Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

2-Buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)-


Gas Chromatography

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

Kovats' RI, non-polar column, isothermal

View large format table.

Column type Active phase Temperature (C) I Reference Comment
CapillarySPB-1132.1366.Misharina, Samusenko, et al., 200237. m/0.32 mm/0.25 «mu»m, He
CapillarySPB-1143.1371.Misharina, Samusenko, et al., 200237. m/0.32 mm/0.25 «mu»m, He
CapillarySPB-1152.1375.Misharina, Samusenko, et al., 200237. m/0.32 mm/0.25 «mu»m, He
CapillarySPB-1162.1377.Misharina, Samusenko, et al., 200237. m/0.32 mm/0.25 «mu»m, He

Kovats' RI, non-polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-11385.Meccia G., Rosquete C., et al., 200660. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 4. K/min, 200. C @ 25. min
CapillaryDB-11374.Mevy, Bessiere, et al., 2006He, 60. C @ 3. min, 3. K/min; Column length: 25. m; Column diameter: 0.2 mm; Tend: 220. C
CapillaryCP Sil 8 CB1384.Tayoub, Schwob, et al., 200630. m/0.25 mm/0.25 «mu»m, H2, 50. C @ 2. min, 3. K/min; Tend: 220. C
CapillaryCP Sil 8 CB1384.Tayoub, Schwob, et al., 2006, 230. m/0.25 mm/0.25 «mu»m, H2, 50. C @ 2. min, 3. K/min; Tend: 220. C
CapillaryDB-51384.Lucero, Estell, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C
CapillaryHP-51386.Nickavar, Salehi-Sormagi, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 275. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-5MS1388.Alissandrakis E., Tarantilis P.A., et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 40C(3min) => 3C/min => 160C => 10C/min => 200C
CapillarySPB-11354.Riu-Aumatell, Castellari, et al., 200430. m/0.25 mm/0.25 «mu»m; Program: not specified
CapillarySPB-11354.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
CapillarySupelcowax1806.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
CapillarySupelcowax1806.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
CapillaryCarbowax 20M1801.Tressl, Friese, et al., 1978He, 2. K/min; Column length: 50. m; Column diameter: 0.28 mm; Tstart: 70. C; Tend: 190. C
CapillaryCarbowax 20M1801.Tressl, Friese, et al., 1978, 2He, 2. K/min; Column length: 50. m; Column diameter: 0.28 mm; Tstart: 70. C; Tend: 190. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-51385.Dehghan, Solaimanian, et al., 200725. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 4. K/min; Tend: 240. C
CapillaryDB-51381.Flamini, Cioni, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryHP-5MS1384.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryDB-5MS1390.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-5MS1397.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-51391.Mahattanatawee K., Perez-Cacho P.R., et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryRTX-11361.Muselli, Rossi, et al., 200760. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 30. min; Tstart: 60. C
CapillaryRTX-11362.Paolini, Muselli, et al., 200760. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 35. min; Tstart: 60. C
CapillaryDB-51383.Ruiz Perez-Cacho, Mahattanatawee, et al., 200730. m/0.32 mm/0.5 «mu»m, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryZB-51390.Ruiz Perez-Cacho, Mahattanatawee, et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryHP-5MS1381.Saroglou, Arfan, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 280. C
CapillaryDB-51385.Scheidig, Czerny, et al., 200730. m/0.32 mm/0.24 «mu»m, He, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryRTX-51394.Setkova, Risticevic, et al., 200710. m/0.18 mm/0.2 «mu»m, He, 40. C @ 0.5 min, 50. K/min, 275. C @ 0.5 min
CapillaryDB-51389.Steinhaus and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryHP-5MS1388.4Zeng, Zhao, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 80. C; Tend: 300. C
CapillaryDB-51380.Dob, Dahmane, et al., 200630. m/0.32 mm/0.25 «mu»m, N2, 60. C @ 3. min, 3. K/min, 240. C @ 5. min
CapillaryHP-5MS1386.Kukic J., Petrovic S., et al., 200630. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryCP Sil 8 CB1381.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryDB-11394.Rezazadeh, Hamedani, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 240. C
CapillaryHP-51386.Rezazadeh, Hamedani, et al., 200625. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 240. C
CapillaryHP-5MS1381.Saroglou, Dorizas, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 280. C
CapillaryHP-51385.Zhao J.Y., Liu J.M., et al., 200630. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 10. K/min, 250. C @ 10. min
CapillaryDB-51378.Fang and Qian, 200530. m/0.32 mm/1. «mu»m, N2, 40. C @ 2. min, 4. K/min, 230. C @ 10. min
CapillaryHP-51382.Flamini, Luigi Cioni, et al., 200530. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryHP-51383.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryHP-51381.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryHP-51386.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryZB-51383.Mahattanatawee, Rouseff, et al., 200530. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryRTX-11362.Paolini, Costa, et al., 200560. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 35. min; Tstart: 60. C
CapillaryHP-5MS1381.Pino, Mesa, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
CapillaryZB-51393.Bell, 200430. m/0.32 mm/0.50 «mu»m, Helium, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryHP-51380.Bertoli, Menichini, et al., 200430. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillarySPB-51380.Pino, Marbot, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
CapillarySPB-51404.Rodríguez-Burruezo, Kollmannsberger, et al., 200430. m/0.53 mm/1.5 «mu»m, He, 5. K/min; Tstart: 100. C; Tend: 250. C
CapillaryHP-51381.Campeol, Flamini, et al., 200330. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryHP-51381.Campeol, Flamini, et al., 200330. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryHP-51382.Dural, Bagci, et al., 200330. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryDB-51381.Flamini, Cioni, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryDB-51383.Flamini, Luigi Cioni, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryHP-51381.Fokialakis, Melliou, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryDB-51393.Högnadóttir and Rouseff, 200330. m/0.32 mm/0.5 «mu»m, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryDB-51385.Javidnia, Miri, et al., 2003He, 4. K/min; Column length: 25. m; Column diameter: 0.25 mm; Tstart: 60. C; Tend: 260. C
CapillaryDB-5MS1387.Karagül-Yüceer, Vlahovich, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillarySPB-51381.Pino, Marbot, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
CapillaryDB-51391.Valim, Rouseff, et al., 200360. m/0.25 mm/0.25 «mu»m, He, 7. K/min; Tstart: 40. C; Tend: 275. C
CapillarySPB-11357.Cavaleiro, Salgueiro, et al., 200230. m/0.20 mm/0.20 «mu»m, He, 3. K/min, 220. C @ 15. min; Tstart: 70. C
CapillaryHP-5MS1385.Couladis, Chinou, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 300. C
CapillaryHP-51379.Fokialakis, Magiatis, et al., 200230. m/0.25 mm/0.25 «mu»m, 60. C @ 5. min, 3. K/min; Tend: 280. C
CapillarySPB-11369.Misharina, Samusenko, et al., 200237. m/0.32 mm/0.25 «mu»m, He, 8. K/min; Tstart: 100. C; Tend: 250. C
CapillaryDB-51389.Wu and Cadwallader, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min
CapillaryDB-51388.Wu and Cadwallader, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min
CapillaryDB-51374.Zhou, Wintersteen, et al., 200215. m/0.32 mm/0.5 «mu»m, 30. C @ 2. min, 10. K/min, 225. C @ 20. min
CapillaryDB-51408.Zhou, Wintersteen, et al., 200215. m/0.32 mm/0.5 «mu»m, 30. C @ 2. min, 10. K/min, 225. C @ 20. min
CapillaryHP-51381.Aligiannis, Kalpoutzakis, et al., 200130. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 3. K/min; Tend: 280. C
CapillaryDB-51365.Bezman, Rouseff, et al., 200130. m/0.32 mm/0.5 «mu»m, He, 33. C @ 5. min, 8. K/min, 230. C @ 8. min
CapillaryDB-51366.Bezman, Rouseff, et al., 200130. m/0.32 mm/0.5 «mu»m, He, 33. C @ 5. min, 8. K/min, 230. C @ 8. min
CapillaryDB-51368.Bezman, Rouseff, et al., 200130. m/0.32 mm/0.5 «mu»m, He, 33. C @ 5. min, 8. K/min, 230. C @ 8. min
CapillaryHP-51376.Couladis, Tsortanidou, et al., 200130. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 380. C
CapillaryDB-51370.Karagül-Yüceer, Drake, et al., 200130. m/0.32 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryCP Sil 5 CB1362.Pino and Marbot, 200150. m/0.32 mm/0.4 «mu»m, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
CapillaryDB-51390.Moio L., Rillo L., et al., 199630. m/0.32 mm/1. «mu»m, H2, 3. K/min; Tstart: 40. C; Tend: 220. C
CapillaryDB-11373.Coen, Engel, et al., 199530. m/0.32 mm/0.25 «mu»m, N2, 3. K/min; Tstart: 150. C; Tend: 280. C
CapillaryOV-1011356.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011356.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011358.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011359.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011359.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011360.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011360.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011360.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011364.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011364.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillarySPB-11368.Chisholm and Samuels, 199215. m/0.32 mm/0.25 «mu»m, He, 35. C @ 3. min, 6. K/min; Tend: 250. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-5MS1384.4Andriamaharavo, 201430. m/0.25 mm/0.25 «mu»m, He; Program: 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min)
CapillaryBPX-51394.Dharmawan, Kasapis, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 35C => 4C/min => 200C => 30C/min => 300C (3min)
CapillaryDB-51388.Escudero, Campo, et al., 2007Program: not specified
CapillaryBPX-51397.Eyres, Marriott, et al., 200725. m/0.32 mm/0.50 «mu»m, He; Program: 60 0C 6 0C/min -> 210 0C 10 0C/min -> 290 0C (20 min)
CapillaryBPX-51396.Eyres, Marriott, et al., 200725. m/0.32 mm/0.50 «mu»m, He; Program: 60C => 6C/min => 210C => 10C/min => 290C (20min)
CapillaryHP-5MS1371.Pérez, Navarro, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 50C(4min) => 10C/min => 200C(0.5min) => 20C/min => 260C(5min)
CapillaryDB-51386.Sampaio and Nogueira, 200630. m/0.25 mm/0.25 «mu»m; Program: 40C(2min) => 4C/min => 220C => 20C/min => 280C
CapillarySE-541387.Schuh and Schieberle, 200630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
CapillaryHP-5MS1386.Bonaiti, Irlinger, et al., 200530. m/0.25 mm/0.25 «mu»m, He; Program: 5C(8min) => 3C/min => 20C => 10C/min => 150C(10min)
CapillaryDB-51386.Campo, Ferreira, et al., 2005Program: not specified
CapillarySE-541390.Fritsch and Schieberle, 200530. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min)
CapillarySE-541400.Fritsch and Schieberle, 200530. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min)
CapillaryDB-51386.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C
CapillaryDB-51383.Wang, Finn, et al., 200530. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryDB-51394.Wang, Finn, et al., 200530. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryDB-51370.Klesk, Qian, et al., 200430. m/0.32 mm/1. «mu»m, He; Program: 40C (2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryDB-51392.Klesk and Qian, 200330. m/0.25 mm/0.25 «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min)
CapillaryDB-51401.Klesk and Qian, 2003, 230. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min)
CapillaryCP Sil 8 CB1381.Fuhrmann and Grosch, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)
CapillaryRTX-51384.Fuhrmann and Grosch, 2002Program: not specified
CapillaryDB-51386.Kirchhoff and Schieberle, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)
CapillaryDB-51386.Kirchhoff and Schieberle, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)
CapillaryDB-51386.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C
CapillaryDB-5MS1387.Boulanger and Crouzet, 200130. m/0.25 mm/0.25 «mu»m, H2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
CapillaryCP Sil 8 CB1384.Duckham, Dodson, et al., 200160. m/0.25 mm/0.25 «mu»m; Program: 0C => rapidly => 40C(8min) => 4C/min => 250C(10min)
CapillaryDB-51386.Kirchhoff and Schieberle, 200125. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)
CapillarySE-541390.Derail, Hofmann, et al., 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C => 4C/min => 230C (10min)
CapillarySE-541393.Mutti and Grosch, 199960. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)
CapillarySE-541383.Fickert and Schieberle, 199825. m/0.32 mm/0.5 «mu»m, He; Program: 35C (2min) => 4C/min => 150C => 10C/min => 240C
CapillarySE-541386.Kubícková and Grosch, 1997Column length: 30. m; Column diameter: 0.32 mm; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 250C (10min)
CapillaryDB-5MS1391.Milo and Reineccius, 199730. m/0.25 mm/0.5 «mu»m; Program: 40C(2min) => 6C/min => 180C => 10C/min => 250C
CapillarySE-541368.Münch, Hofmann, et al., 199730. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C (2min) => 240C (10min)
CapillaryHP-11368.Sing, Smadja, et al., 199250. m/0.32 mm/1.05 «mu»m, He; Program: 20C(0.5min) => 60C => 4C/min => 250C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1814.Botelho, Caldeira, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 50. C @ 2. min, 3.5 K/min, 180. C @ 25. min
CapillaryInnowax1832.Botelho, Caldeira, et al., 200730. m/0.25 mm/0.25 «mu»m, H2, 45. C @ 5. min, 3.5 K/min, 210. C @ 20. min
CapillaryDB-FFAP1830.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryFFAP1828.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1830.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1818.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-Wax1834.Mahattanatawee K., Perez-Cacho P.R., et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryRTX-Wax1787.Muselli, Rossi, et al., 200760. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 30. min; Tstart: 60. C
CapillaryRTX-Wax1810.Paolini, Muselli, et al., 200760. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 35. min; Tstart: 60. C
CapillaryDB-Wax1837.Ruiz Perez-Cacho, Mahattanatawee, et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-FFAP1800.Scheidig, Czerny, et al., 200730. m/0.32 mm/0.24 «mu»m, He, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryFFAP1806.Steinhaus and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryDB-Wax1831.Gurbuz O., Rouseff J.M., et al., 200630. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryZB-Wax1798.Ledauphin, Basset, et al., 200630. m/0.25 mm/0.15 «mu»m, He, 35. C @ 5. min, 5. K/min, 220. C @ 10. min
CapillaryDB-Wax1828.Lopez-Galilea I., Fournier N., et al., 200630. m/0.32 mm/0.5 «mu»m, He, 5. K/min, 240. C @ 10. min; Tstart: 40. C
CapillaryDB-Wax1828.Lopez-Galilea I., Fournier N., et al., 200630. m/0.32 mm/0.5 «mu»m, He, 5. K/min, 240. C @ 10. min; Tstart: 40. C
CapillaryCP-Wax 52CB1804.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryCP-Wax 52CB1821.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryCP-Wax 52CB1824.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryDB-Wax1840.Petka, Ferreira, et al., 200630. m/0.32 mm/0.5 «mu»m, 40. C @ 3. min, 5. K/min, 200. C @ 8. min
CapillaryDB-Wax1800.Varming, Andersen, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min
CapillaryStabilwax1828.Fang and Qian, 200530. m/0.32 mm/1. «mu»m, N2, 40. C @ 2. min, 4. K/min, 230. C @ 10. min
CapillaryStabilwax1827.Fang and Qian, 200530. m/0.32 mm/1. «mu»m, N2, 40. C @ 2. min, 4. K/min, 230. C @ 10. min
CapillaryDB-Wax1829.Mahattanatawee, Rouseff, et al., 200530. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryRTX-Wax1810.Paolini, Costa, et al., 200560. m/0.22 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 35. min; Tstart: 60. C
CapillarySupelcowax-101810.Riu-Aumatell, Lopez-Tamames, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 3. K/min, 240. C @ 10. min
CapillaryCarbowax 20M1788.Verzera, Campisi, et al., 200560. m/0.25 mm/0.25 «mu»m, He, 45. C @ 0.17 min, 2. K/min; Tend: 250. C
CapillaryDB-FFAP1822.Avsar, Karagul-Yuceer, et al., 200415. m/0.32 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min
CapillaryDB-Wax1840.Bell, 200430. m/0.32 mm/0.50 «mu»m, Helium, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1803.Bertoli, Menichini, et al., 200430. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryZB-Wax1811.Ledauphin, Saint-Clair, et al., 200430. m/0.25 mm/0.15 «mu»m, He, 35. C @ 10. min, 1.8 K/min, 220. C @ 10. min
CapillaryDB-Wax1802.Varming, Andersen, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min
CapillaryDB-Wax1813.Varming, Petersen, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min
CapillaryDB-Wax1835.Högnadóttir and Rouseff, 200330. m/0.32 mm/0.5 «mu»m, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryHP-20M1777.Jerkovic, Mastelic, et al., 200350. m/0.2 mm/0.2 «mu»m, He, 70. C @ 4. min, 4. K/min, 180. C @ 10. min
CapillaryDB-FFAP1821.Karagül-Yüceer, Vlahovich, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1832.Valim, Rouseff, et al., 200330. m/0.32 mm/0.5 «mu»m, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1842.Wu and Cadwallader, 200230. m/0.32 mm/1. «mu»m, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1840.Wu and Cadwallader, 200230. m/0.53 mm/1. «mu»m, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-FFAP1796.Zhou, Wintersteen, et al., 200215. m/0.32 mm/0.25 «mu»m, 30. C @ 2. min, 10. K/min, 225. C @ 20. min
CapillaryDB-FFAP1819.Zhou, Wintersteen, et al., 200215. m/0.32 mm/0.25 «mu»m, 30. C @ 2. min, 10. K/min, 225. C @ 20. min
CapillaryDB-Wax1822.Karagül-Yüceer, Drake, et al., 200130. m/0.25 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1827.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 2. K/min; Tstart: 40. C; Tend: 200. C
CapillaryAT-Wax1798.Pino and Marbot, 200160. m/0.32 mm/0.25 «mu»m, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
CapillaryCP-Wax 52CB1788.Verzera, Campisi, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 45. C @ 0.17 min, 2. K/min; Tend: 250. C
CapillaryCP-Wax 52CB1799.Jensen, Christensen, et al., 200050. m/0.25 mm/0.2 «mu»m, He, 30. C @ 1.3 min, 2. K/min; Tend: 220. C
CapillaryDB-Wax1810.Humpf and Schreier, 199130. m/0.25 mm/0.25 «mu»m, He, 50. C @ 3. min, 4. K/min, 220. C @ 20. min

