1-Hexanol

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.


Van Den Dool and Kratz 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 DB-5MSDB-5MSSPB-5DB-5HP-5
Column length (m) 30.30.60.60.30.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.250.320.320.25
Phase thickness (μm) 0.250.251.1.0.25
Tstart (C) 40.40.40.40.50.
Tend (C) 200.200.230.260.250.
Heat rate (K/min) 4.4.3.4.4.
Initial hold (min) 1.1.2.2.4.
Final hold (min) 10.10.10.10.10.
I 850.865.868.867.867.
ReferenceCho, Namgung, et al., 2008Cho I.H., Lee S.M., et al., 2007Engel and Ratel, 2007Methven L., Tsoukka M., et al., 2007Quijano, Salamanca, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5DB-5MSSPB-5
Column length (m) 30.30.30.30.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (μm) 0.250.251.0.251.
Tstart (C) 40.40.50.40.40.
Tend (C) 250.250.290.200.230.
Heat rate (K/min) 5.5.10.4.3.
Initial hold (min) 2.2.1.1.5.
Final hold (min) 5.5.10.10.5.
I 864.862.854.865.867.
ReferenceWu, Zorn, et al., 2007Wu, Zorn, et al., 2007Bylaite and Meyer, 2006Cho, Kim, et al., 2006Deport, Ratel, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1HP-5CP-Sil 8CB-MSHP-5HP-5MS
Column length (m) 25.30.0.30.30.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.20.250.250.250.25
Phase thickness (μm) 0.330.250.250.250.25
Tstart (C) 50.60.40.50.60.
Tend (C) 300.250.280.250.250.
Heat rate (K/min) 4.10.4.4.4.
Initial hold (min)  2.2.5.2.
Final hold (min)  10.5.15.20.
I 852.871.871.870.867.
ReferenceOsorio, Alarcon, et al., 2006Zhao J.Y., Liu J.M., et al., 2006Elmore, Cooper, et al., 2005Mahattanatawee, Goodner, et al., 2005Pino, Mesa, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5HP-5ZB-5CP-Sil 8CB-MSHP-5
Column length (m) 25.25.0.60.30.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.20.20.320.250.25
Phase thickness (μm) 1.1.0.50.250.25
Tstart (C) 40.40.40.40.40.
Tend (C) 280.280.265.280.250.
Heat rate (K/min) 5.5.7.4.3.
Initial hold (min)    2. 
Final hold (min) 5.5.5.5. 
I 880.880.876.862.867.
ReferenceSolina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Gocmen, Gurbuz, et al., 2004Hierro, de la Hoz, et al., 2004Isidorov, Krajewska, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5RSL-200SPB-5HP-5HP-5
Column length (m) 30.30.30.30.30.
Carrier gas HeH2He  
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (μm) 0.250.250.251.0.1
Tstart (C) 60.40.60.-30.-30.
Tend (C) 260.280.250.250.250.
Heat rate (K/min) 3.6.4.10.10.
Initial hold (min)  5.2.1.1.
Final hold (min)  5.20. 5.
I 867.884.867.867.867.
ReferenceJavidnia, Miri, et al., 2004Ngassoum, Ousmaila, et al., 2004Pino, Marbot, et al., 2004Siegmund, Derler, et al., 2004Siegmund and Murkovic, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSDB-5MSHP-5MSCP Sil 5 CBDB-1
Column length (m) 30.30.60.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 50.40.40.60.40.
Tend (C) 200.200.310.280.325.
Heat rate (K/min) 6.4.3.3.3.
Initial hold (min) 1.55.1.10. 
Final hold (min) 5.20.20.60. 
I 874.874.867.841.847.9
ReferenceWeissbecker, Holighaus, et al., 2004Yu, Kim, et al., 2004Lalel, Singh, et al., 2003Pino, Almora, et al., 2003Sun and Stremple, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5BPX-5CP Sil 8 CBHP-5CP Sil 5 CB
Column length (m) 30.50.60.30.25.
Carrier gas He He N2
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (μm) 1.0.50.250.250.25
Tstart (C) 50.60.40.60.60.
Tend (C) 200.250.280.280.280.
Heat rate (K/min) 2.54.4.3.4.
Initial hold (min)  5.2.5.6.
Final hold (min)  20.   
I 865.1885.872.867.843.
ReferenceXu, van Stee, et al., 2003Bredie, Mottram, et al., 2002Elmore, Campo, et al., 2002Fokialakis, Magiatis, et al., 2002Pino, Marbot, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5CP Sil 5 CBCP Sil 5 CBDB-5CP-Sil 8CB-MS
Column length (m) 30.30.50.30.60.
Carrier gas HeH2HeHe 
Substrate      
Column diameter (mm) 0.250.250.320.320.25
Phase thickness (μm) 0.250.250.40.250.25
Tstart (C) 60.60.60.40.40.
Tend (C) 250.280.280.260.280.
Heat rate (K/min) 4.2.3.5.4.
Initial hold (min) 2.10.10.4.2.
Final hold (min) 20.40.60.  
I 869.849.849.863.867.
ReferencePino, Marbot, et al., 2002, 2Pino, Marbot, et al., 2002, 3Pino, Marbot, et al., 2002, 4Venskutonis, Vasiliauskaite, et al., 2002Bruna, Hierro, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-30SE-30SE-30SE-30HP-5MS
Column length (m) 25.25.25.25.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (μm) 1.1.1.1.0.25
Tstart (C) 60.60.60.60.40.
