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Mass spectrum (electron ionization)

Go To: Top, Gas Chromatography, 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

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on behalf of the United States of America. All rights reserved.
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NIST MS number 342054

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Gas Chromatography

Go To: Top, Mass spectrum (electron ionization), 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

Kovats' RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11043.Allegrone, Belliardo, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 50. C @ 3. min, 5. K/min; Tend: 280. C
CapillaryHP-51050.Juliani and Simon, 200230. m/0.25 mm/0.25 «mu»m, He, 60. C @ 1. min, 4. K/min, 200. C @ 15. min
CapillaryDB-51023.Lopes, Kato, et al., 19993. K/min; Column length: 30. m; Column diameter: 0.25 mm; Tstart: 60. C; Tend: 240. C
CapillaryDB-51026.Lopes, Kato, et al., 19993. K/min; Column length: 30. m; Column diameter: 0.25 mm; Tstart: 60. C; Tend: 240. C

Kovats' RI, non-polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillarySPB-11038.Riu-Aumatell, Castellari, et al., 200430. m/0.25 mm/0.25 «mu»m; Program: not specified

Kovats' RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillarySupelcowax1250.Riu-Aumatell, Castellari, et al., 200430. m/0.25 mm/0.25 «mu»m, 60. C @ 5. min, 3. K/min, 240. C @ 10. min
CapillaryDB-Wax1252.Umano and Shibamoto, 198840. C @ 10. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 220. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryEquity-51058.Rocha, Coelho, et al., 200760. m/0.25 mm/1. «mu»m, He, 40. C @ 1. min, 5. K/min, 260. C @ 15. min
CapillaryHP-5MS1027.6Zhao C.X., Li, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 80. C; Tend: 300. C
CapillaryDB-51050.Agnihotri, Agarwal, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 90. C @ 2. min, 4. K/min; Tend: 220. C
CapillaryDB-11041.Dob, Berramdane, et al., 200530. m/0.32 mm/0.25 «mu»m, N2, 50. C @ 3. min, 2. K/min, 260. C @ 5. min
CapillaryDB-11032.Brat, Rega, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min, 250. C @ 20. min; Tstart: 40. C
CapillaryHP-11029.Cavalli, Fernandez, et al., 200350. m/0.2 mm/0.33 «mu»m, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
CapillaryHP-11024.Cavalli, Fernandez, et al., 200350. m/0.2 mm/0.33 «mu»m, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
CapillaryHP-11031.Cavalli, Fernandez, et al., 200350. m/0.2 mm/0.33 «mu»m, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
CapillaryHP-51044.Karioti, Skaltsa, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 280. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryVF-5MS1031.Carasek and Pawliszyn, 200630. m/0.25 mm/0.25 «mu»m, He; Program: 40C(2min) => 5C/min => 200C (2min) => 30C/min => 260C
CapillaryDB-11037.Eri, Khoo, et al., 200060. m/0.25 mm/0.25 «mu»m, He; Program: -20C (5min) => 10C/min => 100C => 4C/min => 200C => 10C/min => 280C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-20M1235.Maric, Jukic, et al., 200750. m/0.2 mm/0.2 «mu»m, He, 70. C @ 4. min, 4. K/min, 180. C @ 15. min
CapillaryDB-Wax1233.Osorio, Alarcon, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 50. C @ 4. min, 4. K/min, 220. C @ 20. min
CapillaryFFAP1276.Agnihotri, Agarwal, et al., 200520. m/0.25 mm/0.25 «mu»m, He, 90. C @ 2. min, 4. K/min; Tend: 220. C
CapillaryPEG1247.Dob, Berramdane, et al., 200530. m/0.32 mm/0.25 «mu»m, N2, 50. C @ 3. min, 2. K/min, 220. C @ 15. min
CapillaryDB-Wax1251.Rega, Fournier, et al., 200430. m/0.32 mm/0.5 «mu»m, He, 40. C @ 5. min, 5. K/min; Tend: 240. C
CapillaryDB-Wax1230.Brat, Rega, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min, 250. C @ 20. min; Tstart: 40. C
CapillaryCP-Wax 52CB1239.Chevance and Farmer, 199960. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm

Van Den Dool and Kratz RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillarySupelcowax-101254.Cadwallader and Xu, 199460. m/0.25 mm/0.25 «mu»m, He; Program: 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-51037.Boukhris, Bouaziz, et al., 201230. m/0.25 mm/0.25 «mu»m, Helium, 100. C @ 1. min, 10. K/min, 260. C @ 10. min
CapillaryHP-51035.Tekaya-Karoui, Boughalleb, et al., 201130. m/0.25 mm/0.25 «mu»m, Nitrogen, 50. C @ 1. min, 5. K/min, 280. C @ 1. min
CapillaryHP-51037.Monsef-Esfahani, Miri, et al., 201030. m/0.25 mm/0.25 «mu»m, Helium, 50. C @ 5. min, 3. K/min; Tend: 240. C
CapillaryHP-5 MS1037.Araque, Rojas, et al., 200730. m/0.25 mm/0.25 «mu»m, Helium, 4. K/min, 200. C @ 20. min; Tstart: 60. C
CapillaryHP-11032.Castel, Fernandez, et al., 200650. m/0.2 mm/0.5 «mu»m, He, 2. K/min, 250. C @ 120. min; Tstart: 60. C
CapillaryHP-5MS1044.Kim, El-Aty, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 50. C @ 4. min, 5. K/min, 280. C @ 10. min
CapillaryHP-11032.Cavalli, Fernandez, et al., 200450. m/0.2 mm/0.33 «mu»m, N2, 2. K/min, 250. C @ 20. min; Tstart: 60. C
CapillarySPB-11038.Vichi, Castellote, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 3. K/min; Tend: 200. C
CapillarySPB-11040.Vichi, Pizzale, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 3. K/min; Tend: 200. C
CapillaryDB-11035.Cimanga, Apers, et al., 200260. m/0.32 mm/0.25 «mu»m, He, 50. C @ 6. min, 3. K/min; Tend: 200. C
CapillarySPB-11039.Choo, Wong, et al., 199950. m/0.2 mm/0.33 «mu»m, 4. K/min; Tstart: 60. C; Tend: 260. C
CapillaryDB-51046.Reverchon, Porta, et al., 199730. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 2. K/min; Tend: 250. C
CapillarySPB-51044.King and Knight, 19928. K/min; Column length: 30. m; Phase thickness: 1.0 «mu»m; Tstart: 50. C; Tend: 250. C

Normal alkane RI, non-polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-5MS1040.Yu, Huang, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 40C(3min) => 6C/min => 160C => 10C/min => 300C (10min)
CapillaryDB-51031.Albuquerque, Canuto, et al., 200630. m/0.25 mm/0.25 «mu»m, He; Program: 35C => 4C/min => 180C => 10C/min => 250C
CapillaryHP-51048.Goodner, Mahattanatawee, et al., 200630. m/0.25 mm/0.25 «mu»m; Program: >2.5C/min => 180C => 100C/min => 250C (7.3min)
CapillaryHP-51037.Güllüce, Sökmen, et al., 200330. m/0.25 mm/0.25 «mu»m, He; Program: 50C(3min) => 3C/min => 150C(10min) => 10 C/min => 250C
CapillaryDB-51027.Storer, Elmore, et al., 199330. m/0.32 mm/1. «mu»m; Program: 0C(5min) => 60C/min => 60C (5min) => 4C/min => 250C (5min)

