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Butanoic acid, ethyl ester

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Normal alkane RI, non-polar column, temperature ramp

Go To: Top, References, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase VF-5 MSVF-5 MSDB-1HP-5 MSSE-54
Column length (m) 60.60.50.30.30.
Carrier gas HeliumHeliumHeliumHelium 
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 30.30.60.50.0.
Tend (C) 260.260.250.240.200.
Heat rate (K/min) 2.2.8.4.6.
Initial hold (min)    2.2.
Final hold (min) 28.28. 10. 
I 803.804.784.801.803.
ReferenceLeffingwell and Alford, 2011Leffingwell and Alford, 2011Misharina T., 2011Pino, Marquez, et al., 2010Laselan, Buettner, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1RTX-5Elite-5MSDB-5DB-1
Column length (m) 30.10.30.30.60.
Carrier gas HeHeHeHeNitrogen
Substrate      
Column diameter (mm) 0.250.180.320.320.25
Phase thickness (mum) 0.250.20.50.25 
Tstart (C) 30.40.40.40.40.
Tend (C) 210.275.280.250.200.
Heat rate (K/min) 5.50.4.4.2.
Initial hold (min)  0.55.2.1.
Final hold (min)  0.510.5.9.
I 774.807.802.800.783.
ReferenceKumazawa, Itobe, et al., 2008Setkova, Risticevic, et al., 2007Tava, Pecetti, et al., 2007Xu, Fan, et al., 2007Chen, Sheu, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5HP-5DB-5DB-5
Column length (m) 30.30.30.13.530.
Carrier gas HeN2HeHeN2
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (mum) 1.1.0.25 0.25
Tstart (C) 40.40.35.35.40.
Tend (C) 250.230.200.225.250.
Heat rate (K/min) 4.6.3.6.4.
Initial hold (min) 2.2.5.3.2.
Final hold (min) 15.15.  5.
I 800.800.800.803.800.
ReferenceFan and Qian, 2006Fan and Qian, 2006, 2Isidorov, Purzynska, et al., 2006de Souza, Vásquez, et al., 2006Fan and Qian, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5RTX-5HP-5SPB-5OV-101
Column length (m) 30.60.25.30.12.
Carrier gas HeHeliumHeHe 
Substrate      
Column diameter (mm) 0.250.530.20.320.32
Phase thickness (mum) 0.251.50.330.250.32
Tstart (C) 60.0.40.40.35.
Tend (C) 250.240.190.220.225.
Heat rate (K/min) 4.6.4.5.6.
Initial hold (min) 2.  1.3.
Final hold (min) 20. 5.20. 
I 800.806.778.804.788.
ReferencePino, Marbot, et al., 2005Tokitomo, Steihaus, et al., 2005Azodanlou, Darbellay, et al., 2003Ledauphin, Guichard, et al., 2003Murakami, Goldstein, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5OV-101DB-5DB-5RSL-200
Column length (m) 30.10.30.60.30.
Carrier gas H2 HeHeH2
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum) 0.25 0.251.0.25
Tstart (C) 60.35.40.40.40.
Tend (C) 280.225.290.200.280.
Heat rate (K/min) 4.6.7.3.6.
Initial hold (min) 10.5. 5.5.
Final hold (min) 40.   5.
I 798.788.797.799.783.
ReferencePino, Marbot, et al., 2003Bloss, Acree, et al., 2002Lin, Rouseff, et al., 2002Joffraud, Leroi, et al., 2001Ngassoum, Jirovetz, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5OV-101BP-5DB-5 MS
Column length (m) 30.30.50.50.60.
Carrier gas HeH2NitrogenHeHelium