Tend (C)     200.
Heat rate (K/min) 2.4.6.8.2.
Initial hold (min)     5.
Final hold (min)     20.
I 860.854.854.854.876.
ReferenceGolovnya, Samusenko, et al., 2001Golovnya, Samusenko, et al., 2001Golovnya, Samusenko, et al., 2001Golovnya, Samusenko, et al., 2001Kim, Shin, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSDB-1CP Sil 5 CBDB-1HP-5
Column length (m) 30.60.50.30.50.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.251.0.40.251.05
Tstart (C) 40.40.60.40.50.
Tend (C) 200.220.280.245.290.
Heat rate (K/min) 2.2.3.3.2.
Initial hold (min) 5.5.10.3. 
Final hold (min) 20. 60.20. 
I 880.852.849.860.866.
ReferenceKim, Shin, et al., 2001Kim, 2001Pino, Marbot, et al., 2001Brat, Brillouet, et al., 2000David, Scanlan, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-5DB-5HP-5DB-5MS
Column length (m) 30.30.30.30.30.
Carrier gas HeH2H2 H2
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (μm) 0.251.1.0.250.25
Tstart (C) 50.40.40.40.40.
Tend (C) 280.210.210.280.200.
Heat rate (K/min) 4.3.3.3.2.
Initial hold (min) 5.  4. 
Final hold (min)      
I 867.859.861.869.863.
ReferenceLazari, Skaltsa, et al., 2000Moio, Piombino, et al., 2000Moio, Piombino, et al., 2000Ruther, 2000Chassagne, Boulanger, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1CP Sil 5 CBBPX-5SPB-1SE-54
Column length (m) 60.25.50.60.25.
Carrier gas  HeHeN2H2
Substrate      
Column diameter (mm) 0.320.250.320.320.31
Phase thickness (μm) 1. 0.500.25 
Tstart (C) -50.60.40.40.35.
Tend (C) 175.260.280.200.250.
Heat rate (K/min) 6.5.4.4.4.
Initial hold (min) 2.   3.
Final hold (min)    20. 
I 852.7854.880.857.869.
ReferenceHelmig, Klinger, et al., 1999Weyerstahl, Marschall, et al., 1999Aaslyng, Elmore, et al., 1998Chen, Huang, et al., 1998Li, Wang, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5DB-5DB-1DB-1
Column length (m) 25.30.30.30.60.
Carrier gas H2H2H2HeHe
Substrate      
Column diameter (mm) 0.310.320.320.320.248
Phase thickness (μm)  1.1.5.0.25
Tstart (C) 35.40.40.35.50.
Tend (C) 250.210.210.270.250.
Heat rate (K/min) 4.3.3.10.5.
Initial hold (min) 3.  1. 
Final hold (min)      
I 870.859.861.851.853.
ReferenceLi, Wang, et al., 1998Moio and Addeo, 1998Moio and Addeo, 1998Bartelt, 1997Lee, DeMilo, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-5DB-1DB-1
Column length (m) 60.60.30.25.25.
Carrier gas HeHeH2HeHe
Substrate      
Column diameter (mm) 0.2480.2480.250.20.2
Phase thickness (μm) 0.250.25 0.110.11
Tstart (C) 50.50.60.50.50.
Tend (C) 250.250.220.250.250.
Heat rate (K/min) 5.5.2.5.5.
Initial hold (min)   3.  
Final hold (min)      
I 854.854.867.852.852.
ReferenceLee, DeMilo, et al., 1997Lee, DeMilo, et al., 1997Sakho, Chassagne, et al., 1997Warthen, Lee, et al., 1997Warthen, Lee, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-1DB-1HP-101
Column length (m) 30.30.30.30.50.
Carrier gas H2H2N2N2N2
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (μm) 1.1.0.250.25 
Tstart (C) 40.40.150.150.70.
Tend (C) 220.220.280.280.200.
Heat rate (K/min) 3.3.3.3.3.
Initial hold (min)      
Final hold (min)      
I 859.861.859.859.866.
ReferenceMoio L., Rillo L., et al., 1996Moio L., Rillo L., et al., 1996Coen, Engel, et al., 1995Coen, Engel, et al., 1995Chung, Eiserich, et al., 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-5DB-5SE-30
Column length (m) 60.50.0.3230.25.
Carrier gas HeHeH2HeN2
Substrate      
Column diameter (mm) 0.250.321.0.260.30
Phase thickness (μm) 0.251.05 0.25 
Tstart (C) 40.40.30.50.50.
Tend (C) 280.260.180.300. 
Heat rate (K/min) 2.2.1.56.6.
Initial hold (min) 3. 5.4. 
Final hold (min) 10.40. 20. 
I 858.889.869.860.848.
ReferenceAdedeji, Hartman, et al., 1991Wu, Kuo, et al., 1991Guichard and Souty, 1988Rostad and Pereira, 1986Korhonen, 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase CP Sil 5 CBOV-1OV-1
Column length (m) 25.183.183.
Carrier gas   N2
Substrate    
Column diameter (mm) 0.220.762 
Phase thickness (μm)    
Tstart (C) 70.0.0.
Tend (C) 205.230.230.
Heat rate (K/min) 4.1.1.
Initial hold (min)    
Final hold (min)    
I 857.861.859.
ReferenceHendriks and Bruins, 1983Schreyen, Dirinck, et al., 1976Schreyen, Dirinck, et al., 1976, 2
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Cho, Namgung, et al., 2008
Cho, I.H.; Namgung, H.-J.; Choi, H.-K.; Kim, Y.-S., Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.), Food Chem., 2008, 106, 1, 71-76, https://doi.org/10.1016/j.foodchem.2007.05.047 . [all data]

