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

1-Octen-3-ol


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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase RTX-WaxDB-WaxDB-WaxDB-WaxHP-Innowax
Column length (m) 60.30.30.60.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.220.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 60.40.40.40.40.
Tend (C) 230.200.200.200.250.
Heat rate (K/min) 2.4.4.4.4.
Initial hold (min)  1.1.1.2.
Final hold (min) 30.10.10.10.10.
I 1446.1458.1451.1451.1451.
ReferenceBendahou, Muselli, et al., 2008Cho, Namgung, et al., 2008Cho, Namgung, et al., 2008Cho I.H., Lee S.M., et al., 2007Hashizume M., Gordon M.H., et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPDB-WaxHP-20MDB-Wax
Column length (m) 30.30.30.50.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.20.25
Phase thickness (mum) 0.250.250.50.20.5
Tstart (C) 35.35.40.70.40.
Tend (C) 225.225.240.180.250.
Heat rate (K/min) 10.10.7.4.4.
Initial hold (min) 5.5. 4.5.
Final hold (min) 25.25.5.15.15.
I 1438.1434.1459.1412.1460.
ReferenceLozano P.R., Drake M., et al., 2007Lozano P.R., Drake M., et al., 2007Mahattanatawee K., Perez-Cacho P.R., et al., 2007Politeo, Jukic, et al., 2007Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxZB-WaxZB-WaxDB-Wax EtrDB-Wax
Column length (m) 30.30.30.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (mum) 0.50.250.250.250.25
Tstart (C) 40.40.40.40.40.
Tend (C) 250.250.250.250.200.
Heat rate (K/min) 4.5.5.5.4.
Initial hold (min) 5.2.2.3.1.
Final hold (min) 15.5.5.15.10.
I 1459.1453.1452.1454.1458.
ReferencePozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007Wu, Zorn, et al., 2007Wu, Zorn, et al., 2007Aubert C. and Pitrat M., 2006Cho, Choi, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxCP-Wax 52CBDB-Wax
Column length (m) 60.60.30.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 40.40.50.40.35.
Tend (C) 200.200.230.250.220.
Heat rate (K/min) 4.4.10.4.3.
Initial hold (min) 1.1.5.  
Final hold (min) 10.10.25.  
I 1461.1451.1442.1445.1453.
ReferenceCho, Choi, et al., 2006Cho, Kim, et al., 2006Fernandez-Segovia, Escriche, et al., 2006Kourkoutas, Elmore, et al., 2006Pala-Paul, Copeland, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxHP-20MCP-Wax 52CBStabilwax
Column length (m) 30.30.50.60.60.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.20.250.20.250.25
Phase thickness (mum) 0.20.50.20.250.25
Tstart (C) 70.50.70.35.40.
Tend (C) 220.260.180.203.240.
Heat rate (K/min) 3.4.4.3.3.
Initial hold (min)   4.4.5.
Final hold (min) 15.5.10. 10.
I 1447.1430.1411.1442.1450.
ReferencePinto, Pina-Vaz, et al., 2006Selli, Rannou, et al., 2006Skocibusic, Bezic, et al., 2006Alasalvar, Taylor, et al., 2005Cros S., Lignot B., et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase StabilwaxSupelcowax-10StabilwaxSupelcowax-10Carbowax 20M
Column length (m) 60.60.30.30.60.
Carrier gas HeHeN2HeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (mum) 0.250.251.0.250.25
Tstart (C) 40.40.40.60.45.
Tend (C) 240.280.230.240.250.
Heat rate (K/min) 3.4.4.3.2.
Initial hold (min) 5.2.2.5.0.17
Final hold (min) 10. 10.10. 
I 1443.1447.1467.1447.1437.
ReferenceCros, Lignot, et al., 2005Elmore, Nisyrios, et al., 2005Fang and Qian, 2005Riu-Aumatell, Lopez-Tamames, et al., 2005Verzera, Campisi, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxZB-WaxDB-WaxSupelcowax-10HP-Innowax
Column length (m) 30.30.30.30.30.
Carrier gas H2HeN2HeHe
