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1-Butanol, 3-methyl-

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Van Den Dool and Kratz RI, non-polar column, temperature ramp

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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 SPB-5DB-5DB-5CP Sil 5 CBDB-1
Column length (m) 60.30.30.25.25.
Carrier gas    He 
Substrate      
Column diameter (mm) 0.320.320.250.250.2
Phase thickness (mum) 1.0.251.0.40.33
Tstart (C) 40.40.50.60.50.
Tend (C) 230.240.290.260.300.
Heat rate (K/min) 3.6.10.5.4.
Initial hold (min) 2.2.1.  
Final hold (min) 10.10.10.20. 
I 734.732.727.706.718.
ReferenceEngel and Ratel, 2007Steinhaus and Schieberle, 2007Bylaite and Meyer, 2006Kafkas, Cabaroglu, et al., 2006Osorio, Alarcon, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase RTX-55 % Phenyl methyl siloxaneHP-5MSCP-Sil 8CB-MSSPB-5
Column length (m) 30.30.30.60.30.
Carrier gas N2HeHe He
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.251.0.250.250.25
Tstart (C) 40.40.60.40.60.
Tend (C) 300.250.250.280.250.
Heat rate (K/min) 5.7.4.4.4.
Initial hold (min) 2.10.2.2.2.
Final hold (min) 10.5.20.5.20.
I 738.2756.734.740.736.
ReferenceÁdámová, Orinák, et al., 2005Estevez, Ventanas, et al., 2005Pino, Mesa, et al., 2005Hierro, de la Hoz, et al., 2004Píno, Marbot, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5SPB-5HP-5CP-Sil 8CB-MSHP-1
Column length (m) 30.30.30.60.50.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.250.250.250.2
Phase thickness (mum) 0.250.250.10.250.33
Tstart (C) 60.60.-30.40.60.
Tend (C) 250.250.250.280.250.
Heat rate (K/min) 4.4.10.4.2.
Initial hold (min) 2.2.1.2.5.
Final hold (min) 20.20.5.5.20.
I 736.736.730.754.719.
ReferencePino, Marbot, et al., 2004Pino, Marbot, et al., 2004, 2Siegmund and Murkovic, 2004Bruna, Hierro, et al., 2003Cavalli, Fernandez, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1HP-5CP Sil 5 CBSPB-5CP Sil 8 CB
Column length (m) 50.30.60.30.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.20.250.320.250.25
Phase thickness (mum) 0.33 0.250.250.25
Tstart (C) 60.25.60.60.40.
Tend (C) 250.150.280.250.250.
Heat rate (K/min) 2.3.3.4.4.
Initial hold (min) 5.5.10.2.8.
Final hold (min) 20. 60.20.10.
I 708.731.700.736.740.
ReferenceCavalli, Fernandez, et al., 2003Isidorov, Vinogorova, et al., 2003Pino, Almora, et al., 2003Pino, Marbot, et al., 2003Duckham, Dodson, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBSPB-5CP Sil 5 CBCP-Sil 8CB-MSSPB-1
Column length (m) 60.30.50.60.30.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.250.320.250.32
Phase thickness (mum) 0.250.250.40.254.
Tstart (C) 40.60.60.40.45.
Tend (C) 250.250.280.280.240.
Heat rate (K/min) 4.4.3.4.5.
Initial hold (min) 8.2.10.2.13.
Final hold (min) 10.20.60. 5.
I 743.736.700.740.721.
ReferenceDuckham, Dodson, et al., 2002Pino, Marbot, et al., 2002Pino, Marbot, et al., 2002, 2Bruna, Hierro, et al., 2001Larráyoz, Addis, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 5 CBCP Sil 5 CBDB-5SE-30OV-1
Column length (m) 50.50.30.50.20.
Carrier gas HeHeH2 He
Substrate      
Column diameter (mm) 0.320.320.320.20.32
Phase thickness (mum) 0.40.41. 0.3
Tstart (C) 60.60.40.50.45.
Tend (C) 280.280.210.250.220.
Heat rate (K/min) 3.3.3.6.10.
Initial hold (min) 10.10.  5.
Final hold (min) 60.60.  10.
I 700.700.743.704.710.
ReferencePino and Marbot, 2001Pino, Marbot, et al., 2001Moio, Piombino, et al., 2000Paramonov, Khalilova, et al., 2000Valero, Sanz, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5SPB-5DB-5DB-5DB-5
Column length (m) 50.60.20.30.30.
Carrier gas HeHeHeH2H2
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (mum) 0.501. 1.1.
Tstart (C) 40.40.50.40.40.
Tend (C) 280.200.350.210.210.
Heat rate (K/min) 4.3.5.53.3.
Initial hold (min)  5.   
Final hold (min)  2.   
I 750.734.750.740.742.
ReferenceAaslyng, Elmore, et al., 1998Verdier-Metz., Coulon, et al., 1998Komárek, Richter, et al., 1998Moio and Addeo, 1998Moio and Addeo, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1DB-1
Column length (m) 30.60.60.60.25.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.2480.2480.2480.2
Phase thickness (mum) 5.0.250.250.250.11
Tstart (C) 35.50.50.50.50.
Tend (C) 270.250.250.250.250.
Heat rate (K/min) 10.5.5.5.5.
Initial hold (min) 1.    
Final hold (min)      
I 717.718.719.719.719.
ReferenceBartelt, 1997Lee, DeMilo, et al., 1997Lee, DeMilo, et al., 1997Lee, DeMilo, et al., 1997Warthen, Lee, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1SPB-1HP-101
Column length (m) 25.30.30.30.50.
Carrier gas HeHeHeHeN2
Substrate      
Column diameter (mm) 0.20.2480.2480.250.25
Phase thickness (mum) 0.110.250.250.25 
Tstart (C) 50.50.50.50.70.
Tend (C) 250.250.250.250.200.
Heat rate (K/min) 5.5.5.5.3.
Initial hold (min)  5.5.5. 
Final hold (min)      
I 724.714.722.717.736.
ReferenceWarthen, Lee, et al., 1997DeMilo, Lee, et al., 1996DeMilo, Lee, et al., 1996Lee, DeMilo, 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-1SE-30CP Sil 5 CBOV-1
Column length (m) 60.50.25.25.183.
Carrier gas  He   
Substrate      
Column diameter (mm) 0.320.320.30.220.762
Phase thickness (mum) 0.251.05   
Tstart (C) -20.40.50.70.0.
Tend (C) 280.260. 205.230.
Heat rate (K/min) 10.2.6.4.1.
Initial hold (min) 5.    
Final hold (min) 20.40.   
I 719.743.716.715.728.
ReferenceIzzo and Ho, 1993Wu, Kuo, et al., 1991Korhonen, 1984Hendriks and Bruins, 1983Schreyen, Dirinck, et al., 1976
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPacked
Active phase OV-1SE-30
Column length (m) 183. 
Carrier gas N2 
Substrate  Celite
Column diameter (mm)   
Phase thickness (mum)   
Tstart (C) 0.75.
Tend (C) 230.228.
Heat rate (K/min) 1. 
Initial hold (min)   
Final hold (min)   
I 722.723.
ReferenceSchreyen, Dirinck, et al., 1976, 2van den Dool and Kratz, 1963
Comment 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.

