Methional
- Formula: C4H8OS
- Molecular weight: 104.171
- IUPAC Standard InChI: InChI=1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
- IUPAC Standard InChIKey: CLUWOWRTHNNBBU-UHFFFAOYSA-N
- CAS Registry Number: 3268-49-3
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Propanal, 3-(methylthio)-; Propionaldehyde, 3-(methylthio)-; β-(Methylmercapto)propionaldehyde; β-(Methylthio)propionaldehyde; 3-(Methylmercapto)propionaldehyde; 3-(Methylthio)propionaldehyde; 3-Methylthiopropional; Methylmercaptopropionic aldehyde; 3-(Methylthio)propanal; 4-Thiapentanal; UN 2785; 3-(Methythio)-propanal; 3-Methylmercaptopropyl aldehyde; NSC 15874; 3-(methylthio)propanal (methional); 3-Methylthio-1-propanal; 3-(methylsulfanyl)propanal; 3-(methylthio)propionaldehyde (methional); 3-(methylthiol)propanal
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-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 | VF-5 MS | VF-5 MS | HP-5 MS | HP-5 MS | DB-5 MS |
| Column length (m) | 60. | 60. | 30. | 30. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 30. | 30. | 40. | 70. | 40. |
| Tend (C) | 260. | 260. | 260. | 290. | 230. |
| Heat rate (K/min) | 2. | 2. | 4. | 5. | 6. |
| Initial hold (min) | 2. | ||||
| Final hold (min) | 28. | 28. | 5. | 20. | |
| I | 910. | 912. | 907. | 908. | 914. |
| Reference | Leffingwell and Alford, 2011 | Leffingwell and Alford, 2011 | Miyazawa, Marumoto, et al., 2011 | Lazarevic, Radulovic, et al., 2010 | Chen, Song, et al., 2009 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 MS | HP-5 MS | SE-54 | HP-5 MS | RTX-5 MS |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | |
| 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 | 0.50 |
| Tstart (C) | 40. | 35. | 0. | 70. | 35. |
| Tend (C) | 250. | 195. | 200. | 290. | 225. |
| Heat rate (K/min) | 6. | 2. | 6. | 5. | 6. |
| Initial hold (min) | 2. | 5. | 2. | 5. | |
| Final hold (min) | 20. | 30. | 10. | 10. | |
| I | 916. | 904. | 905. | 908. | 906. |
| Reference | Chen, Song, et al., 2009 | Kim and Chung, 2009 | Laselan, Buettner, et al., 2009 | Radulovic, Blagojevic, et al., 2009 | Watcharananun, Cadwallader, et al., 2009 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-1 | HP-1 | HP-5 MS | RTX-5 | 5 % Phenyl methyl siloxane |
| Column length (m) | 50. | 50. | 30. | 60. | 30. |
| Carrier gas | Helium | Helium | Helium | He | |
| Substrate | |||||
| Column diameter (mm) | 0.20 | 0.20 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.33 | 0.33 | 0.25 | 1. | 1. |
| Tstart (C) | 60. | 60. | 50. | 40. | 40. |
| Tend (C) | 250. | 250. | 230. | 205. | 250. |
| Heat rate (K/min) | 2. | 2. | 4. | 4. | 7. |
| Initial hold (min) | 4. | 5. | 10. | ||
| Final hold (min) | 20. | 20. | 10. | 5. | 5. |
| I | 861. | 865. | 908. | 907. | 910. |
| Reference | Breme, Langle, et al., 2008 | Breme, Langle, et al., 2008 | Forero, Quijano, et al., 2008 | Berdague, Tournayre, et al., 2007 | Ramirez R. and Cava R., 2007 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Elite-5MS | SPB-5 | DB-5 | HP-1 | DB-5 |
| Column length (m) | 30. | 60. | 60. | 50. | 30. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.2 | 0.25 |
| Phase thickness (μm) | 0.5 | 1. | 0.5 | 0.25 | |
| Tstart (C) | 40. | 40. | 60. | 60. | 60. |
| Tend (C) | 280. | 230. | 250. | 250. | 240. |
| Heat rate (K/min) | 4. | 3. | 4. | 2. | 3. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 10. | 5. | 40. | ||
| I | 905. | 907. | 901. | 870. | 902. |
| Reference | Tava, Pecetti, et al., 2007 | Vasta, Ratel, et al., 2007 | Fadel, Mageed, et al., 2006 | Valette, Fernandez, et al., 2006 | Miyazawa, Nishiguchi, et al., 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SE-54 | 5 % Phenyl methyl siloxane | DB-5 | DB-5 | DB-5 |
| Column length (m) | 30. | 0. | 60. | 30. | 30. |
| Carrier gas | He | He | He | H2 | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.053 | 0.25 | 0.25 | 0.25 | 0.3 |
| Phase thickness (μm) | 1.5 | 1. | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 100. | 40. | 35. | 60. | 35. |
| Tend (C) | 250. | 250. | 280. | 280. | 240. |
| Heat rate (K/min) | 5. | 7. | 5. | 4. | 8. |
| Initial hold (min) | 10. | 2. | 10. | 2.5 | |
| Final hold (min) | 5. | 4. | 40. | 2. | |
| I | 910. | 911. | 910. | 904. | 900. |
| Reference | Kilic, Hafizoglu, et al., 2004 | Ramírez, Estévez, et al., 2004 | Dhanda, Pegg, et al., 2003 | Pino, Marbot, et al., 2003 | Triqui and Bouchriti, 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-1 | DB-5 | DB-5 | DB-5 | SPB-5 |
