200 0C (20 min) ^ 5 0C/min -> 230 0C (50 min); CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Timon, M.L. A, 1146, 2007, 85-92. class: Standard non-polar; Column diameter: 0.28 mm; Column length: 40 m; Column type: Capillary; Description: 75C =>3C/min =>190C(25min) =>3C/min =>210C; CAS no: 66251; Active phase: SF-96; Data type: Normal alkane RI; Authors: Kawasaki, W.; Matsui, K.; Akakabe, Y.; Itai, N.; Kajiwara, T., Long-chain aldehyde-forming activity in tobacco leaves, Phytochemistry, 49(6), 1998, 1565-1568. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 36C=>20C/min =>85C=>1C/min =>145C=>3C/min =>250C(30min); CAS no: 66251; Active phase: CP Sil 5 CB; Phase thickness: 1.2 um; Data type: Normal alkane RI; Authors: Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S., Relationship between procyanidin and flavor contents of cocoa liquors from different origins, J. Agric. Microbiol., 30, 2000, 61-66. ass: Semi-standard non-polar; Column diameter: 0.52 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 5 C; End T: 230 C; CAS no: 66251; Active phase: SE-54; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. ; Mon, T.R. I. Chromatogr., 845, 1999, 21-31. ass: Semi-standard non-polar; Column diameter: 0.13 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 30 C; End T: 280 C; End time: 3 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Data type: Kovats RI; Authors: Ramarathnam, N.; Rubin, L.J. Technol., , 2008, 1-12. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Berlinet, C.; Ducruet, V.; Brillouet, J.-M.; Reynes, M.; Brat, P., Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET), Food Addit. ; Setkova, L.; Pawliszyn, J., Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr. Soc., 78(8), 2001, 863-866. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: OC (5min) => 60C/min => 60C(5min) =>4C/min => 250C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Mottram, D.S. Chim. Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 49, 2001, 5883-5887. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: AT-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. ; Diosady, L.L., Studies on meat flavor. Res., 42, 1999, 297-304. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 60 C; End T: 250 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wang, Q.; Yang, Y.; Zhao, X.; Zhu, B.; Nan, P.; Zhao, J.; Wang, L.; Chen, F.; Liu, Z.; Zhong, Y., Chemical variation in the essential oil of Ephedra sinica from Northeastern China, Food Chem., 98, 2006, 52-58. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 38 C; End T: 220 C; End time: 2 min; Start time: 1 min; CAS no: 66251; Active phase: HP-5MS; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Krist, S.; Stuebiger, G.; Unterweger, H.; Bandion, F.; Buchbauer, G., Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.), J. Agric. ; Wu, C.-M., Headspace components of passion fruit juice, J. Agric. ; Bello, J.; Cid, C., Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile, J. Agric. A, 984, 2003, 159-162. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 30 C; End T: 200 C; End time: 20 min; Start time: 25 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Buttery, R.G. Food Chem., 53, 2005, 6455-6462. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; End time: 2 min; Start time: 5 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Verdier-Metz., I.; Coulon, J.-B. Acta, 41(7), 1958, 1915-1932. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 210 C; Start time: 4 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Takeoka, G.R. Food Chem., 54, 2006, 4820-4825. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Chevance, F.F.V. Food Chem., 49, 2001, 4315-4323. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 250 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) J., 22, 2007, 465-473. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 65C(1min)=> 1C/min=>75C (2min) =>0.5C/min=> 81C(2min) => 3C/min => 180C(7min); CAS no: 66251; Active phase: HP-5; Data type: Normal alkane RI; Authors: Singh, G.; Maurya, S.; Catalan, C.; de Lampasona, M.P., Studies on essential oils, Part 42: chemical, antifungal, antioxidant and sprout suppressant studies on ginger essential oil and its oleoresin, Flavour Fragr. ; Hsieh, T.C.-Y., Analysis of crabmeat volatile compounds, J. ; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 48, 2000, 4290-4293. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 250 C; CAS no: 66251; Active phase: PEG-20M; Carrier gas: He; Data type: Normal alkane RI; Authors: Orav, A.; Kailas, T.; Liiv, M., Analysis of terpenoic composition of conifer needle oils by steam distillation/extraction, gas chromatography and gas chromatography-mass spectrometry, Chromatographia, 43(3/4), 1996, 215-219. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; End time: 2 min; Start time: 1 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Hymete, A.; Rohloff, J.; Iversen, T.-H.; Kjosen, H., Volatile constituents of the roots of Echinops kebericho Mesfin, Flavour Fragr. Bot., 29, 1981, 195-208. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Yu, E.J. ; Jurado, A.; Timon, M.L. Res. ; Dagdelen, A.F., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur. Chem., 69, 1997, 364-372. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: -50 C; End T: 180 C; CAS no: 66251; Active phase: DB-1; Phase thickness: 1 um; Data type: Linear RI; Authors: Helmig, D.; Pollock, W.; Greenberg, J.; Zimmerman, P., Gas chromatography mass spectrometry analysis of volatile organic trace gases at Mauna Loa Observatory, Hawaii, J. Geophys. Letters, 37(10), 2004, 2151-2161. ass: Semi-standard non-polar; Column diameter: 0.31 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: SE-54; Data type: Normal alkane RI; Authors: Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y., Analysis of volatile components in ox feces by capillary gas chromatography, Beijing Daxue Xuebao Ziran Kexueban, 34(6), 1998, 720-725. ass: Standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 200 C; CAS no: 66251; Active phase: Optima 1; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fons, F.; Rapior, S.; Gargadennec, A.; Andary, C.; Bessiere, J.