Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Compoundphenethyl anthranilate    Next Compoundphenethyl butyrate »

Kovats - phenethyl benzoate



Bedoukain RussellIPM

   Help


2-Phenylethyl benzoate
2-Phenylethyl benzoate
Formula:C15H14O2
CAS#:94-47-3
MW:226.27
Odour:Soft, Rose, Balsamic, Honey, Floral

[MS]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 2-Phenylethyl benzoate [phenethyl benzoate]


Kovats Column Type   Author   Journal   Year   Page
 
1445    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322
1823    HP-101¦Hewlett-Packard, Palo Alto, CA, USA¦    Mastelic J    Flavour Fragr. J.    2006    21:306
1841    FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦    Jirovetz L    J. Chromatogr. A    2002a    976:265
2057    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Kawakami M    J. Agric. Food Chem.    1995    43:200

Reference(s)

Mastelic, J., Jerkovic, I., and Mesic, M. 2006. Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L. Flavour Fragr. J. 21:306-313.
 
Joulain, D., Casazza, A., Laurent, R., Portier, D., Guillamon, N., Pandya, R., Le, M., and Viljoen, A. 2004. Volatile flavor constituents of fruits from southern Africa: Mobola plum (Parinari curatellifolia). J. Agric. Food Chem. 52:2322-2325.
 
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.
 
Kawakami, M., Ganguly, S.N., Banerjee, J., and Kobayashi, A. 1995. Aroma composition of Oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma. J. Agric. Food Chem. 43:200-207.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024