Substrate      
Column diameter (mm) 0.320.320.250.20.25
Phase thickness (mum) 0.250.250.250.20.5
Tstart (C) 40.40.60.70.60.
Tend (C) 250.250.220.220.260.
Heat rate (K/min) 5.5.5.3.3.
Initial hold (min) 2.2.10.  
Final hold (min) 5.5. 15. 
I 1447.1448.1453.1444.1454.
ReferenceWu, Zorn, et al., 2005Wu, Zorn, et al., 2005Bertoli, Menichini, et al., 2004Cavaleiro, Salgueiro, et al., 2004Grujic-Jovanovic, Skaltsa, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase ZB-WaxDB-WaxDB-WaxDB-WaxHP-20M
Column length (m) 30.30.30.30.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.2
Phase thickness (mum) 0.150.250.250.250.2
Tstart (C) 35.45.45.45.70.
Tend (C) 220.240.240.240.180.
Heat rate (K/min) 1.86.6.3.4.
Initial hold (min) 10.10.10.10.4.
Final hold (min) 10.30.30.30.10.
I 1450.1458.1458.1449.1411.
ReferenceLedauphin, Saint-Clair, et al., 2004Nielsen, Larsen, et al., 2004Nielsen, Larsen, et al., 2004, 2Nielsen and Poll, 2004Skocibusic and Bezic, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase StabilwaxDB-WaxHP-20MDB-WaxHP-20M
Column length (m) 60.30.50.30.50.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.250.320.20.250.2
Phase thickness (mum) 0.250.50.20.250.2
Tstart (C) 40.40.70.40.70.
Tend (C) 240.240.180.240.180.
Heat rate (K/min) 3.7.4.6.5.
Initial hold (min) 5. 4.10.4.
Final hold (min) 10.5.10.30.10.
I 1443.1465.1416.1458.1411.
ReferenceCros, Vandanjon, et al., 2003Högnadóttir and Rouseff, 2003Jerkovic, Mastelic, et al., 2003Nielsen, Larsen, et al., 2003Radonic and Milso, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxHP20WaxDB-WaxZB-WaxSupelcowax-10
Column length (m) 30.50.30.60.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.20.320.320.25
Phase thickness (mum) 0.50.20.50.250.25
Tstart (C) 60.70.40.40.35.
Tend (C) 260.180.240.220.195.
Heat rate (K/min) 3.4.7.3.2.
Initial hold (min)  4.  5.
Final hold (min)  10.5. 90.
I 1453.1411.1438.1433.1453.
ReferenceSkaltsa, Demetzos, et al., 2003Skocibusic and Bezic, 2003Valim, Rouseff, et al., 2003Brunton, Cronin, et al., 2002Chung, Yung, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxBP-20RTX-WaxRTX-WaxSupelcowax-10
Column length (m) 60.50.30.30.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.320.220.250.250.25
Phase thickness (mum) 0.50.250.250.250.25
Tstart (C) 67.60.45.45.35.
Tend (C) 235.220.250.250.195.
Heat rate (K/min) 2.72.3.3.2.
Initial hold (min)   6.6.5.
Final hold (min) 30.20.  90.
I 1480.1440.1428.1442.1453.
ReferenceClaudela, Dirningera, et al., 2002Pintore, Usai, et al., 2002Shellie, Mondello, et al., 2002Shellie, Mondello, et al., 2002Chung, Yung, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-20MAT-WaxCP-Wax 52CBDB-Wax
Column length (m) 60.50.60.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.200.320.250.32
Phase thickness (mum) 0.250.200.250.250.5
Tstart (C) 40.70.65.45.30.
Tend (C) 200.180.250.250.160.
Heat rate (K/min) 2.4.2.2.3.
Initial hold (min) 5.4.10.0.17 
Final hold (min) 30.10.60. 5.
I 1451.1411.1437.1437.1487.
ReferenceKim, 2001Milos, Radonic, et al., 2001Pino and Marbot, 2001Verzera, Campisi, et al., 2001Beauchene, Grua-Priol, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP-Wax 52CBSupelcowax-10CP-Wax 52CBDB-Wax
Column length (m) 25.50.60.50.30.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 0.15 0.250.20.25
Tstart (C) 40.60.35.30.40.
Tend (C) 220.220.195.220.200.
Heat rate (K/min) 3.4.2.2.2.
Initial hold (min) 5.5. 1.35.