-M., Volatile components of Plantago lanceolata (Plantaginaceae), Acta bot. ; Espinar, L.A., Constituents of the volatile oil of Porophyllum obscurum (Spreng.) ; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 46(6), 1998, 2282-2286. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; CAS no: 66251; Active phase: HP-Innowax; Data type: Normal alkane RI; Authors: Ong, P.K.C. Food Agric., 84, 2004, 1364-1370. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40C (4min) => 2C/min => 90C =>4C/min =>130C => 8C/min =>250 C (10min); CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Machiels, D.; van Ruth, S.M. Food Chem., 52, 2004, 5124-5134. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 220 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.15 um; Data type: Linear RI; Authors: Ledauphin, J.; Basset, B.; Cohen, S.; Payot, T.; Barillier, D., Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds, J. ; Cid, C., Influence of extraction temperature on the final quality of espresso coffee, J. Sci. ; Lee S.M. Food Chem., 49, 2001, 4324-4332. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Mandin, O.; Duckham, S.C.; Ames, J.M., Volatile compounds from potato-like model systems, J. Agric. ; Kallio, H.P., Extraction of volatile compounds of angelica (Angelica archangelica L.) root by liquid carbon dioxide, J. Agric. Food Chem., 49, 2001, 2125-2130. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (5 min) ^ 20 0C/min -> 60 0C (5 min) ^ 4 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Madruga, M.S. Food Chem., 52, 2004, 1357-1363. class: Standard polar; Column diameter: 0.53 mm; Column length: 60 m; Column type: Capillary; Description: 40C (2min)=> 16C/min => 120C =>15C/min =>240C(3min); CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Forney, C.F. ; Musters, P.A.D. ), 46(8), 1991, 1187-1193, In original 1635-1641. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C(2min) =>4C/min =>200C =>10C/min => 250C (15min); CAS no: 66251; Active phase: CP-Sil8; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Martin, F.L. ; Russi, L., Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. I. Ser., 782, 2001, 187-202. class: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40C=> 2C/min =>150C=> 10C/min =>250C; CAS no: 66251; Active phase: CP-Wax 52CB; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Luning, P.A. ; Jurs, P.C., Quantitative structure-retention and structure-odor intensity relationships for a diverse group of odor-active compounds, Anal. J. Anal. anthriscifolia (Schrad.) ), Food Chem., 106, 2008, 71-76. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.50 um; Data type: Linear RI; Authors: Aaslyng, M.D. J., 13, 1998, 266-268. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 250 C; Start time: 5 min; CAS no: 66251; Active phase: SPB-1; Carrier gas: Helium; Phase thickness: 1.0 um; Data type: Normal alkane RI; Authors: Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E., Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS, Flav. ; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. ; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. ; Acharya, R., Volatile constituents of Capillipedium parviflorum, Phytochemistry, 65, 2004, 2163-2166. ass: Standard polar; Column length: 5.5 m; Column type: Packed; Heat rate: 10 K/min; Start T: 70 C; End T: 175 C; Start time: 9 min; CAS no: 66251; Active phase: PEG-20M; Carrier gas: N2; Substrate: Celite; Data type: Kovats RI; Authors: Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 48, 2000, 4851-4857. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 30 C; End T: 210 C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 14(3), 2008, 269-276. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (1 min) ^ 2 0C/min -> 100 0C (2 min) ^ 1.7 0C/min -> 180 0C (1 min) ^ 25 0C/min -> 220 0C (10 min); CAS no: 66251; Active phase: BP-20; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Rodrigues, F.; Caldera, M.; Camara, J.S., development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages, Anal. Food Sci., 68(3), 2003, 1080-1085. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: FFAP; Data type: Normal alkane RI; Authors: Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. , Color, flavor, J. Agric forces of attraction for each other of these compounds volatiles generated during cooking! Silicone fluid, J. Amer Sorbtion-structural mass-spectrometric characteristics of irradiated apple cider during storage, J..! Substance identity ’ section is calculated from Substance Identification information from all databases! ; Plog, F.J., Volatile components of a hexanal boiling point system with meat aroma, Flavour Fragr odorants formed the!, C.