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1838.Escudero, Campo, et al., 200730. m/0.32 mm/0.5 «mu»m, H2; Program: 40C(5min) => 4C/min => 100C6C/min => 136C => 3C/min => 220C (10min)
CapillaryFFAP1815.Schuh and Schieberle, 200630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
CapillaryDB-Wax1841.Selli, Canbas, et al., 200630. m/0.32 mm/0.5 «mu»m, H2; Program: 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min)
CapillaryDB-Wax1841.Campo, Ferreira, et al., 200530. m/0.32 mm/0.5 «mu»m, H2; Program: 40C(5min) => 4C/min => 100C => 6C/min => 200C
CapillaryFFAP1821.Fritsch and Schieberle, 200530. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 20C/min => 230C(10min)
CapillaryCP-Wax 52CB1799.Kaack, Christensen, et al., 200550. m/0.25 mm/0.2 «mu»m, He; Program: 33C(1.5min) => 1.5C/min => 60C(4min) => 2C/min => 100C => 8C/min => 220C(15min)
CapillarySupelcowax-101823.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C
CapillaryDB-FFAP1815.Schuh and Schieberle, 200530. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
CapillaryStabilwax1819.Wang, Finn, et al., 200530. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryStabilwax1850.Wang, Finn, et al., 200530. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryDB-Wax1802.Ferrari, Lablanquie, et al., 200460. m/0.25 mm/0.25 «mu»m, He; Program: 35C(0.7min) => 20C/min => 70C => 4C/min => 240C
CapillaryStabilwax1852.Klesk, Qian, et al., 200430. m/0.32 mm/1. «mu»m, He; Program: 40C (2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryStabilwax1851.Klesk and Qian, 200330. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min)
CapillaryDB-Wax1837.Klesk and Qian, 2003, 230. m/0.25 mm/0.5 «mu»m, He; Program: 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min)
CapillaryFFAP1811.Fuhrmann and Grosch, 200225. m/0.32 mm/0.3 «mu»m, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)
CapillaryFFAP1806.Kirchhoff and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)
CapillaryFFAP1806.Kirchhoff and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)
CapillaryDB-FFAP1805.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C
CapillaryDB-Wax1819.Boulanger and Crouzet, 200130. m/0.25 mm/0.25 «mu»m, H2; Program: 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)
CapillaryFFAP1806.Kirchhoff and Schieberle, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min)
CapillaryFFAP1805.Derail, Hofmann, et al., 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min)
CapillaryFFAP1805.Derail, Hofmann, et al., 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min)
CapillaryFFAP1822.Fickert and Schieberle, 199825. m/0.32 mm/0.5 «mu»m, He; Program: 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min)
CapillaryFFAP1806.Münch, Hofmann, et al., 199730. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C (2min) => 240C (10min)

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryOptima-51384.Al-Qudah, Muhaidat, et al., 201230. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 1. min, 3. K/min; Tend: 246. C
CapillaryPTE-51385.Fabri, Coimbra, et al., 201230. m/0.25 mm/0.25 «mu»m, Helium, 80. C @ 3. min, 7. K/min, 300. C @ 5. min
CapillaryHP-5 MS1388.Jerkovic, Hegic, et al., 201030. m/0.25 mm/0.25 «mu»m, Helium, 70. C @ 2. min, 3. K/min, 200. C @ 18. min
CapillarySE-541389.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryDB-51385.Scrivanti, Anton, et al., 200930. m/0.25 mm/0.25 «mu»m, Nitrogen, 2. K/min; Tstart: 40. C; Tend: 230. C
CapillaryHP-5 MS1386.Zhao, Zeng, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 4. K/min; Tstart: 50. C; Tend: 280. C
CapillaryDB-11373.Kumazawa, Itobe, et al., 200830. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 30. C; Tend: 210. C
CapillaryHP-51380.Lago, Romoff, et al., 200830. m/0.32 mm/0.25 «mu»m, Helium, 100. C @ 2. min, 5. K/min, 240. C @ 5. min
CapillarySLB-5MS1384.Risticevic, Carasek, et al., 200810. m/0.18 mm/0.18 «mu»m, Helium, 40. C @ 1.5 min, 10. K/min; Tend: 295. C
CapillaryHP-51389.Asekun, Olusegun, et al., 2007He, 5. K/min; Column length: 30. m; Column diameter: 0.25 mm; Tstart: 70. C; Tend: 240. C
CapillaryHP-5MS1367.Basta, Tzakou, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryHP-5MS1379.Ferhat, Tigrine-Kordjani, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 60. C @ 8. min, 2. K/min, 250. C @ 15. min
CapillaryDB-51378.Machado, Bastos, et al., 200730. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 40. C; Tend: 240. C
CapillaryZB-51378.Mohottalage, Tabacchi, et al., 200730. m/0.25 mm/0.25 «mu»m, 60. C @ 5. min, 4. K/min, 220. C @ 20. min
CapillaryDB-51386.Morteza-Semnani, Saeedi, et al., 200730. m/0.25 mm/0.25 «mu»m, Helium, 4. K/min; Tstart: 60. C; Tend: 220. C
CapillaryRTX-51394.Setkova, Risticevic, et al., 2007, 210. m/0.18 mm/0.2 «mu»m, He, 40. C @ 0.5 min, 50. K/min, 275. C @ 0.5 min
CapillaryDB-51375.Fadel, Mageed, et al., 2006He, 60. C @ 5. min, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-11368.Hadian, Sonboli, et al., 200660. m/0.25 mm/0.25 «mu»m, 5. K/min, 250. C @ 10. min; Tstart: 60. C
CapillaryHP-1011364.Mastelic, Jerkovic, et al., 200625. m/0.2 mm/0.2 «mu»m, He, 70. C @ 2. min, 3. K/min, 200. C @ 15. min
CapillaryHP-51373.Miyazawa and Kawata, 200630. m/0.32 mm/0.25 «mu»m, Helium, 4. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-51387.Morteza-Semnani, Akbarzadeh, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 220. C
CapillaryDB-51382.Senatore, Landolfi, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 260. C @ 20. min
CapillaryDB-51383.de Souza, Vásquez, et al., 2006He, 35. C @ 3. min, 6. K/min; Column length: 13.5 m; Column diameter: 0.32 mm; Tend: 225. C
CapillaryHP-5 MS1379.Tigrine-Kordiani, Meklati, et al., 200630. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 8. min, 2. K/min, 250. C @ 15. min
CapillaryHP-5MS1359.Tzakou, Said, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryHP-51394.Wang, Yang, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 10. K/min, 250. C @ 10. min
CapillaryHP-51380.Yayli, Gülec, et al., 200630. m/0.32 mm/0.25 «mu»m, He, 60. C @ 2. min, 5. K/min, 260. C @ 14. min
CapillaryHP-51385.Yayli, Gülec, et al., 200630. m/0.32 mm/0.25 «mu»m, He, 60. C @ 2. min, 5. K/min, 260. C @ 14. min
CapillaryHP-5MS1360.Basta, Tzakou, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryHP-11361.Bendimerad and Bendiab, 200550. m/0.2 mm/0.5 «mu»m, He, 2. K/min, 250. C @ 60. min; Tstart: 60. C
CapillarySPB-51402.Kilic, Kollmannsberger, et al., 2005He, 5. K/min; Column length: 30. m; Column diameter: 0.53 mm; Tstart: 100. C; Tend: 250. C
CapillaryHP-51390.9Leffingwell and Alford, 200560. m/0.32 mm/0.25 «mu»m, He, 30. C @ 2. min, 2. K/min, 260. C @ 28. min
CapillaryDB-51385.Morteza-Semnani, Akbarzadeh, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 220. C
CapillaryDB-51387.Morteza-Semnani and Saeedi, 200530. m/0.25 mm/0.25 «mu»m, He, 60. C @ 4. min, 4. K/min; Tend: 220. C
CapillaryDB-11371.Pala-Paul, Perez-Alonso, et al., 200550. m/0.25 mm/0.25 «mu»m, N2, 4. K/min; Tstart: 95. C; Tend: 240. C
CapillaryDB-51382.Senatore, Apostolides Arnold, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 260. C @ 20. min
CapillaryHP-51385.Yayli, Yasar, et al., 200530. m/0.32 mm/0.25 «mu»m, He, 60. C @ 2. min, 5. K/min, 260. C @ 13. min
CapillaryHP-5MS1383.Malencic, Couladis, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryHP-5MS1381.Mimica-Dukic, Bozin, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillaryDB-11351.Sarkhail, Amin, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 50. C @ 1. min, 2.5 K/min, 265. C @ 20. min
CapillarySE-541380.Tura, Prenzler, et al., 200430. m/0.25 mm/0.25 «mu»m, N2, 40. C @ 4. min, 5. K/min, 200. C @ 10. min
CapillarySPB-51386.Ledauphin, Guichard, et al., 200330. m/0.32 mm/0.25 «mu»m, He, 40. C @ 1. min, 5. K/min, 220. C @ 20. min
CapillaryOV-1011361.Murakami, Goldstein, et al., 200312. m/0.32 mm/0.32 «mu»m, 35. C @ 3. min, 6. K/min; Tend: 225. C
CapillaryHP-11358.Valette, Fernandez, et al., 200350. m/0.2 mm/0.5 «mu»m, He, 2. K/min, 220. C @ 40. min; Tstart: 60. C
CapillaryDB-51382.Flamini, Ertugrul, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryDB-51381.Kobaisy, Tellez, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryDB-51390.Lin, Rouseff, et al., 200230. m/0.32 mm/0.25 «mu»m, He, 7. K/min; Tstart: 40. C; Tend: 290. C
CapillaryDB-51395.Sanz, Czerny, et al., 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min
CapillaryOptima-11363.Brun, Bessière, et al., 200125. m/0.20 mm/0.25 «mu»m, He, 50. C @ 3. min, 3. K/min; Tend: 250. C
CapillaryDB-5MS1396.Cadwallader and Heo, 200130. m/0.53 mm/1.5 «mu»m, He, 40. C @ 5. min, 6. K/min, 225. C @ 30. min
CapillaryHP-51381.Campeol, Flamini, et al., 200130. m/0.25 mm/0.25 «mu»m, N2, 60. C @ 10. min, 5. K/min; Tend: 220. C
CapillaryDB-5MS1384.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min
CapillaryDB-5MS1391.Suriyaphan, Drake, et al., 200130. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 5. K/min, 195. C @ 40. min
CapillaryDB-51395.Kotseridis and Baumes, 200030. m/0.32 mm/0.5 «mu»m, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
CapillaryDB-51383.Tellez, Dayan, et al., 200030. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillaryBP-51393.Lopez, Ferreira, et al., 199950. m/0.32 mm/1. «mu»m, He, 40. C @ 5. min, 2. K/min; Tend: 190. C
CapillaryHP-11356.Ong and Acree, 19994. K/min; Column length: 25. m; Column diameter: 0.20 mm; Tstart: 35. C; Tend: 250. C
CapillaryOV-1011349.Deibler, Acree, et al., 199810. m/0.25 mm/0.52 «mu»m, Helium, 35. C @ 3. min, 6. K/min; Tend: 225. C
CapillaryHP-11356.Ong and Acree, 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryHP-11356.Ong, Acree, et al., 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryOV-1011352.Roberts and Acree, 199635. C @ 3. min, 6. K/min; Column length: 12. m; Column diameter: 0.32 mm; Tend: 225. C
CapillaryOV-1011353.Roberts and Acree, 199635. C @ 3. min, 6. K/min; Column length: 12. m; Column diameter: 0.32 mm; Tend: 225. C
CapillaryOV-1011356.Chisholm, Guiher, et al., 1995He, 35. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011360.Chisholm, Guiher, et al., 1995He, 35. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-51390.Moio, Dekimpe, et al., 199330. m/0.32 mm/1. «mu»m, H2, 3. K/min; Tstart: 40. C; Tend: 220. C
PackedSE-541389.Schieberle, 1991Chromosorb G AW DMCS (100-120 mesh), 50. C @ 2. min, 6. K/min, 230. C @ 10. min; Column length: 3. m
CapillaryDB-11360.Binder, Turner, et al., 19904. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 50. C
CapillaryDB-11360.Buttery, Takeoka, et al., 199030. C @ 25. min, 4. K/min, 200. C @ 30. min; Column length: 60. m
CapillaryDB-11360.Buttery, Teranishi, et al., 1990He, 30. C @ 25. min, 4. K/min, 200. C @ 5. min; Column length: 60. m; Column diameter: 0.25 mm
CapillaryHP-51371.Spadone, Takeoka, et al., 1990H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C
CapillaryHP-51397.Spadone, Takeoka, et al., 1990H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C
CapillaryOV-1011360.Yang and Sugisawa, 1990N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; Tstart: 80. C; Tend: 200. C
CapillaryOV-1011367.Yang and Sugisawa, 1990N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; Tstart: 80. C; Tend: 200. C
CapillaryDB-51396.Georgilopoulos and Gallois, 198830. m/0.35 mm/1.0 «mu»m, Hydrogen, 2. K/min; Tstart: 45. C; Tend: 220. C
CapillaryDB-11360.Habu, Flath, et al., 19853. K/min; Column length: 50. m; Column diameter: 0.32 mm; Tstart: 0. C; Tend: 250. C
CapillaryDB-11360.Habu, Flath, et al., 19853. K/min; Column length: 50. m; Column diameter: 0.32 mm; 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
CapillarySLB-5 MS1413.Mondello, 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySLB-5 MS1417.Mondello, 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySLB-5 MS1383.Mondello, 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySLB-5 MS1387.Mondello, 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryPolydimethyl siloxane with 5 % Ph groups1387.Robinson, Adams, et al., 2012Program: not specified
CapillaryPolydimethyl siloxane with 5 % Ph groups1389.Robinson, Adams, et al., 2012Program: not specified
CapillaryHP-5 MS1382.Chu, Liu, et al., 201130. m/0.25 mm/0.25 «mu»m, Helium; Program: 60 0C (1 min) 10 0C -> 180 0C (1 min) 20 0C/min -> 280 0C (15 min)
CapillaryCP Sil-5 CB1368.Bailly and Collin, 201050. m/0.32 mm/1.20 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C
CapillaryDB-51392.San-Juan, Petka, et al., 201030. m/0.32 mm/0.50 «mu»m, Hydrogen; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)
CapillaryCP-Sil 5 CB1368.Bailly, Jerkovic, et al., 200950. m/0.32 mm/1.20 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C -> 145 0C 3 0C/min -> 250 0C
CapillaryCP-Sil 5 Cb1358.Collin, Nizet, et al., 200850. m/0.32 mm/1.20 «mu»m, Nitrogen; Program: 40 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min)
CapillarySLB-5MS1379.Risticevic, Carasek, et al., 200810. m/0.18 mm/0.18 «mu»m, Helium; Program: not specified
CapillaryRTX-51389.Zachariah, Leela, et al., 200830. m/0.25 mm/0.25 «mu»m, Helium; Program: 60 0C (5 min) 5 0C/min -> 110 0C 3 0C/min -> 220 0C (5 min)
CapillaryRTX-51385.Zachariah, Leela, et al., 200830. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryHP-51387.Zhao, Li, et al., 200830. m/0.25 mm/0.25 «mu»m; Program: 40 0C (2 min) 5 0C/min -> 80 0C 7 oC/min -> 160 0C 9 0C/min -> 200 0C 20 0C/min -> 280 0C (10 min)
CapillaryHP-51381.Zhao, Li, et al., 200830. m/0.25 mm/0.25 «mu»m; Program: not specified
CapillaryDB-51389.Buettner, 200730. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillarySPB-11367.Díaz-Maroto, Castillo, et al., 200750. m/0.25 mm/0.25 «mu»m; Program: 70C(3min) => 4C/min => 120C => 8C/min => 250C(5min)
CapillarySPB-11367.Díaz-Maroto, Castillo, et al., 200750. m/0.25 mm/0.25 «mu»m; Program: 70C(3min) => 4C/min => 120C => 8C/min => 250C(5min)
CapillaryDB-51380.Greger and Schieberle, 200730. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 7C/min => 110C => 5C/min => 180C => 10C/min => 240C(10min)
CapillarySE-541389.Lasekan, Buettner, et al., 200730. m/0.32 mm/0.25 «mu»m; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
CapillaryHP-51387.Liolios, Laouer, et al., 2007Program: not specified
CapillaryDB-51380.Machado, Bastos, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: not specified
CapillaryHP-5 MS1357.Sharififar, Mozaffarian, et al., 200730. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryCP-Sil 5 CB1368.Bailly, Jerkovic, et al., 200650. m/0.32 mm/1.20 «mu»m, Helium; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 1345 0C 3 0C/min -> 250 0C
CapillaryCP Sil 5 CB1368.Bailly, Jerkovic, et al., 2006, 250. m/0.32 mm/1.2 «mu»m, He; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C
CapillaryCP-Sil5 CB MS1369.Callemien, Dasnoy, et al., 200650. m/0.32 mm/1.2 «mu»m, N2; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)
CapillaryHP-51395.Goodner, Mahattanatawee, et al., 200630. m/0.25 mm/0.25 «mu»m; Program: >2.5C/min => 180C => 100C/min => 250C (7.3min)
CapillaryHP-51395.Goodner, Mahattanatawee, et al., 200630. m/0.25 mm/0.25 «mu»m; Program: >2.5C/min => 180C => 100C/min => 250C (7.3min)
CapillaryHP-5MS1382.Senatore, Apostolides Arnold, et al., 200630. m/0.25 mm/0.25 «mu»m, He; Program: 40C(5min) => 2C/min => 250C (15min) => 10C/min => 270C
CapillaryCP-Sil 5 CB1369.Callamien, Dasnoy, et al., 200550. m/0.32 mm/1.2 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 iC/min -> 145 0C 3 0C/min -> 250 0C
CapillaryCP-Sil 5 CB1369.Callemien, Dasnoy, et al., 200550. m/0.32 mm/1.20 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C
CapillaryPolydimethyl siloxane with 5 % Ph groups1380.Pino, Marbot, et al., 2005Program: not specified
CapillaryHP-51386.Riu-Aumatell, Lopez-Tamames, et al., 2005Program: not specified
CapillaryDB-51394.Tokitomo, Steihaus, et al., 200530. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (2 min) 40 0C/min -> 60 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
CapillarySE-541389.Buettner and Welle, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillarySE-541389.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillarySE-541389.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillaryMFE-731392.Escudero, Gogorza, et al., 2004Program: not specified
CapillarySE-301361.Vinogradov, 2004Program: not specified
CapillarySE-301360.Vinogradov, 2004Program: not specified
CapillaryHP-5MS1380.Martí, Mestres, et al., 200330. m/0.25 mm/0.25 «mu»m, He; Program: 40C(5min) => 2C/min => 120C => 10C/min => 210C (30min)
CapillaryDB-11363.Variyar, Ahmad, et al., 200330. m/0.25 mm/0.25 «mu»m, He; Program: 60C => 4C/min => 200C (5min) => 10C/min => 280C (20min)
CapillaryMFE-731392.Ferreira, Ortín, et al., 2002H2; Program: not specified
CapillaryCP-Sil 5 CB1372.Gijs, Chevanese, et al., 200250. m/0.32 mm/1.20 «mu»m, Helium; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min)
CapillaryCP Sil 8 CB1400.Landy, Boucon, et al., 200260. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 250C(15min)
CapillaryDB-51386.Staples E.S., 2002Program: not specified
CapillaryMFE-731392.Aznar, López, et al., 200130. m/0.32 mm/0.1 «mu»m, H2; Program: 40C(5min) => 2C/min => 120C => 10C/min => 210C(30min)
CapillaryCP Sil 8 CB1385.Duckham, Dodson, et al., 200160. m/0.25 mm/0.25 «mu»m; Program: not specified
CapillaryMFE-731392.Ferreira, Aznar, et al., 200130. m/0.32 mm/0.1 «mu»m, H2; Program: 40 C (5min) => 2C/min => 120C => 10 C/min => 210 C (30min)
CapillaryCP Sil 5 CB1372.Lermusieau, Bulens, et al., 200150. m/0.32 mm/1.2 «mu»m; Program: 36C => 20C/min => 120C(20min) => 2C/min => 250C(30min)
CapillaryCP Sil 5 CB1372.Lermusieau, Bulens, et al., 200150. m/0.32 mm/1.2 «mu»m; Program: 36C => 20C/min => 120C(20min) => 2C/min => 250C(30min)
CapillaryDB-51381.Andrade, Maia, et al., 200030. m/0.25 mm/0.25 «mu»m, He; Program: 40C => 2C/min => 60C => 4C/min => 260C
CapillarySF-961369.Kawasaki, Matsui, et al., 1998Column length: 40. m; Column diameter: 0.28 mm; Program: 75C => 3C/min => 190C(25min) => 3C/min => 210C
CapillaryOV-1011357.Licker, Acree, et al., 1998Program: not specified
CapillaryDB-51385.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillarySE-541388.Reiners and Grosch, 199830. m/0.32 mm/0.25 «mu»m; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C
CapillaryDB-51395.Guth, 199730. m/0.32 mm/0.25 «mu»m; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
CapillarySE-541395.Guth, 199730. m/0.32 mm/0.25 «mu»m; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
CapillaryDB-51386.Schieberle and Grosch, 1994He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 50C(2min) => 4C/min => 240C
CapillarySE-541395.Blank, Fischer, et al., 198930. m/0.32 mm/0.3 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min)
CapillarySE-541395.Blank, Fischer, et al., 198930. m/0.32 mm/0.3 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min)

