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2-Heptanone

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Normal alkane RI, 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 CP-Wax CBHP-InnowaxFFAPDB-WaxInnowax
Column length (m) 30.15.60.30.30.
Carrier gas HeliumHeliumHeliumHelium 
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (mum) 0.250.500.250.250.25
Tstart (C) 50.40.45.40.40.
Tend (C) 150.250.220.230.200.
Heat rate (K/min) 2.3.5.6.10.
Initial hold (min)   1.2.5.
Final hold (min) 5. 5.20.15.
I 1180.1158.1171.1174.1181.
ReferenceAlves, da Penha, et al., 2012Puvipirom and Chaisei, 2012Piyachaiseth, Jirapakkul, et al., 2011Chen, Song, et al., 2009Kaypak and Avsar, 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-InnowaxDB-WaxCP-Wax 52CBCP-Wax 52CB
Column length (m) 30.50.30.60.60.
Carrier gas HeHeliumHeHeHe
Substrate      
Column diameter (mm) 0.250.200.320.320.32
Phase thickness (mum) 0.250.200.50.50.5
Tstart (C) 30.45.40.40.40.
Tend (C) 210.190.240.220.220.
Heat rate (K/min) 5.4.5.4.4.
Initial hold (min)  2. 8.8.
Final hold (min)  50. 20.20.
I 1191.1185.1191.1182.1189.
ReferenceKumazawa, Itobe, et al., 2008Soria, Sanz, et al., 2008Dury-Brun, Fournier, et al., 2007Povolo, Contarini, et al., 2007Povolo, Contarini, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBBP-20BP-20Supelcowax-10Innowax
Column length (m) 60.30.30.30.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.2
Phase thickness (mum) 0.50.250.250.250.5
Tstart (C) 40.70.70.50.60.
Tend (C) 220.220.220.220.250.
Heat rate (K/min) 4.4.4.4.2.
Initial hold (min) 8.4.4.1. 
Final hold (min) 20.5.5.10.60.
I 1188.1192.1192.1175.1165.
ReferencePovolo, Contarini, et al., 2007Rawat, Gulati, et al., 2007Rawat, Gulati, et al., 2007Wong, Lim, et al., 2006Bendimerad and Bendiab, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Stabilwax DADB-WaxSupelcowax-10Supelcowax-10Supelcowax-10
Column length (m) 60.60.60.60.60.
Carrier gas  NitrogenHeHeHe
Substrate      
Column diameter (mm) 0.250.320.530.530.53
Phase thickness (mum) 0.50.501.1.1.
Tstart (C) 40.35.40.40.40.
Tend (C) 180.235.240.240.240.
Heat rate (K/min) 5.2.4.4.4.
Initial hold (min) 5.4.2.2.2.
Final hold (min)  30.20.20.20.
I 1164.1200.1205.1205.1206.
ReferenceNogueira, Lubachevsky, et al., 2005Qian and Wang, 2005Rochat and Chaintreau, 2005Rochat and Chaintreau, 2005Rochat and Chaintreau, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase PEG-20MDB-WaxTC-WaxDB-WaxDB-Wax
Column length (m) 50.30.60.30.30.
Carrier gas  H2   
Substrate      
Column diameter (mm) 0.200.250.250.250.25
Phase thickness (mum) 0.200.5 0.250.25
Tstart (C) 40.50.80.30.30.
Tend (C) 180.200.240.250.250.
Heat rate (K/min) 3.3.3.4.4.
Initial hold (min) 5.10. 1.1.
Final hold (min) 30.10.   
I 1180.1191.1200.1179.1184.
ReferenceNarain, Almeida, et al., 2004Alves and Franco, 2003Miyazawa, Yamafuji, et al., 2003Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10Supelcowax-10RTX-WaxFFAPHP-FFAP
Column length (m) 30.30.60.30.25.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (mum) 0.250.250.51.0.52
Tstart (C) 40.40.40.35.60.
Tend (C) 200.200.180.240.240.
Heat rate (K/min) 3.3.5.5.5.
Initial hold (min) 10.10.5.3.1.
Final hold (min)   20. 5.
I 1181.1177.1198.1160.1160.
ReferenceVichi, Castellote, et al., 2003Vichi, Pizzale, et al., 2003Galindo-Cuspinera, Lubran, et al., 2002Lecanu, Ducruet, et al., 2002Qian and Reineccius, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase TC-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.30.30.60.
Carrier gas HeHeHeliumHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 0.250.250.250.25 
Tstart (C) 40.40.25.50.30.
Tend (C) 230.200.220.180.170.
Heat rate (K/min) 3.2.4.3.2.
Initial hold (min) 10.2.  4.
Final hold (min) 10. 30.40.60.
I 1183.1169.1188.1191.1178.
ReferenceSuhardi, Suzuki, et al., 2002Umano, Hagi, et al., 2002Duque, Bonilla, et al., 2001Lee and Shibamoto, 2001Buttery, Orts, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxHP-Innowax
Column length (m) 30.30.60.60.25.
Carrier gas    He 
Substrate      
Column diameter (mm) 0.530.530.250.250.32
Phase thickness (mum)    1. 
Tstart (C) 60.60.30.50.35.
Tend (C) 210.210.170.200.250.
Heat rate (K/min) 4.4.2.3.4.
Initial hold (min)   4.  
Final hold (min)   30.40. 
I 1190.1199.1178.1171.1151.
ReferenceIwatsuki, Mizota, et al., 1999Iwatsuki, Mizota, et al., 1999Buttery and Ling, 1998Horiuchi, Umano, et al., 1998Ong, Acree, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase TC-WaxCarbowax 20MDB-WaxDB-WaxPEG-20M
Column length (m) 60.60.60.60.50.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)     0.15
Tstart (C) 80.60.60.60.60.
Tend (C) 240.180.180.180.180.
Heat rate (K/min) 3.2.2.2.2.
Initial hold (min) 5.4.4.4.4.
Final hold (min)      
I 1180.1158.1168.1172.1160.
ReferenceShuichi, Masazumi, et al., 1996Kawakami, Ganguly, et al., 1995Kobayashi, Tsuda, et al., 1995Kobayashi, Tsuda, et al., 1995Togari, Kobayashi, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase PEG-20MDB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.60.50.50.80.
Carrier gas He HeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.2
Phase thickness (mum) 0.15    
Tstart (C) 60.60.60.60.70.
Tend (C) 180.220.180.180.170.
Heat rate (K/min) 2.3.2.2.2.
Initial hold (min) 4.4.4.4. 
Final hold (min)      
I 1160.1180.1158.1158.1172.
ReferenceTogari, Kobayashi, et al., 1995Chung, Eiserich, et al., 1993Kawakami, Kobayashi, et al., 1993Kawakami and Kobayashi, 1991Anker, Jurs, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SP-1000DB-WaxDB-WaxCarbowax 20MCarbowax 20M
Column length (m) 25.60.60.150.150.
Carrier gas N2HeHe  
Substrate      
Column diameter (mm) 0.20.320.320.640.66
Phase thickness (mum) 0.430.250.25  
Tstart (C) 60.30.30.50.60.
Tend (C) 190.180.180.170.170.
Heat rate (K/min) 4.2.2.1.1.
Initial hold (min)  4.4. 40.
Final hold (min) 30.  30. 
I 1187.1176.1177.1190.1170.
ReferenceDe Llano D.G., Ramos M., et al., 1990Takeoka and Butter, 1989Takeoka and Butter, 1989Buttery, Kamm, et al., 1984Buttery and Ling, 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type PackedCapillaryCapillaryCapillary
Active phase CarbowaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 3.31.150.150.
Carrier gas HeHeliumHe 
Substrate Chromosorb G AW DMCS   
Column diameter (mm)  0.500.640.64
Phase thickness (mum)     
Tstart (C) 60.40.50.50.
Tend (C) 180.200.170.170.
Heat rate (K/min) 4.10.1.1.
Initial hold (min)   10.30.
Final hold (min)   60. 
I 1216.1183.1180.1190.
ReferenceSchieberle and Grosch, 1983Labropoulos, Palmer, et al., 1982Seifert and King, 1982Buttery, Parker, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Alves, da Penha, et al., 2012
Alves, V.C.C.; da Penha, M.F.A.; Pinto, N. deO.F.; Garruti, D. dosS., Volatile compounds profile of Musa FHIA 02: an option to counter losses by Black Sigatoka, Nat. Prod. J., 2012, 5, 55-60. [all data]

Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S., Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink), Int. Food Res. J., 2012, 19, 2, 583-588. [all data]

Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S., Aroma compounds of flash-fried rice, Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]

Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932 . [all data]

Kaypak and Avsar, 2008
Kaypak, D.; Avsar, Y.K., Volatile and odor-active compounds of tuzlu yoghurt, Asian J. Chem., 2008, 20, 5, 3641-3648. [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]

Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I., SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles, Eur. Food Res. Technol., 2008, 1-12. [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]

Povolo, Contarini, et al., 2007
Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. Dairy Sci., 2007, 90, 2, 556-569, https://doi.org/10.3168/jds.S0022-0302(07)71539-4 . [all data]

Rawat, Gulati, et al., 2007
Rawat, R.; Gulati, A.; Babu, G.D.K.; Acharya, R.; Kaul, V.K.; Singh, B., Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry, Food Chem., 2007, 105, 1, 229-235, https://doi.org/10.1016/j.foodchem.2007.03.071 . [all data]

Wong, Lim, et al., 2006
Wong, K.C.; Lim, T.B.; Ali, D.M.H., Essential oil of Homalomena sagittifolia Jungh., Flavour Fragr. J., 2006, 21, 5, 786-788, https://doi.org/10.1002/ffj.1714 . [all data]

Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria, J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u . [all data]

Nogueira, Lubachevsky, et al., 2005
Nogueira, M.C.L.; Lubachevsky, G.; Rankin, S.A., A study of the volatile composition of Minas cheese, Lebensm. Wiss. Technol., 2005, 38, 5, 555-563, https://doi.org/10.1016/j.lwt.2004.07.019 . [all data]

