Methyl salicylate

Formula: C₈H₈O₃
Molecular weight: 152.1473
IUPAC Standard InChI: InChI=1S/C8H8O3/c1-11-8(10)6-4-2-3-5-7(6)9/h2-5,9H,1H3
IUPAC Standard InChIKey: OSWPMRLSEDHDFF-UHFFFAOYSA-N
CAS Registry Number: 119-36-8
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Other names: Benzoic acid, 2-hydroxy-, methyl ester; Salicylic acid, methyl ester; O-Hydroxybenzoic acid, methyl ester; Analgit; Betula; Betula oil; Betula Lenta; Exagien; Flucarmit; Gaultheria oil; Gaultheria oil, artificial; Gaultheriaoel; Methyl o-hydroxybenzoate; Methyl 2-hydroxybenzoate; Oil of Wintergreen; Spicewood oil; Sweet birch oil; Teaberry oil; Wintergreen oil; Wintergruenoel; 2-(Methoxycarbonyl)phenol; 2-Hydroxybenzoic acid, methyl ester; Natural wintergreen oil; Synthetic wintergreen oil; Wintergreen oil, synthetic; Methyl ester of 2-hydroxy-benzoic acid; 2-Carbomethoxyphenol; NSC 8204; Salonpas; Theragesic; 8022-86-4; 648434-07-5; 8024-54-2; 2-Hydroxy methyl ester benzoic acid; Methyl ester 2-hydroxy-benzoic acid
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Normal alkane RI, polar column, temperature ramp