| Column length (m) | 50. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 60. | 40. | 40. | 40. | 60. |
| Tend (C) | 220. | 230. | 230. | 290. | 250. |
| Heat rate (K/min) | 2. | 6. | 6. | 7. | 4. |
| Initial hold (min) | 2. | 2. | 2. | ||
| Final hold (min) | 40. | 10. | 10. | 20. | |
| I | 862. | 903. | 903. | 904. | 905. |
| Reference | Valette, Fernandez, et al., 2003 | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 | Lin, Rouseff, et al., 2002 | Pino, Marbot, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | DB-5MS | AT-1 | DB-5MS | DB-5MS |
| Column length (m) | 30. | 30. | 60. | 30. | |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.53 | 0.25 | 0.32 | |
| Phase thickness (μm) | 0.25 | 1.5 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 40. | 50. | 40. | 40. |
| Tend (C) | 230. | 225. | 300. | 200. | 195. |
| Heat rate (K/min) | 6. | 6. | 10. | 2. | 5. |
| Initial hold (min) | 2. | 5. | 2. | 5. | 5. |
| Final hold (min) | 5. | 30. | 30. | 40. | |
| I | 906. | 911. | 879. | 907. | 911. |
| Reference | Sanz, Czerny, et al., 2002 | Cadwallader and Heo, 2001 | Kelling, 2001 | Lee, Suriyaphan, et al., 2001 | Suriyaphan, Drake, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | HP-5 | DB-5 | DB-5 | DB-1 |
| Column length (m) | 30. | 60. | 30. | 30. | 25. |
| Carrier gas | He | He | H2 | H2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 1. | 0.5 | 0.5 | 0.13 |
| Tstart (C) | 40. | 40. | 60. | 60. | 60. |
| Tend (C) | 230. | 240. | 245. | 245. | 200. |
| Heat rate (K/min) | 6. | 3. | 3. | 3. | 4. |
| Initial hold (min) | 2. | 3. | 3. | 2. | |
| Final hold (min) | 5. | 20. | 20. | ||
| I | 909. | 908. | 905. | 905. | 900. |
| Reference | Czerny and Grosch, 2000 | García, Martín, et al., 2000 | Kotseridis and Baumes, 2000 | Kotseridis and Baumes, 2000 | Rapior, Konska, et al., 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-5 | DB-5 MS | OV-101 | DB-1 |
| Column length (m) | 60. | 60. | 10. | 60. | |
| Carrier gas | Helium | Helium | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | |
| Phase thickness (μm) | 0.25 | 0.25 | 0.52 | ||
| Tstart (C) | 30. | 34. | 40. | 35. | 30. |
| Tend (C) | 200. | 200. | 200. | 225. | 200. |
| Heat rate (K/min) | 4. | 5. | 3. | 6. | 4. |
| Initial hold (min) | 25. | 3. | 5. | 3. | 25. |
| Final hold (min) | 30. | 10. | 30. | 20. | |
| I | 861. | 898. | 905. | 863. | 861. |
| Reference | Buttery, Orts, et al., 1999 | Schlüter, Steinhart, et al., 1999 | Suriyaphan, Drake, et al., 1999 | Deibler, Acree, et al., 1998 | Buttery, Ling, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Ultra 1 | SE-54 | SE-54 | SE-54 | DB-1 |
| Column length (m) | 50. | 30. | 30. | 30. | 60. |
| Carrier gas | Helium | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.20 | 0.52 | 0.52 | 0.52 | 0.25 |
| Phase thickness (μm) | 0.33 | 1.5 | 1.5 | 1.5 | |
| Tstart (C) | 30. | 5. | 5. | 5. | 30. |
| Tend (C) | 250. | 230. | 230. | 230. | 200. |
| Heat rate (K/min) | 1.7 | 6. | 6. | 6. | 4. |
| Initial hold (min) | 1. | 25. | |||
| Final hold (min) | 20. | ||||
| I | 864. | 908. | 908. | 908. | 856. |
| Reference | Farkas, Sádecká, et al., 1997 | Milo and Grosch, 1996 | Milo and Grosch, 1996 | Milo and Grosch, 1996 | Buttery and Ling, 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | RTX-5 | RTX-5 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 30. | 30. | 60. | 60. | 60. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.52 | 0.52 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 1.5 | 1.5 | 1. | 0.25 | |
| Tstart (C) | 5. | 5. | 40. | 30. | 60. |
| Tend (C) | 230. | 230. | 260. | 200. | 220. |
| Heat rate (K/min) | 6. | 6. | 2. | 4. | 3. |
| Initial hold (min) | 5. | 25. | |||
| Final hold (min) | 60. | 20. | |||
| I | 908. | 908. | 875. | 856. | 872. |
| Reference | Milo and Grosch, 1995 | Milo and Grosch, 1995 | Yu and Ho, 1995 | Buttery, Stern, et al., 1994 | Güntert, Bertram, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Packed | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HG-5 | OV-101 | SE-54 | DB-1 | DB-1 |
| Column length (m) | 50. | 50. | 3. | 60. | 60. |
| Carrier gas | He | He | He | ||
| Substrate | Chromosorb G AW DMCS (100-120 mesh) | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | |
| Phase thickness (μm) | 0.52 | 0.5 | 0.25 | ||
| Tstart (C) | 35. | 50. | 50. | 30. | 50. |
