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n-Decanoic acid

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Normal alkane 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPVF-Wax MSDB-WaxHP-InnowaxCP-Wax 52CB
Column length (m) 60.60.30.50.60.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.250.250.250.200.32
Phase thickness (mum) 0.250.250.250.200.5
Tstart (C) 45.60.40.45.40.
Tend (C) 220.220.230.190.220.
Heat rate (K/min) 5.3.3.4.4.
Initial hold (min) 1.5.2.2.8.
Final hold (min) 5.25.5.50.20.
I 2251.2269.2290.2258.2276.
ReferencePiyachaiseth, Jirapakkul, et al., 2011Duarte, Dias, et al., 2010Zhao, Xu, et al., 2009Soria, Sanz, et al., 2008Povolo, Contarini, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBRTX-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.30.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.50.50.250.250.25
Tstart (C) 40.40.40.40.40.
Tend (C) 220.220.230.230.230.
Heat rate (K/min) 4.10.4.4.4.
Initial hold (min) 8.5.2.2.2.
Final hold (min) 20.10.5.5.15.
I 2274.2251.2282.2282.2282.
ReferencePovolo, Contarini, et al., 2007Prososki, Etzel, et al., 2007Xu, Fan, et al., 2007Xu, Fan, et al., 2007Fan and Qian, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxNB-20MHP-InnowaxCarbowax 20M
Column length (m) 15.60.30.30.50.
Carrier gas He HeHeHelium
Substrate      
Column diameter (mm) 0.320.250.20.250.25
Phase thickness (mum) 0.250.250.250.170.25
Tstart (C) 40.70.50.60.40.
Tend (C) 230.230.250.210.190.
Heat rate (K/min) 6.2.2.4.4.
Initial hold (min)  2. 3.2.
Final hold (min) 20.20. 15.30.
I 2272.2289.2280.2287.2256.
ReferenceKishimoto, Wanikawa, et al., 2006Lan Phi N.T., Nishiyama C., et al., 2006Orav, Raal, et al., 2006Ferretti, Maggi, et al., 2005de la Fuente, Martinez-Castro, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxZB-WaxZB-WaxZB-Wax
Column length (m) 30.60.30.30.30.
Carrier gas HeNitrogenHeliumHeliumHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.500.250.250.25
Tstart (C) 50.35.40.40.40.
Tend (C) 180.235.250.250.250.
Heat rate (K/min) 3.2.5.5.5.
Initial hold (min)  4.2.2.2.
Final hold (min) 40.30.5.5.10.
I 2268.2308.2275.2282.2282.
ReferenceLee, Umano, et al., 2005Qian and Wang, 2005N/AN/AWu, Krings, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.60.30.30.30.
Carrier gas H2H2HeHeH2
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (mum) 0.50.250.250.250.5
Tstart (C) 40.40.40.50.40.
Tend (C) 200.230.185.230.200.
Heat rate (K/min) 4.4.4.3.4.
Initial hold (min) 5.5.4.2.5.
Final hold (min)  25.20.20. 
I 2307.2286.2272.2278.2320.
ReferenceCulleré, Escudero, et al., 2004Dregus and Engel, 2003Lee and Noble, 2003Lin, Cai, et al., 2003López, Ortín, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase TC-WaxSW-10DB-WaxDB-WaxSupelcowax-10
Column length (m) 60.50.30.30.60.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.200.250.250.2
Phase thickness (mum)  0.250.250.250.5
Tstart (C) 80.50.30.30.70.
Tend (C) 250.250.250.250.220.
Heat rate (K/min) 4.2.4.4.2.
Initial hold (min)   1.1. 
Final hold (min) 30.    
I 2258.2270.2278.2279.2270.
ReferenceMiyazawa and Okuno, 2003Raal, Arak, et al., 2003Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003Orav, Kailas, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBTC-WaxDB-WaxTC-WaxPEG-20M
Column length (m) 30.60.30.60.50.
Carrier gas HeHeH2HeHe
Substrate      
Column diameter (mm) 0.320.250.320.250.2
Phase thickness (mum)  0.250.5  
Tstart (C) 60.40.40.80.70.
Tend (C) 250.230.200.250.250.
Heat rate (K/min) 6.3.4.4.2.
Initial hold (min) 2.10.5.  
Final hold (min)  10.60.47. 
I 2295.2256.2296.2260.2270.
ReferenceStewart-Jones, 2002Suhardi, Suzuki, et al., 2002Ferreira, Aznar, et al., 2001Miyazawa, Kurose, et al., 2001Orav, Kailas, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.25.25.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 50.50.50.50.50.
Tend (C) 220.200.200.240.240.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min) 3.4.4.3.3.
Final hold (min)  10.10.10.10.
I 2270.2266.2270.2244.2285.
ReferenceWeckerle, Bastl-Borrmann, et al., 2001Morales, Duque, et al., 2000Morales, Duque, et al., 2000Parada, Duque, et al., 2000Parada, Duque, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxPEG-20MDB-WaxDB-WaxHP Innowax FSP
Column length (m) 60.60.30.30.60.
Carrier gas NitrogenN2  He
Substrate      
Column diameter (mm) 0.250.250.530.530.25
Phase thickness (mum)     0.25
Tstart (C) 40.70.60.60.60.
Tend (C) 200.220.210.210.220.
Heat rate (K/min) 2.3.4.4. 
Initial hold (min) 10.   10.
Final hold (min)     10.
I 2280.2276.2275.2244.2300.
ReferenceTamura, Boonbumrung, et al., 2000Hirose, Joichi, et al., 1999Iwatsuki, Mizota, et al., 1999Iwatsuki, Mizota, et al., 1999Kaya, Baser, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase InnowaxHP-InnowaxHP-InnowaxCarbowax 20MDB-Wax
Column length (m) 60.60.60.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (mum) 0.250.250.250.50.25
Tstart (C) 60.60.60.40.40.
Tend (C) 220.220.220.190.200.
Heat rate (K/min)    2.2.
Initial hold (min) 10.10.10.5.2.
Final hold (min)      
I 2300.2300.2300.2229.2278.
ReferenceKaya, Baser, et al., 1999, 2Kaya, Baser, et al., 1999, 3Kaya, Baser, et al., 1999, 3Lopez, Ferreira, et al., 1999Umano, Nakahara, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-Innowax FSCPEG-20MDB-WaxDB-WaxTC-Wax
Column length (m) 60.60.60.60.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.25    
Tstart (C) 60.70.60.50.80.
Tend (C) 220.210.180.200.240.
Heat rate (K/min) 4.3.2.3.3.
Initial hold (min) 10.   5.
Final hold (min) 10.  40. 
I 2296.2276.2273.2283.2287.
ReferenceTümen, Baser, et al., 1998Awano, Honda, et al., 1997Sekiwa, Kubota, et al., 1997Wada and Shibamoto, 1997Shuichi, Masazumi, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxSP-1000Carbowax 20M
Column length (m) 30.25.50.
Carrier gas HeN2 
Substrate    
Column diameter (mm) 0.250.20.31
Phase thickness (mum)  0.43 
Tstart (C) 60.60.50.
Tend (C) 240.190.210.
Heat rate (K/min) 3.4.3.
Initial hold (min) 10.  
Final hold (min)  30. 
I 2237.2261.2243.
ReferenceHatsuko, Kazuko, et al., 1992De Llano D.G., Ramos M., et al., 1990Habu, Flath, et al., 1985
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S., Aroma compounds of flash-fried rice, Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]