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-FFAP1229.Osorio, Carriazo, et al., 201130. m/0.32 mm/0.25 «mu»m, Helium, 50. C @ 4. min, 4. K/min, 250. C @ 5. min
CapillaryCP-Wax 52CB1246.Povolo, Contarini, et al., 200760. m/0.32 mm/0.5 «mu»m, He, 40. C @ 8. min, 4. K/min, 220. C @ 20. min
CapillarySupelcowax-101250.Vichi, Castellote, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 3. K/min; Tend: 200. C
CapillarySupelcowax-101247.Vichi, Pizzale, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 3. K/min; Tend: 200. C
CapillarySupelcowax-101255.Choo, Wong, et al., 199930. m/0.25 mm/0.25 «mu»m, 4. K/min; Tstart: 60. C; Tend: 220. C

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillarySupelco CO Wax-101259.Prompona, Kandylis, et al., 201260. m/0.32 mm/0.25 «mu»m, Helium; Program: 35 0C (6 min) 2 0C/min -> 60 0C (5 min) 5 0C/min -> 200 0C 25 0C/min -> 250 0C (6 min)
CapillarySupelko CO Wax1250.Vekiari, Orepoulou, et al., 201060. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (5 min) 4 0C/min -> 75 0C 5 0C/min -> 250 0C (10 min)

References

Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, Notes

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

Allegrone, Belliardo, et al., 2006
Allegrone, G.; Belliardo, F.; Cabella, P., Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties, J. Agric. Food Chem., 2006, 54, 5, 1844-1848, https://doi.org/10.1021/jf051206s . [all data]

Juliani and Simon, 2002
Juliani, H.R.; Simon, J.E., Antioxidant acitivity of basil in Trends in new crops and new uses, Janick,J.; Whipkey,A., ed(s)., ASHA Press, Alexandria, Va, 2002, 575-579. [all data]

Lopes, Kato, et al., 1999
Lopes, N.P.; Kato, M.J.; Andrade, E.H.A.; Maia, J.G.S.; Yoshida, M.; Planchart, A.R.; Katzin, A.M., Antimalarial use of volatile oil from leaves of Virola surinamensis (Rol.) Warb. by Waiãpi Amazon Indians, J. Ethnopharmacol., 1999, 67, 3, 313-319, https://doi.org/10.1016/S0378-8741(99)00072-0 . [all data]

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [all data]

Umano and Shibamoto, 1988
Umano, K.; Shibamoto, T., A new method of headspace sampling: grapefruit volatiles in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 981-998. [all data]

Rocha, Coelho, et al., 2007
Rocha, S.M.; Coelho, E.; Zrostlikova, J.; Delgadillo, I.; Coimbra b, M.A., Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability, J. Chromatogr. A, 2007, 1161, 1-2, 292-299, https://doi.org/10.1016/j.chroma.2007.05.093 . [all data]

Zhao C.X., Li, et al., 2006
Zhao C.X.; Li, X.N.; Liang Y.Z.; Fang H.Z.; Huang L.F.; Guo F.Q., Comparative analysis of chemical components of essential oils from different samples of Rhododendron with the help of chemometrics methods, Chemom. Intell. Lab. Syst., 2006, 82, 1-2, 218-228, https://doi.org/10.1016/j.chemolab.2005.08.008 . [all data]

Agnihotri, Agarwal, et al., 2005
Agnihotri, V.K.; Agarwal, S.G.; Dhar, P.L.; Thappa, R.K.; Baleshwar; Kapahi, B.K.; Saxena, R.K.; Qazi, G.N., Essential oil composition of Mentha pulegium L. growing wild in the north-western Himalayas India, Flavour Fragr. J., 2005, 20, 6, 607-610, https://doi.org/10.1002/ffj.1497 . [all data]

Dob, Berramdane, et al., 2005
Dob, T.; Berramdane, T.; Chelgoum, C., Chemical composition of essential oil of Pinus halepensis Miller growing in Algeria, C.R. Chim., 2005, 8, 11-12, 1939-1945, https://doi.org/10.1016/j.crci.2005.05.007 . [all data]

Brat, Rega, et al., 2003
Brat, P.; Rega, B.; Alter, P.; Reynes, M.; Brillouet, J.-M., Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice, J. Agric. Food Chem., 2003, 51, 11, 3442-3447, https://doi.org/10.1021/jf026226y . [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]

