Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

Butanoic acid

Data at NIST subscription sites:

NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.


Normal alkane RI, polar column, custom temperature program

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 EC-1000DB-WaxCarbowax 20MDB-WaxDB-Wax
Column length (m)  60. 30.30.
Carrier gas  Helium HeliumHelium
Substrate      
Column diameter (mm)  0.20 0.250.25
Phase thickness (mum)  0.25 0.250.25
Program not specified40 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 220 0C (20 min) 5 0C/min -> 230 0Cnot specifiednot specifiednot specified
I 1630.1625.1633.1630.1642.
ReferenceDelabre and Bendall, 9999Gyawali and Kim, 2012Lee, Chong, et al., 2012Welke, Manfroi, et al., 2012Welke, Manfroi, et al., 2012
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSOLGel-WaxSOLGel-WaxSOLGel-WaxCP-Wax 52 CB
Column length (m) 30.30.30.30. 
Carrier gas HeliumHeliumHeliumHelium 
Substrate      
Column diameter (mm) 0.250.250.250.25 
Phase thickness (mum) 0.250.250.250.25 
Program not specified40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min)40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min)not specifiednot specified
I 1651.1636.1636.1620.1635.
ReferenceWelke, Manfroi, et al., 2012Johanningsmeier and McFeeters, 2011Johanningsmeier and McFeeters, 2011Johanningsmeier and McFeeters, 2011Povolo, Cabassi, et al., 2011
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxDB-WaxDB-WaxStabilwaxDB-Wax
Column length (m) 60. 30.30.30.
Carrier gas Helium HydrogenHelium 
Substrate      
Column diameter (mm) 0.25 0.320.250.32
Phase thickness (mum) 0.25 0.500.250.50
Program 40 0C (2 min) 3 0C/min -> 150 0C 5 0C/min -> 220 0C (5 min)not specified40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)35 0C 3 0C/min -> 100 0C 5 0C/min -> 240 0C (10 min)40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)
I 1652.1589.1641.1627.1641.
ReferenceXiao, Dai, et al., 2011Parker, Tsormpatsidis, et al., 2010San-Juan, Petka, et al., 2010Chinnici, Guerrero, et al., 2009Ferreira, Juan, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Polyethylene glycol (Free Fatty Acid Phase)Polyethylene glycol (Free Fatty Acid Phase)Polyethylene glycol (Free Fatty Acid Phase)FFAPSOLGel-Wax
Column length (m) 30.30.30. 30.
Carrier gas    HeliumHelium
Substrate      
Column diameter (mm) 0.250.250.25 0.53
Phase thickness (mum)     0.50
Program not specifiednot specifiednot specifiednot specified40 0C 7 0C/min -> 180 0C 10 0C/min -> 240 0C (10 min)
I 1620.1623.1625.1605.1622.
ReferenceHarraca, Syed, et al., 2009Harraca, Syed, et al., 2009Harraca, Syed, et al., 2009Frauendorfer and Schieberle, 2008Shu and Shen, 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SOLGel-WaxDB-WaxPEG 20MSupelcowax-10DB-FFAP
Column length (m) 30.30.30.30.30.
Carrier gas HeliumHeliumHeliumHe 
Substrate      
Column diameter (mm) 0.530.320.250.250.32
Phase thickness (mum) 0.500.250.250.250.25
Program not specified50 0C 20 0C/min -> 80 0C 3 0C/min -> 230 0C40 0C (3 min) 5 0C/min -> 60 0C 6 0C/min -> 130 0C 10 0C/min -> 230 0C35C(8min) => 6C/min => 60C => 4C/min => 160C => 20C/min => 200C(1min)40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
I 1618.1618.1634.1630.1619.
ReferenceShu and Shen, 2008Tao, Wenlai, et al., 2008Zhang, Zhang, et al., 2008Berard, Bianchi, et al., 2007Buettner, 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MDB-WaxDB-WaxDB-FFAPDB-FFAP
Column length (m)  30.30.30.30.
Carrier gas  HydrogenHydrogenHe 
Substrate      
Column diameter (mm)  0.250.250.320.32
Phase thickness (mum)  0.250.250.250.25
Program not specified44 0C 3 0C/min -> 170 0C 8 0C/min -> 250 0Cnot specified40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
I 1588.1634.1611.1619.1619.
ReferenceDury-Brun, Fournier, et al., 2007Gonzalez-Rios, Suarez-Quiroz, et al., 2007Gonzalez-Rios, Suarez-Quiroz, et al., 2007Greger and Schieberle, 2007Lasekan, Buettner, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-Wax EtrDB-WaxDB-WaxHP-InnowaxPEG-20M
Column length (m) 60.30.30.30.30.
Carrier gas HeHydrogenHeHe 
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 0.50.500.250.50.25