Final hold (min)  30.90. 20.
I 1430.1446.1454.1435.1451.
ReferenceChagonda, Makanda, et al., 2000Chevance, Farmer, et al., 2000Chung, 2000Jensen, Christensen, et al., 2000Kim, Thuy, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-20MHP-20MHP-20MCP-Wax 52CB
Column length (m) 60.50.50.50.50.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.320.20.20.20.32
Phase thickness (mum) 0.50.20.20.2 
Tstart (C) 40.70.70.70.60.
Tend (C) 250.180.180.180.220.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min) 2.4.4.4.5.
Final hold (min) 10.10.10.10.30.
I 1462.1415.1411.1412.1447.
ReferenceLe Guen, Prost, et al., 2000Milos, Mastelic, et al., 2000Milos and Radonic, 2000Milos and Radonic, 2000Chevance and Farmer, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10Supelcowax-10FFAPCarbowax 20MDB-Wax
Column length (m) 60.60.60.25.60.
Carrier gas HeHe H2 
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.50.30.25
Tstart (C) 35.35.50.50.40.
Tend (C) 195.195.230.200.200.
Heat rate (K/min) 2.2.5.3.3.
Initial hold (min) 5.5.3.1.5.
Final hold (min) 90.90.15.20.60.
I 1454.1454.1459.1467.1446.
ReferenceChung, 1999Chung, 1999, 2Stephan and Steinhart, 1999Bicchi, Rubiolo, et al., 1998Cha, Kim, et al., 1998
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) 60.30.30.25.30.
Carrier gas  N2N2HeHe
Substrate      
Column diameter (mm) 0.320.530.530.250.32
Phase thickness (mum) 0.250.250.250.250.5
Tstart (C) 40.40.50.50.50.
Tend (C) 200.200.200.240.230.
Heat rate (K/min) 2.2.2.4.2.
Initial hold (min)    3. 
Final hold (min)  40.   
I 1472.1472.1472.1447.1464.
ReferenceMau, Lin, et al., 1998Mau, Chyau, et al., 1997Mau and Hwang, 1997Möllenbeck, König, et al., 1997Coen, Engel, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MDB-WaxDB-WaxDB-Wax
Column length (m) 30.50.60.30.60.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.320.20.250.250.25
Phase thickness (mum) 0.50.20.25 0.25
Tstart (C) 50.30.50.40.50.
Tend (C) 230.170.230.200.230.
Heat rate (K/min) 2.4.2.2.2.
Initial hold (min)  2. 5. 
Final hold (min)  20.  60.
I 1462.1417.1441.1456.1459.
ReferenceCoen, Engel, et al., 1995Píry, Príbela, et al., 1995Shimoda, Shigematsu, et al., 1995Iwaoka, Hagi, et al., 1994Shiratsuchi, Shimoda, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10HP-20MHP-FFAPDB-Wax
Column length (m) 60.60.50.50.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.25   
Tstart (C) 50.40.60.60.40.
Tend (C) 230.195.190.210.200.
Heat rate (K/min) 2.2.3.3.2.
Initial hold (min)  5.  10.
Final hold (min) 60.40.   
I 1459.1449.1423.1458.1451.
ReferenceShiratsuchi, Shimoda, et al., 1994, 2Chung and Cadwallader, 1993Chung, Eiserich, et al., 1993Chung, Eiserich, et al., 1993Umano, Hagi, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10Supelcowax-10Supelcowax-10Supelcowax-10
Column length (m) 30.60.60.60.60.
Carrier gas He    
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.50.250.250.250.25
Tstart (C) 40.40.40.40.40.
Tend (C) 220.175.175.175.175.
Heat rate (K/min) 3.2.2.2.2.
Initial hold (min)  5.5.5.5.
Final hold (min)  20.20.20.20.
I 1455.1451.1452.1452.1456.
ReferenceLe Quere and Latrasse, 1990Tanchotikul and Hsieh, 1989Tanchotikul and Hsieh, 1989Vejaphan, Hsieh, et al., 1988Vejaphan, Hsieh, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 200.
Heat rate (K/min) 2.
Initial hold (min) 5.
Final hold (min) 40.
I 1438.
ReferenceChen, Kuo, et al., 1986
Comment 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.