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1823.Kumazawa, Sakai, et al., 201030. m/0.25 mm/0.25 «mu»m, Helium, 3. K/min; Tstart: 40. C; Tend: 210. C
CapillaryTC-Wax1826.Miyazawa, Fujita, et al., 2010Helium, 40. C @ 3. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 230. C
CapillaryDB-FFAP1823.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryDB-Wax1820.Zhao, Xu, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 40. C @ 2. min, 3. K/min, 230. C @ 5. min
CapillaryDB-Wax1842.Kumazawa, Itobe, et al., 200830. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 30. C; Tend: 210. C
CapillaryHP-Innowax1834.Soria, Sanz, et al., 200850. m/0.20 mm/0.20 «mu»m, Helium, 45. C @ 2. min, 4. K/min, 190. C @ 50. min
CapillaryCarbowax1823.Ferhat, Tigrine-Kordjani, et al., 200760. m/0.2 mm/0.25 «mu»m, He, 60. C @ 8. min, 2. K/min, 250. C @ 15. min
CapillaryDB-Wax Etr1829.Ibarz, Ferreira, et al., 200660. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 230. C @ 100. min
CapillaryDB-Wax1789.Kishimoto, Wanikawa, et al., 200615. m/0.32 mm/0.25 «mu»m, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C
CapillaryHP-Innowax1811.Komes, Ulrich, et al., 200630. m/0.25 mm/0.5 «mu»m, He, 40. C @ 3. min, 2. K/min, 200. C @ 15. min
CapillaryHP-20M1783.Mastelic, Jerkovic, et al., 200650. m/0.2 mm/0.2 «mu»m, He, 70. C @ 4. min, 4. K/min, 180. C @ 15. min
CapillaryDB-Wax Etr1845.Perestrelo, Fernandes, et al., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 1. min, 2. K/min, 220. C @ 10. min
CapillaryCarbowax-PEG1823.Tigrine-Kordiani, Meklati, et al., 200660. m/0.20 mm/0.25 «mu»m, Helium, 60. C @ 8. min, 2. K/min, 250. C @ 15. min
CapillaryInnowax1797.Bendimerad and Bendiab, 200550. m/0.2 mm/0.5 «mu»m, He, 2. K/min, 250. C @ 60. min; Tstart: 60. C
CapillaryCarbowax 20M1823.de la Fuente, Martinez-Castro, et al., 200550. m/0.25 mm/0.25 «mu»m, Helium, 40. C @ 2. min, 4. K/min, 190. C @ 30. min
CapillaryDB-Wax1836.Culleré, Escudero, et al., 200430. m/0.32 mm/0.5 «mu»m, H2, 40. C @ 5. min, 4. K/min; Tend: 200. C
CapillaryTC-Wax1825.Ishikawa, Ito, et al., 200460. m/0.25 mm/0.5 «mu»m, He, 40. C @ 8. min, 3. K/min; Tend: 230. C
CapillaryDB-Wax1834.López, Ezpeleta, et al., 200460. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 3. K/min; Tend: 220. C
CapillaryHP-Innowax1841.Soria, Gonzalez, et al., 200450. m/0.2 mm/0.2 «mu»m, He, 45. C @ 2. min, 4. K/min, 190. C @ 50. min
CapillaryDB-Wax1789.Akiyama, Murakami, et al., 200360. m/0.32 mm/0.25 «mu»m, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C
CapillaryDB-Wax1813.Lee and Noble, 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 4. min, 4. K/min, 185. C @ 20. min
CapillaryDB-Wax1841.López, Ortín, et al., 200330. m/0.32 mm/0.5 «mu»m, H2, 40. C @ 5. min, 4. K/min; Tend: 200. C
CapillaryCarbowax 20M1841.Soria, Martinez-Castro, et al., 200350. m/0.25 mm/0.25 «mu»m, He, 45. C @ 2. min, 4. K/min, 190. C @ 50. min
CapillaryInnowax1838.Suleimenov, Atazharova, et al., 2003He, 60. C @ 10. min, 4. K/min, 220. C @ 10. min; Column length: 60. m; Column diameter: 0.25 mm
CapillaryDB-Wax1842.Ferreira, Ortín, et al., 200230. m/0.32 mm/0.5 «mu»m, H2, 40. C @ 5. min, 4. K/min; Tend: 200. C
CapillaryDB-Wax1825.Kumazawa and Masuda, 200230. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1829.Kumazawa and Masuda, 200260. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1845.Lin, Rouseff, et al., 200230. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-FFAP1807.Sanz, Czerny, et al., 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min
CapillaryDB-Wax1832.Aznar, López, et al., 200130. m/0.32 mm/0.5 «mu»m, H2, 40. C @ 5. min, 4. K/min, 200. C @ 60. min
CapillaryDB-Wax1821.Cadwallader and Heo, 200130. m/0.53 mm/1. «mu»m, He, 40. C @ 5. min, 6. K/min, 225. C @ 30. min
CapillaryDB-Wax1832.Ferreira, Aznar, et al., 200130. m/0.32 mm/0.5 «mu»m, H2, 40. C @ 5. min, 4. K/min, 200. C @ 60. min
CapillaryDB-Wax1824.Kumazawa and Masuda, 200130. m/0.53 mm/1. «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-FFAP1809.Suriyaphan, Drake, et al., 200130. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 5. K/min, 195. C @ 40. min
CapillarySupelcowax-101811.Korány, Mednyánszky, et al., 200060. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 280. C
CapillaryDB-Wax1820.Kotseridis and Baumes, 200030. m/0.32 mm/0.5 «mu»m, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
CapillaryHP Innowax FSP1838.Kaya, Baser, et al., 199960. m/0.25 mm/0.25 «mu»m, He, 60. C @ 10. min, 220. C @ 10. min
CapillaryInnowax1838.Kaya, Baser, et al., 1999, 260. m/0.25 mm/0.25 «mu»m, He, 60. C @ 10. min; Tend: 220. C
CapillaryHP-Innowax1838.Kaya, Baser, et al., 1999, 360. m/0.25 mm/0.25 «mu»m, He, 60. C @ 10. min; Tend: 220. C
CapillaryHP-Innowax1838.Kaya, Baser, et al., 1999, 360. m/0.25 mm/0.25 «mu»m, He, 60. C @ 10. min; Tend: 220. C
CapillaryDB-Wax1824.Kumazawa and Masuda, 199930. m/0.53 mm/1. «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1823.Kumazawa and Masuda, 199960. m/0.25 mm/0.25 «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryCarbowax 20M1857.Lopez, Ferreira, et al., 199960. m/0.32 mm/0.5 «mu»m, He, 40. C @ 5. min, 2. K/min; Tend: 190. C
CapillaryDB-Wax1827.Ngassoum, Yonkeu, et al., 199960. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 240. C
CapillaryHP-Innowax1790.Ong and Acree, 19994. K/min; Column length: 25. m; Column diameter: 0.25 mm; Tstart: 35. C; Tend: 250. C
CapillaryCarbowax 20M1857.Ferreira, Lopez, et al., 199860. m/0.32 mm/0.5 «mu»m, He, 40. C @ 5. min, 2. K/min; Tend: 190. C
CapillaryHP-Innowax1790.Ong and Acree, 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryHP-Innowax1790.Ong, Acree, et al., 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryCarbowax 20M1816.Roberts and Acree, 199650. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 225. C
CapillaryCarbowax 20M1792.Kawakami, Ganguly, et al., 199560. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 180. C
CapillaryCarbowax 20M1792.Kawakami, Kobayashi, et al., 1993He, 60. C @ 4. min, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; Tend: 180. C
CapillaryDB-Wax1819.Binder, Turner, et al., 19904. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 50. C