Cho I.H., Lee S.M., et al., 2007
Cho I.H.; Lee S.M.; Kim S.Y.; Choi H.K.; Kim K.O.; Kim Y.S., Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis, J. Agric. Food Chem., 2007, 55, 6, 2323-2328, https://doi.org/10.1021/jf062702z . [all data]

Engel and Ratel, 2007
Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012 . [all data]

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Quijano, Salamanca, et al., 2007
Quijano, C.E.; Salamanca, G.; Pino, J.A., Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.), Flavour Fragr. J., 2007, 22, 5, 401-406, https://doi.org/10.1002/ffj.1812 . [all data]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Bylaite and Meyer, 2006
Bylaite, E.; Meyer, A.S., · Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques, Eur. Food Res. Technol., 2006, 222, 1-2, 176-184, https://doi.org/10.1007/s00217-005-0141-8 . [all data]

Cho, Kim, et al., 2006
Cho, I.H.; Kim, S.Y.; Choi, H.-K.; Kim, Y.-S., Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.), J. Agric. Food Chem., 2006, 54, 17, 6332-6335, https://doi.org/10.1021/jf060824l . [all data]

Deport, Ratel, et al., 2006
Deport, C.; Ratel, J.; Berdagué, J.-L.; Engel, E., Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems, J. Chromatogr. A, 2006, 1116, 1-2, 248-258, https://doi.org/10.1016/j.chroma.2006.03.092 . [all data]

Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.), J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c . [all data]

Zhao J.Y., Liu J.M., et al., 2006
Zhao J.Y.; Liu J.M.; Zhang X.Y.; Liu Z.J.; Tsering T.; Zhong Y.; Nan P., Chemical composition of the volatiles of three wild Bergenia species from western China, Flavour Fragr. J., 2006, 21, 3, 431-434, https://doi.org/10.1002/ffj.1689 . [all data]

Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D., Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb, Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002 . [all data]

Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A., Volatile constituents and character impact compounds of selected Florida's tropical fruit, Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]

Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R., Volatile components from mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633 . [all data]

Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005 . [all data]