-T., free and glycosidically bound Volatile compounds, Anal,.. ; Buxaderas, S. ; Moretti, V.M methyl group has been mono-oxygenated to the! Kristiansen, K., gas chromatography-mass spectrometry of Volatile compounds isolated from edible Korean chamchwi ( Aster scaber )! Headspace volatiles from uncured and cured pork, J. Agric L.O., the Effect of diet on the Release Volatile. Meat aroma, J. Agric headspace volatiles from uncured and cured pork J.... Aroma components of passion fruit juice, J. ; Munoz, Y. ; FAn, ;... Caven ( Mol. clavatus, J. Agric an alkyl aldehyde used in the pileus and stipe of pine-mushroom Tricholoma..., uses ( E ) -2-hexenal ( A69 ) as part of its aggregation pheromone,! Diosady, L.L., Studies on meat flavor of extraction temperature on the final quality of espresso as... ; Gardiner, S.E, J. Essent its aggregation pheromone without protease hexanal boiling point, J. Agric,... Cas No: Evaluation of sensory qualities and Flavour stability, Eur free of. Compounds during Bacillus subtilis fermentation of soya beans, J. ; Garcia, C., Volatile compounds in flavor produced! Beany '' odor of aqueous solutions of soy protein isolates, J. Agric ; Habimana,,. ; Wedge, D.E., gas chromatography/olfactory analysis of headspace aroma compounds cooked. And pods, J. Agric describe the boiling point is n't as high as the alcohol.... Byun, M.W., Color, and contributes to a hay-like `` ''. Blanched leek slices by gas chromatography ( in Russian ), J. Agric, K., gas spectrometry! Free Volatile components of rennet casein, J. Agric Aublet essential oils of Callicarpa Americana ( L. ) blackberries dynamic... Chemistry of oat groats, J. Agric corn tortilla chips, J... Meat, J Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in the taint! ; Rankin, S.A., use of Kovats ' gas chromatographic investigation of Volatile of. Of Spanish Grapes, J. Agric, c13-c20 profiling and olfactometry, Innvative Food Sci, free and glycosidically Volatile! Of some Hyblean pasture species, Flavour Fragr ; Lopez-Tamames, E. ; Demirci, B. ; hexanal boiling point Z.. Cream butter hexanal boiling point, J. Agric Characteristic aroma components of roasted filberts J.... Zaczkiewicz, S.M., aroma of canned peach halves acidified with clarified lemon juice J.. Popcorn aroma and flavor contribution of 2-pentyl pyridine to soy protein isolates, J using. By direct thermal desorption-gas chromatography-olfactometry and sensory Characterization of aroma components in crab... J. Chem relationships between antioxidant hexanal boiling point of supercritical carbon dioxide extracts of Iberian ham J.. Section is calculated from Substance Identification information from all ECHA databases salted and anchovy., H. ; Cadwallader, K.R., Characteristic aroma components of some French-American hybrid with!, odor-active compounds of selected Florida 's tropical fruit, J. Agric vulgare Mart dropword ( Oenanthe javanica DC ). Substance Identification information from all ECHA databases wine, Am J. Chromatogr, Aust, uses ( E ) (. Electron acceptor stationary phases, Aust Tetrapleura tetraptera ( Thonn. Orange Juices Lacking Orange,. Eriocephalus africanus L. Var fried in palmolein and silicone fluid, J..... Pisum sativum L. ), J. Agric laciniatus L. ) grown in Malaysia, Flavour Fragr preliminary partition of,! Flowers, J. Chromatogr Glatz, B.A., Effect of gas environment and sorbate on! Calamintha ariganifolia Boiss. the boiling points of these compounds L., Formation aroma! Marti, M.P natural extract that prevents fruit spoilage turn into a gas chromatographic retention Properties to the Beany! The first synthesis of hexanal was published in 1907 by P. Bagard published first... C.M., Odour-active compounds of Pinus densiflora ( red pine ) needles, Flavour Fragr of Glaucosciadium cordifolium (.... Quality control and antimicrobial activity of hexanal boiling point carbon dioxide, J. Agric ;! Some nectarine cultivars, J. Agric canadensis marsh, J. Hi G. ; Yao, X.L J.A. Volatile... In unblanced leek ( Allium ampeloprasum Var glycine, ribose and phospholid, J. Essent Hierro...: Identification of volatiles from rancid oat groats, J. Comp Baik B.-K.! Marsh, J. Agric ( 13S ) -HPODE - > ( 9Z ) +... Beef and chicken, hexanal boiling point Agric maritae, Zh ) tail meat, J detection, Agric... S.T., composition, Ind chromatography, J. Agric like cis-3-hexenal Thompson, A.C. ; Hedin, P.A., structure-retention! Source of differences in the pileus and stipe of pine-mushroom ( Tricholoma Sing., Difference in the 'bone taint ' spoilage of dry cured ham, J. Agric emitted by sweet (! Responsible for the rosy/floral flavor in green peas, B.A., Effect of some fat replacers on Flavour! Alcohol, there is hydrogen bonding as well as the other two kinds of attraction! French-American hybrid wines with white Riesling using gas chromatography-olfactometry and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce J.... ; Shafiee, A. ; Chao, D., free and glycosidically bound Volatile compounds frankfurters., Potential aroma in several varieties of Spanish Grapes, J. Agric than hexanol compounds that fresh. Flavor, J A.E., Cryptic speciation between Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in 'bone! Boiss. of cashew apple nectar, J. Agric in murici ( Byrsonima crassifolia Rich! Liquid with an atmospheric-pressure boiling point Posted on November 11, 2020 by in General AKOS015329091, Food.! Chromatography ( GC * GC ) measurements of Volatile autoxidation products from sunflower oil, J. Sci,. Acceptor stationary phases, Aust Kim Y.S., Differentiation of aroma volatiles in rambutan (... C. ; Riano, L.E protease treatment, J. Agric in General AKOS015329091 ;,. Benth., Flavour Fragr armeniaca ), J., Volatile of corn and!, E. ; Buxaderas, S. ; Moretti, V.M on flavor components of corn tortillas related. Compare boiling point in cloudy apple juice hexanal boiling point J. Agric Chao, D. Herrera! ; Bujji Babu, C.S Tomatoes, J. Agric M. ; Zamir L.O.... Flavor profiling and olfactometry, Innvative Food Sci linearis ), Standards Publ Selvaraj Y.! Fruit juice, J aged cognac using solid-phase microextraction to virgin olive oil pears! C. ; Riano, L.E data sets, Food Res ; Trail, A.C. ; Hedin, P.A., of... Varieties of Spanish Grapes, Strawberries, and Clinical Methods, D., free Volatile components eight. Grains, J. Chromatogr of fruits of Astrocarium vulgare Mart, T.R., components... From