4-ethylguaiacol 2785-89-9

4-ethylguaiacol
1-hydroxy-2-methoxy-4-ethyl-benzene, 4-ethyl-2-methoxyphenol

CAS 2785-89-9 - MW 152.1

	OV101	DB5	OV1701	C20M
Kovats RI	[1270]	1287	1424	2031
Ethyl ester RI	[890]	888	960	1388
	[interpolated]

Percepts: spice, clove

Notes: Aznar2001-DBWax = 2048

References:

OV101

DB5 Blank, Sen & Grosch 1992; Z Lebensm Unters Forsch, 195, 239-245. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].

OV1701 Blank, Sen & Grosch 1992; Z Lebensm Unters Forsch, 195, 239-245. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.

C20M Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].Lee, S-J, AC Noble (2003). J. of Agric. and Food Chem. 51(27), 8036-8044 [DBWax].