Qian and Wang, 2005
Qian, M.C.; Wang, Y., Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries, J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x . [all data]

Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A., Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note, J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l . [all data]

Narain, Almeida, et al., 2004
Narain, N.; Almeida, J.N.; Galvão, M.S.; Madruga, M.S.; de Brito, E.S., Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.) fruits obtained by dynamic headspace technique, Cienc. Tecnol. Aliment. Campinas, 2004, 24, 2, 212-216, https://doi.org/10.1590/S0101-20612004000200009 . [all data]

Alves and Franco, 2003
Alves, G.L.; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich), J. Chromatogr. A, 2003, 985, 1-2, 297-301, https://doi.org/10.1016/S0021-9673(02)01398-5 . [all data]

Miyazawa, Yamafuji, et al., 2003
Miyazawa, M.; Yamafuji, C.; Kurose, K.; Ishikawa, Y., Volatile components of the rhizomes of Cirsium japonicum DC, Flavour Fragr. J., 2003, 18, 1, 15-17, https://doi.org/10.1002/ffj.1135 . [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Galindo-Cuspinera, Lubran, et al., 2002
Galindo-Cuspinera, V.; Lubran, M.B.; Rankin, S.A., Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts, J. Agric. Food Chem., 2002, 50, 7, 2010-2015, https://doi.org/10.1021/jf011325h . [all data]

Lecanu, Ducruet, et al., 2002
Lecanu, L.; Ducruet, V.; Jouquand, C.; Gratadoux, J.J.; Feigenbaum, A., Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese, J. Agric. Food Chem., 2002, 50, 13, 3810-3817, https://doi.org/10.1021/jf0117107 . [all data]

Qian and Reineccius, 2002
Qian, M.; Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. Dairy Sci., 2002, 85, 6, 1362-1369, https://doi.org/10.3168/jds.S0022-0302(02)74202-1 . [all data]

Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N., Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation, J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e . [all data]

Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Duque, Bonilla, et al., 2001
Duque, C.; Bonilla, A.; Bautista, E.; Zea, S., Exudation of low molecular wight compounds (thiobismethane, methyl isocyanide, amd methyl isothiocyanate) as a possible chemical defense mechanism in the marine sponge Ircinia felix, Biochem. Systematics Ecol., 2001, 29, 5, 459-467, https://doi.org/10.1016/S0305-1978(00)00081-8 . [all data]

Lee and Shibamoto, 2001
Lee, K.-G.; Shibamoto, T., Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry], Food Chem., 2001, 74, 4, 443-448, https://doi.org/10.1016/S0308-8146(01)00161-3 . [all data]

Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y., Volatile flavor components of rice cakes, J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [all data]

Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b . [all data]

Horiuchi, Umano, et al., 1998
Horiuchi, M.; Umano, K.; Shibamoto, T., Analysis of volatile compounds formed from fish oil heated with cysteine and trimethylamine oxide, J. Agric. Food Chem., 1998, 46, 12, 5232-5237, https://doi.org/10.1021/jf980482m . [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]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037 . [all data]

Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025 . [all data]

Togari, Kobayashi, et al., 1995
Togari, N.; Kobayashi, A.; Aishima, T., Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Food Res. Int., 1995, 28, 5, 495-502, https://doi.org/10.1016/0963-9969(95)00029-1 . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C, J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022 . [all data]

Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023 . [all data]

Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A., Volatitle constituents of greem mate and roasted mate, J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016 . [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]

De Llano D.G., Ramos M., et al., 1990
De Llano D.G.; Ramos M.; Polo C.; Sanz J.; Martinez-Castro I., Evolution of the volatile components of an artisanal blue cheese during ripening, J. Dairy Sci., 1990, 73, 7, 1676-1683, https://doi.org/10.3168/jds.S0022-0302(90)78842-X . [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]

Buttery, Kamm, et al., 1984
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of red clover leaves, flowers, and seed pods: possible insect attractants, J. Agric. Food Chem., 1984, 32, 2, 254-256, https://doi.org/10.1021/jf00122a019 . [all data]

Buttery and Ling, 1984
Buttery, R.G.; Ling, L.C., Corn leaf volatiles: identification using Tenax trapping for possible insect attractants, J. Agric. Food Chem., 1984, 32, 5, 1104-1106, https://doi.org/10.1021/jf00125a044 . [all data]

Schieberle and Grosch, 1983
Schieberle, P.; Grosch, W., Identifizierung von Aromastoffen aus der Kruste von Roggenbrot, Z. Lebensm. Unters. Forsch., 1983, 177, 3, 173-180, https://doi.org/10.1007/BF01146791 . [all data]

Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P., Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes, J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0 . [all data]

Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr., Identification of some volatile constituents of Aspergillus clavatus, J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044 . [all data]

Buttery, Parker, et al., 1981
Buttery, R.G.; Parker, F.D.; Teranishi, R.; Mon, T.R.; Ling, L.C., Volatile components of alfalfa leaf-cutter bee cells, J. Agric. Food Chem., 1981, 29, 5, 955-958, https://doi.org/10.1021/jf00107a017 . [all data]


Notes

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