Go To: Top, References, Notes

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	FFAP	VF-Wax MS	DB-Wax	CP Wax 52 CB	CP Wax 52 CB
Column length (m)	30.	60.	30.	30.	30.
Carrier gas	Nitrogen	Helium	Helium	Helium	Helium
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.32	0.32
Phase thickness (μm)	0.50	0.25	0.25	0.50	0.50
T_start (C)	35.	60.	40.	40.	40.
T_end (C)	250.	220.	210.	230.	230.
Heat rate (K/min)	4.	3.	3.	4.	4.
Initial hold (min)	5.	5.		2.	2.
Final hold (min)	45.	25.		15.	15.
I	1801.	1770.	1775.	1775.	1775.
Reference	Budryn, Nebesny, et al., 2011	Duarte, Dias, et al., 2010	Kumazawa, Sakai, et al., 2010	Birtic, Ginies, et al., 2009	Birtic, Ginies, et al., 2009
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax	DB-Wax	Supelcowax-10	FFAP	CP-Wax 52CB
Column length (m)	60.	30.	30.	30.	60.
Carrier gas	Nitrogen	Helium	N2	N2	He
Substrate
Column diameter (mm)	0.35	0.25	0.32	0.32	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.5	0.5
T_start (C)	60.	40.	50.	35.	40.
T_end (C)	230.	230.	200.	320.	220.
Heat rate (K/min)	4.	3.	1.	4.	4.
Initial hold (min)		2.	1.	5.	8.
Final hold (min)	40.	5.		45.	20.
I	1789.	1771.	1740.	1801.	1787.
Reference	Gauvin-Bialecki and Marodon, 2009	Zhao, Xu, et al., 2009	Calyecac-cortero, Cibrian-Tovar, et al., 2007	Nebesny, Budryn, et al., 2007	Povolo, Contarini, et al., 2007
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BP-20	Innowax	DB-Wax	DB-Wax	Supelcowax-10
Column length (m)	30.	60.	30.	60.	30.
Carrier gas	He	He	He	Nitrogen	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.32	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.50	0.25
T_start (C)	70.	60.	50.	35.	50.
T_end (C)	220.	240.	180.	235.	220.
Heat rate (K/min)	4.	5.	3.	2.	4.
Initial hold (min)	4.			4.	3.
Final hold (min)	5.	30.	40.	30.	30.
I	1775.	1788.	1762.	1809.	1767.
Reference	Rawat, Gulati, et al., 2007	Joichi, Yomogida, et al., 2005	Lee, Umano, et al., 2005	Qian and Wang, 2005	Wong and Tan, 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	ZB-Wax	PEG-20M	Supelcowax-10	DB-Wax	DB-Wax
Column length (m)	30.	30.	30.	30.	60.
Carrier gas	Helium		He	He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25		0.25	0.25
T_start (C)	40.	60.	40.	40.	60.
T_end (C)	250.	180.	200.	250.	180.
Heat rate (K/min)	5.	3.	3.	8.	3.
Initial hold (min)	2.	10.	10.	5.	4.
Final hold (min)	5.	30.		5.
I	1747.	1788.	1760.	1743.	1794.
Reference	N/A	Yao, Guo, et al., 2005	Vichi, Pizzale, et al., 2003	Fu, Yoon, et al., 2002	Ito, Sugimoto, et al., 2002
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	DB-Wax	DB-Wax	Supelcowax-10	DB-Wax
Column length (m)	25.	60.	30.	30.	25.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.32	0.25
Phase thickness (μm)			0.25	0.25	0.25
T_start (C)	60.	60.	50.	70.	50.
T_end (C)	230.	220.	220.	240.	200.
Heat rate (K/min)	6.	2.	4.	5.	4.
Initial hold (min)	2.	4.	3.	8.	4.
Final hold (min)				20.	10.
I	1768.	1805.	1766.	1749.	1763.
Reference	Jayasekara, Stevenson, et al., 2002	Jiang, Kojima, et al., 2001	Weckerle, Bastl-Borrmann, et al., 2001	Kim, Kim, et al., 2000	Morales, Duque, et al., 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	DB-Wax	PEG-20M	Innowax
Column length (m)	25.	25.	25.	60.	60.
Carrier gas	He	He	He	N2	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.25		0.25
T_start (C)	50.	50.	50.	70.	60.
T_end (C)	200.	200.	200.	220.	220.
Heat rate (K/min)	4.	4.	4.	3.
Initial hold (min)	4.	4.	4.		10.
Final hold (min)	10.	10.	10.
I	1765.	1765.	1781.	1788.	1800.
Reference	Morales, Duque, et al., 2000	Morales, Duque, et al., 2000	Morales, Duque, et al., 2000	Hirose, Joichi, et al., 1999	Kaya, Baser, et al., 1999
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	Supelcowax-10	DB-Wax	DB-Wax	PEG-20M
Column length (m)	60.	30.	30.	60.	60.
Carrier gas	He	He	N2
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25		0.25	0.25
T_start (C)	60.	60.	45.	50.	70.
T_end (C)	240.	240.	220.	230.	220.
Heat rate (K/min)	4.	4.	3.	2.	3.
Initial hold (min)
Final hold (min)
I	1783.	1804.	1798.	1745.	1788.
Reference	Ngassoum, Yonkeu, et al., 1999	Lamarque, Maestri, et al., 1998	Molleken U., Sinnwell V., et al., 1998	Ravichandran and Parthiban, 1998	Awano, Ichikawa, et al., 1997
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	TC-Wax	Supelcowax-10	Carbowax 20M	DB-Wax	PEG-20M
Column length (m)	60.	60.	60.	60.	50.
Carrier gas		He		He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)		0.25		0.25	0.15
T_start (C)	80.	40.	60.	50.	60.
T_end (C)	240.	200.	180.	180.	180.
Heat rate (K/min)	3.	3.	2.	2.5	2.
Initial hold (min)	5.	3.	4.	5.	4.
Final hold (min)		30.
I	1792.	1804.	1727.	1754.	1727.
Reference	Shuichi, Masazumi, et al., 1996	Wong and Lai, 1996	Kawakami, Ganguly, et al., 1995	Stashenko, Torres, et al., 1995	Togari, Kobayashi, et al., 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M	DB-Wax	Supelcowax-10	DB-Wax
Column length (m)	80.	50.	60.	60.	30.
Carrier gas		He		He	Helium
Substrate
Column diameter (mm)	0.2	0.25	0.32	0.32	0.32
Phase thickness (μm)
T_start (C)	70.	60.	50.	60.	40.
T_end (C)	170.	180.	230.	220.	200.
Heat rate (K/min)	2.	2.	4.	2.	6.
Initial hold (min)		4.		1.	1.
Final hold (min)			10.
I	1754.	1739.	1772.	1813.	1782.
Reference	Egolf and Jurs, 1993	Kawakami and Kobayashi, 1991	Binder, Turner, et al., 1990	Loughrin, Hamilton-Kemp, et al., 1990	Andersen J.F., Mikolajczak K.L., et al., 1987
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M	Carbowax 20M	Carbowax 20M
Column length (m)	150.	150.	150.	150.
Carrier gas
Substrate
Column diameter (mm)	0.66	0.64	0.66	0.64
Phase thickness (μm)
T_start (C)	60.	50.	60.	50.
T_end (C)	170.	170.	170.	170.
Heat rate (K/min)	1.	1.	1.	1.
Initial hold (min)	40.		40.	30.
Final hold (min)		30.
I	1730.	1730.	1730.	1730.
Reference	Buttery, Ling, et al., 1987	Buttery, Kamm, et al., 1984	Buttery and Ling, 1984	Buttery and Kamm, 1980
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

