vanillin
4-hydroxy-3-methoxybenzaldehyde

121-33-5

CAS 121-33-5 - MW 152.0

OV101DB5OV1701C20M
Kovats RI1345141016352569
Ethyl ester RI965101111701901

 

Percepts: vanilla

Notes: Ferreira2001-DBWax= 2585Aznar(2001)DBWax= 2581Ong1999-HPWax= 2591

References:

OV101 Ong, P. and T. E. Acree (1999). J. of Agric. and Food Chem. 47(2): 665-670. [HP-1].

DB5 Valim, M. F., R. L. Rouseff, et al. (2003). J. Agric. Food Chem. 51(4): 1010-1015.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 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