Program 40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)60 0C (3 min) 2 0C/min -> 220 0C 3 0C/min -> 245 0C (20 min)50 0C (2 min) 6 0C/min -> 150 0C 8 0C/min -> 230 0C (15 min)30C(2min) => 4C/min => 130C => 8C/min => 250C(5min)40C(3min) => 5C/min => 60C => 6C/min => 130C => 10C/min => 230C (10min)
I 1627.1602.1623.1659.1634.
ReferenceLoskos, Hernandez-Orte, et al., 2007Selli, 2007Tian, Zhang, et al., 2007Weldegergis B.T., Tredoux A.G.J., et al., 2007Zhang C., Zhang H., et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MCarbowax 20MDB-WaxCP-Wax 58CB
Column length (m) 30.  30.25.
Carrier gas He  HeHelium
Substrate      
Column diameter (mm) 0.32  0.320.32
Phase thickness (mum) 0.25  0.250.20
Program 45C(5min) => 5C/min => 150C => 10C/min => 240C (10min)not specifiednot specified40 0C (2 min) 6 K/min -> 190 0C 12 K/min -> 240 0C40 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
I 1633.1599.1600.1621.1610.
ReferenceKrings, Zelena, et al., 2006Editorial paper, 2005Editorial paper, 2005Steinhaus and Schieberle, 2005Tokitomo, Steihaus, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPFFAPDB-WaxDB-WaxCarbowax 20M
Column length (m) 30.30. 60. 
Carrier gas HeHe Helium 
Substrate      
Column diameter (mm) 0.320.32 0.25 
Phase thickness (mum) 0.250.25 0.25 
Program 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)35C(1min) => 60C/min => 60C => 6C/min => 230Cnot specified60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0Cnot specified
I 1619.1633.1646.1627.1653.
ReferenceBuettner, 2004Didzbalis, Ritter, et al., 2004Escudero, Gogorza, et al., 2004Kim. J.H., Ahn, et al., 2004Vinogradov, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxFFAPTRWAXNukol
Column length (m)  30.30.60.25.
Carrier gas  HeHeliumHeN2
Substrate      
Column diameter (mm)  0.320.320.250.25
Phase thickness (mum)  0.50.250.25 
Program not specified60C(2min) => 2C/min => 220C => 3C/min => 245C(20min)50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min)not specified45C(5min) => 20C/min => 100C(1min) => 3C/min => 190C(40min)
I 1627.1596.1625.1660.1639.
ReferencePeterson and Reineccius, 2003Selli, Cabaroglu, et al., 2003Bel Rhild, Fleury, et al., 2002Torrens, 2002López and Dufour, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxFFAPFFAP
Column length (m) 30.30.30.30.25.
Carrier gas   He He
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (mum) 0.250.250.250.250.25
Program 50C(4min) => 4C/min => 130C => 1C/min => 190C => 4C/min => 220C(20min)50C(4min) => 4C/min => 130C => 1C/min => 190C => 4C/min => 220C(20min)25 0C (0.5 min) 50 K/min -> 50 0C 3.5 K/min -> 150 0C 7.5 K/min -> 240 0Cnot specified35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C
I 1627.1629.1628.1620.1609.
ReferenceMayorga, Knapp, et al., 2001Mayorga, Knapp, et al., 2001Miranda, Nogueira, et al., 2001Lambert, Demazeau, et al., 1999Zehentbauer and Grosch, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-FFAPDB-FFAPFFAPFFAP
Column length (m) 60.30.30.30.30.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum)  0.25 0.250.25
Program 45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C(40min)35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)35C => 40C/min => 60C (1min) => 6C/min => 250C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
I 1627.1613.1652.1610.1610.
ReferenceZiegleder, 1998Guth, 1997Lizárraga-Guerra, Guth, et al., 1997Schermann and Schieberle, 1997Schermann and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPFFAPDB-WaxDB-Wax
Column length (m)  30.   
Carrier gas  He   
Substrate      
Column diameter (mm)  0.32   
Phase thickness (mum)      
Program not specified35C => 40C/min => 60C(2min) => 4C/min => 240Cnot specifiednot specifiednot specified
I 1613.1623.1613.1600.1614.
ReferenceGuth and Grosch, 1994Schieberle and Grosch, 1994Guth and Grosch, 1993Peng, Yang, et al., 1991Peng, Yang, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 400, Carbowax 20M, Carbowax 1540, Carbowax 4000, Superox 06, PEG 20M, etc.
Column length (m) 50.
Carrier gas Hydrogen
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program not specified
I 1581.
ReferenceWaggott and Davies, 1984
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes

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

Delabre and Bendall, 9999
Delabre, M.-L.; Bendall, J.F., Flavour ingredients from fermented dairy streams, Expression of Multidisciplinary Flavour Sci., 9999, 375-378. [all data]

Gyawali and Kim, 2012
Gyawali, R.; Kim, K.-S., Bioactive volatile compounds of three medicinal plants from Nepal, Kathmandu Univ. J. Sci., Engineering and Technol., 2012, 8, 1, 51-62. [all data]

Lee, Chong, et al., 2012
Lee, P.-R.; Chong, I.S.-M.; Yu, B.; Curran, P.; Liu, S.-Q., Effect of precursors on volatile compounds in Papaya wine fermented by mixed yeasts, Uncorrected proof, 2012, 000-000. [all data]

Welke, Manfroi, et al., 2012
Welke, J.E.; Manfroi, V.; Zanus, M.; Lazarotto, M.; Zini, C.A., Characterization of the volatile profile of Brazilian merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection, J. Chromatogr. A, 2012, 1226, 124-139, https://doi.org/10.1016/j.chroma.2012.01.002 . [all data]

Johanningsmeier and McFeeters, 2011
Johanningsmeier, S.D.; McFeeters, R.F., Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGCxTOFMS), J. Food Sci., 2011, 76, 1, c168-c177, https://doi.org/10.1111/j.1750-3841.2010.01918.x . [all data]

Povolo, Cabassi, et al., 2011
Povolo, M.; Cabassi, G.; Profaizer, M.; Lanteri, S., Study on the use of evolved gas analysis FT-IR (EGA FT-IR) for the evaluation of cheese volatile fraction, The Open Food Sci. J., 2011, 5, 1, 10-16, https://doi.org/10.2174/1874256401105010010 . [all data]

Xiao, Dai, et al., 2011
Xiao, Z.; Dai, S.; Niu, Y.; Yu, H.; Zhu, J.; Tian, H.; Gu, Y., Discrimination of Chinese vinegars based on headspace solid-phase microextraction - gas chromatography mass spectrometry of volatile compounds and multivariate analysis, J. Food Sci., 2011, 76, 8, c1125-c1135, https://doi.org/10.1111/j.1750-3841.2011.02356.x . [all data]

Parker, Tsormpatsidis, et al., 2010
Parker, J.K.; Tsormpatsidis, E.; Elmore, J.S.; Wagstaffe, A.; Mottram, D.S., Solid-phase extraction as a routine method for comparing key aroma compounds in fruits in Expression of Multidisciplinary Flavour Science, Blank, I.; Wust, M.; Yeretzian C., ed(s)., Zurcher Hochschule fur Angewandte Wissenschaften, Wadenswil, Switzerland, 2010, 521-524. [all data]

San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A., Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma, Food Chemistry, 2010, 123, 1, 188-195, https://doi.org/10.1016/j.foodchem.2010.03.129 . [all data]

Chinnici, Guerrero, et al., 2009
Chinnici, F.; Guerrero, E.D.; Sonni, F.; Natali, N.; Marin, R.N.; Riponi, C., Gas chromatography - mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected Europian geographical indication, J. Agric. Food Chem., 2009, 57, 11, 4784-4792, https://doi.org/10.1021/jf804005w . [all data]

Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

Harraca, Syed, et al., 2009
Harraca, V.; Syed, Z.; Guerin, P.M., Olfactory and behavioural responces of tsetse flies, Glossina spp., to rumen metabolites, J. Comp. Physiol. A, 2009, 195, 9, 815-824, https://doi.org/10.1007/s00359-009-0459-y . [all data]