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

Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W., HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews, Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]

Duarte, Dias, et al., 2010
Duarte, W.F.; Dias, D.R.; Oliveira, J.M.; Teixeira, J.A.; de Almeida e Silva, J.B.; Schwan, R.F., Characterization of different fruit wines made from cacao,cupuassu, gabiroba, jaboticaba and umbu, Food Sci. Technol., 2010, 43, 1564-1572. [all data]

Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O., Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa), Biosci. Biotechnol. Biochem., 2010, 74, 6, 1231-1236, https://doi.org/10.1271/bbb.100053 . [all data]

Birtic, Ginies, et al., 2009
Birtic, S.; Ginies, C.; Causse, M.; Renard, C.M.G.C.; Page, D., Changes in volatiles and glycosides during fruit maturartion of two contrasted tomato (Solanum lycopersicum) lines, J. Agric. Food Chem., 2009, 57, 2, 591-598, https://doi.org/10.1021/jf8023062 . [all data]

Gauvin-Bialecki and Marodon, 2009
Gauvin-Bialecki, A.; Marodon, C., Essential oil of Ayapana triplinervis from Reunion island: a good natural source of thymohydroquinone dimethyl ether, Biochem. Systematics Ecol., 2009, 36, 11, 853-858, https://doi.org/10.1016/j.bse.2008.09.006 . [all data]

Zhao, Xu, et al., 2009
Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W., Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry, J. Food. Sci., 2009, 74, 2, c90-c99, https://doi.org/10.1111/j.1750-3841.2008.01029.x . [all data]

Calyecac-cortero, Cibrian-Tovar, et al., 2007
Calyecac-cortero, H.G.; Cibrian-Tovar, J.; Soto-Hernandez, M.; Garcia-Velasco, R., Aislamento e identificacion de volatiles de Physalis philadelphica LAM. (Isolation and identification of Physalis philadelphica LAM. volatiles), Agrociencia, 2007, 41, 337-346. [all data]

Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T., The effect of roasting method on headspace composition of robusta coffee bean aroma, Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0 . [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]

Joichi, Yomogida, et al., 2005
Joichi, A.; Yomogida, K.; Awano, K.; Ueda, Y., Volatile components of tea-scented modern roses and ancient Chinese roses, Flavour Fragr. J., 2005, 20, 2, 152-157, https://doi.org/10.1002/ffj.1388 . [all data]

Lee, Umano, et al., 2005
Lee, S.-J.; Umano, K.; Shibamoto, T.; Lee, K.-G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 2005, 91, 1, 131-137, https://doi.org/10.1016/j.foodchem.2004.05.056 . [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]

Wong and Tan, 2005
Wong, K.C.; Tan, C.H., Volatile constituents of the flowers of Clerodendron fragrans (Vent.) R. Br., Flavour Fragr. J., 2005, 20, 4, 429-430, https://doi.org/10.1002/ffj.1457 . [all data]

Yao, Guo, et al., 2005
Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X., Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process, J. Agric. Food Chem., 2005, 53, 22, 8688-8693, https://doi.org/10.1021/jf058059i . [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]

Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R., Aroma-actie components in fermented bamboo shoots, J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t . [all data]

Ito, Sugimoto, et al., 2002
Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. Food Chem., 2002, 50, 17, 4878-4884, https://doi.org/10.1021/jf020282h . [all data]

Jayasekara, Stevenson, et al., 2002
Jayasekara, T.K.; Stevenson, P.C.; Belmain, S.R.; Farman, D.I.; Hall, D.R., Identification of methyl salicylate as the principal volatile component in the methanol extract of root bark of Securidaca longepedunculata Fers, J. Mass Spectrom., 2002, 37, 6, 577-580, https://doi.org/10.1002/jms.314 . [all data]

Jiang, Kojima, et al., 2001
Jiang, L.; Kojima, H.; Yamada, K.; Kobayashi, A.; Kubota, K., Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2001, 49, 12, 5888-5894, https://doi.org/10.1021/jf0104937 . [all data]

Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. J., 2001, 16, 5, 360-363, https://doi.org/10.1002/ffj.1012 . [all data]

Kim, Kim, et al., 2000
Kim, H.-J.; Kim, K.; Kim, N.-S.; Lee, D.-S., Determination of floral fragrances of Rosa hybrida using solid-phase trapping-solvent extraction and gas chromatography-mass spectrometry, J. Chromatogr. A, 2000, 902, 2, 389-404, https://doi.org/10.1016/S0021-9673(00)00863-3 . [all data]