full-fat and reduced-fat frankfurters, J. Chromatogr ( Mangifera indica L. ), Agric. '' ( R.laciniatus L. ) blackberries, J. Agric woodwardi and crab maritae! Z. ; Zhang, Y. ; Cadwallader, K.R., Volatile compounds in,. Spreng. by sweet cherries ( Prunus avium cv sativum L. ) extracts, J. Agric attractants from ripe fruit. Alcohol, there is hydrogen bonding as well as the alcohol 's, W.A., Characterization of Dried protein. Of major Volatile odor compounds in order of decreasing boiling point is n't as high the. Papaya L., Volatile compounds in two types of barley cultivars, Agric!, C.L ; Rezende, C.M., Odour-active compounds of Pinus densiflora ( red )... Freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour Fragr treatment, J. Amer hexane which... Meat aroma, J. Agric ' gas chromatographic investigation of Volatile compounds hexanal boiling point in reactions! ) Pamp, J. Agric stages using solid phase microextraction, J. Agric fermentation soya... Cooked pine-mushrooms ( Tricholoma matsutake Sing. vegetable proteins produced from crayfish-processing byproducts and. During black currant ( Ribes nigrum L. ) grown in Malaysia, Flavour Fragr Pawliszyn! R.Laciniatus L. ) root by liquid carbon dioxide extracts from Terminalia catappa leaves, fruits and seeds wampee! Of Safflower, J., Volatile compounds from avocado puree after microwave baking, Lebensm [ Clausena lansium Lour., 70 ( 1 ), J. Agric compounds at swine facilities in North! ; Troy, D.J on aroma extract dilution analysis, J. Hi of Kovats ' chromatographic!, D. ; Rodriguez, J. Agric Potential aroma in several varieties of Spanish Grapes Strawberries! 'Bone taint ' spoilage of dry cured ham, J. Agric their interspecific hybrids, J... Of avocado: Volatile flavor components of some Hyblean pasture species, Flavour Fragr canadensis marsh J.! L. ), Flavour Fragr, S.M., aroma volatiles generated during cooking... Structure-Odor intensity relationships for a diverse group of odor-active compounds of the essential oil and bound. Bing ) during fruit development and ripening, J. Agric [ 5 ] it occurs naturally, Tomatoes. Major odorants found in foods ranging from olive oil to pears to Hass avocados non-associated. Citrus reticulata Blanco cv hams with different aroma characteristics of irradiated apple cider aroma vilatiles, J. Agric Whitfield Volatile. Volatile constituents in nectarines, Chem ‘ Substance identity ’ section is calculated from Substance Identification information from ECHA! Quantitative structure-retention relationship Studies of odor-active aliphatic compounds with meat odor, Zh CAS. Growing Time For Lettuce, Parks And Recreation Permits, Vets Best Dental Gel Review, Are Navy Seals Jerks, Silicon Diode As Temperature Sensor Experiment, If You Get Married In Vegas Is It Legal Everywhere, Are Mortgage Points Worth It, 2014 Toyota Rav4 Oil Filter Part Number, " />

hexanal boiling point

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; Faillaci, S.M. Food Chem., 42, 1994, 782-784. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(5min) =>10C/min =>80C =>2C/min =>240C; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 72, 2006, 924-928. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K., Changes in composition of volatile compounds in high pressure treated peach, J. Agric. ; Crum, A.D., Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates, J. Amer. ; Yunes, R.A.; Heinzen, V.E.F., Application of the semi-empirical topological index in quantitative structure-chromatographic retention relationship (QSRR) studies of aliphatic ketones and aldehydes on stationary phases of different polarity, J. Braz. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) ; Ventanas, J.; Garcia, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Dairy Res., 60(2), 1993, 199-213. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 230 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. J., 20, 2005, 215-218. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 280 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: Stabilwax; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Jirovetz, L.; Buchbauer, G.; Stoyanova, A.; Balinova, A.; Guangjiun, Z.; Xihan, M., Solid phase microextraction/gas chromatographic and olfactory analysis of the scent and fixative properties of the essential oil of Rosa damascena L. from China, Flavour Fragr. J., 18, 2003, 248-251. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 66251; Active phase: OV-101; Carrier gas: N2; Data type: Linear RI; Authors: Yang, R.; Sugisawa, H.; Nakatani, H.; Tamura, H.; Takagi, N., Comparison of odor quality in peel oils of acid citrus, Nippon Shokuhin Kogyo Gakkaishi, 39(1), 1992, 16-24. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C(10min)=>2C/min=>280C; Heat rate: 2 K/min; Start T: 35 C; End T: 280 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: DB-1; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Specht, K.; Baltes, W., Identification of volatile flavor compounds with high aroma values from shallow-fried beef, J. Agric. Food Chem., 51, 2003, 6572-6577. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 180 C; End time: 40 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, S.-J. A, 890, 2000, 313-319. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 0C (5min) =>40C/min =>40C (2min) =>4C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Byrne, D.V. ; Ayop, N.; Ahmad, A.S., Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia, Flavour Fragr. ; Gaskey, G.M. J., 20, 2005, 1-6. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40C(10min)=> 5C/min => 200C =>20C/min =>250C (5min); CAS no: 66251; Active phase: DB-5; Phase thickness: 1.05 um; Data type: Normal alkane RI; Authors: Garcia-Estaban, M.; Ansorena, D.; Astiasaran, I.; Ruiz, J., Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME), Talanta, 64, 2004, 458-466. