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Kovats - phenethyl butyrate

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2-Phenylethyl butyrate Formula: C12H16O2 CAS#: 103-52-6 MW: 192.25 Odour Characteristic: Dry, Sweet, Musty, Rose-like [MS]  [Occurrence in plant]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1031    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Joulain D    J. Agric. Food Chem.    2004    52:2322 1439    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    1440    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005    53:2213 1915    Carbowax 20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Kawakami M    J. Agric. Food Chem.    1995    43:200 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.   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.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   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. Agri. Food Chem. 43:200-207.