Morales, Duque, et al., 2000
Morales, A.L.; Duque, C.; Bautista, E., Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro), J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385, https://doi.org/10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B . [all data]

Hirose, Joichi, et al., 1999
Hirose, S.; Joichi, A.; Nakamura, S.; Awano, K., Volatile components of musky scent of orchids, Flavour Fragr. J., 1999, 14, 3, 183-184, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<183::AID-FFJ804>3.0.CO;2-S . [all data]

Kaya, Baser, et al., 1999
Kaya, A.; Baser, K.H.C.; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. J., 1999, 14, 1, 55-59, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<55::AID-FFJ784>3.0.CO;2-Q . [all data]

Ngassoum, Yonkeu, et al., 1999
Ngassoum, M.B.; Yonkeu, S.; Jirovetz, L.; Buchbauer, G.; Schmaus, G.; Hammerschmidt, F.-J.H., Chemical composition of essential oils of Lantana camara leaves and flowers from Cameroon and Madagascar, Flavour Fragr. J., 1999, 14, 4, 245-250, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<245::AID-FFJ819>3.0.CO;2-X . [all data]

Lamarque, Maestri, et al., 1998
Lamarque, A.L.; Maestri, D.M.; Zygadlo, J.A.; Grosso, N.R., Volatile constituents from flowers of Acacia caven (Mol.) Mol. var. caven, Acacia aroma Gill. ex Hook., Erythrina crista-galli L. and Calliandra tweedii Benth., Flavour Fragr. J., 1998, 13, 4, 266-268, https://doi.org/10.1002/(SICI)1099-1026(1998070)13:4<266::AID-FFJ739>3.0.CO;2-5 . [all data]

Molleken U., Sinnwell V., et al., 1998
Molleken U.; Sinnwell V.; Kubeczka K.H., TThe essential oil composition of fruits from Smyrnium perfoliatum, Phytochemistry, 1998, 47, 6, 1079-1083, https://doi.org/10.1016/S0031-9422(98)80076-9 . [all data]

Ravichandran and Parthiban, 1998
Ravichandran, R.; Parthiban, R., The impact of processing techniques on tea volatiles, Food Chem., 1998, 62, 3, 347-353, https://doi.org/10.1016/S0308-8146(97)00229-X . [all data]

Awano, Ichikawa, et al., 1997
Awano, K.; Ichikawa, Y.; Tokuda, K.; Kuraoka, M., Volatile components of the flowers of two Calanthe species, Flavour Fragr. J., 1997, 12, 5, 327-330, https://doi.org/10.1002/(SICI)1099-1026(199709/10)12:5<327::AID-FFJ661>3.0.CO;2-M . [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]

Wong and Lai, 1996
Wong, K.C.; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1 . [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]

Stashenko, Torres, et al., 1995
Stashenko, E.E.; Torres, W.; Morales, J.R.M., A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development, J. Hi. Res. Chromatogr., 1995, 18, 2, 101-104, https://doi.org/10.1002/jhrc.1240180206 . [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]

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]

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]

Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Volatile components of purple starthistle, J. Agric. Food Chem., 1990, 38, 4, 1053-1055, https://doi.org/10.1021/jf00094a030 . [all data]

Loughrin, Hamilton-Kemp, et al., 1990
Loughrin, J.H.; Hamilton-Kemp, T.R.; Andersen, R.A.; Hildebrand, D.F., Headspace compounds from flowers of Nicotiana tabacum and related species, J. Agric. Food Chem., 1990, 38, 2, 455-460, https://doi.org/10.1021/jf00092a027 . [all data]

Andersen J.F., Mikolajczak K.L., et al., 1987
Andersen J.F.; Mikolajczak K.L.; Reed D.K., Analysis of peach bark volatiles and their electroantennogram activity with lesser pechtree borer, Synanthedon pictipes (Grote and Robinson), J. Chem. Ecol., 1987, 13, 11, 2103-2114, https://doi.org/10.1007/BF01012874 . [all data]

Buttery, Ling, et al., 1987
Buttery, R.G.; Ling, L.C.; Light, D.M., Tomato leaf volatile aroma components, J. Agric. Food Chem., 1987, 35, 6, 1039-1042, https://doi.org/10.1021/jf00078a043 . [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]

Buttery and Kamm, 1980
Buttery, R.G.; Kamm, J.A., Volatile components of alfalfa: possible insect host plant attractants, J. Agric. Food Chem., 1980, 28, 5, 978-981, https://doi.org/10.1021/jf60231a014 . [all data]

Notes

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Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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