Frauendorfer and Schieberle, 2008
Frauendorfer, F.; Schieberle, P., Changes in key aroma compounds of criollo cocoa beans during roasting, J. Agric. Food Chem., 2008, 56, 21, 10244-10251, https://doi.org/10.1021/jf802098f . [all data]

Shu and Shen, 2008
Shu, N.; Shen, H., Aroma-impact compounds in Lysimachia foenum-graecum extracts, Flavour Fragr. J., 2008, 24, 1, 1-6, https://doi.org/10.1002/ffj.1908 . [all data]

Tao, Wenlai, et al., 2008
Tao, L.; Wenlai, F.; Yan, X., Characterization of volatile and semi-volatile compounds in Chinese rica wines by headspace solid phase microextraction followed by gas chromatography - mass spectrometry, J. Inst. Brew., 2008, 114, 2, 172-179, https://doi.org/10.1002/j.2050-0416.2008.tb00323.x . [all data]

Zhang, Zhang, et al., 2008
Zhang, C.; Zhang, H.; Wang, L.; Guo, X., Effect of carrot (Daucus carota) antifreeze proteins on texture preperties of frozen dough and volatile compounds of crumb, Food. Sci. Technol. (Lebesmittel-Wissenschaft und Technologie), 2008, 41, 6, 1029-1036, https://doi.org/10.1016/j.lwt.2007.07.010 . [all data]

Berard, Bianchi, et al., 2007
Berard, J.; Bianchi, F.; Careri, M.; Chatel, A.; Mangia, A.; Musci, M., Characterization of the volatile fraction and of free fatty acids of Fontina Valle d'Aosta, a protected designation of origin Italian cheese, Food Chem., 2007, 105, 1, 293-300, https://doi.org/10.1016/j.foodchem.2006.11.041 . [all data]

Buettner, 2007
Buettner, A., A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples, Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822 . [all data]

Dury-Brun, Fournier, et al., 2007
Dury-Brun, C.; Fournier, N.; Pernin, K.; Guichard, E.; Voilley, A., A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography?olfactometry (D-GC-O), Flavour Fragr. J., 2007, 22, 4, 255-264, https://doi.org/10.1002/ffj.1788 . [all data]

Gonzalez-Rios, Suarez-Quiroz, et al., 2007
Gonzalez-Rios, O.; Suarez-Quiroz, M.L.; Boulanger, R.; Barel, M.; Guyot, B.; Guiraud, J.-P.; Schorr-Galindo, S., Impact of ecological post-harvest processing of coffee aroma: II Roasted coffee., J. Food Composition Analysis, 2007, 20, 3-4, 297-307, https://doi.org/10.1016/j.jfca.2006.12.004 . [all data]

Greger and Schieberle, 2007
Greger, V.; Schieberle, P., Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015 . [all data]

Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M., Investigation of important odorants of palm wine (Elaeis guineensis), Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052 . [all data]

Loskos, Hernandez-Orte, et al., 2007
Loskos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions, J. Agric. Food Chem., 2007, 55, 16, 6674-6684, https://doi.org/10.1021/jf0702343 . [all data]

Selli, 2007
Selli, S., Volatile constituents of orange obtained from moro oranges (Citrus Sinensis L. Osbeck), J. Food Quality, 2007, 30, 3, 330-341, https://doi.org/10.1111/j.1745-4557.2007.00124.x . [all data]

Tian, Zhang, et al., 2007
Tian, Y.; Zhang, X.; Huang, T.; Zou, K.; Zhou, J., Research advances on the essential oils from leaves of Eucalyptus, Food Fermentation Ind. (Chinese), 2007, 33, 10, 143-147. [all data]

Weldegergis B.T., Tredoux A.G.J., et al., 2007
Weldegergis B.T.; Tredoux A.G.J.; Crouch A.M., Application of a headspace sorptive extraction method for the analysis of volatile components in South African wines, J. Agric. Food Chem., 2007, 55, 21, 8696-8702, https://doi.org/10.1021/jf071554p . [all data]

Zhang C., Zhang H., et al., 2007
Zhang C.; Zhang H.; Wang L.; Gao H.; Guo X.N.; Yao H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation, J. Agric. Food Chem., 2007, 55, 23, 9620-9626, https://doi.org/10.1021/jf0717034 . [all data]

Krings, Zelena, et al., 2006
Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]