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]

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Steinhaus, P.; Schieberle, P., Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science, J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092 . [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]

Kafkas, Cabaroglu, et al., 2006
Kafkas, E.; Cabaroglu, T.; Selli, S.; Bozdogan, A.; Kürkçüoglu, M.; Paydas, S.; Baser, K.H.C., Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry, Flavour Fragr. J., 2006, 21, 1, 68-71, https://doi.org/10.1002/ffj.1503 . [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]

Ádámová, Orinák, et al., 2005
Ádámová, M.; Orinák, A.; Halás, L., Retention indices as identification tool in pyrolysis-capillary gas chromatography, J. Chromatogr. A, 2005, 1087, 1-2, 131-141, https://doi.org/10.1016/j.chroma.2005.01.003 . [all data]

Estevez, Ventanas, et al., 2005
Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R., Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, J. Agric. Food Chem., 2005, 53, 21, 8317-8324, https://doi.org/10.1021/jf051025q . [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]

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]

Píno, Marbot, et al., 2004
Píno, J.A.; Marbot, R.; Vázquez, C., Volatile components of the fruits of Vangueria madagascariensis J. F. Gmel. from Cuba, J. Essent. Oil Res., 2004, 16, 4, 302-304, https://doi.org/10.1080/10412905.2004.9698727 . [all data]

Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Vazquez, C., Volatile components of tamarind (Tamarindus indica L.) grown in Cuba, J. Essent. Oil Res., 2004, 16, 4, 318-320, https://doi.org/10.1080/10412905.2004.9698731 . [all data]

Pino, Marbot, et al., 2004, 2
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 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]

Bruna, Hierro, et al., 2003
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages, Int. J. Food Microbiol., 2003, 85, 1-2, 111-125, https://doi.org/10.1016/S0168-1605(02)00505-6 . [all data]

Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n . [all data]

Isidorov, Vinogorova, et al., 2003
Isidorov, V.A.; Vinogorova, V.T.; Rafalowski, K., HS-SPME analysis of volatile organic compounds of coniferous needle litter, Atmos. Environ., 2003, 37, 33, 4645-4650, https://doi.org/10.1016/j.atmosenv.2003.07.005 . [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]

Pino, Marbot, et al., 2003
Pino, J.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of fruits of Garcinia dulcis Kurz. from Cuba, Flavour Fragr. J., 2003, 18, 4, 271-274, https://doi.org/10.1002/ffj.1187 . [all data]

Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [all data]

Pino, Marbot, et al., 2002
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, 2
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]

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]

Larráyoz, Addis, et al., 2001
Larráyoz, P.; Addis, M.; Gauch, R.; Bosset, J.O., Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes milk cheeses, Int. Dairy J., 2001, 11, 11-12, 911-926, https://doi.org/10.1016/S0958-6946(01)00144-3 . [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [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]

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]

Paramonov, Khalilova, et al., 2000
Paramonov, E.A.; Khalilova, A.Z.; Odinokov, V.N.; Khalilov, L.M., Identification and biological activity of volatile organic compounds isolated from plants and insects. III. Chromatography-mass spectrometry of volatile compoundsof Aegopodium podagraria, Chem. Nat. Compd. (Engl. Transl.), 2000, 36, 6, 584-586, https://doi.org/10.1023/A:1017563708858 . [all data]

Valero, Sanz, et al., 1999
Valero, E.; Sanz, J.; Martinez-Castro, I., Volatile components in microwave- and conventionally-heated milk, Food Chem., 1999, 66, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00069-2 . [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]

Verdier-Metz., Coulon, et al., 1998
Verdier-Metz., I.; Coulon, J.-B.; PPradel, P.; Viallon, C.; Berdague, J.-L., Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses, J. Dairy Res., 1998, 65, 1, 9-21, https://doi.org/10.1017/S0022029997002616 . [all data]

Komárek, Richter, et al., 1998
Komárek, K.; Richter, P.; Hoffmann, J., Capillary gas chromatography of n-butyl and isobutyl-, n-amyl and isoamyl polyethylene glycol ethers and their derivatives, J. Chromatogr. A, 1998, 800, 2, 305-315, https://doi.org/10.1016/S0021-9673(97)01144-8 . [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
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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]

DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J., Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth, J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o . [all data]

Lee, DeMilo, et al., 1995
Lee, C.-J.; DeMilo, A.B.; Moreno, D.S.; Martinez, A.J., Analysis of the volatile components of a bacterial fermentation that is attractive to the Mexican fruit fly, Anastrepha ludens, J. Agric. Food Chem., 1995, 43, 5, 1348-1351, https://doi.org/10.1021/jf00053a041 . [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]

Izzo and Ho, 1993
Izzo, H.V.; Ho, C.-T., Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems, J. Agric. Food Chem., 1993, 41, 12, 2364-2367, https://doi.org/10.1021/jf00036a028 . [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]

Korhonen, 1984
Korhonen, I.O.O., Gas-Liquid Chromatographic Analyses. XXV. Branched-Chain C3-C5 Alkyl Esters of Halogenated Acetic Acids, J. Chromatogr., 1984, 288, 51-69, https://doi.org/10.1016/S0021-9673(01)93681-7 . [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]

van den Dool and Kratz, 1963
van den Dool, H.; Kratz, P. Dec., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography, J. Chromatogr., 1963, 11, 463-471, https://doi.org/10.1016/S0021-9673(01)80947-X . [all data]


Notes

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