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (mum) 0.250.5 1.0.25
Tstart (C) 40.60.40.40.40.
Tend (C) 195.245.200.190.200.
Heat rate (K/min) 5.3.2.2.3.
Initial hold (min) 5.3.10.5.5.
Final hold (min) 40.20.  30.
I 803.804.780.812.802.
ReferenceSuriyaphan, Drake, et al., 2001Kotseridis and Baumes, 2000Tamura, Boonbumrung, et al., 2000Lopez, Ferreira, et al., 1999Suriyaphan, Drake, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1OV-101OV-101HP-5OV-101
Column length (m) 25.12.15. 50.
Carrier gas   He  
Substrate      
Column diameter (mm) 0.320.320.32 0.22
Phase thickness (mum)      
Tstart (C) 35.35.35.35.80.
Tend (C) 250.225.250.200.200.
Heat rate (K/min) 4.6.6.6.2.
Initial hold (min)  3.3.2. 
Final hold (min)      
I 780.785.790.799.784.
ReferenceOng, Acree, et al., 1998Roberts and Acree, 1996Chisholm, Guiher, et al., 1995Larsen and Frisvad, 1995Egolf and Jurs, 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5DB-5DB-1
Column length (m) 30.30.30.60.30.
Carrier gas H2H2H2HeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 1.1.1.0.251.0
Tstart (C) 40.40.40.40.40.
Tend (C) 220.220.220.200.250.
Heat rate (K/min) 3.3.5.3.3.
Initial hold (min)   5.2. 
Final hold (min)     30.
I 802.804.804.799.782.
ReferenceMoio, Dekimpe, et al., 1993Moio, Dekimpe, et al., 1993Moio, Langlois, et al., 1993Shimoda, Shibamoto, et al., 1993Peppard, 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1OV-101DB-1
Column length (m) 30.60.60.50.60.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.250.250.250.280.32
Phase thickness (mum) 1.00.250.25  
Tstart (C) 40.50.50.80.50.
Tend (C) 250.240.240.200.250.
Heat rate (K/min) 3.3.3.2.4.
Initial hold (min)     0.1
Final hold (min) 30.   5.
I 791.780.784.785.781.
ReferencePeppard, 1992Shiota, 1991Shiota, 1991Anker, Jurs, et al., 1990Binder and Flath, 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1SE-30SE-30SE-30
Column length (m) 60.60.50.200.50.
Carrier gas HeHeHeN2He
Substrate      
Column diameter (mm) 0.320.320.250.60.5
Phase thickness (mum)      
Tstart (C) 30.30.20.20.40.
Tend (C) 210.210.260.220.170.
Heat rate (K/min) 2.2.2.2.3.
Initial hold (min) 4.4.4. 3.
Final hold (min)   16.  
I 788.789.785.785.782.
ReferenceTakeoka and Butter, 1989Takeoka and Butter, 1989Hackett, Gibbon, et al., 1985Dirinck, de Pooter, et al., 1981Heydanek and McGorrin, 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPackedCapillary
Active phase SE-30Apiezon LOV-1
Column length (m)  2.183.
Carrier gas Helium N2
Substrate  Chromosorb G-AW-DMCS 
Column diameter (mm)   0.762
Phase thickness (mum)    
Tstart (C) 70.25.0.
Tend (C) 170. 230.
Heat rate (K/min) 2.10.1.
Initial hold (min)    
Final hold (min)    
I 794.796.787.
ReferenceAlves and Jennings, 1979Dahlmann, Köser, et al., 1979Schreyen, Dirinck, et al., 1979
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D., Volatile constituents of the giant pufball mushroom (Calvatia gigantea), Leffingwell Rep., 2011, 4, 1-17. [all data]