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryCarbowax 20M1835.Lee, Chong, et al., 2012Program: not specified
CapillaryDB-Wax1831.Welke, Manfroi, et al., 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryDB-Wax1839.Welke, Manfroi, et al., 201230. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryFFAP1818.Bailly and Collin, 201025. m/0.32 mm/0.30 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C
CapillaryDB-Wax1818.San-Juan, Petka, et al., 201030. m/0.32 mm/0.50 «mu»m, Hydrogen; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)
CapillarySupelko CO Wax1834.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)
CapillarySupelko CO Wax1834.Vekiari, Orepoulou, et al., 201060. m/0.32 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryFFAP1818.Bailly, Jerkovic, et al., 200925. m/0.32 mm/0.30 «mu»m, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C -> 145 0C 3 0C/min -> 230 0C
CapillaryDB-Wax1830.Canuti, Conversano, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium; Program: 40 0C (4 min) 2.5 0C/min -> 80 0C 5 0C/min -> 110 0C 10 0C/min -> 220 0C (5 min)
CapillaryDB-Wax1841.Canuti, Conversano, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryDB-Wax1818.Ferreira, Juan, et al., 200930. m/0.32 mm/0.50 «mu»m; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)
CapillaryDB-Wax1829.Loscos, Hernandez-Orte, et al., 200960. m/0.25 mm/0.50 «mu»m, Helium; Program: 40 0C (3 min) 10 0C/min -> 90 0C 2 0C/min -> 230 0C (37 min)
CapillaryDB-Wax1802.Zhao, Xu, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryDB-Wax1832.Li, Tao, et al., 200830. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (3 min) 4 0C/min -> 160 0C 7 0C/min -> 220 0C (8 min)
CapillaryDB-Wax1832.Yongsheng, Hua, et al., 200830. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (4 min) 3 0C/min -> 50 0C 5 0C/min -> 120 0C 7 0C/min -> 175 0C 10 0C/min -> 230 0C (8 min)
CapillaryDB-FFAP1819.Buettner, 200730. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillaryDB-FFAP1802.Greger and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)
CapillaryDB-FFAP1801.Lasekan, Buettner, et al., 200730. m/0.32 mm/0.25 «mu»m; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
CapillaryDB-Wax1832.Li, Tao, et al., 200730. m/0.32 mm/0.25 «mu»m, He; Program: 40C(3min) => 4C/min => 160C => 7C/min => 230C (8min)
CapillaryAquaWax1789.Liolios, Laouer, et al., 2007Program: not specified
CapillaryDB-Wax Etr1829.Loskos, Hernandez-Orte, et al., 200760. m/0.25 mm/0.5 «mu»m, He; Program: 40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)
CapillaryBP-201801.Pontes, Marques, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 50C(1min) => 2.5C/min => 100C => 2C/min => 180C => 15C/min => 220C
CapillaryHP Innowax FSP1838.Tabanca N., Demirci B., et al., 200760. m/0.25 mm/0.25 «mu»m, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryDB-Wax1806.Tian, Zhang, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 50 0C (2 min) 6 0C/min -> 150 0C 8 0C/min -> 230 0C (15 min)
CapillaryFFAP-CB1818.Bailly, Jerkovic, et al., 200625. m/0.32 mm/0.30 «mu»m, Helium; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 1345 0C 3 0C/min -> 250 0C
CapillaryFFAP1818.Bailly, Jerkovic, et al., 2006, 225. m/0.32 mm/0.3 «mu»m, He; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C
CapillaryHP-Innowax1838.Senatore, Apostolides Arnold, et al., 200650. m/0.2 mm/0.2 «mu»m, He; Program: 40C(5min) => 2C/min => 250C (15min) => 10C/min => 270C
CapillaryHP-Innowax FSC1838.Suleimenov Y.M., Atazhanova G.A., et al., 200660. m/0.25 mm/0.25 «mu»m, He; Program: 60(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Tunalier, Candan, et al., 200660. m/0.25 mm/0.25 «mu»m, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Demirci, Demirci, et al., 200560. m/0.25 mm/0.25 «mu»m, N2; Program: 60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C
CapillaryHP-Innowax1838.Duman, Kartal, et al., 200560. m/0.25 mm/0.25 «mu»m, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryCarbowax 20M1788.Editorial paper, 2005Program: not specified
CapillaryHP-Innowax FSC1838.Tabanca, Demirci, et al., 200560. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryCP-Wax 58CB1798.Tokitomo, Steihaus, et al., 200525. m/0.32 mm/0.20 «mu»m, Helium; Program: 40 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
CapillaryHP Innowax FSP1838.Altintas, Kose, et al., 200460. m/0.25 mm/0.25 «mu»m, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryInnowax FSC1838.Baser, Özek, et al., 200460. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryInnowax FSC1838.Baser, Özek, et al., 200460. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryDB-FFAP1819.Buettner and Welle, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillaryDB-FFAP1810.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillaryDB-FFAP1819.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillaryDB-Wax1842.Escudero, Gogorza, et al., 2004Program: not specified
CapillaryCarbowax 20M1823.Vinogradov, 2004Program: not specified
CapillaryCarbowax 20M1838.Vinogradov, 2004Program: not specified
CapillaryHP-Innowax FSC1838.Demirci, Baser, et al., 200360. m/0.25 mm/0.25 «mu»m, He; Program: 60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Demirci, Dadandi, et al., 200360. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Erdemoglu, Sener, et al., 200360. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryCP-WAX 57CB1832.Martí, Mestres, et al., 200350. m/0.25 mm/0.2 «mu»m, He; Program: 40C(10min) => 5C/min => 100C => 3C/min => 180C => 20C/min => 210C (10min)
CapillaryHP-Innowax1838.Piasenzotto, Gracco, et al., 200330. m/0.32 mm/0.5 «mu»m, He; Program: 50C(4min) => 10C/min => 230C(10min) => 10C/min => 250C
CapillaryHP-Innowax1838.Baser, Demirci, et al., 200260. m/0.25 mm/0.25 «mu»m, He; Program: 60 0C (10 min) 4 K/min -> 220 0C (10 min) 1 K/min -> 240 0C
CapillarySupelcowax-101783.Rogerson and de Freitas, 200260. m/0.25 mm/0.25 «mu»m, He; Program: 40C(20min) => (1.5C/min) => 200C => (10C/min) => 250C(120min)
CapillaryHP-Innowax1838.Baser, Demirci, et al., 200160. m/0.25 mm/0.25 «mu»m, He; Program: 60 0C (10 min) 10 K/min -> 220 0C (10 min) 1K/min -> 240 0C
CapillaryHP-Innowax FSC1838.Kaya, Demirci, et al., 200160. m/0.25 mm/0.25 «mu»m; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Kirimer N., Tabanea N., et al., 200160. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryDB-FFAP1815.Mayer and Grosch, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (1 min) 6 K/min -> 240 0C
CapillaryInnowax1838.Özcan, Akgül, et al., 200160. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 200C(10min) => 1C/min => 240C
CapillaryInnowax FSC1838.Saglam, Gozler, et al., 200160. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryDB-Wax1820.Schneider, Razungles, et al., 200130. m/0.25 mm/0.5 «mu»m, He; Program: 30C => 70C/min => 60C (3min) => 3C/min => 245C (20min)
CapillaryInnowax FSC1838.Tabanca N., Demirci F., et al., 200160. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax FSC1838.Tabanca, Kirimer, et al., 200160. m/0.25 mm/0.25 «mu»m; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryHP-Innowax1838.Tabanca, Kirimer, et al., 2001, 260. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryInnowax1835.Baser, Özek, et al., 200060. m/0.25 mm/0.25 «mu»m, He; Program: 60 0C (10 min) 4 K/min -> 220 0C (10 min) 1 K/min -> 240 0C
CapillaryInnowax FSC1838.Kirimer, Tabanca, et al., 200060. m/0.25 mm/0.25 «mu»m, He; Program: 60C(10 min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryInnowax1838.Baser, Kürkcüoglu, et al., 199860. m/0.25 mm/0.25 «mu»m; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
CapillaryFFAP1774.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillaryFFAP1817.Reiners and Grosch, 199825. m/0.32 mm/0.3 «mu»m; Program: 35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C
CapillaryDB-FFAP1795.Guth, 199730. m/0.32 mm/0.25 «mu»m; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
CapillaryDB-FFAP1795.Guth, 199730. m/0.32 mm/0.25 «mu»m; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
CapillarySupelcowax 101822.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: 60 0C (10 min) 2 0C/min -> 80 0C 3 0C/min -> 100 0C 4 0C/min -> 220 0C (30 min)
CapillarySupelcowax 101828.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySupelcowax 101834.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySupelcowax-101809.Schieberle and Grosch, 1994He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C(2min) => 4C/min => 240C

References

Go To: Top, Gas Chromatography, Notes

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

Misharina, Samusenko, et al., 2002
Misharina, T.A.; Samusenko, A.L.; Belyaeva, N.V., Gas chromatographic and IR spectroscopic characteristics of tri- and tetramethylcyclohexenyl butenyl ketones, Russ. Chem. Bull. (Engl. Transl.), 2002, 51, 9, 1684-1688, https://doi.org/10.1023/A:1021347404479 . [all data]

Meccia G., Rosquete C., et al., 2006
Meccia G.; Rosquete C.; Rojas L.B.; San Felician A., New labdane derivative from the essential oil of Acalypha plicata Mull.Arg., Flavour Fragr. J., 2006, 21, 3, 559-561, https://doi.org/10.1002/ffj.1679 . [all data]

Mevy, Bessiere, et al., 2006
Mevy, J.P.; Bessiere, J.M.; Rabier, J.; Dherbomez, M.; Ruzzier, M.; Millogo, J.; Viano, J., Composition and antimicrobial activities of the essential oil of Triumfetta rhomboidea Jacq., Flavour Fragr. J., 2006, 21, 1, 80-83, https://doi.org/10.1002/ffj.1511 . [all data]

Tayoub, Schwob, et al., 2006
Tayoub, G.; Schwob, I.; Bessiere, J.-M.; Masotti, V.; Rabier, J.; Ruzzier, M.; Viano, J., Composition of volatile oils of Styrax (Styrax officinalis L.) leaves at different phenological stages, Biochem. Syst. Ecol., 2006, 34, 9, 705-709, https://doi.org/10.1016/j.bse.2006.05.008 . [all data]

Tayoub, Schwob, et al., 2006, 2
Tayoub, G.; Schwob, I.; Bessière, J.-M.; Rabier, J.; Masotti, V.; J.; M.; Girard, G.; Viano, J., Essential oil composition of leaf, flower and stem of Styrax (Styrax officinalis L.) from south-eastern France, Flavour Fragr. J., 2006, 21, 5, 809-812, https://doi.org/10.1002/ffj.1731 . [all data]

Lucero, Estell, et al., 2003
Lucero, M.E.; Estell, R.E.; Frederickson, E.L., The essential oil composition of Psorothamnus scoparius (A. Gray) Rydb., J. Essent. Oil Res., 2003, 15, 2, 108-111, https://doi.org/10.1080/10412905.2003.9712083 . [all data]

Nickavar, Salehi-Sormagi, et al., 2002
Nickavar, B.; Salehi-Sormagi, M.H.; Amin, Gh.; Daneshtalab, M., Steam volatiles of Vaccinium arctostaphylos, Pharm. Biol., 2002, 40, 6, 448-449, https://doi.org/10.1076/phbi.40.6.448.8449 . [all data]

Alissandrakis E., Tarantilis P.A., et al., 2007
Alissandrakis E.; Tarantilis P.A.; Harizanis P.C.; Polissiou M., Comparison of the volatile composition in thyme honeys from several origins in Greece, J. Agric. Food Chem., 2007, 55, 20, 8152-8157, https://doi.org/10.1021/jf071442y . [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]

Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer, J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037 . [all data]

Tressl, Friese, et al., 1978, 2
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Studies of the volatile composition of hops during storage, J. Agric. Food Chem., 1978, 26, 6, 1426-1430, https://doi.org/10.1021/jf60220a036 . [all data]

Dehghan, Solaimanian, et al., 2007
Dehghan, G.; Solaimanian, R.; Shahverdi, A.R.; Amin, G.; Abdollahi, M.; Shafiee, A., Chemical composition and antimicrobial activity of essential oil of Ferula szovitsiana D.C., Flavour Fragr. J., 2007, 22, 3, 224-227, https://doi.org/10.1002/ffj.1789 . [all data]

Flamini, Cioni, et al., 2007
Flamini, G.; Cioni, P.L.; Morelli, I.; Bader, A., Essential oils of the aerial parts of three Salvia species from Jordan: Salvia lanigera, S. spinosa and S. syriaca, Food Chem., 2007, 100, 2, 732-735, https://doi.org/10.1016/j.foodchem.2005.10.032 . [all data]

Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474 . [all data]

Lozano P.R., Drake M., et al., 2007
Lozano P.R.; Drake M.; Benitez D.; Cadwallader K.R., Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk, J. Agric. Food Chem., 2007, 55, 8, 3018-3026, https://doi.org/10.1021/jf0631225 . [all data]

Mahattanatawee K., Perez-Cacho P.R., et al., 2007
Mahattanatawee K.; Perez-Cacho P.R.; Davenport T.; Rouseff R., Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection, J. Agric. Food Chem., 2007, 55, 5, 1939-1944, https://doi.org/10.1021/jf062925p . [all data]

Muselli, Rossi, et al., 2007
Muselli, A.; Rossi, P.-G.; Desjobert, J.-M.; Bernardini, A.-F.; Berti, L.; Costa, J., Chemical composition and antibacterial activity of Otanthus maritimus (L.) Hoffmanns. Link essential oils from Corsica, Flavour Fragr. J., 2007, 22, 3, 217-223, https://doi.org/10.1002/ffj.1787 . [all data]

Paolini, Muselli, et al., 2007
Paolini, J.; Muselli, A.; Bernardini, A.-F.; Bighelli, A.; Casanova, J.; Costa, J., Thymol derivatives from essential oil of Doronicum corsicum L., Flavour Fragr. J., 2007, 22, 6, 479-487, https://doi.org/10.1002/ffj.1824 . [all data]

Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856 . [all data]

Saroglou, Arfan, et al., 2007
Saroglou, V.; Arfan, M.; Shabir, A.; Hadjipavlou-Litina, D.; Skaltsa, H., Composition and antioxidant activity of the essential oil of Teucrium royleanum Wall. ex Benth growing in Pakistan, Flavour Fragr. J., 2007, 22, 2, 154-157, https://doi.org/10.1002/ffj.1774 . [all data]

Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P., Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions, J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o . [all data]