Gocmen, Gurbuz, et al., 2004
Gocmen, D.; Gurbuz, O.; Rouseff, R.L.; Smoot, J.M.; Dagdelen, A.F., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur. Food Res. Technol., 2004, 218, 6, 573-578, https://doi.org/10.1007/s00217-004-0913-6 . [all data]

Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

Isidorov, Krajewska, et al., 2004
Isidorov, V.A.; Krajewska, U.; Vinogorova, V.T.; Vetchinnikova, L.V.; Fuksman, I.L.; Bal, K., Gas chromatographic analysis of essential oil from buds of different birch species with preliminary partition of components, Biochem. Syst. Ecol., 2004, 32, 1, 1-13, https://doi.org/10.1016/S0305-1978(03)00175-3 . [all data]

Javidnia, Miri, et al., 2004
Javidnia, K.; Miri, R.; Sadeghpour, H., Composition of the volatile oil of Achillea wilhelmsii C. Koch from Iran, DARU, 2004, 12, 2, 63-66, retrieved from http://www1.tums.ac.ir/daru/. [all data]

Ngassoum, Ousmaila, et al., 2004
Ngassoum, M.B.; Ousmaila, H.; Ngamo, L.T.; Maponmetsem, P.M.; Jirovetz, L.; Buchbauer, G., Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon, J. Food Comp. Anal., 2004, 17, 2, 197-204, https://doi.org/10.1016/j.jfca.2003.08.002 . [all data]

Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269 . [all data]

Siegmund, Derler, et al., 2004
Siegmund, B.; Derler, K.; Pfannhauser, W., Chemical and sensory effects of glass and laminated carton packages on fruit juice products. Still a controversial topic, Lebensm. Wiss. Technol., 2004, 37, 4, 481-488, https://doi.org/10.1016/j.lwt.2003.11.005 . [all data]

Siegmund and Murkovic, 2004
Siegmund, B.; Murkovic, M., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds), Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3 . [all data]

Weissbecker, Holighaus, et al., 2004
Weissbecker, B.; Holighaus, G.; Schütz, S., Gas chromatography with mass spectrometric and electroantennographic detection: analysis of wood odorants by direct coupling of insect olfaction and mass spectrometry, J. Chromatogr. A, 2004, 1056, 1-2, 209-216, https://doi.org/10.1016/j.chroma.2004.06.120 . [all data]

Yu, Kim, et al., 2004
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J., Characterization of aroma-active compounds of Abies nephrolepis (Khingan fir) needles using aroma extract dilution analysis, Flavour Fragr. J., 2004, 19, 1, 74-79, https://doi.org/10.1002/ffj.1314 . [all data]

Lalel, Singh, et al., 2003
Lalel, H.J.D.; Singh, Z.; Chye Tan, S., Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity, Postharvest Biol. Technol., 2003, 29, 2, 205-218, https://doi.org/10.1016/S0925-5214(02)00250-8 . [all data]

Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [all data]

Sun and Stremple, 2003
Sun, G.; Stremple, P., Retention index characterization of flavor, fragrance, and many other compounds on DB-1 and DB-XLB, 2003, retrieved from http://www.chem.agilent.com/cag/cabu/pdf/b-0279.pdf. [all data]

Xu, van Stee, et al., 2003
Xu, X.; van Stee, L.L.P.; Williams, J.; Beens, J.; Adahchour, M.; Vreuls, R.J.J.; Brinkman, U.A.Th.; Lelieveld, J., Comprehensive two-dimensional gas chromatography (GC×GC) measurements of volatile organic compounds in the atmosphere, Atmos. Chem. Phys., 2003, 3, 3, 665-682, https://doi.org/10.5194/acp-3-665-2003 . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [all data]

Fokialakis, Magiatis, et al., 2002
Fokialakis, N.; Magiatis, P.; Mitaku, S., Essential oil constituents of Valeriana italica and Valeriana tuberosa. Stereochemical and conformational study of 15-acetoxyvaleranone, Z. Naturforsch., 2002, 57c, 791-796. [all data]

Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Quert, R.; García, H., Study of essential oils of Eucalyptus resinifera Smith, E. tereticornis Smith and Corymbia maculata (Hook.) K.D. Hill L.A.S. Johnson, grown in Cuba, Flavour Fragr. J., 2002, 17, 1, 1-4, https://doi.org/10.1002/ffj.1026 . [all data]

