2,4-Decadienal, (E,E)-
- Formula: C10H16O
- Molecular weight: 152.2334
- IUPAC Standard InChIKey: JZQKTMZYLHNFPL-BLHCBFLLSA-N
- CAS Registry Number: 25152-84-5
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Stereoisomers:
- Other names: (E,E)-2,4-Decadienal; trans-2, trans-4-Decadienal; trans,trans-2,4-Decadien-1-al; trans,trans-2,4-Decadienal; 2-trans-4-trans-Decadienal; 2,4-trans,trans-Decadienal; (E,E)-2,4-Decanedienal; 2,4-Decadien-1-al, (trans,trans)-; (2E,4E)-2,4-Decadienal; 2E,4E-Decadienal; Deca-2(E),4(E)-dienal; (E)-2,(E)-4-decadienal; (E,E)-2,4-decadien-1-al; (E,E)-Deca-2,4-dienal; (2E,4E)-Deca-2,4-dienal; 2,4-Decadienal, (2E,4E)-; 2,4-(E,E)-Decadienal; (E; E)-2,4-decadienal; 2,4-Decadienal <E,E>; (E,E)-2,4-decadecenal
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz RI, polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | FFAP | FFAP | RTX-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.22 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 60. | 35. | 35. | 60. | 40. |
Tend (C) | 280. | 225. | 225. | 230. | 250. |
Heat rate (K/min) | 3. | 10. | 10. | 2. | 4. |
Initial hold (min) | 5. | 5. | 5. | ||
Final hold (min) | 25. | 25. | 35. | 15. | |
I | 1826. | 1809. | 1812. | 1798. | 1805. |
Reference | Kundakovic, Fokialakis, et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Paolini, Muselli, et al., 2007 | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | FFAP | CP-Wax 52CB | CP-Wax 52CB |
Column length (m) | 30. | 30. | 30. | 50. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 0.5 | |||
Tstart (C) | 40. | 40. | 40. | 60. | 60. |
Tend (C) | 250. | 240. | 240. | 220. | 220. |
Heat rate (K/min) | 4. | 7. | 8. | 4. | 4. |
Initial hold (min) | 5. | 2. | 5. | 5. | |
Final hold (min) | 15. | 5. | 5. | 30. | 30. |
I | 1800. | 1828. | 1800. | 1810. | 1798. |
Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Ruiz Perez-Cacho, Mahattanatawee, et al., 2007 | Schlutt B., Moran N., et al., 2007 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Supelcowax-10 | Stabilwax | Stabilwax | DB-Wax |
Column length (m) | 30. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 50. | 35. | 40. | 40. | 40. |
Tend (C) | 260. | 195. | 240. | 240. | 240. |
Heat rate (K/min) | 4. | 6. | 3. | 3. | 7. |
Initial hold (min) | 5. | 5. | 5. | ||
Final hold (min) | 5. | 60. | 10. | 10. | 5. |
I | 1763. | 1784. | 1840. | 1827. | 1819. |
Reference | Selli, Rannou, et al., 2006 | Chung, Fung, et al., 2005 | Cros S., Lignot B., et al., 2005 | Cros, Lignot, et al., 2005 | Mahattanatawee, Rouseff, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RTX-Wax | Supelcowax-10 | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 30. | 30. | 0. | 30. |
Carrier gas | He | He | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.22 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.50 | 0.5 | 0.5 |
Tstart (C) | 60. | 60. | 40. | 40. | 40. |
Tend (C) | 230. | 240. | 240. | 240. | 230. |
Heat rate (K/min) | 2. | 3. | 7. | 7. | 5. |
Initial hold (min) | 5. | 2. | |||
Final hold (min) | 35. | 10. | 5. | 5. | 10. |
I | 1798. | 1809. | 1828. | 1825. | 1795. |
Reference | Paolini, Costa, et al., 2005 | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Bell, 2004 | Gocmen, Gurbuz, et al., 2004 | Mahajan, Goddik, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | Innowax | Stabilwax | DB-Wax |
Column length (m) | 30. | 30. | 15. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 45. | 45. | 35. | 40. | 40. |
Tend (C) | 240. | 240. | 225. | 240. | 240. |
Heat rate (K/min) | 6. | 6. | 4. | 3. | 7. |
Initial hold (min) | 10. | 10. | 5. | 5. | |
Final hold (min) | 30. | 30. | 20. | 10. | 5. |
I | 1789. | 1789. | 1814. | 1827. | 1820. |
Reference | Nielsen, Larsen, et al., 2004 | Nielsen, Larsen, et al., 2004, 2 | Chisholm, Jell, et al., 2003 | Cros, Vandanjon, et al., 2003 | Högnadóttir and Rouseff, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | ZB-Wax | ZB-Wax |
Column length (m) | 60. | 30. | 30. | 60. | 60. |
Carrier gas | N2 | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 210. | 240. | 240. | 220. | 220. |
Heat rate (K/min) | 2. | 6. | 7. | 3. | 3. |
Initial hold (min) | 10. | ||||
Final hold (min) | 40. | 30. | 5. | ||
I | 1795. | 1789. | 1832. | 1770. | 1770. |
Reference | Mau, Ko, et al., 2003 | Nielsen, Larsen, et al., 2003 | Valim, Rouseff, et al., 2003 | Brunton, Cronin, et al., 2002 | Brunton, Cronin, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | Supelcowax-10 |
