p-vinylguaiacol
2-methoxy-4-vinylphenol, p-vinyl catechol-o-methyl ether, 4-ethenyl-2-methoxyphenol
CAS 7786-61-0 - MW 150.18
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | [1306] | 1323 | 1472 | 2198 |
| Ethyl ester RI | [926] | 924 | 1008 | 1551 |
| [interpolated] | ||||
Percepts: clove, curry
References:
OV101
DB5 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. [SE-54].
OV1701 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433.Baek, Cadwallader, Marroquin & Silva, 1997; J. Food Science, 62, 2, 249-253
C20M Baek, Cadwallader, Marroquin & Silva, 1997; J. Food Science, 62, 2, 249-253. [DBWax]Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004