Bendahou, Muselli, et al., 2008
Bendahou, M.; Muselli, A.; Grignon-Dubois, M.; Benyoucef, M.; Desjobert, J.-M.; Bernardini, A.-F.; Costa, J., Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: Comparison with hydrodistillation, Food Chem., 2008, 106, 1, 132-139, https://doi.org/10.1016/j.foodchem.2007.05.050 . [all data]

Cho, Namgung, et al., 2008
Cho, I.H.; Namgung, H.-J.; Choi, H.-K.; Kim, Y.-S., Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.), Food Chem., 2008, 106, 1, 71-76, https://doi.org/10.1016/j.foodchem.2007.05.047 . [all data]

Cho I.H., Lee S.M., et al., 2007
Cho I.H.; Lee S.M.; Kim S.Y.; Choi H.K.; Kim K.O.; Kim Y.S., Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis, J. Agric. Food Chem., 2007, 55, 6, 2323-2328, https://doi.org/10.1021/jf062702z . [all data]

Hashizume M., Gordon M.H., et al., 2007
Hashizume M.; Gordon M.H.; Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric. Food Chem., 2007, 55, 22, 9177-9182, https://doi.org/10.1021/jf0715727 . [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]

Politeo, Jukic, et al., 2007
Politeo, O.; Jukic, M.; Milos, M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 2007, 101, 1, 379-385, https://doi.org/10.1016/j.foodchem.2006.01.045 . [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]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Aubert C. and Pitrat M., 2006
Aubert C.; Pitrat M., Volatile compounds in the skin and pulp of Queen Anne's pocket melon, J. Agric. Food Chem., 2006, 54, 21, 8177-8182, https://doi.org/10.1021/jf061415s . [all data]

Cho, Choi, et al., 2006
Cho, I.H.; Choi, H.-K.; Kim, Y.-S., Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades, J. Agric. Food Chem., 2006, 54, 13, 4820-4825, https://doi.org/10.1021/jf0601416 . [all data]

Cho, Kim, et al., 2006
Cho, I.H.; Kim, S.Y.; Choi, H.-K.; Kim, Y.-S., Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.), J. Agric. Food Chem., 2006, 54, 17, 6332-6335, https://doi.org/10.1021/jf060824l . [all data]

Fernandez-Segovia, Escriche, et al., 2006
Fernandez-Segovia, I.; Escriche, I.; Gomez-Sintes, M.; Fuentes, A.; Serra, J.A., In?uence of di?erent preservation treatments on the volatile fraction of desalted cod, Food Chem., 2006, 98, 3, 473-482, https://doi.org/10.1016/j.foodchem.2005.06.021 . [all data]

Kourkoutas, Elmore, et al., 2006
Kourkoutas, D.; Elmore, J.S.; Mottram, D.S., Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons, Food Chem., 2006, 97, 1, 95-102, https://doi.org/10.1016/j.foodchem.2005.03.026 . [all data]

Pala-Paul, Copeland, et al., 2006
Pala-Paul, J.; Copeland, L.M.; Brophy, J.J.; Goldsack, R.J., Essential oil composition of two variants of Prostanthera lasianthos Labill. from Australia, Biochem. Syst. Ecol., 2006, 34, 1, 48-55, https://doi.org/10.1016/j.bse.2005.04.003 . [all data]