Pino, Marbot, et al., 2002, 2
Pino, J.; Marbot, R.; Rosado, A., Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba, Flavour Fragr. J., 2002, 17, 5, 401-403, https://doi.org/10.1002/ffj.1116 . [all data]

Pino, Marbot, et al., 2002, 3
Pino, J.A.; Marbot, R.; Bello, A., Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit, J. Agric. Food Chem., 2002, 50, 18, 5146-5148, https://doi.org/10.1021/jf0116303 . [all data]

Pino, Marbot, et al., 2002, 4
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit, J. Agric. Food Chem., 2002, 50, 21, 6023-6026, https://doi.org/10.1021/jf011456i . [all data]

Venskutonis, Vasiliauskaite, et al., 2002
Venskutonis, R.P.; Vasiliauskaite, R.; Galdikas, A.; Setkus, A., Use of GC-headspace and electronic nose for the detection of volatile compounds from glucose-glycine Maillard reaction, Food Control, 2002, 13, 1, 13-21, https://doi.org/10.1016/S0956-7135(01)00045-7 . [all data]

Bruna, Hierro, et al., 2001
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages, Meat Sci., 2001, 59, 1, 97-107, https://doi.org/10.1016/S0309-1740(01)00058-4 . [all data]

Golovnya, Samusenko, et al., 2001
Golovnya, R.V.; Samusenko, A.L.; Kuz'menko, T.E., The use of a nonlinear equation for calculation of the retention indices of polar substances in gas chromatography with linear temperature programming, Russ. Chem. Bull. (Engl. Transl.), 2001, 50, 6, 1027-1031, https://doi.org/10.1023/A:1011317218604 . [all data]

Kim, Shin, et al., 2001
Kim, T.H.; Shin, J.H.; Baek, H.H.; Lee, H.J., Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint), J. Sci. Food Agric., 2001, 81, 6, 569-575, https://doi.org/10.1002/jsfa.845 . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r . [all data]

Brat, Brillouet, et al., 2000
Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O.; Ollé, D., Free volatile components of passion fruit puree obtained by flash vacuum-expansion, J. Agric. Food Chem., 2000, 48, 12, 6210-6214, https://doi.org/10.1021/jf000645i . [all data]

David, Scanlan, et al., 2000
David, F.; Scanlan, F.; Sandra, P., Retention time locking in flavor analysis, Proceedings 23rd ISCC; CD-ROM, 2000, retrieved from http://www.richrom.com/assets/CD23PDF. [all data]

Lazari, Skaltsa, et al., 2000
Lazari, D.M.; Skaltsa, H.D.; Constantinidis, T., Volatile constituents of Centaurea pelia DC., C. thessala Hausskn. subsp. drakiensis (Freyn Sint.) Georg. and C. zuccariniana DC. from Greece, Flavour Fragr. J., 2000, 15, 1, 7-11, https://doi.org/10.1002/(SICI)1099-1026(200001/02)15:1<7::AID-FFJ860>3.0.CO;2-3 . [all data]

Moio, Piombino, et al., 2000
Moio, L.; Piombino, P.; Addeo, F., Odour-impact compounds of Gorgonzola cheese, J. Dairy Res., 2000, 67, 2, 273-285, https://doi.org/10.1017/S0022029900004106 . [all data]

Ruther, 2000
Ruther, J., Retention index database for identification of general green leaf volatiles in plants coupled capillary gas chromatography-mass spectrometry, J. Chromatogr. A, 2000, 890, 2, 313-319, https://doi.org/10.1016/S0021-9673(00)00618-X . [all data]

Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J., Enzymatic hydrolysis of edible Passiflora fruit glycosides, Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8 . [all data]

Helmig, Klinger, et al., 1999
Helmig, D.; Klinger, L.F.; Guenther, A.; Vierling, L.; Geron, C.; Zimmerman, P., Biogenic volatile organic compound emissions (BVOCs). I. Identifications from three continental sites in the U.S., Chemosphere, 1999, 38, 9, 2163-2187, https://doi.org/10.1016/S0045-6535(98)00425-1 . [all data]

Weyerstahl, Marschall, et al., 1999
Weyerstahl, P.; Marschall, H.; Wahlburg, H.-C.; Christiansen, C.; Rustaiyan, A.; Mirdjalili, F., Constituents of the essential oil of Pulicaria gnaphalodes (Vent.) Boiss. from Iran, Flavour Fragr. J., 1999, 14, 2, 121-130, https://doi.org/10.1002/(SICI)1099-1026(199903/04)14:2<121::AID-FFJ790>3.0.CO;2-K . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Chen, Huang, et al., 1998
Chen, S.-H.; Huang, T.-C.; Ho, C.-T.; Tsai, P.-J., Extraction, analysis, and study on the volatiles in roselle tea, J. Agric. Food Chem., 1998, 46, 3, 1101-1105, https://doi.org/10.1021/jf970720y . [all data]