Editorial paper, 2005
Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 2005, 16, 5, 12-12. [all data]

Steinhaus and Schieberle, 2005
Steinhaus, M.; Schieberle, P., Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds, J. Agric. Food Chem., 2005, 53, 15, 6049-6055, https://doi.org/10.1021/jf0506030 . [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]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Didzbalis, Ritter, et al., 2004
Didzbalis, J.; Ritter, K.A.; Trail, A.C.; Plog, F.J., Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. Agric. Food Chem., 2004, 52, 15, 4828-4833, https://doi.org/10.1021/jf0355250 . [all data]

Escudero, Gogorza, et al., 2004
Escudero, A.; Gogorza, B.; Melús, M.A.; Ortín, N.; Cacho, J.; Ferreira, V., Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values, J. Agric. Food Chem., 2004, 52, 11, 3516-3524, https://doi.org/10.1021/jf035341l . [all data]

Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W., Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce, Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A., Determination of the aroma impact compounds in heated sweet cream butter, Flavour Fragr. J., 2003, 18, 4, 320-324, https://doi.org/10.1002/ffj.1228 . [all data]

Selli, Cabaroglu, et al., 2003
Selli, s.; Cabaroglu, T.; Canbas, A., Flavour components of orange wine made from a Turkish cv. Kozan, Int. J. Food Sci. Technol., 2003, 38, 5, 587-593, https://doi.org/10.1046/j.1365-2621.2003.00691.x . [all data]

Bel Rhild, Fleury, et al., 2002
Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A., Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]

Torrens, 2002
Torrens, J., El análisis del aroma aplicado al control de calidad del cava [CS2002 Análisis sensorial (vino)], 2002, retrieved from http://www.percepnet.com/documenta/CS0203.pdf. [all data]

López and Dufour, 2001
López, M.G.; Dufour, J.P., Chapter 6. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. Chem. Soc. Symp. Ser., 2001, 782, 62-72. [all data]

Mayorga, Knapp, et al., 2001
Mayorga, H.; Knapp, H.; Winterhalter, P.; Duque, C., Glycosidically bound flavor compounds of cape gooseberry (Physalis peruviana L.), J. Agric. Food Chem., 2001, 49, 4, 1904-1908, https://doi.org/10.1021/jf0011743 . [all data]

Miranda, Nogueira, et al., 2001
Miranda, E.J.F.; Nogueira, R.I.; Pontes, S.M.; Rezende, C.M., Odour-active compounds of banana passa identified by aroma extract dilution analysis, Flavour Fragr. J., 2001, 16, 4, 281-285, https://doi.org/10.1002/ffj.997 . [all data]

Lambert, Demazeau, et al., 1999
Lambert, Y.; Demazeau, G.; Largeteau, A.; Bouvier, J.-M., Changes in aromatic volatile composition of strawberry after high pressure treatment, Food Chem., 1999, 67, 1, 7-16, https://doi.org/10.1016/S0308-8146(99)00084-9 . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Ziegleder, 1998
Ziegleder, G., Volatile and odorous compounds in unprinted paperboard, Packag. Technol. Sci., 1998, 11, 5, 231-239, https://doi.org/10.1002/(SICI)1099-1522(1998090)11:5<231::AID-PTS437>3.0.CO;2-A . [all data]

Guth, 1997
Guth, H., Identification of character impact odorants of different white wine varieties, J. Agric. Food Chem., 1997, 45, 8, 3022-3026, https://doi.org/10.1021/jf9608433 . [all data]

Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h . [all data]

Guth and Grosch, 1994
Guth, H.; Grosch, W., Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies, J. Agric. Food Chem., 1994, 42, 12, 2862-2866, https://doi.org/10.1021/jf00048a039 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Guth and Grosch, 1993
Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035 . [all data]

Peng, Yang, et al., 1991
Peng, C.T.; Yang, Z.C.; Ding, S.F., Prediction of rentention idexes. II. Structure-retention index relationship on polar columns, J. Chromatogr., 1991, 586, 1, 85-112, https://doi.org/10.1016/0021-9673(91)80028-F . [all data]

Waggott and Davies, 1984
Waggott, A.; Davies, I.W., Identification of organic pollutants using linear temperature programmed retention indices (LTPRIs) - Part II, 1984, retrieved from http://dwi.defra.gov.uk/research/completed-research/reports/dwi0383.pdf. [all data]


Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References