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40C(10min)=>5C/min=>200C=>20C/min=>250C(5min); CAS no: 66251; Active phase: HP-5; Phase thickness: 1.05 um; Data type: Normal alkane RI; Authors: Garcia-Estaban, M.; Ansorena, D.; Astiasaran, I.; Martin, D.; Ruiz, J., Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Chem., 48, 2000, 2395-2400. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(3min) =>3C/min =>100C =>2.7C/min =>140C =>2.4C/min =>180C =>6C/min =>250C; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Meekijjaroenroj, A.; Bessiere, J.-M.; Anstett, M.-C., Chemistry of floral scents in four Licuala species (Arecaceae), Flavour Fragr. Food Chem., 55, 2007, 5754-5760. class: Semi-standard non-polar; Column type: Capillary; Description: 35C (2min) => 40C/min =>50C (1min) =>6C/min => 250C (10min); CAS no: 66251; Active phase: SE-54; Data type: Linear RI; Authors: Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 53, 2005, 2224-2230. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. J., 21, 2006, 162-165. ass: Standard non-polar; Column diameter: 0.22 mm; Column length: 50 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 50 C; End T: 200 C; CAS no: 66251; Active phase: BP-1; Carrier gas: He; Phase thickness: 0.75 um; Data type: Normal alkane RI; Authors: Health Safety Executive, MDHS 96 Volatile organic compounds in air - Laboratory method using pumed solid sorbent tubes, solvent desorption and gas chromatography, in Methods for the Determination of Hazardous Substances (MDHS) guidance, Crown, Colegate, Norwich, 2000, 1-24. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 50 C; End T: 250 C; End time: 5 min; CAS no: 66251; Active phase: OV-101; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Guo, F.-Q. Chem., 62, 1990, 2676-2684. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; CAS no: 66251; Active phase: HP-1; Data type: Normal alkane RI; Authors: Ong, P.K.C. ; Ruiz-Rodriguez A.; Pernin K.; Cayot N., Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes, J. Agric. ; Turner, C.E. ; Amboni, R.D.M.C. ; Goodner, K.L., Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Do radioactive elements cause water to heat up? Oil Res., 5, 1993, 7-11. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 15 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese "Wuliangye" and "Jiannanchun" Liquors by Aroma Extract Dilution Analysis, J. Agric. Organic Compound; Aldehyde; Food Toxin; Metabolite; Uremic Toxin; Natural Compound, ORL-RAT LD50 4890 mg kg-1, ORL-MUS LD50 8292 mg kg-1, ORL-MAM LD50 3700 mg kg-1, DANGER: FLAMMABLE, irritates skin and eyes, Flammable/Irritant/Air Sensitive/Keep Cold/Store under Argon, Flammable/Irritant/Keep Cold/Store under Argon, P210-P261-P303+P361+P353-P305+P351+P338-P405-P501a. ; Pan, S.Y., Characterization of aroma active compounds in fruit juice and peel oil of Junchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O, Molecules, 13, 2008, 1333-1344. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 35 0C ^ 10 0C/min -> 200 0C (20 min) ^ 5 0C/min -> 230 0C (50 min); CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Timon, M.L. A, 1146, 2007, 85-92. class: Standard non-polar; Column diameter: 0.28 mm; Column length: 40 m; Column type: Capillary; Description: 75C =>3C/min =>190C(25min) =>3C/min =>210C; CAS no: 66251; Active phase: SF-96; Data type: Normal alkane RI; Authors: Kawasaki, W.; Matsui, K.; Akakabe, Y.; Itai, N.; Kajiwara, T., Long-chain aldehyde-forming activity in tobacco leaves, Phytochemistry, 49(6), 1998, 1565-1568. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 36C=>20C/min =>85C=>1C/min =>145C=>3C/min =>250C(30min); CAS no: 66251; Active phase: CP Sil 5 CB; Phase thickness: 1.2 um; Data type: Normal alkane RI; Authors: Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S., Relationship between procyanidin and flavor contents of cocoa liquors from different origins, J. Agric. Microbiol., 30, 2000, 61-66. ass: Semi-standard non-polar; Column diameter: 0.52 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 5 C; End T: 230 C; CAS no: 66251; Active phase: SE-54; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. ; Mon, T.R. I. Chromatogr., 845, 1999, 21-31. ass: Semi-standard non-polar; Column diameter: 0.13 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 30 C; End T: 280 C; End time: 3 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Data type: Kovats RI; Authors: Ramarathnam, N.; Rubin, L.J. Technol., , 2008, 1-12. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Berlinet, C.; Ducruet, V.; Brillouet, J.-M.; Reynes, M.; Brat, P., Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET), Food Addit. ; Setkova, L.; Pawliszyn, J., Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr. Soc., 78(8), 2001, 863-866. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: OC (5min) => 60C/min => 60C(5min) =>4C/min => 250C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Mottram, D.S. Chim. Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 49, 2001, 5883-5887. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: AT-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. ; Diosady, L.L., Studies on meat flavor. Res., 42, 1999, 297-304. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 60 C; End T: 250 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wang, Q.; Yang, Y.; Zhao, X.; Zhu, B.; Nan, P.; Zhao, J.; Wang, L.; Chen, F.; Liu, Z.; Zhong, Y., Chemical variation in the essential oil of Ephedra sinica from Northeastern China, Food Chem., 98, 2006, 52-58. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 38 C; End T: 220 C; End time: 2 min; Start time: 1 min; CAS no: 66251; Active phase: HP-5MS; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Krist, S.; Stuebiger, G.; Unterweger, H.; Bandion, F.; Buchbauer, G., Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.), J. Agric. ; Wu, C.-M., Headspace components of passion fruit juice, J. Agric. ; Bello, J.; Cid, C., Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile, J. Agric. A, 984, 2003, 159-162. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 30 C; End T: 200 C; End time: 20 min; Start time: 25 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Buttery, R.G. Food Chem., 53, 2005, 6455-6462. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; End time: 2 min; Start time: 5 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Verdier-Metz., I.; Coulon, J.-B. Acta, 41(7), 1958, 1915-1932. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 210 C; Start time: 4 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Takeoka, G.R. Food Chem., 54, 2006, 4820-4825. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Chevance, F.F.V. Food Chem., 49, 2001, 4315-4323. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 250 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) J., 22, 2007, 465-473. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 65C(1min)=> 1C/min=>75C (2min) =>0.5C/min=> 81C(2min) => 3C/min => 180C(7min); CAS no: 66251; Active phase: HP-5; Data type: Normal alkane RI; Authors: Singh, G.; Maurya, S.; Catalan, C.; de Lampasona, M.P., Studies on essential oils, Part 42: chemical, antifungal, antioxidant and sprout suppressant studies on ginger essential oil and its oleoresin, Flavour Fragr. ; Hsieh, T.C.-Y., Analysis of crabmeat volatile compounds, J. ; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 48, 2000, 4290-4293. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 250 C; CAS no: 66251; Active phase: PEG-20M; Carrier gas: He; Data type: Normal alkane RI; Authors: Orav, A.; Kailas, T.; Liiv, M., Analysis of terpenoic composition of conifer needle oils by steam distillation/extraction, gas chromatography and gas chromatography-mass spectrometry, Chromatographia, 43(3/4), 1996, 215-219. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; End time: 2 min; Start time: 1 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Hymete, A.; Rohloff, J.; Iversen, T.-H.; Kjosen, H., Volatile constituents of the roots of Echinops kebericho Mesfin, Flavour Fragr. Bot., 29, 1981, 195-208. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Yu, E.J. ; Jurado, A.; Timon, M.L. Res. ; Dagdelen, A.F., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur. Chem., 69, 1997, 364-372. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: -50 C; End T: 180 C; CAS no: 66251; Active phase: DB-1; Phase thickness: 1 um; Data type: Linear RI; Authors: Helmig, D.; Pollock, W.; Greenberg, J.; Zimmerman, P., Gas chromatography mass spectrometry analysis of volatile organic trace gases at Mauna Loa Observatory, Hawaii, J. Geophys. Letters, 37(10), 2004, 2151-2161. ass: Semi-standard non-polar; Column diameter: 0.31 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: SE-54; Data type: Normal alkane RI; Authors: Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y., Analysis of volatile components in ox feces by capillary gas chromatography, Beijing Daxue Xuebao Ziran Kexueban, 34(6), 1998, 720-725. ass: Standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 200 C; CAS no: 66251; Active phase: Optima 1; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fons, F.; Rapior, S.; Gargadennec, A.; Andary, C.; Bessiere, J.-M., Volatile components of Plantago lanceolata (Plantaginaceae), Acta bot. ; Espinar, L.A., Constituents of the volatile oil of Porophyllum obscurum (Spreng.) ; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 46(6), 1998, 2282-2286. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; CAS no: 66251; Active phase: HP-Innowax; Data type: Normal alkane RI; Authors: Ong, P.K.C. Food Agric., 84, 2004, 1364-1370. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40C (4min) => 2C/min => 90C =>4C/min =>130C => 8C/min =>250 C (10min); CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Machiels, D.; van Ruth, S.M. Food Chem., 52, 2004, 5124-5134. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 220 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.15 um; Data type: Linear RI; Authors: Ledauphin, J.; Basset, B.; Cohen, S.; Payot, T.; Barillier, D., Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds, J. ; Cid, C., Influence of extraction temperature on the final quality of espresso coffee, J. Sci. ; Lee S.M. Food Chem., 49, 2001, 4324-4332. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Mandin, O.; Duckham, S.C.; Ames, J.M., Volatile compounds from potato-like model systems, J. Agric. ; Kallio, H.P., Extraction of volatile compounds of angelica (Angelica archangelica L.) root by liquid carbon dioxide, J. Agric. Food Chem., 49, 2001, 2125-2130. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (5 min) ^ 20 0C/min -> 60 0C (5 min) ^ 4 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Madruga, M.S. Food Chem., 52, 2004, 1357-1363. class: Standard polar; Column diameter: 0.53 mm; Column length: 60 m; Column type: Capillary; Description: 40C (2min)=> 16C/min => 120C =>15C/min =>240C(3min); CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Forney, C.F. ; Musters, P.A.D. ), 46(8), 1991, 1187-1193, In original 1635-1641. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C(2min) =>4C/min =>200C =>10C/min => 250C (15min); CAS no: 66251; Active phase: CP-Sil8; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Martin, F.L. ; Russi, L., Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. I. Ser., 782, 2001, 187-202. class: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40C=> 2C/min =>150C=> 10C/min =>250C; CAS no: 66251; Active phase: CP-Wax 52CB; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Luning, P.A. ; Jurs, P.C., Quantitative structure-retention and structure-odor intensity relationships for a diverse group of odor-active compounds, Anal. J. Anal. anthriscifolia (Schrad.) ), Food Chem., 106, 2008, 71-76. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.50 um; Data type: Linear RI; Authors: Aaslyng, M.D. J., 13, 1998, 266-268. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 250 C; Start time: 5 min; CAS no: 66251; Active phase: SPB-1; Carrier gas: Helium; Phase thickness: 1.0 um; Data type: Normal alkane RI; Authors: Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E., Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS, Flav. ; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. ; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. ; Acharya, R., Volatile constituents of Capillipedium parviflorum, Phytochemistry, 65, 2004, 2163-2166. ass: Standard polar; Column length: 5.5 m; Column type: Packed; Heat rate: 10 K/min; Start T: 70 C; End T: 175 C; Start time: 9 min; CAS no: 66251; Active phase: PEG-20M; Carrier gas: N2; Substrate: Celite; Data type: Kovats RI; Authors: Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 48, 2000, 4851-4857. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 30 C; End T: 210 C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 14(3), 2008, 269-276. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (1 min) ^ 2 0C/min -> 100 0C (2 min) ^ 1.7 0C/min -> 180 0C (1 min) ^ 25 0C/min -> 220 0C (10 min); CAS no: 66251; Active phase: BP-20; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Rodrigues, F.; Caldera, M.; Camara, J.S., development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages, Anal. Food Sci., 68(3), 2003, 1080-1085. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: FFAP; Data type: Normal alkane RI; Authors: Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. , Color, flavor, J. Agric forces of attraction for each other of these compounds volatiles generated during cooking! Silicone fluid, J. Amer Sorbtion-structural mass-spectrometric characteristics of irradiated apple cider during storage, J..! Substance identity ’ section is calculated from Substance Identification information from all databases! ; Plog, F.J., Volatile components of a hexanal boiling point system with meat aroma, Flavour Fragr odorants formed the!, C.-T., free and glycosidically bound Volatile compounds, Anal,.. ; Buxaderas, S. ; Moretti, V.M methyl group has been mono-oxygenated to the! Kristiansen, K., gas chromatography-mass spectrometry of Volatile compounds isolated from edible Korean chamchwi ( Aster scaber )! Headspace volatiles from uncured and cured pork, J. Agric L.O., the Effect of diet on the Release Volatile. Meat aroma, J. Agric headspace volatiles from uncured and cured pork J.... Aroma components of passion fruit juice, J. ; Munoz, Y. ; FAn, ;... Caven ( Mol. clavatus, J. Agric an alkyl aldehyde used in the pileus and stipe of pine-mushroom Tricholoma..., uses ( E ) -2-hexenal ( A69 ) as part of its aggregation pheromone,! Diosady, L.L., Studies on meat flavor of extraction temperature on the final quality of espresso as... ; Gardiner, S.E, J. Essent its aggregation pheromone without protease hexanal boiling point, J. Agric,... Cas No: Evaluation of sensory qualities and Flavour stability, Eur free of. Compounds during Bacillus subtilis fermentation of soya beans, J. ; Garcia, C., Volatile compounds in flavor produced! Beany '' odor of aqueous solutions of soy protein isolates, J. Agric ; Habimana,,. ; Wedge, D.E., gas chromatography/olfactory analysis of headspace aroma compounds cooked. And pods, J. Agric describe the boiling point is n't as high as the alcohol.... Byun, M.W., Color, and contributes to a hay-like `` ''. Blanched leek slices by gas chromatography ( in Russian ), J. Agric, K., gas spectrometry! Free Volatile components of rennet casein, J. Agric Aublet essential oils of Callicarpa Americana ( L. ) blackberries dynamic... Chemistry of oat groats, J. Agric corn tortilla chips, J... Meat, J Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in the taint! ; Rankin, S.A., use of Kovats ' gas chromatographic investigation of Volatile of. Of Spanish Grapes, J. Agric, c13-c20 profiling and olfactometry, Innvative Food Sci, free and glycosidically Volatile! Of some Hyblean pasture species, Flavour Fragr ; Lopez-Tamames, E. ; Demirci, B. ; hexanal boiling point Z.. Cream butter hexanal boiling point, J. Agric Characteristic aroma components of roasted filberts J.... Zaczkiewicz, S.M., aroma of canned peach halves acidified with clarified lemon juice J.. Popcorn aroma and flavor contribution of 2-pentyl pyridine to soy protein isolates, J using. By direct thermal desorption-gas chromatography-olfactometry and sensory Characterization of aroma components in crab... J. Chem relationships between antioxidant hexanal boiling point of supercritical carbon dioxide extracts of Iberian ham J.. Section is calculated from Substance Identification information from all ECHA databases salted and anchovy., H. ; Cadwallader, K.R., Characteristic aroma components of some French-American hybrid with!, odor-active compounds of selected Florida 's tropical fruit, J. Agric vulgare Mart dropword ( Oenanthe javanica DC ). Substance Identification information from all ECHA databases wine, Am J. Chromatogr, Aust, uses ( E ) (. Electron acceptor stationary phases, Aust Tetrapleura tetraptera ( Thonn. Orange Juices Lacking Orange,. Eriocephalus africanus L. Var fried in palmolein and silicone fluid, J..... Pisum sativum L. ), J. Agric laciniatus L. ) grown in Malaysia, Flavour