| Tend (C) | 250. | 250. | 230. | 200. | 250. |
| Heat rate (K/min) | 3. | 4. | 6. | 4. | 4. |
| Initial hold (min) | 15. | 2. | 25. | ||
| Final hold (min) | 45. | 10. | 5. | ||
| I | 911. | 874. | 908. | 856. | 861. |
| Reference | Drumm and Spanier, 1991 | Misharina, Golovnya, et al., 1991 | Schieberle, 1991 | Buttery, Teranishi, et al., 1990 | Flath, Matsumoto, et al., 1989 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | DB-1 | DB-5 |
| Column length (m) | 60. | 30. |
| Carrier gas | Hydrogen | |
| Substrate | ||
| Column diameter (mm) | 0.32 | 0.35 |
| Phase thickness (μm) | 0.25 | 1.0 |
| Tstart (C) | 50. | 45. |
| Tend (C) | 250. | 220. |
| Heat rate (K/min) | 4. | 2. |
| Initial hold (min) | ||
| Final hold (min) | ||
| I | 862. | 918. |
| Reference | Flath, Matsumoto, et al., 1989 | Georgilopoulos and Gallois, 1988 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
Leffingwell Rep., 2011, 4, 1-17. [all data]
Miyazawa, Marumoto, et al., 2011
Miyazawa, M.; Marumoto, S.; Kobayashi, T.; Yoshida, S.; Utsumi, Y.,
Determination of characteristic components in essential oils from Wisteria braphybotrys using gas chromatography - olfactometry incremental dilution technique,
Rec. Nat. Prod., 2011, 5, 3, 221-227. [all data]
Lazarevic, Radulovic, et al., 2010
Lazarevic, J.; Radulovic, N.; Palic, R.; Zlatkovic, B.,
Chemical Analusis of volatile constituents of Berula erecta (Hudson) Coville subsp. erecta (Apiaceae) from Serbia,
J. Essential Oil. Res., 2010, 22, 3, 153-156, https://doi.org/10.1080/10412905.2010.9700290
. [all data]
Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
. [all data]
Kim and Chung, 2009
Kim, J.-S.; Chung, H.Y.,
GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit,
J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088
. [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]
Radulovic, Blagojevic, et al., 2009
Radulovic, N.S.; Blagojevic, P.D.; Palic, R.M.; Zlatkovic, B.K.; Stevanovic, B.M.,
Volatiles from vegetative organs of the paleoendemic resurrection plants Ramonda serbica Panc. and Ramonda nathaliae Panc. at Petrov,
J. Serb. Chem. Soc., 2009, 74, 1, 35-44, https://doi.org/10.2298/JSC0901035R
. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Breme, Langle, et al., 2008
Breme, K.; Langle, S.; Fernandez, X.; Meierhenrich, U.J.; Brevard, H.; Joulain, D.,
Character impact odorants from Brassicaceae by aroma extracts dilution analysis (AEDA): Brassica cretica and Brassica insularis,
Flavour Fragr. J., 2008, 24, 2, 88-93, https://doi.org/10.1002/ffj.1912
. [all data]
Forero, Quijano, et al., 2008
Forero, M.D.; Quijano, C.E.; Pino, J.A.,
Volatile compounds of Chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages,
Flavour Fragr. J., 2008, 24, 1, 25-30, https://doi.org/10.1002/ffj.1913
. [all data]
Berdague, Tournayre, et al., 2007
Berdague, J.L.; Tournayre, P.; Cambou, S.,
Novel multi-gas chromatography?olfactometry device and software for the identification of odour-active compounds,
J. Chromatogr. A, 2007, 1146, 1, 85-92, https://doi.org/10.1016/j.chroma.2006.12.102
. [all data]
Ramirez R. and Cava R., 2007
Ramirez R.; Cava R.,
Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes,
J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l
. [all data]
Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L.,
Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy,
Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806
. [all data]
Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E.,
Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals,
J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n
. [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]
Valette, Fernandez, et al., 2006
Valette, L.; Fernandez, X.; Poulain, S.; Lizzani-Cuvelier, L.; Loiseau, A.-M.,
Chemical composition of the volatile extracts from Brassica oleracea L. var. botrytis 'Romanesco' cauliflower seeds,
Flavour Fragr. J., 2006, 21, 1, 107-110, https://doi.org/10.1002/ffj.1530
. [all data]
Miyazawa, Nishiguchi, et al., 2005
Miyazawa, M.; Nishiguchi, T.; Yamafuji, C.,
Volatile components of the leaves of Brassica rapa L. var. perviridis Bailey,
Flavour Fragr. J., 2005, 20, 2, 158-160, https://doi.org/10.1002/ffj.1335
. [all data]
Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S.,
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.,
J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237