Li, Wang, et al., 1998
Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y., Capillary gas chromatographic analysis of volatile components in goat feces, Fenxi Huaxue, 1998, 26, 8, 935-939. [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [all data]

Bartelt, 1997
Bartelt, R.J., Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles, Anal. Chem., 1997, 69, 3, 364-372, https://doi.org/10.1021/ac960820n . [all data]

Lee, DeMilo, et al., 1997
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Mangan, R.L., Identification of the volatile components of E802 Mazoferm steepwater, a condensed fermented corn extractive highly attractive to the Mexican fruit fly (Diptera: Tephritidae), J. Agric. Food Chem., 1997, 45, 6, 2327-2331, https://doi.org/10.1021/jf960632y . [all data]

Sakho, Chassagne, et al., 1997
Sakho, M.; Chassagne, D.; Crouzet, J., African mango glycosidically bound volatile compounds, J. Agric. Food Chem., 1997, 45, 3, 883-888, https://doi.org/10.1021/jf960277b . [all data]

Warthen, Lee, et al., 1997
Warthen, J.D.; Lee, C.-J.; Jang, E.B.; Lance, D.R.; McInnis, D.O., Volatile, potential attractants from ripe coffee fruit for female Mediterranean fruit fly, J. Chem. Ecol., 1997, 23, 7, 1891-1900, https://doi.org/10.1023/B:JOEC.0000006458.02342.61 . [all data]

Moio L., Rillo L., et al., 1996
Moio L.; Rillo L.; Ledda A.; Addeo F., Odorous constituents of ovine milk in relationship to diet, J. Dairy Sci., 1996, 79, 8, 1322-1331, https://doi.org/10.3168/jds.S0022-0302(96)76488-3 . [all data]

Coen, Engel, et al., 1995
Coen, M.; Engel, R.; Nahrstedt, A., Chavicol β-D-glucoside, a phenylpropanoid heteroside, benzyl-β-D-glucoside and glycosidically bound volatiles from subspecies of Cedronella canariensis, Phytochemistry, 1995, 40, 1, 149-155, https://doi.org/10.1016/0031-9422(95)00241-X . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb), J. Agric. Food Chem., 1993, 41, 10, 1693-1697, https://doi.org/10.1021/jf00034a033 . [all data]

Adedeji, Hartman, et al., 1991
Adedeji, J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.), J. Agric. Food Chem., 1991, 39, 8, 1494-1497, https://doi.org/10.1021/jf00008a025 . [all data]

Wu, Kuo, et al., 1991
Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.), J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033 . [all data]

Guichard and Souty, 1988
Guichard, E.; Souty, M., Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties, Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031 . [all data]

Rostad and Pereira, 1986
Rostad, C.E.; Pereira, W.E., Kovats and Lee retention indices determined by gas chromatography/mass spectrometry for organic compounds of environmental interest, J. Hi. Res. Chromatogr. Chromatogr. Comm., 1986, 9, 6, 328-334, https://doi.org/10.1002/jhrc.1240090603 . [all data]

Korhonen, 1984
Korhonen, I.O.O., Gas-Liquid Chromatographic Analyses. XXVI. Separation of Unsaturated Alcohols and Their Acetyl and Haloacetyl Derivatives on Capillary Columns Coated with SE-30 and OV-351, J. Chromatogr., 1984, 288, 329-346, https://doi.org/10.1016/S0021-9673(01)93710-0 . [all data]

Hendriks and Bruins, 1983
Hendriks, H.; Bruins, A.P., A tentative identification of components in the essential oil of Cannabis sativa L. by a combination of gas chromatography negative ion chemical ionization mass spectrometry and retention indices, Biomed. Mass Spectrom., 1983, 10, 6, 377-381, https://doi.org/10.1002/bms.1200100607 . [all data]

Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Analysis of leek volatiles by headspace condensation, J. Agric. Food Chem., 1976, 24, 6, 1147-1152, https://doi.org/10.1021/jf60208a023 . [all data]

Schreyen, Dirinck, et al., 1976, 2
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Volatile flavor components of leek, J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References