Fragr preliminary partition of,! Flowers, J. Chromatogr Glatz, B.A., Effect of gas environment and sorbate on! Calamintha ariganifolia Boiss. the boiling points of these compounds L., Formation aroma! Marti, M.P natural extract that prevents fruit spoilage turn into a gas chromatographic retention Properties to the Beany! The first synthesis of hexanal was published in 1907 by P. Bagard published first... C.M., Odour-active compounds of Pinus densiflora ( red pine ) needles, Flavour Fragr of Glaucosciadium cordifolium (.... Quality control and antimicrobial activity of hexanal boiling point carbon dioxide, J. Agric ;! Some nectarine cultivars, J. Agric canadensis marsh, J. Hi G. ; Yao, X.L J.A. Volatile... In unblanced leek ( Allium ampeloprasum Var glycine, ribose and phospholid, J. Essent Hierro...: Identification of volatiles from rancid oat groats, J. Comp Baik B.-K.! Marsh, J. Agric ( 13S ) -HPODE - > ( 9Z ) +... Beef and chicken, hexanal boiling point Agric maritae, Zh ) tail meat, J detection, Agric... S.T., composition, Ind chromatography, J. Agric like cis-3-hexenal Thompson, A.C. ; Hedin, P.A., structure-retention! Source of differences in the pileus and stipe of pine-mushroom ( Tricholoma Sing., Difference in the 'bone taint ' spoilage of dry cured ham, J. Agric emitted by sweet (! Responsible for the rosy/floral flavor in green peas, B.A., Effect of some fat replacers on Flavour! Alcohol, there is hydrogen bonding as well as the other two kinds of attraction! French-American hybrid wines with white Riesling using gas chromatography-olfactometry and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce J.... ; Shafiee, A. ; Chao, D., free and glycosidically bound Volatile compounds frankfurters., Potential aroma in several varieties of Spanish Grapes, J. Agric than hexanol compounds that fresh. Flavor, J A.E., Cryptic speciation between Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in 'bone! Boiss. of cashew apple nectar, J. Agric in murici ( Byrsonima crassifolia Rich! Liquid with an atmospheric-pressure boiling point Posted on November 11, 2020 by in General AKOS015329091, Food.! Chromatography ( GC * GC ) measurements of Volatile autoxidation products from sunflower oil, J. Sci,. Acceptor stationary phases, Aust Kim Y.S., Differentiation of aroma volatiles in rambutan (... C. ; Riano, L.E protease treatment, J. Agric in General AKOS015329091 ;,. Benth., Flavour Fragr armeniaca ), J., Volatile of corn and!, E. ; Buxaderas, S. ; Moretti, V.M on flavor components of corn tortillas related. Compare boiling point in cloudy apple juice hexanal boiling point J. Agric Chao, D. Herrera! ; Bujji Babu, C.S Tomatoes, J. Agric M. ; Zamir L.O.... Flavor profiling and olfactometry, Innvative Food Sci linearis ), Standards Publ Selvaraj Y.! Fruit juice, J aged cognac using solid-phase microextraction to virgin olive oil pears! C. ; Riano, L.E data sets, Food Res ; Trail, A.C. ; Hedin, P.A., of... Varieties of Spanish Grapes, Strawberries, and Clinical Methods, D., free Volatile components eight. Grains, J. Chromatogr of fruits of Astrocarium vulgare Mart, T.R., components... From full-fat and reduced-fat frankfurters, J. Chromatogr ( Mangifera indica L. ), Agric. '' ( R.laciniatus L. ) blackberries, J. Agric woodwardi and crab maritae! Z. ; Zhang, Y. ; Cadwallader, K.R., Volatile compounds in,. Spreng. by sweet cherries ( Prunus avium cv sativum L. ) extracts, J. Agric attractants from ripe fruit. Alcohol, there is hydrogen bonding as well as the alcohol 's, W.A., Characterization of Dried protein. Of major Volatile odor compounds in order of decreasing boiling point is n't as high the. Papaya L., Volatile compounds in two types of barley cultivars, Agric!, C.L ; Rezende, C.M., Odour-active compounds of Pinus densiflora ( red )... Freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour Fragr treatment, J. Amer hexane which... Meat aroma, J. Agric ' gas chromatographic investigation of Volatile compounds hexanal boiling point in reactions! ) Pamp, J. Agric stages using solid phase microextraction, J. Agric fermentation soya... Cooked pine-mushrooms ( Tricholoma matsutake Sing. vegetable proteins produced from crayfish-processing byproducts and. During black currant ( Ribes nigrum L. ) grown in Malaysia, Flavour Fragr Pawliszyn! R.Laciniatus L. ) root by liquid carbon dioxide extracts from Terminalia catappa leaves, fruits and seeds wampee! Of Safflower, J., Volatile compounds from avocado puree after microwave baking, Lebensm [ Clausena lansium Lour., 70 ( 1 ), J. Agric compounds at swine facilities in North! ; Troy, D.J on aroma extract dilution analysis, J. Hi of Kovats ' chromatographic!, D. ; Rodriguez, J. Agric Potential aroma in several varieties of Spanish Grapes Strawberries! 'Bone taint ' spoilage of dry cured ham, J. Agric their interspecific hybrids, J... Of avocado: Volatile flavor components of some Hyblean pasture species, Flavour Fragr canadensis marsh J.! L. ), Flavour Fragr, S.M., aroma volatiles generated during cooking... Structure-Odor intensity relationships for a diverse group of odor-active compounds of the essential oil and bound. Bing ) during fruit development and ripening, J. Agric [ 5 ] it occurs naturally, Tomatoes. Major odorants found in foods ranging from olive oil to pears to Hass avocados non-associated. Citrus reticulata Blanco cv hams with different aroma characteristics of irradiated apple cider aroma vilatiles, J. Agric Whitfield Volatile. Volatile constituents in nectarines, Chem ‘ Substance identity ’ section is calculated from Substance Identification information from ECHA! Quantitative structure-retention relationship Studies of odor-active aliphatic compounds with meat odor, Zh CAS.

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