. [all data]
Ramírez, Estévez, et al., 2004
Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R.,
Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS,
J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s
. [all data]
Dhanda, Pegg, et al., 2003
Dhanda, J.S.; Pegg, R.B.; Shand, P.J.,
Saskatchewan specialty livestock value-added program - Saskatchewan agri-food innovation fund (AFIF) Project #98000016, 2003, retrieved from http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. [all data]
Pino, Marbot, et al., 2003
Pino, J.A.; Marbot, R.; Fuentes, V.,
Characterization of volatiles in Bullock's heart (Annona reticulata L.) fruit cultivars from Cuba,
J. Agric. Food Chem., 2003, 51, 13, 3836-3839, https://doi.org/10.1021/jf020733y
. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [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]
Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P.,
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation,
J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p
. [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]
Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Vazquez, C.,
Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.),
Revista CENIC Ciencias Quimicas, 2002, 33, 3, 115-119. [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]
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]
Kelling, 2001
Kelling, F.J.,
Olfaction in houseflies: morphology and electrophysiology. Chapter 7. Chemical and electrophysiological analysis of components, present in natural products that attract houseflies, Dissertation, University of Groningen, The Netherlands, 2001. [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]
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]
Czerny and Grosch, 2000
Czerny, M.; Grosch, W.,
Potent odorants of raw Arabica coffee. Their changes during roasting,
J. Agric. Food Chem., 2000, 48, 3, 868-872, https://doi.org/10.1021/jf990609n
. [all data]
García, Martín, et al., 2000
García, C.; Martín, A.; Timón, M.L.; Córdoba, J.J.,
Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham,
Lett. Appl. Microbiol., 2000, 30, 1, 61-66, https://doi.org/10.1046/j.1472-765x.2000.00663.x
. [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]
Rapior, Konska, et al., 2000
Rapior, S.; Konska, G.; Guillot, J.; Andary, C.; Bessiere, J.-M.,
Volatile composition of Laetiporus sulphureus,
Cryptogamie, Mycol., 2000, 21, 1, 67-72, https://doi.org/10.1016/S0181-1584(00)00109-3
. [all data]
Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [all data]
Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604
. [all data]
Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R.,
Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin,
Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543
. [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]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W.,
Key odourants of pressure-cooked hen meat,
Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3
. [all data]
Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203
. [all data]
Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C.,
Volatile flavor components of corn tortillas and related products,
J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023
. [all data]
Milo and Grosch, 1995
Milo, C.; Grosch, W.,
Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples,
J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038
. [all data]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038
. [all data]
Güntert, Bertram, et al., 1992
Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P.,
Thermal generation of flavor compounds from thiamin and various amino acids
in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]
Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M.,
Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage,
J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023
. [all data]
Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Charnomskii, V.V.,
Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae,
Zh. Anal. Khim., 1991, 46, 1421-1429. [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]
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]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
. [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]
Notes
Go To: Top, Normal alkane RI, non-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.