Duarte, Dias, et al., 2010
Duarte, W.F.; Dias, D.R.; Oliveira, J.M.; Teixeira, J.A.; de Almeida e Silva, J.B.; Schwan, R.F., Characterization of different fruit wines made from cacao,cupuassu, gabiroba, jaboticaba and umbu, Food Sci. Technol., 2010, 43, 1564-1572. [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]

Povolo, Contarini, et al., 2007
Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. Dairy Sci., 2007, 90, 2, 556-569, https://doi.org/10.3168/jds.S0022-0302(07)71539-4 . [all data]

Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A., Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder, J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7 . [all data]

Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 2007, 55, 8, 3051-3057, https://doi.org/10.1021/jf0631732 . [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [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]

Lan Phi N.T., Nishiyama C., et al., 2006
Lan Phi N.T.; Nishiyama C.; Choi H.-S.; Sawamura M., Evaluation of aroma characteristic compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil, Biosci. Biotechnol. Biochem., 2006, 70, 8, 1832-1838, https://doi.org/10.1271/bbb.50705 . [all data]

Orav, Raal, et al., 2006
Orav, A.; Raal, A.; Arak, E.; Müürisepp, M.; Kailas, T., Composition of the essential oil of Artemisia absinthium L. of different geographical origin, Proc. Est. Acad. Sci. Chem., 2006, 55, 3, 155-165. [all data]