Pinto, Pina-Vaz, et al., 2006
Pinto, E.; Pina-Vaz, C.; Salgueiro, L.; Goncalves, M.J.; Costa-de-Oliveira, S.; Cavaleiro, C.; Palmeira, A.; Rodrigues, A.; Martinez-de-Oliveira, J., Antifuncal activity of the essential oil Thymus pulegioides on Candida, Aspergillus and dermatophyte species, Journal of Medical Microbiology, 2006, 55, 10, 1367-1373, https://doi.org/10.1099/jmm.0.46443-0 . [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]

Skocibusic, Bezic, et al., 2006
Skocibusic, M.; Bezic, N.; Dunkic, V., Phytochemical composition and antimicrobial activities of the essential oils from Satureja subspicata Vis. growing in Croatia, Food Chem., 2006, 96, 1, 20-28, https://doi.org/10.1016/j.foodchem.2005.01.051 . [all data]

Alasalvar, Taylor, et al., 2005
Alasalvar, C.; Taylor, K.D.A.; Shahidi, F., Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry, J. Agric. Food Chem., 2005, 53, 7, 2616-2622, https://doi.org/10.1021/jf0483826 . [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]

Elmore, Nisyrios, et al., 2005
Elmore, J.S.; Nisyrios, I.; Mottram, D.S., Analysis of the headspace aroma compounds of walnuts (Juglans regia L.), Flavour Fragr. J., 2005, 20, 5, 501-506, https://doi.org/10.1002/ffj.1477 . [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]

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]

Wu, Zorn, et al., 2005
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr., J. Agric. Food Chem., 2005, 53, 11, 4524-4528, https://doi.org/10.1021/jf0478511 . [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]

Cavaleiro, Salgueiro, et al., 2004
Cavaleiro, C.; Salgueiro, L.R.; Miguel, M.G.; da Cunha, A.P., Analysis by gas chromatography?mass spectrometry of the volatile components of Teucrium lusitanicum and Teucrium algarbiensis, J. Chromatogr. A, 2004, 1033, 1, 187-190, https://doi.org/10.1016/j.chroma.2004.01.005 . [all data]

Grujic-Jovanovic, Skaltsa, et al., 2004
Grujic-Jovanovic, S.; Skaltsa, H.D.; Marin, P.; Sokovic, M., Composition and antibacterial activity of the essential oil of six Stachys species from Serbia, Flavour Fragr. J., 2004, 19, 2, 139-144, https://doi.org/10.1002/ffj.1275 . [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]

Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L., Formation of aroma compounds during long-term frozen storage of unblanched leek (Allium ampeloprasum Var. Bulga) as affected by packaging atmosphere and slice thickness, J. Agric. Food Chem., 2004, 52, 5, 1234-1240, https://doi.org/10.1021/jf0306183 . [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]

Nielsen and Poll, 2004
Nielsen, G.S.; Poll, L., Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis, J. Agric. Food Chem., 2004, 52, 6, 1642-1646, https://doi.org/10.1021/jf030682k . [all data]

Skocibusic and Bezic, 2004
Skocibusic, M.; Bezic, N., Phytochemical Analysis and In vitro Antimicrobial Activity of Two Satureja Species Essential Oils, Phytother. Res., 2004, 18, 12, 967-970, https://doi.org/10.1002/ptr.1489 . [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]

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]

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]

Radonic and Milso, 2003
Radonic, A.; Milso, M., Chemical Composition and In Vitro Evaluation of Antioxidant Effect of Free Volatile Compounds From Satureja montana L., Free Radical Research, 2003, 37, 6, 673-679, https://doi.org/10.1080/1071576031000105643 . [all data]

Skaltsa, Demetzos, et al., 2003
Skaltsa, H.D.; Demetzos, C.; Lazari, D.; Sokovic, M., Essential oil analysis and antimicrobial activity of eight Stachys species from Greece, Phytochemistry, 2003, 64, 3, 743-752, https://doi.org/10.1016/S0031-9422(03)00386-8 . [all data]

