eugenol
4-allyl-2-methoxyphenol
CAS 97-53-0 - MW 164.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 1381 | 1364 | 1500 | 2141 |
| Ethyl ester RI | 1001 | 965 | 1036 | 1498 |
Percepts: clove, honey
Notes: Lee(2003)-DBWax=2164Ferreira2001-DBWax= 2186
References:
OV101 Chung, Eiserich & Shibamoto 1993; J. Agric. Food Chem., 41, 1693-1697. [HP101].
DB5 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. [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, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Valim, M. F., R. L. Rouseff, et al. (2003). J. Agric. Food Chem. 51(4): 1010-1015. [DBWax].
Source: Flavornet by Terry Acree & Heinrich Arn
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