Ferretti, Maggi, et al., 2005
Ferretti, G.; Maggi, F.; Tirillini, B., Essential oil composition of Hypericum richeri Vill. from Italy, Flavour Fragr. J., 2005, 20, 3, 295-298, https://doi.org/10.1002/ffj.1412 . [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]

Lee, Umano, et al., 2005
Lee, S.-J.; Umano, K.; Shibamoto, T.; Lee, K.-G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 2005, 91, 1, 131-137, https://doi.org/10.1016/j.foodchem.2004.05.056 . [all data]

Qian and Wang, 2005
Qian, M.C.; Wang, Y., Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries, J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x . [all data]

Wu, Krings, et al., 2005
Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem., 2005, 92, 2, 221-226, https://doi.org/10.1016/j.foodchem.2004.07.013 . [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]

Dregus and Engel, 2003
Dregus, M.; Engel, K.-H., Volatile constituents of uncooked Rhubarb (Rheum rhabarbarum L.) stalks, J. Agric. Food Chem., 2003, 51, 22, 6530-6536, https://doi.org/10.1021/jf030399l . [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]

Lin, Cai, et al., 2003
Lin, P.; Cai, J.; Li, J.; Sang, W.; Su, Q., Constituents of the essential oil of Hemerocallis flava day lily, Flavour Fragr. J., 2003, 18, 6, 539-541, https://doi.org/10.1002/ffj.1264 . [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]

Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y., Volatile components from the roots of Scrophularia ningpoensis Hemsl., Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232 . [all data]

Raal, Arak, et al., 2003
Raal, A.; Arak, E.; Orav, A.; Ivask, K., Comparison of essential oil content of Matricaria recutita L. from different origins, Ars Pharm., 2003, 44, 2, 159-165, retrieved from http://www.ugr.es/~ars/abstract/44-159-03.pdf. [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Orav, Kailas, et al., 2002
Orav, A.; Kailas, T.; Müürisepp, M., Composition of blackcurrant aroma isolated from leaves, buds, and berries of Ribes nigrum L., Proc. Est. Acad. Sci. Chem., 2002, 51, 4, 225-234. [all data]

Stewart-Jones, 2002
Stewart-Jones, A., Assessing the biological function of T. nigrescens volatiles and their chemical identification, 2002, retrieved from http://www.gre.ac.uk/~fd03/students/alex/chapter13.pdf. [all data]

Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N., Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation, J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e . [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]

Miyazawa, Kurose, et al., 2001
Miyazawa, M.; Kurose, K.; Itoh, A.; Hiraoka, N., Comparison of the essential oils of Glehnia littoralis from Northern and Southern Japan, J. Agric. Food Chem., 2001, 49, 11, 5433-5436, https://doi.org/10.1021/jf010219c . [all data]

Orav, Kailas, et al., 2001
Orav, A.; Kailas, T.; Ivask, K., Volatile constituents of Matricaria recutita L. from Estonia, Proc. Est. Acad. Sci. Chem., 2001, 50, 39-45. [all data]

Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. J., 2001, 16, 5, 360-363, https://doi.org/10.1002/ffj.1012 . [all data]

Morales, Duque, et al., 2000
Morales, A.L.; Duque, C.; Bautista, E., Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro), J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385, https://doi.org/10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B . [all data]

Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y., Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera), J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232 . [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

Hirose, Joichi, et al., 1999
Hirose, S.; Joichi, A.; Nakamura, S.; Awano, K., Volatile components of musky scent of orchids, Flavour Fragr. J., 1999, 14, 3, 183-184, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<183::AID-FFJ804>3.0.CO;2-S . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [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]

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]

Umano, Nakahara, et al., 1999
Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T., Aroma chemicals isolated and identified from leaves of aloe arborescens Mill. Var. natalensis Berger, J. Agric. Food Chem., 1999, 47, 9, 3702-3705, https://doi.org/10.1021/jf990116i . [all data]

Tümen, Baser, et al., 1998
Tümen, G.; Baser, K.H.C.; Demirci, B.; Ermin, N., The essential oils of Satureja coerulea Janka and Thymus aznavourii Velen., Flavour Fragr. J., 1998, 13, 1, 65-67, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<65::AID-FFJ695>3.0.CO;2-Q . [all data]

Awano, Honda, et al., 1997
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Sekiwa, Kubota, et al., 1997
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Notes

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