack, Frankfurt, Germany¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    2100    FFAP¦Chrompack, Frankfurt, Germany¦    Zimmermann M    Eur. Food Res. Technol.    2000    211:175 Reference(s) Zimmermann, M., and Schieberle, P. 2000. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin. Eur. Food Res. Technol. 211:175-180.   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.