Column length (m) | 30. | 30. | 60. | 30. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.50 | 0.25 |
Tstart (C) | 35. | 35. | 40. | 40. | 35. |
Tend (C) | 200. | 200. | 200. | 240. | 195. |
Heat rate (K/min) | 10. | 10. | 2. | 7. | 2. |
Initial hold (min) | 5. | 5. | 5. | 5. | |
Final hold (min) | 30. | 30. | 30. | 5. | 90. |
I | 1793. | 1807. | 1804. | 1825. | 1816. |
Reference | Karagül-Yüceer, Cadwallader, et al., 2002 | Karagül-Yüceer, Drake, et al., 2001 | Kim, 2001 | Lin and Rouseff, 2001 | Chung, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | PEG-20M | DB-Wax |
Column length (m) | 30. | 60. | 30. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 50. | 50. |
Tend (C) | 200. | 200. | 200. | 230. | 230. |
Heat rate (K/min) | 6. | 3. | 6. | 2. | 2. |
Initial hold (min) | 5. | 5. | 5. | ||
Final hold (min) | 30. | 60. | 30. | 60. | 60. |
I | 1804. | 1808. | 1797. | 1811. | 1811. |
Reference | Cha and Cadwallader, 1998 | Cha, Kim, et al., 1998 | Cha, Kim, et al., 1998 | Shimoda, Nakada, et al., 1997 | Shimoda, Shiratsuchi, et al., 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 | CP-WAX 57CB |
Column length (m) | 60. | 60. | 60. | 60. | 50. |
Carrier gas | He | ||||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 50. | 40. | 40. | 40. | 60. |
Tend (C) | 230. | 195. | 175. | 175. | 200. |
Heat rate (K/min) | 2. | 2. | 2. | 2. | 4. |
Initial hold (min) | 5. | 5. | 5. | 5. | |
Final hold (min) | 40. | 20. | 20. | ||
I | 1815. | 1817. | 1820. | 1820. | 1815. |
Reference | Shimoda, Shigematsu, et al., 1995 | Chung and Cadwallader, 1993 | Tanchotikul and Hsieh, 1989 | Tanchotikul and Hsieh, 1989 | Salter L.J., Mottram D.S., et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | Carbowax 20M | Carbowax 20M |
Column length (m) | 50. | 50. |
Carrier gas | He | H2 |
Substrate | ||
Column diameter (mm) | 0.32 | 0.2 |
Phase thickness (μm) | ||
Tstart (C) | 50. | 50. |
Tend (C) | 200. | 200. |
Heat rate (K/min) | 2. | 2. |
Initial hold (min) | 5. | |
Final hold (min) | 40. | 55. |
I | 1780. | 1765. |
Reference | Chen, Kuo, et al., 1986 | Wu and Liou, 1986 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Kundakovic, Fokialakis, et al., 2007
Kundakovic, T.; Fokialakis, N.; Kovacevic, N.; Chinou, I.,
Essential oil composition of Achillea lingulata and A. umbellata,
Flavour Fragr. J., 2007, 22, 3, 184-187, https://doi.org/10.1002/ffj.1778
. [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]
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]
Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N.,
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes,
J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y
. [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]
Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T.,
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream,
J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545
. [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]
Selli, Rannou, et al., 2006
Selli, S.; Rannou, C.; Prost, C.; Robin, J.; Serot, T.,
Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor,
J. Agric. Food Chem., 2006, 54, 25, 9496-9502, https://doi.org/10.1021/jf0619582
. [all data]
Chung, Fung, et al., 2005
Chung, H.Y.; Fung, P.K.; Kim, J.-S.,
Aroma impact components in commercial plain sufu,
J. Agric. Food Chem., 2005, 53, 5, 1684-1691, https://doi.org/10.1021/jf048617d
. [all data]
Cros S., Lignot B., et al., 2005
Cros S.; Lignot B.; Bourseau P.; Jaouen P.,
Reverse osmosis for the production of aromatic concentrates from mussel cooking juices: a technical assessment,
Desalination, 2005, 180, 1-3, 263-269, https://doi.org/10.1016/j.desal.2005.01.008
. [all data]
Cros, Lignot, et al., 2005
Cros, S.; Lignot, B.; Bourseau, P.; Jaouen, P.; Prost, C.,
Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile,
J. Food Eng., 2005, 69, 4, 425-436, https://doi.org/10.1016/j.jfoodeng.2004.08.036
. [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]
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]
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]
Gocmen, Gurbuz, et al., 2004
Gocmen, D.; Gurbuz, O.; Rouseff, R.L.; Smoot, J.M.; Dagdelen, A.F.,
Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana,
Eur. Food Res. Technol., 2004, 218, 6, 573-578, https://doi.org/10.1007/s00217-004-0913-6
. [all data]
Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C.,
Aroma Compounds in Sweet Whey Powder,
J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X
. [all data]
Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid,
J. Agric. Food Chem., 2004, 52, 8, 2315-2321, https://doi.org/10.1021/jf030600s
. [all data]
Nielsen, Larsen, et al., 2004, 2
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices,
J. Agric. Food Chem., 2004, 52, 15, 4844-4852, https://doi.org/10.1021/jf049623c
. [all data]
Chisholm, Jell, et al., 2003
Chisholm, M.G.; Jell, J.A.; Cass, D.M., Jr.,
Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography-olfactometry,
Flavour Fragr. J., 2003, 18, 4, 275-281, https://doi.org/10.1002/ffj.1188
. [all data]
Cros, Vandanjon, et al., 2003
Cros, S.; Vandanjon, L.; Jaouen, P.; Bourseau, P.,
Processing of industrial mussel cooking juices by reverse osmosis: pollution abatement and aromas recovery, 2003, retrieved from http://www.membrane.unsw.edu.au/imstec03/content/papers/DAI/imstec064.pdf. [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]
Mau, Ko, et al., 2003
Mau, J.-L.; Ko, P.T.; Chyau, C.-C.,
Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves,
Food Res. Int., 2003, 36, 1, 97-104, https://doi.org/10.1016/S0963-9969(02)00114-X
. [all data]
Nielsen, Larsen, et al., 2003
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanced leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage,
J. Agric. Food Chem., 2003, 51, 7, 1970-1976, https://doi.org/10.1021/jf020921o
. [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]
Brunton, Cronin, et al., 2002
Brunton, N.P.; Cronin, D.A.; Monahan, F.J.,
Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat,
Flavour Fragr. J., 2002, 17, 5, 327-334, https://doi.org/10.1002/ffj.1087
. [all data]
Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A.,
Volatile flavor components of stored nonfat dry milk,
J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a
. [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]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Lin and Rouseff, 2001
Lin, J.; Rouseff, R.L.,
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS,
Flavour Fragr. J., 2001, 16, 6, 457-463, https://doi.org/10.1002/ffj.1041
. [all data]
Chung, 1999
Chung, H.Y.,
Volatile components in fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a
. [all data]
Cha and Cadwallader, 1998
Cha, Y.J.; Cadwallader, K.R.,
Aroma-active compounds in skipjack tuna sauce,
J. Agric. Food Chem., 1998, 46, 3, 1123-1128, https://doi.org/10.1021/jf970380g
. [all data]
Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R.,
Aroma-active compounds in Kimchi during fermentation,
J. Agric. Food Chem., 1998, 46, 5, 1944-1953, https://doi.org/10.1021/jf9706991
. [all data]
Shimoda, Nakada, et al., 1997
Shimoda, M.; Nakada, Y.; Nakashima, M.; Osajima, Y.,
Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil,
J. Agric. Food Chem., 1997, 45, 8, 3193-3196, https://doi.org/10.1021/jf970172o
. [all data]
Shimoda, Shiratsuchi, et al., 1996
Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y.,
Identification and sensory characterization of volatile flavor compounds in sesame seed oil,
J. Agric. Food Chem., 1996, 44, 12, 3909-3912, https://doi.org/10.1021/jf960115f
. [all data]
Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y.,
Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion,
J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037
. [all data]
Chung and Cadwallader, 1993
Chung, H.Y.; Cadwallader, K.R.,
Volatile components in blue crab (Callinectes sapidus) meat and processing by-product,
J. Food Sci., 1993, 58, 6, 1203-1207, https://doi.org/10.1111/j.1365-2621.1993.tb06148.x
. [all data]
Tanchotikul and Hsieh, 1989
Tanchotikul, U.; Hsieh, T.C.-Y.,
Volatile Flavor Components in Crayfish Waste,
J. Food Sci., 1989, 54, 6, 1515-1520, https://doi.org/10.1111/j.1365-2621.1989.tb05149.x
. [all data]
Salter L.J., Mottram D.S., et al., 1988
Salter L.J.; Mottram D.S.; Whitfield,
Volatile compounds produces in Maillard reactions involving glycine, ribose and phospholid,
J. Sci. Food Agric., 1988, 46, 2, 227-242, https://doi.org/10.1002/jsfa.2740460211
. [all data]
Chen, Kuo, et al., 1986
Chen, C.-C.; Kuo, M.-C.; Liu, S.-E.; Wu, C.-M.,
Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.),
J. Agric. Food Chem., 1986, 34, 1, 140-144, https://doi.org/10.1021/jf00067a038
. [all data]
Wu and Liou, 1986
Wu, C.-M.; Liou, S.-E.,
Effect of tissue disruption of volatile constituents of bell peppers,
J. Agric. Food Chem., 1986, 34, 4, 770-772, https://doi.org/10.1021/jf00070a044
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.