Skocibusic and Bezic, 2003
Skocibusic, M.; Bezic, N., Chemical composition and antidiarrhoeal activities of winter savory (Satureja montana L.) essential oil, Pharm. Biol., 2003, 41, 8, 622-626, https://doi.org/10.1080/13880200390502180 . [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]

Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry, Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7 . [all data]

Claudela, Dirningera, et al., 2002
Claudela, P.; Dirningera, N.; Etievant, P., Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds, J. Sep. Sci., 2002, 25, 5-6, 365-370, https://doi.org/10.1002/1615-9314(20020401)25:5/6<365::AID-JSSC365>3.0.CO;2-Y . [all data]

Pintore, Usai, et al., 2002
Pintore, G.; Usai, M.; Bradesi, P.; Juliano, C.; Boatto, G.; Tomi, F.; Chessa, M.; Cerri, R.; Casanova, J., Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica, Flavour Fragr. J., 2002, 17, 1, 15-19, https://doi.org/10.1002/ffj.1022 . [all data]

Shellie, Mondello, et al., 2002
Shellie, R.; Mondello, L.; Marriott, P.; Dugo, G., Characterisation of lavender essential oils by using gas chromatography-mass spectrometry with correlation of linear retention indices and comparison with comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2002, 970, 1-2, 225-234, https://doi.org/10.1016/S0021-9673(02)00653-2 . [all data]

Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S., Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods, J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a . [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]

Milos, Radonic, et al., 2001
Milos, M.; Radonic, A.; Bezic, N.; Dunkic, V., Localities and seasonal variations in the chemical composition of essential oils of Satureja montana L. and S. cuneifolia Ten, Flavour Fragr. J., 2001, 16, 3, 157-160, https://doi.org/10.1002/ffj.965 . [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]

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]

Beauchene, Grua-Priol, et al., 2000
Beauchene, D.; Grua-Priol, J.; Lamer, T.; Demaimay, M.; Quemeneur, F., Concentration by pervaporation of aroma compounds from Fucus serratus, J. Sci. Food Agric., 2000, 75, 451-458. [all data]

Chagonda, Makanda, et al., 2000
Chagonda, L.S.; Makanda, C.D.; Chalchat, J.-C., The essential oils of Ocimum canum Sims (basilic camphor) and Ocimum urticifolia Roth from Zimbabwe, Flavour Fragr. J., 2000, 15, 1, 23-26, https://doi.org/10.1002/(SICI)1099-1026(200001/02)15:1<23::AID-FFJ866>3.0.CO;2-W . [all data]

Chevance, Farmer, et al., 2000
Chevance, F.F.V.; Farmer, L.J.; Desmond, E.M.; Novelli, E.; Troy, D.J.; Chizzolini, R., Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products, J. Agric. Food Chem., 2000, 48, 8, 3476-3484, https://doi.org/10.1021/jf991211u . [all data]

Chung, 2000
Chung, H.Y., Volatile flavor components in red fermented soybean (Glycine max) curds, J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s . [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]

Kim, Thuy, et al., 2000
Kim, T.H.; Thuy, N.T.; Shin, J.H.; Baek, H.H.; Lee, H.J., Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim.), J. Agric. Food Chem., 2000, 48, 7, 2877-2881, https://doi.org/10.1021/jf000219x . [all data]

Le Guen, Prost, et al., 2000
Le Guen, S.; Prost, C.; Demaimay, M., Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry, J. Chromatogr. A, 2000, 896, 1-2, 361-371, https://doi.org/10.1016/S0021-9673(00)00729-9 . [all data]

Milos, Mastelic, et al., 2000
Milos, M.; Mastelic, J.; Jerkovic, I., Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum), Food Chem., 2000, 71, 1, 79-83, https://doi.org/10.1016/S0308-8146(00)00144-8 . [all data]

