trans-Linalool oxide (furanoid)
- Formula: C10H18O2
- Molecular weight: 170.2487
- IUPAC Standard InChIKey: BRHDDEIRQPDPMG-SCZZXKLOSA-N
- CAS Registry Number: 34995-77-2
- 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. - Species with the same structure:
- Stereoisomers:
- Linalool oxide
- 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, cis-
- Linalool oxide
- Linalol oxide furanoid B
- Linalool Z-furanic oxide
- Linalool oxide 2
- Linalool oxide #1
- Linalool oxide #2
- Linalool oxide-I (furanoid)
- Linalool oxide (isomer I)
- Linalool oxide (isomer II)
- Linallol oxide isomer # 1
- Linalool oxide isomer # 2
- cis-furan Linalool oxide
- cis-Linalool oxide (furan)
- (Z)-Furan linalool oxide
- cis-Linalool oxide I
- (Z)-Linalool oxide (furanoid)
- cis-Linalool oxde, furanoid
- Other names: 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, trans-; trans-5-Ethenyltetrahydro-α,α,5-trimethyl-2-furanmethanol; 2-(5-Methyl-5-vinyltetrahydro-2-furanyl)-2-propanol, trans-; (E)-Furan linalool oxide; E-Furanoid linalool oxide; (E)-Linalool furanoxide; (E)-Linalool oxide A; E-Linalool oxide (furan); (E)-Linalool oxide, furanoid; Linalool oxide A (trans-THF); Linalool oxide II (trans, furanoid); Linalool oxide, trans-furanoid; Linalool oxide (trans-THF); t-Furan linalool oxide; trans-Furanic linalool oxid; trans-Furanic linalool oxide; trans-Furan linalool oxide; trans-Linalool furanoid oxide; trans-Linalool furanoxide; trans-Linalool oxide; trans-Linalool oxide (f); trans-Linalool oxide furan; trans-Linalool oxide (furanoid form); trans-Linalool oxide (furan type); trans-Linalool oxide (furanyl ring); trans-Linalool oxide (THF); 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, (2R,5R)-rel-; Linalool A oxide; Linalool oxide 2; Linalool oxide A; Linalool oxide II; trans-2-Methyl-2-vinyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran; trans-2-Vinyl-2-methyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran; trans-f-Linalool oxide; trans-Furanoid linalool oxide; trans-Linalool 3,6-oxide; Linalool oxide, trans; trans-α,α,5-Trimethyl-5-vinyltetrahydrofurfuryl alcohol; 2-((2R,5R)-5-Methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ol; (E)-Linalool oxide; trans-Linalol oxide (furanoid); trans-Linalol oxide; (E)-Linalol furanoxide; trans-Linalol oxide (f); trans-Linalol oxide fur.; t-Linalool oxide; (E)-Linalol oxide (furanoid); linalool oxide furanoside I; (E)-linalol oxide; trans-5-Trimethyl-2-furanmethanol; Trans linalol furanoxide; linalool oxide A (2-methyl-2-vinyl- 5-(2-hydroxy -2-propyl)-tetrahydrofuran; Linalool oxide 1; tetrahydro-α,α,5-trimethyl-5-vinylfuran-2-methanol
- 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 | DB-Wax | BP-20 | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 30. | 50. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 60. | 40. | 40. | 50. |
Tend (C) | 200. | 220. | 200. | 200. | 220. |
Heat rate (K/min) | 4. | 2. | 4. | 4. | 4. |
Initial hold (min) | 1. | 1. | 1. | 4. | |
Final hold (min) | 10. | 20. | 10. | 10. | 20. |
I | 1484. | 1467. | 1483. | 1484. | 1455. |
Reference | Cho, Namgung, et al., 2008 | Bousmaha, Boti, et al., 2006 | Cho, Choi, et al., 2006 | Cho, Choi, et al., 2006 | Osorio, Alarcon, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | ZB-Wax | OV-351 | DB-Wax | Carbowax 20M |
Column length (m) | 30. | 30. | 50. | 60. | 60. |