Setkova, Risticevic, et al., 2007
Setkova, L.; Risticevic, S.; Pawliszyn, J., Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction I. Method development and optimization, J. Chromatogr. A, 2007, 1147, 2, 213-223, https://doi.org/10.1016/j.chroma.2007.02.058 . [all data]

Steinhaus and Schieberle, 2007
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]

Zeng, Zhao, et al., 2007
Zeng, Y.-X.; Zhao, C.-X.; Liang, Y.-Z.; Yang, H.; Fang, H.-Z.; Yi, L.-Z.; Zeng, Z.-D., Comparative analysis of volatile components from Clematis species growing in China, Anal. Chim. Acta., 2007, 595, 1-2, 328-339, https://doi.org/10.1016/j.aca.2006.12.022 . [all data]

Dob, Dahmane, et al., 2006
Dob, T.; Dahmane, D.; Chelghoum, C., Essential oil composition of Juniperus oxycedrus growing in Algeria, Pharm. Biol., 2006, 44, 1, 1-6, https://doi.org/10.1080/13880200500530922 . [all data]

Kukic J., Petrovic S., et al., 2006
Kukic J.; Petrovic S.; Pavlovic M.; Couladis M.; Tzakou O.; Niketic M., Composition of essential oil of Stachys alpina L. ssp dinarica Murb., Flavour Fragr. J., 2006, 21, 3, 539-542, https://doi.org/10.1002/ffj.1684 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Rezazadeh, Hamedani, et al., 2006
Rezazadeh, S.; Hamedani, M.P.; Dowlatabadi, R.; Yazdani, D.; Shafiee, A., Chemical composition of the essential oils of Stachys schtschegleevii Sosn. and Stachys balansae Boiss Kotschy from Iran, Flavour Fragr. J., 2006, 21, 2, 290-293, https://doi.org/10.1002/ffj.1587 . [all data]

Saroglou, Dorizas, et al., 2006
Saroglou, V.; Dorizas, N.; Kypriotakis, Z.; Skaltsa, H.D., Analysis of the essential oil composition of eight Anthemis species from Greece, J. Chromatogr. A, 2006, 1104, 1-2, 313-322, https://doi.org/10.1016/j.chroma.2005.11.087 . [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]

Fang and Qian, 2005
Fang, Y.; Qian, M., Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA), Flavour Fragr. J., 2005, 20, 1, 22-29, https://doi.org/10.1002/ffj.1551 . [all data]

Flamini, Luigi Cioni, et al., 2005
Flamini, G.; Luigi Cioni, P.; Morelli, I., Composition of the essential oils and in vivo emission of volatiles of four Lamium species from Italy: L. purpureum, L. hybridum, L. bifidum and L. amplexicaule, Food Chem., 2005, 91, 1, 63-68, https://doi.org/10.1016/j.foodchem.2004.05.047 . [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]

Mahattanatawee, Rouseff, et al., 2005
Mahattanatawee, K.; Rouseff, R.; Filomena Valim, M.; Naim, M., Identification and aroma impact of norisoprenoids in orange juice, J. Agric. Food Chem., 2005, 53, 2, 393-397, https://doi.org/10.1021/jf049012k . [all data]

Paolini, Costa, et al., 2005
Paolini, J.; Costa, J.; Bernardini, A., Analysis of the essential oil from aerial parts of Eupatorium cannabinum subsp. corsicum (L.) by gas chromatography with electron impact and chemical ionization mass spectrometry, J. Chromatogr. A, 2005, 1076, 1-2, 170-178, https://doi.org/10.1016/j.chroma.2005.03.131 . [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]

Bell, 2004
Bell, W.A.-M., Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]

Bertoli, Menichini, et al., 2004
Bertoli, A.; Menichini, F.; Noccioli, C.; Morelli, I.; Pistelli, L., Volatile constituents of different organs of Psoralea bituminosa L., Flavour Fragr. J., 2004, 19, 2, 166-171, https://doi.org/10.1002/ffj.1315 . [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]

Rodríguez-Burruezo, Kollmannsberger, et al., 2004
Rodríguez-Burruezo, A.; Kollmannsberger, H.; Prohens, J.; Nitz, S.; Nuez, F., Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum), J. Agric. Food Chem., 2004, 52, 18, 5663-5669, https://doi.org/10.1021/jf040107w . [all data]

Campeol, Flamini, et al., 2003
Campeol, E.; Flamini, G.; Cioni, P.L.; Morelli, I.; Cremonini, R.; Ceccarini, L., Volatile fractions from three cultivars of Olea eruopaea L. collected in two different seasons, J. Agric. Food Chem., 2003, 51, 7, 1994-1999, https://doi.org/10.1021/jf026025u . [all data]

Dural, Bagci, et al., 2003
Dural, H.; Bagci, Y.; Ertugrul, K.; Demirelma, H.; Flamini, G.; Cioni, P.L.; Morelli, I., Essential oil composition of two endemic Centaurea species from Turkey, Centaurea mucronifera and Centaurea chrysantha, collected in the same habitat, Biochem. Syst. Ecol., 2003, 31, 12, 1417-1425, https://doi.org/10.1016/S0305-1978(03)00128-5 . [all data]

Flamini, Cioni, et al., 2003
Flamini, G.; Cioni, P.L.; Morelli, I.; Ceccarini, L.; Andolfi, L.; Macchia, M., Composition of the essential oil of Medicago marina L. from the coastal dunes of Tuscany, Italy, Flavour Fragr. J., 2003, 18, 5, 460-462, https://doi.org/10.1002/ffj.1253 . [all data]

Flamini, Luigi Cioni, et al., 2003
Flamini, G.; Luigi Cioni, P.; Morelli, I., Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra Seggianese from Italy, J. Agric. Food Chem., 2003, 51, 5, 1382-1386, https://doi.org/10.1021/jf020854y . [all data]

Fokialakis, Melliou, et al., 2003
Fokialakis, N.; Melliou, E.; Magiatis, P.; Harvala, C.; Mitaku, S., Composition of the steam volatiles of six Euphorbia spp. from Greece, Flavour Fragr. J., 2003, 18, 1, 39-42, https://doi.org/10.1002/ffj.1148 . [all data]

Högnadóttir and Rouseff, 2003
Högnadóttir, Á.; Rouseff, R.L., Identification of aroma active compounds in organce essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry, J. Chromatogr. A, 2003, 998, 1-2, 201-211, https://doi.org/10.1016/S0021-9673(03)00524-7 . [all data]

Javidnia, Miri, et al., 2003
Javidnia, K.; Miri, R.; Azarpira, A.; Tabaei, S.M.H., Composition of the essential oil of Stachys setifera C.A. Mey ssp. iranica growing in Iran, Flavour Fragr. J., 2003, 18, 4, 299-300, https://doi.org/10.1002/ffj.1165 . [all data]

Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R., Characteristic aroma components of rennet casein, J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806 . [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]

Valim, Rouseff, et al., 2003
Valim, M.F.; Rouseff, R.L.; Lin, J., Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar, J. Agric. Food Chem., 2003, 51, 4, 1010-1015, https://doi.org/10.1021/jf025738+ . [all data]

Cavaleiro, Salgueiro, et al., 2002
Cavaleiro, C.; Salgueiro, L.R.; Antunes, T.; Sevinate-Pinto, I.; Barroso, J.G., Composition of the essential oil and micromorphology of trichomes of Teucrium salviastrum, an endemic species from Portugal, Flavour Fragr. J., 2002, 17, 4, 287-291, https://doi.org/10.1002/ffj.1068 . [all data]

Couladis, Chinou, et al., 2002
Couladis, M.; Chinou, I.B.; Tzakou, O.; Loukis, A., Composition and antimicrobial activity of the essential oil of Ballota pseudodictamnus L. Bentham, Phytother. Res., 2002, 16, 8, 723-726, https://doi.org/10.1002/ptr.1043 . [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]

Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R., Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey, J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g . [all data]

Aligiannis, Kalpoutzakis, et al., 2001
Aligiannis, N.; Kalpoutzakis, E.; Chinou, I.B.; Mitaku, S.; Gikas, E.; Tsarbopoulos, A., Composition and antimicrobial activity of the essential oils of five taxa of Sideritis from Greece, J. Agric. Food Chem., 2001, 49, 2, 811-815, https://doi.org/10.1021/jf001018w . [all data]

Bezman, Rouseff, et al., 2001
Bezman, Y.; Rouseff, R.L.; Naim, M., 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses, J. Agric. Food Chem., 2001, 49, 11, 5425-5432, https://doi.org/10.1021/jf010724+ . [all data]

Couladis, Tsortanidou, et al., 2001
Couladis, M.; Tsortanidou, V.; Francisco-Ortega, J.; Santos-Guerra, A.; Harvala, C., Composition of the essential oils of Argyranthemum species growing in the Canary Islands, Flavour Fragr. J., 2001, 16, 2, 103-106, https://doi.org/10.1002/ffj.954 . [all data]

Karagül-Yüceer, Drake, et al., 2001
Karagül-Yüceer, Y.; Drake, M.; Cadwallader, K.R., Aroma-active components of nonfat dry milk, J. Agric. Food Chem., 2001, 49, 6, 2948-2953, https://doi.org/10.1021/jf0009854 . [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]

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 «beta»-D-glucoside, a phenylpropanoid heteroside, benzyl-«beta»-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]

Chisholm, Guiher, et al., 1994
Chisholm, M.G.; Guiher, L.A.; Vonah, T.M.; Beaumont, J.L., Comparison of some French-American hybrid wines with white Riesling using gas chromatography-olfactometry, Am. J. Enol. Vitic, 1994, 45, 2, 201-212. [all data]

Chisholm and Samuels, 1992
Chisholm, M.G.; Samuels, J.M., Determination of the impact of the metabolites of sorbic acid on the ordor of a spoiled red wine, J. Agric. Food Chem., 1992, 40, 4, 630-633, https://doi.org/10.1021/jf00016a021 . [all data]

Andriamaharavo, 2014
Andriamaharavo, N.R., Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]

Dharmawan, Kasapis, et al., 2007
Dharmawan, J.; Kasapis, S.; Curran, P.; Johnson, J.R., Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice, Flavour Fragr. J., 2007, 22, 3, 228-232, https://doi.org/10.1002/ffj.1790 . [all data]

Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V., Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines, J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418 . [all data]

Eyres, Marriott, et al., 2007
Eyres, G.T.; Marriott, P.J.; Dufour, J.-P., Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties, J. Agric. Food Chem., 2007, 55, 15, 6252-6261, https://doi.org/10.1021/jf070739t . [all data]

Pérez, Navarro, et al., 2007
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Bonaiti, Irlinger, et al., 2005
Bonaiti, C.; Irlinger, F.; Spinnler, H.E.; Engel, E., An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model, J. Dairy Sci., 2005, 88, 5, 1671-1684, https://doi.org/10.3168/jds.S0022-0302(05)72839-3 . [all data]

Campo, Ferreira, et al., 2005
Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J., Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data, J. Agric. Food Chem., 2005, 53, 14, 5682-5690, https://doi.org/10.1021/jf047870a . [all data]

Fritsch and Schieberle, 2005
Fritsch, H.T.; Schieberle, P., Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer, J. Agric. Food Chem., 2005, 53, 19, 7544-7551, https://doi.org/10.1021/jf051167k . [all data]

Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x . [all data]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Klesk, Qian, et al., 2004
Klesk, K.; Qian, M.; Martin, R.R., Aroma extract dilution analysis of cv. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 2004, 52, 16, 5155-5161, https://doi.org/10.1021/jf0498721 . [all data]

Klesk and Qian, 2003
Klesk, K.; Qian, M., Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209 . [all data]

Klesk and Qian, 2003, 2
Klesk, K.; Qian, M., Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique, J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Duckham, Dodson, et al., 2001
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars, Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4 . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g . [all data]

Mutti and Grosch, 1999
Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8 . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]

Kubícková and Grosch, 1997
Kubícková, J.; Grosch, W., Evaluation of potent odorants of camembert cheese by dilution and concentration techniques, Int. Dairy J., 1997, 7, 1, 65-70, https://doi.org/10.1016/S0958-6946(96)00044-1 . [all data]

Milo and Reineccius, 1997
Milo, C.; Reineccius, G.A., Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese, J. Agric. Food Chem., 1997, 45, 9, 3590-3594, https://doi.org/10.1021/jf970152m . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Sing, Smadja, et al., 1992
Sing, A.S.C.; Smadja, J.; Brevard, H.; Maignial, L.; Chaintreau, A.; Marion, J.-P., Volatile constituents of faham (Jumellea fragrans (Thou.) Schltr.), J. Agric. Food Chem., 1992, 40, 4, 642-646, https://doi.org/10.1021/jf00016a024 . [all data]

Botelho, Caldeira, et al., 2007
Botelho, G.; Caldeira, I.; Mendes-Faia, A.; Clímaco, M.C., Evaluation of two quantitative gas chromatography-olfactometry methods for clonal red wines differentiation, Flavour Fragr. J., 2007, 22, 5, 414-420, https://doi.org/10.1002/ffj.1815 . [all data]

Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R., Effect of cold storage and packaging material on the major aroma components of sweet cream butter, J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q . [all data]

Gurbuz O., Rouseff J.M., et al., 2006
Gurbuz O.; Rouseff J.M.; Rouseff R.L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry, J. Agric. Food Chem., 2006, 54, 11, 3990-3996, https://doi.org/10.1021/jf053278p . [all data]

Ledauphin, Basset, et al., 2006
Ledauphin, J.; Basset, B.; Cohen, S.; Payot, T.; Barillier, D., Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds, J. Food Comp. Anal., 2006, 19, 1, 28-40, https://doi.org/10.1016/j.jfca.2005.03.001 . [all data]

Lopez-Galilea I., Fournier N., et al., 2006
Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. Food Chem., 2006, 54, 22, 8560-8566, https://doi.org/10.1021/jf061178t . [all data]

Petka, Ferreira, et al., 2006
Petka, J.; Ferreira, V.; González-Viñas, M.A.; Cacho, J., Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes, J. Agric. Food Chem., 2006, 54, 3, 909-915, https://doi.org/10.1021/jf0518397 . [all data]

Varming, Andersen, et al., 2006
Varming, C.; Andersen, M.L.; Poll, L., Volatile Monoterpenes in Black Currant (Ribes nigrum L.) Juice: Effects of Heating and Enzymatic Treatment by «beta»-Glucosidase, J. Agric. Food Chem., 2006, 54, 6, 2298-2302, https://doi.org/10.1021/jf051938k . [all data]

Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z . [all data]

Verzera, Campisi, et al., 2005
Verzera, A.; Campisi, S.; Zappalá, M., SUPELCO. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005, retrieved from http://www.sigmaaldrich.com/Brands/SupelcoHome/TheReporter.html. [all data]

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D., Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y . [all data]

Varming, Andersen, et al., 2004
Varming, C.; Andersen, M.L.; Poll, L., Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma, J. Agric. Food Chem., 2004, 52, 25, 7628-7636, https://doi.org/10.1021/jf049435m . [all data]

Varming, Petersen, et al., 2004
Varming, C.; Petersen, M.A.; Poll, L., Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling, J. Agric. Food Chem., 2004, 52, 6, 1647-1652, https://doi.org/10.1021/jf035133t . [all data]

Jerkovic, Mastelic, et al., 2003
Jerkovic, I.; Mastelic, J.; Milos, M.; Juteau, F.; Masotti, V.; Viano, J., Chemical variability of Artemisia vulgaris L. essential oils originated from the Mediterranean area of France and Croatia, Flavour Fragr. J., 2003, 18, 5, 436-440, https://doi.org/10.1002/ffj.1246 . [all data]

Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t . [all data]

Verzera, Campisi, et al., 2001
Verzera, A.; Campisi, S.; Zappalá, M.; Bonaccorsi, I., SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin, Am. Lab. Fairfield Conn., 2001, 33, 15, 18-21. [all data]

Jensen, Christensen, et al., 2000
Jensen, K.; Christensen, L.P.; Hansen, M.; Jørgensen, U.; Kaack, K., Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars, J. Sci. Food Agric., 2000, 81, 2, 237-244, https://doi.org/10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H . [all data]

Humpf and Schreier, 1991
Humpf, H.-U.; Schreier, P., Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.), J. Agric. Food Chem., 1991, 39, 10, 1830-1832, https://doi.org/10.1021/jf00010a028 . [all data]

Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Gunata, Z., Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment, Food Chem., 2006, 94, 3, 319-326, https://doi.org/10.1016/j.foodchem.2004.11.019 . [all data]

Kaack, Christensen, et al., 2005
Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R., The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.), Eur. Food Res. Technol., 2005, 221, 3-4, 244-254, https://doi.org/10.1007/s00217-005-1141-4 . [all data]

Schuh and Schieberle, 2005
Schuh, C.; Schieberle, P., Characterization of ( E, E, Z)-2,4,6-Nonatrienal as a character impact aroma compound of oat flakes, J. Agric. Food Chem., 2005, 53, 22, 8699-8705, https://doi.org/10.1021/jf051601i . [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Al-Qudah, Muhaidat, et al., 2012
Al-Qudah, M.A.; Muhaidat, R.; Trawenh, I.N.; Jaber, H.I.; Abu Zarga, M.H.; Abu Orabi, S.T., Volatile constituents of leaves and bulbs of Gynandriris Sisyrinchicum and their antimicrobial activities, Jordan J. Chem., 2012, 7, 3, 287-295. [all data]

Fabri, Coimbra, et al., 2012
Fabri, R.F.; Coimbra, E.; Almeida, A.C.; Siqueira, E.P.; Alves, T.M.A.; Zani, C.L.; Scio, E., Essential oil of Mitracarpus frigidus as a potent sourse of bioactive compounds, Annals of the Brazilian Academy of Sciences, 2012, 84, 4, 1073-1080, https://doi.org/10.1590/S0001-37652012000400021 . [all data]

Jerkovic, Hegic, et al., 2010
Jerkovic, I.; Hegic, G.; Marijanovic, Z.; Bubalo, D., Organic extractives from Mentha spp. honey and the bee-stomach: methyl syringate, vomifoliol, terpenediol I, hotrienol, and other compounds, Molecules, 2010, 15, 4, 2911-2924, https://doi.org/10.3390/molecules15042911 . [all data]

Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M., Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM), African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]

Scrivanti, Anton, et al., 2009
Scrivanti, L.R.; Anton, A.M.; Zygadlo, J.A., Essential oil conposition of Bothriochloa Kuntze (Poaceae) from South America and their chemotaxonomy, Biochem. Systematics Ecol., 2009, 37, 3, 206-213, https://doi.org/10.1016/j.bse.2009.03.009 . [all data]

Zhao, Zeng, et al., 2009
Zhao, C.; Zeng, Y.; Wan, M.; Li, R.; Liang, Y.; Li, C.; Zeng, Z.; Chau, F.-T., Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods, J. Sep. Sci., 2009, 32, 4, 660-670, https://doi.org/10.1002/jssc.200800484 . [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]

Lago, Romoff, et al., 2008
Lago, J.H.G.; Romoff, P.; Favero, O.A.; Souza, F.O.; Soares, M.G.; Baraldi, P.T.; Correa, A.G., Chemical composition of male and female Baccharis trimera (Less.) DC. (Asteraceae) essential oils, Biochem. Systematics Ecol., 2008, 36, 9, 737-740, https://doi.org/10.1016/j.bse.2008.05.009 . [all data]

Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J., Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee, Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009 . [all data]

Asekun, Olusegun, et al., 2007
Asekun, O.T.; Olusegun, E.; Adebola, O., The volatile constituents of the leaves and flowers of Kigelia africana Benth., Flavour Fragr. J., 2007, 22, 1, 21-23, https://doi.org/10.1002/ffj.1723 . [all data]

Basta, Tzakou, et al., 2007
Basta, A.; Tzakou, O.; Couladis, M.; Yannitsaros, A., Essential oil composition of Prasium majus L. from Greece, Flavour Fragr. J., 2007, 22, 5, 347-349, https://doi.org/10.1002/ffj.1802 . [all data]

Ferhat, Tigrine-Kordjani, et al., 2007
Ferhat, M.A.; Tigrine-Kordjani, N.; Chemat, S.; Meklati, B.Y.; Chemat, F., Rapid Extraction of Volatile Compounds Using a New Simultaneous Microwave Distillation: Solvent Extraction Device, Chromatographia, 2007, 65, 3-4, 217-222, https://doi.org/10.1365/s10337-006-0130-5 . [all data]

Machado, Bastos, et al., 2007
Machado, C.C.B.; Bastos, D.H.M.; Janzantti, N.S.; Facanali, R.; Marques, M.M.; Franco, M.R.B., Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis), Quim. Nova, 2007, 30, 3, 513-518, https://doi.org/10.1590/S0100-40422007000300002 . [all data]

Mohottalage, Tabacchi, et al., 2007
Mohottalage, S.; Tabacchi, R.; Guerin, P.M., Components from Sri Lankan Piper betle L. leaf oil and their analogues showing toxicity against the housefly, Musca domestica, Flavour Fragr. J., 2007, 22, 2, 130-138, https://doi.org/10.1002/ffj.1770 . [all data]

Morteza-Semnani, Saeedi, et al., 2007
Morteza-Semnani, K.; Saeedi, M.; Akbarzadeh, M., Essential oil composition of Teucrium scordium L., Acta Pharm., 2007, 57, 4, 499-504, https://doi.org/10.2478/v10007-007-0040-6 . [all data]

Setkova, Risticevic, et al., 2007, 2
Setkova, L.; Risticevic, S.; Pawliszyn, J., Rapid headspace solid-phase microextraction-gas chromatographic?time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: Classification of Canadian and Czech ice wines using statistical evaluation of the data, J. Chromatogr. A, 2007, 1147, 2, 224-240, https://doi.org/10.1016/j.chroma.2007.02.052 . [all data]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N., Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots, Amino Acids, 2006, https://doi.org/10.1007/s007260200008 . [all data]

Hadian, Sonboli, et al., 2006
Hadian, J.; Sonboli, A.; Ebrahimi, S.N.; Mirjalili, M.H., Essential oil composition of Nepeta satureioides from Iran, Chem. Nat. Compd. (Engl. Transl.), 2006, 42, 2, 175-177, https://doi.org/10.1007/s10600-006-0071-0 . [all data]

Mastelic, Jerkovic, et al., 2006
Mastelic, J.; Jerkovic, I.; Mesic, M., Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L., Flavour Fragr. J., 2006, 21, 2, 306-313, https://doi.org/10.1002/ffj.1596 . [all data]

Miyazawa and Kawata, 2006
Miyazawa, M.; Kawata, J., Identification of the Key Aroma Compounds in Dried Roots of Rubia cordifolia, L. Oleo Sci., 2006, 55, 1, 37-39, https://doi.org/10.5650/jos.55.37 . [all data]

Morteza-Semnani, Akbarzadeh, et al., 2006
Morteza-Semnani, K.; Akbarzadeh, M.; Changizi, S., Essential oils composition of Stachys byzantina, S. inflata, S. lavandulifolia and S. laxa from Iran, Flavour Fragr. J., 2006, 21, 2, 300-303, https://doi.org/10.1002/ffj.1594 . [all data]

Senatore, Landolfi, et al., 2006
Senatore, F.; Landolfi, S.; Celik, S.; Bruno, M., Volatile components of Centaurea calcitrapa L. and Centaurea sphaerocephala L. ssp. sphaerocephala, two Asteraceae growing wild in Sicily, Flavour Fragr. J., 2006, 21, 2, 282-285, https://doi.org/10.1002/ffj.1585 . [all data]

de Souza, Vásquez, et al., 2006
de Souza, M.D.C.A.; Vásquez, P.; del Mastro, N.L.; Acree, T.E.; Lavin, E.H., Characterization and cachaca and rum aroma, J. Agric. Food Chem., 2006, 54, 2, 485-488, https://doi.org/10.1021/jf0511190 . [all data]

Tigrine-Kordiani, Meklati, et al., 2006
Tigrine-Kordiani, N.; Meklati, B.Y.; Chemat, F., Abalysis by gas chromatography - mass spectrometry of the essential oil of Zygophyllum album L., an aromatic and medicinal plant growing in Algeria, Int. J. Aromatherapy, 2006, 16, 3-4, 187-191, https://doi.org/10.1016/j.ijat.2006.09.008 . [all data]

Tzakou, Said, et al., 2006
Tzakou, O.; Said, A.; Farag, A.; Rashed, K., Volatile constituents of Ailanthus excelsa Roxb., Flavour Fragr. J., 2006, 21, 6, 899-901, https://doi.org/10.1002/ffj.1739 . [all data]

Wang, Yang, et al., 2006
Wang, Q.; Yang, Y.; Zhao, X.; Zhu, B.; Nan, P.; Zhao, J.; Wang, L.; Chen, F.; Liu, Z.; Zhong, Y., Chemical variation in the essential oil of Ephedra sinica from Northeastern China, Food Chem., 2006, 98, 1, 52-58, https://doi.org/10.1016/j.foodchem.2005.04.033 . [all data]

Yayli, Gülec, et al., 2006
Yayli, N.; Gülec, C.; Ücüncü, O.; Yasar, A.; Ülker, S.; Coskuncelebi, K.; Terzioglu, S., Composition and Antimicrobial Activities of Volatile Components of Minuartia meyeri, Turk. J. Chem., 2006, 30, 71-76. [all data]

Basta, Tzakou, et al., 2005
Basta, A.; Tzakou, O.; Couladis, M., Composition of the leaves essential oil of Melissa officinalis s. l. from Greece, Flavour Fragr. J., 2005, 20, 6, 642-644, https://doi.org/10.1002/ffj.1518 . [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]

Kilic, Kollmannsberger, et al., 2005
Kilic, A.; Kollmannsberger, H.; Nitz, S., Glycosidically bound volatiles and flavor precursors in Laurus nobilis L., J. Agric. Food Chem., 2005, 53, 6, 2231-2235, https://doi.org/10.1021/jf040373+ . [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

Morteza-Semnani, Akbarzadeh, et al., 2005
Morteza-Semnani, K.; Akbarzadeh, M.; Rostami, B., The essential oil composition of Teucrium chamaedrys L. from Iran, Flavour Fragr. J., 2005, 20, 5, 544-546, https://doi.org/10.1002/ffj.1479 . [all data]

Morteza-Semnani and Saeedi, 2005
Morteza-Semnani, K.; Saeedi, M., The essential oil composition of Phlomis bruguieri Desf. from Iran, Flavour Fragr. J., 2005, 20, 3, 344-346, https://doi.org/10.1002/ffj.1459 . [all data]

Pala-Paul, Perez-Alonso, et al., 2005
Pala-Paul, J.; Perez-Alonso, M.J.; Velasco-Negueruela, A.; Vadare, J.; Villa, A.M.; Sanz, J.; Brophy, J.J., Essential oil composition of the different parts of Eryngium bourgatii Gouan from Spain, J. Chromatogr. A, 2005, 1074, 1-2, 235-239, https://doi.org/10.1016/j.chroma.2005.03.036 . [all data]

Senatore, Apostolides Arnold, et al., 2005
Senatore, F.; Apostolides Arnold, N.; Bruno, M., Volatile components of Centaurea eryngioides Lam. and Centaurea liberica Trev. var. hermonis Boiss. Lam., two Asteraceae growing wild in Lebanon, Nat. Prod. Res., 2005, 19, 8, 749-754, https://doi.org/10.1080/14786410412331302136 . [all data]

Yayli, Yasar, et al., 2005
Yayli, N.; Yasar, A.; Gülec, C.; Usta, A.; Kolayli, S.; Coskuncelebi, K.; Karaoglu, S., Composition and antimicrobial activity of essential oils from Centaurea sessilis and Centaurea armena, Phytochemistry, 2005, 66, 14, 1741-1745, https://doi.org/10.1016/j.phytochem.2005.04.006 . [all data]

Malencic, Couladis, et al., 2004
Malencic, Dj.; Couladis, M.; Mimica-Dukic, N.; Popovic, M.; Boza, P., Essential oils of three Salvia species from the Pannonian part of Serbia, Flavour Fragr. J., 2004, 19, 3, 225-228, https://doi.org/10.1002/ffj.1291 . [all data]

Mimica-Dukic, Bozin, et al., 2004
Mimica-Dukic, N.; Bozin, B.; Sokovic, M.; Simin, N., Antimicrobial and antioxidant activities of Melissa officinalis L. (Lamiaceae) essential oil, J. Agric. Food Chem., 2004, 52, 9, 2485-2489, https://doi.org/10.1021/jf030698a . [all data]

Sarkhail, Amin, et al., 2004
Sarkhail, P.; Amin, G.; Shafiee, A., Composition of the essential oil of Phlomis persica Boiss and Phlomis chorassanica Bunge from Iran, Flavour Fragr. J., 2004, 19, 6, 538-540, https://doi.org/10.1002/ffj.1338 . [all data]

Tura, Prenzler, et al., 2004
Tura, D.; Prenzler, P.D.; Bedgood, D.R., Jr.; Antolovich, M.; Robards, K., Varietal and processing effects on the volatile profile of Australian olive oils, Food Chem., 2004, 84, 3, 341-349, https://doi.org/10.1016/S0308-8146(03)00217-6 . [all data]

Ledauphin, Guichard, et al., 2003
Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants, J. Agric. Food Chem., 2003, 51, 2, 433-442, https://doi.org/10.1021/jf020373e . [all data]

Murakami, Goldstein, et al., 2003
Murakami, A.A.; Goldstein, H.; Navarro, A.; Seabrooks, J.R.; Ryder, D.S., Investigation of beer flavor by gas chromatography-olfactometry, J. Am. Soc. Brew. Chem., 2003, 61, 1, 23-32, retrieved from http://www.asbcnet.org/Journal/samplepdfs/0127-01R.pdf. [all data]

Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L., Volatile constituents from Romanesco cauliflower, Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8 . [all data]

Flamini, Ertugrul, et al., 2002
Flamini, G.; Ertugrul, K.; Cioni, P.L.; Morelli, I.; Dural, H.; Bagci, Y., Volatile constituents of two endemic Centaurea species from Turkey: C. pseudoscabiosa subsp. pseudoscabiosa and C. hadimensis, Biochem. Syst. Ecol., 2002, 30, 10, 953-959, https://doi.org/10.1016/S0305-1978(02)00043-1 . [all data]

Kobaisy, Tellez, et al., 2002
Kobaisy, M.; Tellez, M.R.; Dayan, F.E.; Duke, S.O., Phytotoxicity and volatile constituents from leaves of Callicarpa japonica Thunb., Phytochemistry, 2002, 61, 1, 37-40, https://doi.org/10.1016/S0031-9422(02)00207-8 . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P., Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA), Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9 . [all data]

Brun, Bessière, et al., 2001
Brun, G.; Bessière, J.-M.; Dijoux-Franca, M.-G.; David, B.; Mariotte, A.-M., Volatile components of Catharanthus roseus (L.) G. Don (Apocynaceae), Flavour Fragr. J., 2001, 16, 2, 116-119, https://doi.org/10.1002/ffj.958 . [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