Misharina T., 2011
Misharina T., Headspace analysis of aroma compounds using porous adsorbents, Chemistry Chem. Technol., 2011, 5, 3, 347-354. [all data]

Pino, Marquez, et al., 2010
Pino, J.A.; Marquez, E.; Quijano, C.E.; Castro, D., Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages, Ciencia e Technologia de Alimentos, 2010, 30, 1, 183-187, https://doi.org/10.1590/S0101-20612010000100028 . [all data]

Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M., Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM), African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]

Kumazawa, Itobe, et al., 2008
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, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269 . [all data]

Setkova, Risticevic, et al., 2007
Setkova, L.; Risticevic, S.; Pawliszyn, J., Rapid headspace solid-phase microextraction-gas chromatographic?time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: Classification of Canadian and Czech ice wines using statistical evaluation of the data, J. Chromatogr. A, 2007, 1147, 2, 224-240, https://doi.org/10.1016/j.chroma.2007.02.052 . [all data]

Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L., Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy, Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806 . [all data]

Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 2007, 55, 8, 3051-3057, https://doi.org/10.1021/jf0631732 . [all data]

Chen, Sheu, et al., 2006
Chen, H.-C.; Sheu, M.-J.; Wu, C.-M., Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan, J. Food Drug. Anal., 2006, 14, 4, 398-402. [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Fan and Qian, 2006, 2
Fan, W.; Qian, M.C., Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry, Flavour Fragr. J., 2006, 21, 2, 333-342, https://doi.org/10.1002/ffj.1621 . [all data]

Isidorov, Purzynska, et al., 2006
Isidorov, V.; Purzynska, A.; Modzelewska, A.; Serowiecka, M., Distribution coefficients of aliphatic alcohols, carbonyl compounds and esters between air and Carboxen/polydimethylsiloxane fiber coating, Anal. Chim. Acta., 2006, 560, 1-2, 103-109, https://doi.org/10.1016/j.aca.2005.12.043 . [all data]

de Souza, Vásquez, et al., 2006
de Souza, M.D.C.A.; Vásquez, P.; del Mastro, N.L.; Acree, T.E.; Lavin, E.H., Characterization and cachaca and rum aroma, J. Agric. Food Chem., 2006, 54, 2, 485-488, https://doi.org/10.1021/jf0511190 . [all data]

Fan and Qian, 2005
Fan, W.; Qian, M.C., Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors, J. Agric. Food Chem., 2005, 53, 20, 7931-7938, https://doi.org/10.1021/jf051011k . [all data]

Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of genipap (Genipa americana L.) fruit from Cuba, Flavour Fragr. J., 2005, 20, 6, 583-586, https://doi.org/10.1002/ffj.1491 . [all data]

Tokitomo, Steihaus, et al., 2005
Tokitomo, Y.; Steihaus, M.; Buttner, A.; Schieberle, P., Odor-Active Constituents in Fresh Pineapple (ananas comosus [L.] Merr.) by Quamtitative and Sensory Evaluations, Biosci. Biotechnol, Biochem,, 2005, 69, 7, 1323-1330, https://doi.org/10.1271/bbb.69.1323 . [all data]

Azodanlou, Darbellay, et al., 2003
Azodanlou, R.; Darbellay, C.; Luisier, J.-L.; Villettaz, J.-C.; Amadò, R., Quality assessment of strawberries (Fragaria species), J. Agric. Food Chem., 2003, 51, 3, 715-721, https://doi.org/10.1021/jf0200467 . [all data]

Ledauphin, Guichard, et al., 2003
Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants, J. Agric. Food Chem., 2003, 51, 2, 433-442, https://doi.org/10.1021/jf020373e . [all data]

Murakami, Goldstein, et al., 2003
Murakami, A.A.; Goldstein, H.; Navarro, A.; Seabrooks, J.R.; Ryder, D.S., Investigation of beer flavor by gas chromatography-olfactometry, J. Am. Soc. Brew. Chem., 2003, 61, 1, 23-32, retrieved from http://www.asbcnet.org/Journal/samplepdfs/0127-01R.pdf. [all data]

Pino, Marbot, et al., 2003
Pino, J.A.; Marbot, R.; Fuentes, V., Characterization of volatiles in Bullock's heart (Annona reticulata L.) fruit cultivars from Cuba, J. Agric. Food Chem., 2003, 51, 13, 3836-3839, https://doi.org/10.1021/jf020733y . [all data]

Bloss, Acree, et al., 2002
Bloss, J.; Acree, T.E.; Bloss, J.M.; Hood, W.R.; Kunz, T.H., Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus, J. Chem. Ecol., 2002, 28, 4, 819-834, https://doi.org/10.1023/A:1015296928423 . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Joffraud, Leroi, et al., 2001
Joffraud, J.J.; Leroi, F.; Roy, C.; Berdagué, J.L., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, Int. J. Food Microbiol., 2001, 66, 3, 175-184, https://doi.org/10.1016/S0168-1605(00)00532-8 . [all data]

Ngassoum, Jirovetz, et al., 2001
Ngassoum, M.B.; Jirovetz, L.; Buchbauer, G., SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub., Eur. Food Res. Technol., 2001, 213, 1, 18-21, https://doi.org/10.1007/s002170100330 . [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i . [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R., Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin, Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543 . [all data]

Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H., Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.), J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t . [all data]

Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t . [all data]

Chisholm, Guiher, et al., 1995
Chisholm, M.G.; Guiher, L.A.; Zaczkiewicz, S.M., Aroma characteristics of aged Vidal blanc wine, Am. J. Enol. Vitic, 1995, 46, 1, 56-62. [all data]

Larsen and Frisvad, 1995
Larsen, T.O.; Frisvad, J.C., Characterization of volatile metabolites from 47 Penicillium taxa, Mycol. Res., 1995, 99, 10, 1153-1166, https://doi.org/10.1016/S0953-7562(09)80271-2 . [all data]

Egolf and Jurs, 1993
Egolf, L.M.; Jurs, P.C., Quantitative structure-retention and structure-odor intensity relationships for a diverse group of odor-active compounds, Anal. Chem., 1993, 65, 21, 3119-3126, https://doi.org/10.1021/ac00069a027 . [all data]

Moio, Dekimpe, et al., 1993
Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Dairy Res., 1993, 60, 2, 199-213, https://doi.org/10.1017/S0022029900027515 . [all data]

Moio, Langlois, et al., 1993
Moio, L.; Langlois, D.; Etievant, P.; Addeo, F., Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry, J. Dairy Res., 1993, 60, 02, 215-222, https://doi.org/10.1017/S0022029900027527 . [all data]

Shimoda, Shibamoto, et al., 1993
Shimoda, M.; Shibamoto, T.; Noble, A.C., Evaluation of heaspace volatiles of Cabernet Sauvignon wines sampled by an on-column method, J. Agric. Food Chem., 1993, 41, 10, 1664-1668, https://doi.org/10.1021/jf00034a028 . [all data]

Peppard, 1992
Peppard, T.L., Volatile flavor constituents of Monstera deliciosa, J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018 . [all data]

Shiota, 1991
Shiota, H., Volatile components of pawpaw fruit (Asimina triloba Dunal.), J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019 . [all data]

Anker, Jurs, et al., 1990
Anker, L.S.; Jurs, P.C.; Edwards, P.A., Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups, Anal. Chem., 1990, 62, 24, 2676-2684, https://doi.org/10.1021/ac00223a006 . [all data]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]

Takeoka and Butter, 1989
Takeoka, G.; Butter, R.G., Volatile constituents of pineapple (Ananas Comosus [L.] Merr.) in Flavor Chemistry. Trends and Developments, Teranishi,R.; Buttery,R.G.; Shahidi,F., ed(s)., American Chemical Society, Washington, DC, 1989, 223-237. [all data]

Hackett, Gibbon, et al., 1985
Hackett, J.P.; Gibbon, G.A.; Feldman, J.A., Capillary Gas Chromatographic Characterization of Fischer-Tropsch Liquefaction Product Oils, J. Chromatogr. Sci., 1985, 23, 7, 285-292, https://doi.org/10.1093/chromsci/23.7.285 . [all data]

Dirinck, de Pooter, et al., 1981
Dirinck, P.J.; de Pooter, H.L.; Willaert, G.A.; Schamp, N.M., Flavor quality of cultivated strawberries: the role of the sulfur compounds, J. Agric. Food Chem., 1981, 29, 2, 316-321, https://doi.org/10.1021/jf00104a024 . [all data]

Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J., Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats, J. Agric. Food Chem., 1981, 29, 5, 950-954, https://doi.org/10.1021/jf00107a016 . [all data]

Alves and Jennings, 1979
Alves, S.; Jennings, W.G., Volatile composition of certain Amazonian fruits, Food Chem., 1979, 4, 2, 149-159, https://doi.org/10.1016/0308-8146(79)90039-6 . [all data]

Dahlmann, Köser, et al., 1979
Dahlmann, G.; Köser, H.J.K.; Oelert, H.H., Multiple korrelation von retentionsindizes, Chromatographia, 1979, 12, 10, 665-671, https://doi.org/10.1007/BF02302943 . [all data]

Schreyen, Dirinck, et al., 1979
Schreyen, L.; Dirinck, P.; Sandra, P.; Schamp, N., Flavor analysis of quince, J. Agric. Food Chem., 1979, 27, 4, 872-876, https://doi.org/10.1021/jf60224a058 . [all data]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References