Milos and Radonic, 2000
Milos, M.; Radonic, A., Gas chromatography mass spectral analysis of free and glycosidically bound volatile compounds from Juniperus oxycedrus L. growing wild in Croatia, Food Chem., 2000, 68, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00192-2 . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Chung, 1999
Chung, H.Y., Volatile components in crabmeats of Charybdis feriatus, J. Agric. Food Chem., 1999, 47, 6, 2280-2287, https://doi.org/10.1021/jf981027t . [all data]

Chung, 1999, 2
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]

Stephan and Steinhart, 1999
Stephan, A.; Steinhart, H., Identification of character impact odorants of different soybean lecithins, J. Agric. Food Chem., 1999, 47, 7, 2854-2859, https://doi.org/10.1021/jf981387g . [all data]

Bicchi, Rubiolo, et al., 1998
Bicchi, C.; Rubiolo, P.; Marschall, H.; Weyerstahl, P.; Laurent, R., Constituents of Artemisia roxburghiana Besser essential oil, Flavour Fragr. J., 1998, 13, 1, 40-46, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<40::AID-FFJ688>3.0.CO;2-Z . [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]

Mau, Lin, et al., 1998
Mau, J.-L.; Lin, Y.-P.; Chen, P.-T.; Wu, Y.-H.; Peng, J.-T., Flavor compounds in king oyster mushrooms Pleurotus eryngii, J. Agric. Food Chem., 1998, 46, 11, 4587-4591, https://doi.org/10.1021/jf980508+ . [all data]

Mau, Chyau, et al., 1997
Mau, J.-L.; Chyau, C.-C.; Li, J.-Y.; Tseng, Y.-H., Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity, J. Agric. Food Chem., 1997, 45, 12, 4726-4729, https://doi.org/10.1021/jf9703314 . [all data]

Mau and Hwang, 1997
Mau, J.-L.; Hwang, S.-J., Effect of «gamma»-irradiation on flavor compounds of fresh mushrooms, J. Agric. Food Chem., 1997, 45, 5, 1849-1852, https://doi.org/10.1021/jf960560a . [all data]

Möllenbeck, König, et al., 1997
Möllenbeck, S.; König, T.; Schreier, P.; Schwab, W.; Rajaonarivony, J.; Ranarivelo, L., Chemical composition and analyses of enantiomers of essential oils from Madagascar, Flavour Fragr. J., 1997, 12, 2, 63-69, https://doi.org/10.1002/(SICI)1099-1026(199703)12:2<63::AID-FFJ614>3.0.CO;2-Z . [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]

Píry, Príbela, et al., 1995
Píry, J.; Príbela, A.; Durcanská, J.; Farkas, P., Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods, Food Chem., 1995, 54, 1, 73-77, https://doi.org/10.1016/0308-8146(95)92665-7 . [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]

Iwaoka, Hagi, et al., 1994
Iwaoka, W.; Hagi, Y.; Umano, K.; Shibamoto, T., Volatile chemicals identified in fresh and cooked breadfruit, J. Agric. Food Chem., 1994, 42, 4, 975-976, https://doi.org/10.1021/jf00040a026 . [all data]

Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Off-flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 6, 1323-1327, https://doi.org/10.1021/jf00042a014 . [all data]

Shiratsuchi, Shimoda, et al., 1994, 2
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028 . [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]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb), J. Agric. Food Chem., 1993, 41, 10, 1693-1697, https://doi.org/10.1021/jf00034a033 . [all data]

Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.), J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014 . [all data]

Le Quere and Latrasse, 1990
Le Quere, J.-L.; Latrasse, A., Composition of the Essential Oils of Blackcurrant Buds (Ribes nigrum L.), J. Agric. Food Chem., 1990, 38, 1, 3-10, https://doi.org/10.1021/jf00091a001 . [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]

Vejaphan, Hsieh, et al., 1988
Vejaphan, W.; Hsieh, T.C.Y.; Williams, S.S., Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat, J. Food Sci., 1988, 53, 6, 1666-1670, https://doi.org/10.1111/j.1365-2621.1988.tb07811.x . [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]


Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References