Karioti, Skaltsa, et al., 2003
Karioti, A.; Skaltsa, H.; Demetzos, C.; Perdetzoglou, D.; Economakis, C.D.; Salem, A.B., Effect of nitrogen concentration of the nutrient solution on the volatile constituents of leaves of Salvia fruticosa Mill. in solution culture, J. Agric. Food Chem., 2003, 51, 22, 6505-6508, https://doi.org/10.1021/jf030308k . [all data]

Carasek and Pawliszyn, 2006
Carasek, E.; Pawliszyn, J., Screening of Tropical Fruit Volatile Compounds Using Solid-Phase Microextraction (SPME) Fibers and Internally Cooled SPME Fiber, J. Agric. Food Chem., 2006, 54, 23, 8688-8696, https://doi.org/10.1021/jf0613942 . [all data]

Eri, Khoo, et al., 2000
Eri, S.; Khoo, B.K.; Lech, J.; Hartman, T.G., Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization, J. Agric. Food Chem., 2000, 48, 4, 1140-1149, https://doi.org/10.1021/jf9911850 . [all data]

Maric, Jukic, et al., 2007
Maric, S.; Jukic, M.; Katalinic, V.; Milos, M., Comparison of chemical composition and free radical scavenging ability of glycosidically bound and free volatiles from Bosnian pine (Pinus heldreichii Christ. var. leucodermis), Molecules, 2007, 12, 3, 283-289, https://doi.org/10.3390/12030283 . [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]

Rega, Fournier, et al., 2004
Rega, B.; Fournier, N.; Nicklaus, S.; Guichard, E., Role of pulp in flavor release and sensory perception in orange juice, J. Agric. Food Chem., 2004, 52, 13, 4204-4212, https://doi.org/10.1021/jf035361n . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [all data]

Cadwallader and Xu, 1994
Cadwallader, K.R.; Xu, Y., Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography, J. Agric. Food Chem., 1994, 42, 3, 782-784, https://doi.org/10.1021/jf00039a036 . [all data]

Boukhris, Bouaziz, et al., 2012
Boukhris, M.; Bouaziz, M.; Feki, I.; Jemai, H.; El Feki, A.; Sayadi, S., Hypoglycemic and antioxidant effects of leaf essential oil of Pelargonium graveolens L'Her. in alloxan induced diabetic rats, Lipids in Health and Disease, 2012, 11, 1, 1-10, https://doi.org/10.1186/1476-511X-11-81 . [all data]

Tekaya-Karoui, Boughalleb, et al., 2011
Tekaya-Karoui, A.; Boughalleb, N.; Hammami, S.; Ben Jannet, H.; Mighri, Z., Chemical composition and antifungal activity of volatile components from woody terminal branches and roots of Tetraclinis articulate (Vahl.) Masters growing in Tunisia, Afr. J. Plant Sci., 2011, 5, 2, 115-122. [all data]

Monsef-Esfahani, Miri, et al., 2010
Monsef-Esfahani, H.R.; Miri, A.; Amini, M.; Amanzadeh, Y.; Hadjiakhoondi, A.; Hajiaghaee, R.; Ajani, Y., Seasonal variations in the chemical composition, antioxidant activity and total phenolic content of Teucrium persicum Boiss. essential oils, Res. J. Biol. Sci., 2010, 5, 7, 492-498, https://doi.org/10.3923/rjbsci.2010.492.498 . [all data]

Araque, Rojas, et al., 2007
Araque, M.; Rojas, L.B.; Usubillaga, A., Antibacterial activity of essential oil of Foeniculum vulgare miller againts multiresistant gram-negative bacilli from nosocomial infections, Ciencia, 2007, 15, 3, 366-370. [all data]

Castel, Fernandez, et al., 2006
Castel, C.; Fernandez, X.; Lizzani-Cuvelier, L.; Perichet, C.; Lavoine, S., Characterization of the Chemical Composition of a Byproduct from Siam Benzoin Gum, J. Agric. Food Chem., 2006, 54, 23, 8848-8854, https://doi.org/10.1021/jf061193y . [all data]