Campeol, Flamini, et al., 2001
Campeol, E.; Flamini, G.; Chericoni, S.; Catalano, S.; Cremonini, R., Volatile compounds from three cultivars of Olea europaea from Italy, J. Agric. Food Chem., 2001, 49, 11, 5409-5411, https://doi.org/10.1021/jf010455n . [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i . [all data]

Tellez, Dayan, et al., 2000
Tellez, M.R.; Dayan, F.E.; Schrader, K.K.; Wedge, D.E.; Duke, S.O., Composition and some biological activities of the essential oils of Callicarpa Americana (L.), J. Agric. Food Chem., 2000, 48, 7, 3008-3012, https://doi.org/10.1021/jf991026g . [all data]

Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Ong and Acree, 1999
Ong, P.K.C.; Acree, T.E., Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit, J. Agric. Food Chem., 1999, 47, 2, 665-670, https://doi.org/10.1021/jf980452j . [all data]

Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H., Aroma analysis of coffrr brew by gas chromatography-oldfactometry, Developments in Food Sci., 1998, 40, 69-78. [all data]

Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.), J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318 . [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]

Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t . [all data]

Chisholm, Guiher, et al., 1995
Chisholm, M.G.; Guiher, L.A.; Zaczkiewicz, S.M., Aroma characteristics of aged Vidal blanc wine, Am. J. Enol. Vitic, 1995, 46, 1, 56-62. [all data]

Moio, Dekimpe, et al., 1993
Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Dairy Res., 1993, 60, 2, 199-213, https://doi.org/10.1017/S0022029900027515 . [all data]

Schieberle, 1991
Schieberle, P., Primary odorants in popcorn, J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030 . [all data]

Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Comparison of yellow starthistle volatiles from different plant parts, J. Agric. Food Chem., 1990, 38, 3, 764-767, https://doi.org/10.1021/jf00093a038 . [all data]

Buttery, Takeoka, et al., 1990
Buttery, R.G.; Takeoka, G.; Teranishi, R.; Ling, L.C., Tomato aroma components: identification of glycoside hydrolysis volatiles, J. Agric. Food Chem., 1990, 38, 11, 2050-2053, https://doi.org/10.1021/jf00101a010 . [all data]

Buttery, Teranishi, et al., 1990
Buttery, R.G.; Teranishi, R.; Ling, L.C.; Turnbaugh, J.G., Quantitative and sensory studies on tomato paste volatiles, J. Agric. Food Chem., 1990, 38, 1, 336-340, https://doi.org/10.1021/jf00091a074 . [all data]

Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R., Analytical Investigation of Rio Off-Flavor in Green Coffee, J. Agric. Food Chem., 1990, 38, 1, 226-233, https://doi.org/10.1021/jf00091a050 . [all data]

Yang and Sugisawa, 1990
Yang, R.; Sugisawa, H., Citrus Suachi Hort. ex Shirai. Volatile components in Sudachi (Citrus Sudachi Hort. ex Shirai) juice, Nippon Shokuhin Kogyo Gakkaishi, 1990, 37, 12, 946-952, https://doi.org/10.3136/nskkk1962.37.12_946 . [all data]

Georgilopoulos and Gallois, 1988
Georgilopoulos, D.N.; Gallois, A.N., Flavour compounds of a commercial concentrated blackberry juice, Food Chem., 1988, 28, 2, 141-148, https://doi.org/10.1016/0308-8146(88)90143-4 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]

Mondello, 2012
Mondello, L., HS-SPME-GCxGC-MS analysis of Yerba Mate (Ilex paraguariensis) in Shimadzu GC-GC application compendium of comprehensive 2D GC, Vol. 1-5, Shimadzu Corp., 2012, 1-29. [all data]

Robinson, Adams, et al., 2012
Robinson, A.L.; Adams, D.O.; Boss, P.K.; Heymann, H.; Solomon, P.S.; Trengove, R.D., Influence of geographic origine on the sensory characteristics and wine composition of Vitus viniferas cv. Cabernet Sauvignon wines from Australia (Supplemental data), Am. J. Enol. Vitic., 2012, 64, 4, 467-476, https://doi.org/10.5344/ajev.2012.12023 . [all data]

Chu, Liu, et al., 2011
Chu, S.S.; Liu, S.L.; Liu, Q.Z.; Liu, Z.L.; Du, S.S., Composition and toxicity of Chinese Dracocephalum moldavica (Labiatae) essential oil against two grain storage insects, J. Med. Plants Res., 2011, 5, 21, 5262-5267. [all data]

Bailly and Collin, 2010
Bailly, S.; Collin, S., Fate of polyunsaturated thiols in sauternes wines through ageing in Expression of Multidisciplinary Flavour Sci., Blank, I.; Wust, M.; Yertzian, C., ed(s)., Zhaw Ed., 2010, 227-230, retrieved from https://home.zhaw.ch/tildayere/pdf/Teil58-Expression of Multidisciplinary.pdf. [all data]

San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A., Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma, Food Chemistry, 2010, 123, 1, 188-195, https://doi.org/10.1016/j.foodchem.2010.03.129 . [all data]

Bailly, Jerkovic, et al., 2009
Bailly, S.; Jerkovic, V.; Meuree, A.; Timmermans, A.; Collin, S., Fate of key odorants in Sauternes wines through aging, J. Agric. Food Chem., 2009, 57, 18, 8557-8563, https://doi.org/10.1021/jf901429d . [all data]

Collin, Nizet, et al., 2008
Collin, S.; Nizet, S.; Muls, S.; Iraqi, R.; Bouseta, A., Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives, J. Agric. Food Chem., 2008, 56, 9, 3273-3278, https://doi.org/10.1021/jf073488x . [all data]

Zachariah, Leela, et al., 2008
Zachariah, T.J.; Leela, N.K.; Maya, K.M.; Rema, J.; Mathew, P.A.; Vipin, T.M.; Krishnamoorthy, B., Chemical composition of leaf oils of Myristica beddomeii (King), Myristica fragrans (Houtt.) and Myristica malabarica (Lamk.), J. Spices Arom. Crops, 2008, 17, 1, 10-15. [all data]

Zhao, Li, et al., 2008
Zhao, Y.; Li, J.; Xu, Y.; Duan, H.; Fan, W.; Zhao, G., EXtraction, preparation and identification of volatile compounds in Changyu XO brandy, Chinese J. Chromatogr., 2008, 26, 2, 212-222, https://doi.org/10.1016/S1872-2059(08)60014-0 . [all data]

Buettner, 2007
Buettner, A., A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples, Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822 . [all data]

Díaz-Maroto, Castillo, et al., 2007
Díaz-Maroto, M.C.; Castillo, N.; Castro-Vázquez, L.; González-Viñas, M.A.; Pérez-Coello, M.S., Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plants, Flavour Fragr. J., 2007, 22, 2, 114-118, https://doi.org/10.1002/ffj.1766 . [all data]

Greger and Schieberle, 2007
Greger, V.; Schieberle, P., Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015 . [all data]

Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M., Investigation of important odorants of palm wine (Elaeis guineensis), Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052 . [all data]

Liolios, Laouer, et al., 2007
Liolios, C.; Laouer, H.; Boulaacheb, N.; Gortzi, O.; Chinou, I., Chemical Composition and Antimicrobial Activity of the Essential Oil of Algherian Phlomis bovei De Noe subsp. bovei, Molecules, 2007, 12, 4, 772-781, https://doi.org/10.3390/12040772 . [all data]

Sharififar, Mozaffarian, et al., 2007
Sharififar, F.; Mozaffarian, V.; Moradkhani, S., Comparison of antioxidant and free radical scavenging activities of the essential oils from flowers and fruits of Otostegia persica Boiss., Pakistan J. Biol. Sci., 2007, 10, 21, 3895-3899, https://doi.org/10.3923/pjbs.2007.3895.3899 . [all data]

Bailly, Jerkovic, et al., 2006
Bailly, S.; Jerkovic, V.; Collin, S., Identification of key-odorants in Sauternes wines, Identification of key-odorants in Sauternes wines, 5th International Terroir Congress, 2006, 4. [all data]

Bailly, Jerkovic, et al., 2006, 2
Bailly, S.; Jerkovic, V.; Marchand-Brynaert, J.; Collin, S., Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols, J. Agric. Food Chem., 2006, 54, 19, 7227-7234, https://doi.org/10.1021/jf060814k . [all data]

Callemien, Dasnoy, et al., 2006
Callemien, D.; Dasnoy, S.; Collin, S., Identification of a stale-beer-like odorant in extracts of naturally aged beer, J. Agric. Food Chem., 2006, 54, 4, 1409-1413, https://doi.org/10.1021/jf051772n . [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]

Senatore, Apostolides Arnold, et al., 2006
Senatore, F.; Apostolides Arnold, N.; Piozzi, F.; Formisano, C., Chemical composition of the essential oil of Salvia microstegia Boiss. et Balansa growing wild in Lebanon, J. Chromatogr. A, 2006, 1108, 2, 276-278, https://doi.org/10.1016/j.chroma.2006.01.066 . [all data]

Callamien, Dasnoy, et al., 2005
Callamien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S., Flavour stability of lager beer: identification of a new key staling compounds, Eur. Brewery Convention, 2005, 91, 815-822. [all data]

Callemien, Dasnoy, et al., 2005
Callemien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S., Flavour stability of lager beer: identification of a new key staling compound in European Brewery Convention, Fachverlag Hans Carl, Nurnberg, Germany, 2005, 815-822. [all data]

Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2005, 20, 98-100. [all data]

Tokitomo, Steihaus, et al., 2005
Tokitomo, Y.; Steihaus, M.; Buttner, A.; Schieberle, P., Odor-Active Constituents in Fresh Pineapple (ananas comosus [L.] Merr.) by Quamtitative and Sensory Evaluations, Biosci. Biotechnol, Biochem,, 2005, 69, 7, 1323-1330, https://doi.org/10.1271/bbb.69.1323 . [all data]

Buettner and Welle, 2004
Buettner, A.; Welle, F., Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS), Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473 . [all data]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Escudero, Gogorza, et al., 2004
Escudero, A.; Gogorza, B.; Melús, M.A.; Ortín, N.; Cacho, J.; Ferreira, V., Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values, J. Agric. Food Chem., 2004, 52, 11, 3516-3524, https://doi.org/10.1021/jf035341l . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Martí, Mestres, et al., 2003
Martí, M.P.; Mestres, M.; Sala, C.; Busto, O.; Guasch, J., Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma, J. Agric. Food Chem., 2003, 51, 27, 7861-7865, https://doi.org/10.1021/jf0345604 . [all data]

Variyar, Ahmad, et al., 2003
Variyar, P.S.; Ahmad, R.; Bhat, R.; Niyas, Z.; Sharma, A., Flavoring components of raw monsooned Arabica coffee and their changes during radiation processing, J. Agric. Food Chem., 2003, 51, 27, 7945-7950, https://doi.org/10.1021/jf030408q . [all data]

Ferreira, Ortín, et al., 2002
Ferreira, V.; Ortín, N.; Escudero, A.; López, R.; Cacho, J., Chemical characterization of the aroma of grenache Rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies, J. Agric. Food Chem., 2002, 50, 14, 4048-4054, https://doi.org/10.1021/jf0115645 . [all data]

Gijs, Chevanese, et al., 2002
Gijs, L.; Chevanese, F.; Jerkovic, V.; Collin, S., How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging, J. Agric. Food Chem., 2002, 50, 20, 5612-5616, https://doi.org/10.1021/jf020563p . [all data]

Landy, Boucon, et al., 2002
Landy, P.; Boucon, C.; Kooyman, G.M.; Musters, P.A.D.; Rosin, E.A.E.; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 2002, 50, 11, 3262-3271, https://doi.org/10.1021/jf011249i . [all data]

Staples E.S., 2002
Staples E.S., The Chemistry of Black Tea Aroma, EST Internal Report, April, Electronic Sensor Technology, Newbury PAck, CA 91320, 2002, 16, retrieved from http://www.estcal.com/TechPapers/TeaSamples2.pdf. [all data]

Aznar, López, et al., 2001
Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V., Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions, J. Agric. Food Chem., 2001, 49, 6, 2924-2929, https://doi.org/10.1021/jf001372u . [all data]

Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J., Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines, J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u . [all data]

Lermusieau, Bulens, et al., 2001
Lermusieau, G.; Bulens, M.; Collin, S., Use of GC-olfactometry to identify the hop aromatic compounds in beer, J. Agric. Food Chem., 2001, 49, 8, 3867-3874, https://doi.org/10.1021/jf0101509 . [all data]

Andrade, Maia, et al., 2000
Andrade, E.H.A.; Maia, J.G.S.; Zoghbi, M.G.B., Aroma volatile constituents of Brazilian varieties of mango fruit, J. Food Comp. Anal., 2000, 13, 1, 27-33, https://doi.org/10.1006/jfca.1999.0841 . [all data]

Kawasaki, Matsui, et al., 1998
Kawasaki, W.; Matsui, K.; Akakabe, Y.; Itai, N.; Kajiwara, T., Long-chain aldehyde-forming activity in tobacco leaves, Phytochemistry, 1998, 49, 6, 1565-1568, https://doi.org/10.1016/S0031-9422(98)00236-2 . [all data]

Licker, Acree, et al., 1998
Licker, J.L.; Acree, T.E.; Henick-Kling, T., What is Brett (Brettanomyces) flavor?, Am. Chem. Soc. Symp. Ser., 1998, 714, 96-115. [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

Guth, 1997
Guth, H., Identification of character impact odorants of different white wine varieties, J. Agric. Food Chem., 1997, 45, 8, 3022-3026, https://doi.org/10.1021/jf9608433 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Blank, Fischer, et al., 1989
Blank, I.; Fischer, K.-H.; Grosch, W., Intensive neutral odourants of linden honey, Z. Lebensm. Unters. Forsch., 1989, 189, 5, 426-433, https://doi.org/10.1007/BF01028316 . [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]

Miyazawa, Fujita, et al., 2010
Miyazawa, N.; Fujita, A.; Kubota, K., Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange, Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937 . [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]

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]

Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J., Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes, J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020 . [all data]

Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K., Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties, J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c . [all data]

Komes, Ulrich, et al., 2006
Komes, D.; Ulrich, D.; Lovric, T., Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje, Eur. Food Res. Technol., 2006, 222, 1-2, 1-7, https://doi.org/10.1007/s00217-005-0094-y . [all data]

Perestrelo, Fernandes, et al., 2006
Perestrelo, R.; Fernandes, A.; Albuquerque, F.F.; Marques, J.C.; Camara, J.S., Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds, Anal. Chim. Acta., 2006, 563, 1-2, 154-164, https://doi.org/10.1016/j.aca.2005.10.023 . [all data]

de la Fuente, Martinez-Castro, et al., 2005
de la Fuente, E.; Martinez-Castro, I.; Sanz, J., Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry, J. Sep. Sci., 2005, 28, 9-10, 1093-1100, https://doi.org/10.1002/jssc.200500018 . [all data]

Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V., Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines, J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820 . [all data]

Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322 . [all data]

López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025 . [all data]

Soria, Gonzalez, et al., 2004
Soria, A.C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanza, J., Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data, Food Chem., 2004, 85, 1, 121-130, https://doi.org/10.1016/j.foodchem.2003.06.012 . [all data]

Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K., Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction, J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p . [all data]

Lee and Noble, 2003
Lee, S.-J.; Noble, A.C., Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry, J. Agric. Food Chem., 2003, 51, 27, 8036-8044, https://doi.org/10.1021/jf034747v . [all data]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [all data]