Kim, El-Aty, et al., 2006
Kim, M.R.; El-Aty, A.M.A.; Choi, J.-H.; Lee, K.B.; Shim, J.H., Identification of volatile components in Angelica species using supercritical-CO2 fluid extraction and solid phase microextraction coupled to gas chromatography-mass spectrometry, Biomedical Chromatography, 2006, 20, 11, 1267-1273, https://doi.org/10.1002/bmc.696 . [all data]

Cavalli, Fernandez, et al., 2004
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cievelier, L.; Loiseau, A.-M., Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME: identification of quality-freshness markers, Food Chem., 2004, 88, 1, 151-157, https://doi.org/10.1016/j.foodchem.2004.04.003 . [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]

Cimanga, Apers, et al., 2002
Cimanga, K.; Apers, S.; de Bruyne, T.; van Miert, S.; Hermans, N.; Totté, J.; Pieters, L.; Vlietinck, A.J., Chemical composition and antifungal activity of essential oils of some aromatic medicinal plants growing in the democratic republic of Congo, J. Essent. Oil Res., 2002, 14, 5, 382-387, https://doi.org/10.1080/10412905.2002.9699894 . [all data]

Choo, Wong, et al., 1999
Choo, L.-C.; Wong, S.-M.; Liew, K.-Y., Essential oil of nutmeg pericarp, J. Sci. Food Agric., 1999, 79, 13, 1954-1957, https://doi.org/10.1002/(SICI)1097-0010(199910)79:13<1954::AID-JSFA460>3.0.CO;2-I . [all data]

Reverchon, Porta, et al., 1997
Reverchon, E.; Porta, G.D.; Gorgoglione, D., Supercritical CO2 extraction of volatile oil from rose concrete, Flavour Fragr. J., 1997, 12, 1, 37-41, https://doi.org/10.1002/(SICI)1099-1026(199701)12:1<37::AID-FFJ605>3.0.CO;2-V . [all data]

King and Knight, 1992
King, J.R.; Knight, R.J., Volatile components of the leaves of various avocado cultivars, J. Agric. Food Chem., 1992, 40, 7, 1182-1185, https://doi.org/10.1021/jf00019a020 . [all data]

Yu, Huang, et al., 2007
Yu, Y.; Huang, T.; Yang, B.; Liu, X.; Duan, G., Development of gas chromatography-mass spectrometry with microwave distillation and simultaneous solid-phase microextraction for rapid determination of volatile constituents in ginger, J. Pharm. Biomed. Anal., 2007, 43, 1, 24-31, https://doi.org/10.1016/j.jpba.2006.06.037 . [all data]

Albuquerque, Canuto, et al., 2006
Albuquerque, M.R.J.R.; Canuto, K.M.; Pessoa, O.D.L.; Nunes, E.P.; Nascimento, R.F.; Silveira, E.R., Essential oil composition of Verbesina diversifolia DC, Flavour Fragr. J., 2006, 21, 4, 634-636, https://doi.org/10.1002/ffj.1632 . [all data]

Goodner, Mahattanatawee, et al., 2006
Goodner, K.L.; Mahattanatawee, K.; Plotto, A.; Sotomayor, J.A.; Jordan, M.J., Aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils by GC-MS/GC-O, Ind. Crops Prod., 2006, 24, 3, 264-268, https://doi.org/10.1016/j.indcrop.2006.06.006 . [all data]

Güllüce, Sökmen, et al., 2003
Güllüce, M.; Sökmen, M.; Daferera, D.; Agar, G.; Özkan, H.; Kartal, N.; Polissiou, M.; Sökmen, A.; Sahín, F., In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L., J. Agric. Food Chem., 2003, 51, 14, 3958-3965, https://doi.org/10.1021/jf0340308 . [all data]

Storer, Elmore, et al., 1993
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Osorio, Carriazo, et al., 2011
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Notes

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