Soria, Martinez-Castro, et al., 2003
Soria, A.C.; Martinez-Castro, I.; Sanz, J., Analysis of volatile composition of honey by solid phase microextraction and gas chromatographymass spectrometry, J. Sep. Sci., 2003, 26, 9-10, 793-801, https://doi.org/10.1002/jssc.200301368 . [all data]

Suleimenov, Atazharova, et al., 2003
Suleimenov, E.M.; Atazharova, G.A.; Demirchi, B.; Baser, K.H.C.; Adekenov, S.M., Essential oil composition of Artemisia Lercheana and A. Sieversiana of Kazakhstan flora in Recent problems of development of new medicines of natural origin, Proceedings of symposium, St.Petersburg - Pushkin, 2003, 382-385. [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Kumazawa and Masuda, 2001
Kumazawa, K.; Masuda, H., Change in the flavor of black tea drink during heat processing, J. Agric. Food Chem., 2001, 49, 7, 3304-3309, https://doi.org/10.1021/jf001323h . [all data]

Korány, Mednyánszky, et al., 2000
Korány, K.; Mednyánszky, Zs.; Amtmann, M., Preliminary results of a recognition method visualizing the aroma and fragrance features, Acta Aliment., 2000, 29, 2, 187-198, https://doi.org/10.1556/AAlim.29.2000.2.9 . [all data]

Kaya, Baser, et al., 1999
Kaya, A.; Baser, K.H.C.; Koca, F., Essential oils of Acinos troodi (Post) Leblebici subsp. vardaranus Leblebici and subsp. grandiflorus Hartvig Strid, Flavour Fragr. J., 1999, 14, 1, 50-54, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<50::AID-FFJ783>3.0.CO;2-7 . [all data]

Kaya, Baser, et al., 1999, 2
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]

Kaya, Baser, et al., 1999, 3
Kaya, A.; Baser, K.H.C.; Tümen, G.; Koca, F., The essential oil of Acinos suaveolens (Sm.) G. Don fil. Acinos arvensis (Lam.) Dandy and Acinos rotundifolius Pers. growing wild in Turkey, Flavour Fragr. J., 1999, 14, 1, 60-64, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<60::AID-FFJ785>3.0.CO;2-0 . [all data]

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [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]

Ferreira, Lopez, et al., 1998
Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F., The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants, J. Sci. Food Agric., 1998, 77, 2, 259-267, https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q . [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]

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]

Lee, Chong, et al., 2012
Lee, P.-R.; Chong, I.S.-M.; Yu, B.; Curran, P.; Liu, S.-Q., Effect of precursors on volatile compounds in Papaya wine fermented by mixed yeasts, Uncorrected proof, 2012, 000-000. [all data]

Welke, Manfroi, et al., 2012
Welke, J.E.; Manfroi, V.; Zanus, M.; Lazarotto, M.; Zini, C.A., Characterization of the volatile profile of Brazilian merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection, J. Chromatogr. A, 2012, 1226, 124-139, https://doi.org/10.1016/j.chroma.2012.01.002 . [all data]

Vekiari, Orepoulou, et al., 2010
Vekiari, S.A.; Orepoulou, V.; Kourkoutas, Y.; Kamoun, N.; Msallem, M.; Psimouli, V.; Arapoglou, D., Characterization and seasonal variations of the quality of virgin olive oil of the Thoumbolia and Koroneiki varieties from Southern Greece, Grasas y Aceites, 2010, 61, 3, 221-231, https://doi.org/10.3989/gya.108709 . [all data]

Canuti, Conversano, et al., 2009
Canuti, V.; Conversano, M.; Li Calzi, M.; Heymann, H.; Matthews, M.A.; Ebeler, S.E., Headspace solid-phase microextraction - gas chromatography - mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and vines, J. Chromatogr. A., 2009, 1216, 15, 3012-3022, https://doi.org/10.1016/j.chroma.2009.01.104 . [all data]

Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

Loscos, Hernandez-Orte, et al., 2009
Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Fate of grape flavor precursors during storage on yeast lees, J. Agric. Food Chem., 2009, 57, 12, 5468-5479, https://doi.org/10.1021/jf804057q . [all data]

Li, Tao, et al., 2008
Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L., Impact odorants of Chardonnay dry white wine from Changli Counti (China), Eur. Food. Res. Technol., 2008, 227, 1, 287-292, https://doi.org/10.1007/s00217-007-0722-9 . [all data]

Yongsheng, Hua, et al., 2008
Yongsheng, T.; Hua, L.; Hua, W.; Li, Z., Volatile composition of young Cabernet Savignon red wine from Changli Counti (China), J. Food Composition and Analysis, 2008, 21, 8, 689-694, https://doi.org/10.1016/j.jfca.2008.05.007 . [all data]

Li, Tao, et al., 2007
Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L., Impact odorants of Chardonnay dry white wine from Changli County (China), Eur. Food Res. Technol., 2007, https://doi.org/10.1007/s00217-007-0722-9 . [all data]

Loskos, Hernandez-Orte, et al., 2007
Loskos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions, J. Agric. Food Chem., 2007, 55, 16, 6674-6684, https://doi.org/10.1021/jf0702343 . [all data]

Pontes, Marques, et al., 2007
Pontes, M.; Marques, J.C.; Camara, J.S., Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometry, Talanta, 2007, 74, 1, 91-103, https://doi.org/10.1016/j.talanta.2007.05.037 . [all data]

Tabanca N., Demirci B., et al., 2007
Tabanca N.; Demirci B.; Crockett S.L.; Baser K.H.C.; Wedge D.E., Chemical composition and antifungal activity of Arnica longifolia, Aster hesperius, and Chrysothamnus nauseosus essential oils, J. Agric. Food Chem., 2007, 55, 21, 8430-8435, https://doi.org/10.1021/jf071379c . [all data]

Tian, Zhang, et al., 2007
Tian, Y.; Zhang, X.; Huang, T.; Zou, K.; Zhou, J., Research advances on the essential oils from leaves of Eucalyptus, Food Fermentation Ind. (Chinese), 2007, 33, 10, 143-147. [all data]

Suleimenov Y.M., Atazhanova G.A., et al., 2006
Suleimenov Y.M.; Atazhanova G.A.; Ozek T.; Demirci B.; Kulyyasov A.T.; Adekenov S.M.; Baser K.H.C., Essential oil composition of three species of Achillea from Kazakhstan, Chem. Nat. Compd. (Engl. Transl.), 2006, 37, 5, 447-450, https://doi.org/10.1023/A:1014471326724 . [all data]

Tunalier, Candan, et al., 2006
Tunalier, Z.; Candan, N.T.; Demirci, B.; Baser, K.H., The essential oil composition of Acroptilon repens (L.) DC. of Turkish origin, Flavour Fragr. J., 2006, 21, 3, 462-464, https://doi.org/10.1002/ffj.1670 . [all data]

Demirci, Demirci, et al., 2005
Demirci, B.; Demirci, F.; Dönmez, A.A.; Franz, G.; Paper, D.H.; Baser, K.H.C., Effects of Salvia essential oils on the chorioallantoic membrane (CAM) assay, Pharm. Biol., 2005, 43, 8, 666-671, https://doi.org/10.1080/13880200500383397 . [all data]

Duman, Kartal, et al., 2005
Duman, H.; Kartal, M.; Altun, L.; Demirci, B.; Baser, K.H.C., The essential oil of Stachys laetivirens Kotschy Boiss. ex Rech. fil., endemic in Turkey, Flavour Fragr. J., 2005, 20, 1, 48-50, https://doi.org/10.1002/ffj.1362 . [all data]

Editorial paper, 2005
Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 2005, 16, 5, 12-12. [all data]

Tabanca, Demirci, et al., 2005
Tabanca, N.; Demirci, B.; Kirimer, N.; Baser, K.H.C.; Bedir, E.; Khand, I.A.; Wedge, D.E., Gas chromatographic-mass spectrometric analysis of essential oils from Pimpinella aurea, Pimpinella corymbosa, Pimpinella peregrina and Pimpinella puberula gathered from Eastern and Southern Turkey, J. Chromatogr. A, 2005, 1097, 1-2, 192-198, https://doi.org/10.1016/j.chroma.2005.10.047 . [all data]

Altintas, Kose, et al., 2004
Altintas, A.; Kose, Y.B.; Yucel, E.; Demirci, B.; Baser, K.H.C., Composition of the essential oil of Centaurea dichroa, Chem. Nat. Compd. (Engl. Transl.), 2004, 40, 6, 604-605, https://doi.org/10.1007/s10600-005-0051-9 . [all data]

Baser, Özek, et al., 2004
Baser, K.H.C.; Özek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. from Turkey, J. Essent. Oil Res., 2004, 16, 4, 305-307, https://doi.org/10.1080/10412905.2004.9698728 . [all data]

Demirci, Baser, et al., 2003
Demirci, B.; Baser, K.H.C.; Yildiz, B.; Bahcecioglu, Z., Composition of the essential oils of six endemic Salvia spp. from Turkey, Flavour Fragr. J., 2003, 18, 2, 116-121, https://doi.org/10.1002/ffj.1173 . [all data]

Demirci, Dadandi, et al., 2003
Demirci, B.; Dadandi, M.Y.; Paper, D.H.; Franz, G.; Hüsnü Can Baser, K., Chemical Composition of the Essential Oil of Phlomis linearis Boiss. Bal., and Biological Effects on the CAM-Assay: A Safety Evaluation, Z. Naturforsch. C:, 2003, 58, 826-829. [all data]

Erdemoglu, Sener, et al., 2003
Erdemoglu, N.; Sener, B.; Demirci, B.; Baser, K.H.C., The glycosidically bound volatile compounds of Taxus baccata, Chem. Nat. Compd. (Engl. Transl.), 2003, 39, 2, 195-198, https://doi.org/10.1023/A:1024870031960 . [all data]

Piasenzotto, Gracco, et al., 2003
Piasenzotto, L.; Gracco, L.; Conte, L., Solid phase microextraction (SPME) applied to honey quality control, J. Sci. Food Agric., 2003, 83, 10, 1037-1044, https://doi.org/10.1002/jsfa.1502 . [all data]

Baser, Demirci, et al., 2002
Baser, K.H.C.; Demirci, B.; Kirimer, N.; Satil, F.; Tumen, G., The essential oils of Thymus migricus and T. fedtschenkoi var. handelii from Turkey, Flavour Fragr. J., 2002, 17, 1, 41-45, https://doi.org/10.1002/ffj.1036 . [all data]

Rogerson and de Freitas, 2002
Rogerson, F.S.S.; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. Food Sci., 2002, 67, 4, 1564-1569, https://doi.org/10.1111/j.1365-2621.2002.tb10323.x . [all data]

Baser, Demirci, et al., 2001
Baser, K.H.C.; Demirci, B.; Tabanca, N.; Özek, T.; Gören, N., Composition of the essential oils of Tanacetum armenum (DC.) Schultz Bip., T. balsamita L., T. chiliophyllum (Fisch. Mey.) Schultz Bip. var. chiliophyllum and T. haradjani (Rech. fil.) Grierson and the enantiomeric distribution of camphor and carvone, Flavour Fragr. J., 2001, 16, 3, 195-200, https://doi.org/10.1002/ffj.977 . [all data]

Kaya, Demirci, et al., 2001
Kaya, A.; Demirci, B.; Baser, K.H.C., The composition of the essential oil of Stachys iberica subsp. stenostachya growing in Turkey, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 4, 326-328, https://doi.org/10.1023/A:1013762200024 . [all data]

Kirimer N., Tabanea N., et al., 2001
Kirimer N.; Tabanea N.; Demirci B.; Baser K.H.C.; Duman H.; Aytac Z., The essential oil of a new Sideritis species: Sideritis ozturkii Aytac and Aksoy, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 3, 234-237, https://doi.org/10.1023/A:1012561806033 . [all data]

Mayer and Grosch, 2001
Mayer, F.; Grosch, W., Aroma simulation on the basis of the odourant composition of roasted coffee headspace, Flavour Fragr. J., 2001, 16, 3, 180-190, https://doi.org/10.1002/ffj.975 . [all data]

Özcan, Akgül, et al., 2001
Özcan, M.; Akgül, A.; Bascr, K.H.C.; Özck, T.; Tabanca, N., Essential oil composition of sea fennel (Crithmum maritimum) form Turkey, Nahrung/Food, 2001, 45, 5, 353-356, https://doi.org/10.1002/1521-3803(20011001)45:5<353::AID-FOOD353>3.0.CO;2-4 . [all data]

Saglam, Gozler, et al., 2001
Saglam, H.; Gozler, T.; Kivcak, B.; Demirci, B.; Baser, K.H.C., Volatile compounds from Haplophyllum myrtifolium, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 5, 442-444, https://doi.org/10.1023/A:1014467225815 . [all data]

Schneider, Razungles, et al., 2001
Schneider, R.; Razungles, A.; Augier, C.; Baumes, R., Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines, J. Chromatogr. A, 2001, 936, 1-2, 145-157, https://doi.org/10.1016/S0021-9673(01)01150-5 . [all data]

Tabanca N., Demirci F., et al., 2001
Tabanca N.; Demirci F.; Ozek T.; Tumen G.; Baser K.H.C., Composition and antimicrobial activity of the essential oil of Origanum x dolichosiphon P. H. Davis, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 3, 238-241, https://doi.org/10.1023/A:1012513922871 . [all data]

Tabanca, Kirimer, et al., 2001
Tabanca, N.; Kirimer, N.; Can Baser, K.H., The composition of essential oils from two varieties of Sideritis erythrantha var. erythrantha and var. cedretorum, Turk. J. Chem., 2001, 25, 201-208. [all data]

Tabanca, Kirimer, et al., 2001, 2
Tabanca, N.; Kirimer, N.; Demirci, B.; Demirci, F.; Can Baser, K.H., Composition and antimicrobial activity of the essential oils of Micromeria cristata subsp. phrygia and the enantiomeric distribution of borneol, J. Agric. Food Chem., 2001, 49, 9, 4300-4303, https://doi.org/10.1021/jf0105034 . [all data]

Baser, Özek, et al., 2000
Baser, K.H.C.; Özek, T.; Demirci, B.; Duman, H., Composition of the essential oil of Glaucosciadium cordifolium (Boiss.) Burtt et Davis from Turkey, Flavour Fragr. J., 2000, 15, 1, 45-46, https://doi.org/10.1002/(SICI)1099-1026(200001/02)15:1<45::AID-FFJ867>3.0.CO;2-L . [all data]

Kirimer, Tabanca, et al., 2000
Kirimer, N.; Tabanca, N.; Özek, T.; Tümen, G.; Baser, K.H.C., Essential oils of annual Sideritis species growing in Turkey, Pharm. Biol., 2000, 38, 2, 106-111, https://doi.org/10.1076/1388-0209(200004)3821-1FT106 . [all data]

Baser, Kürkcüoglu, et al., 1998
Baser, K.H.C.; Kürkcüoglu, M.; Aytac, Z., Composition of the essential oil of Salvia euphratica Montbret ex Bentham var. euphratica from Turkey, Flavour Fragr. J., 1998, 13, 1, 63-64, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<63::AID-FFJ694>3.0.CO;2-Z . [all data]

Castioni and Kapetanidis, 1996
Castioni, P.; Kapetanidis, I., Volatile constituents from Brunfelsia grandiflora ssp. grandiflora: qualitative analysis by GC-MS, Scientia Pharmaceutica, 1996, 64, 83-91. [all data]


Notes

Go To: Top, Gas Chromatography, References