Carrier gas | He | He | He | N2 | He |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.2 | 0.25 | 0.2 | 0.25 | 0.25 |
Tstart (C) | 70. | 50. | 60. | 70. | 45. |
Tend (C) | 220. | 220. | 220. | 230. | 250. |
Heat rate (K/min) | 3. | 4. | 5. | 2. | 2. |
Initial hold (min) | 1. | 2. | 0.17 | ||
Final hold (min) | 15. | 10. | 20. | ||
I | 1466. | 1443. | 1450. | 1478. | 1450. |
Reference | Salgueiro L.R., Pinto E., et al., 2006 | Ugliano, Bartowsky, et al., 2006 | Bonvehí, 2005 | Choi, 2005 | Verzera, Campisi, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | ZB-Wax | DB-Wax Etr | BP-20 | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 50. | 30. | 60. |
Carrier gas | He | He | He | N2 | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.22 | 0.32 | 0.25 |
Phase thickness (μm) | 0.15 | 0.25 | 0.25 | 0.5 | 0.25 |
Tstart (C) | 35. | 40. | 60. | 40. | 70. |
Tend (C) | 220. | 245. | 220. | 245. | 230. |
Heat rate (K/min) | 1.8 | 3. | 2. | 3. | 2. |
Initial hold (min) | 10. | 3. | 3. | 2. | |
Final hold (min) | 10. | 20. | 20. | 20. | 20. |
I | 1427. | 1429. | 1461. | 1438. | 1478. |
Reference | Ledauphin, Saint-Clair, et al., 2004 | Ménager, Jost, et al., 2004 | Tam, Thuam, et al., 2004 | Aubert, Ambid, et al., 2003 | Choi, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | AT-Wax | RTX-Wax | Supelcowax-10 | AT-Wax | BP-20 |
Column length (m) | 60. | 30. | 30. | 60. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.22 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 65. | 45. | 50. | 65. | 60. |
Tend (C) | 250. | 250. | 230. | 250. | 220. |
Heat rate (K/min) | 2. | 3. | 3. | 2. | 2. |
Initial hold (min) | 10. | 6. | 10. | ||
Final hold (min) | 60. | 10. | 30. | 60. | 20. |
I | 1425. | 1451. | 1437. | 1425. | 1469. |
Reference | Pino, Almora, et al., 2003 | Mondello, Zappia, et al., 2002 | Moreira, Trugo, et al., 2002 | Pino, Marbot, et al., 2002 | Pintore, Usai, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RTX-Wax | RTX-Wax | BP-20 | DB-Wax | CP-Wax 52CB |
Column length (m) | 30. | 30. | 50. | 30. | 60. |
Carrier gas | He | He | He | H2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.22 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 45. | 45. | 60. | 35. | 45. |
Tend (C) | 250. | 250. | 220. | 220. | 250. |
Heat rate (K/min) | 3. | 3. | 2. | 4. | 2. |
Initial hold (min) | 6. | 6. | 0.5 | 0.17 | |
Final hold (min) | |||||
I | 1460. | 1460. | 1464. | 1443.5 | 1450. |
Reference | Shellie, Mondello, et al., 2002 | Shellie, Mondello, et al., 2002 | Lota, Serra, et al., 2001 | Pet'ka, Mocák, et al., 2001 | Verzera, Campisi, et al., 2001 |
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 | Carbowax 20M |
Column length (m) | 30. | 30. | 60. | 60. | 60. |
Carrier gas | He | N2 | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | 0.425 |
Tstart (C) | 60. | 60. | 70. | 50. | 45. |
Tend (C) | 245. | 245. | 230. | 230. | 300. |
Heat rate (K/min) | 3. | 3. | 2. | 3. | 3. |
Initial hold (min) | 3. | 3. | 2. | 3. | |
Final hold (min) | 20. | 20. | 20. | 20. | |
I | 1439. | 1446. | 1482. | 1448. | 1460. |
Reference | Wirth, Guo, et al., 2001 | Bureau, Razungles, et al., 2000 | Choi and Sawamura, 2000 | Shimoda, Wu, et al., 1996 | Mondello, Dugo, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Carbowax 20M | DB-Wax | DB-Wax | HP-20M | HP-FFAP |
Column length (m) | 50. | 60. | 60. | 50. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.2 | 0.25 | 0.25 | ||
Tstart (C) | 30. | 50. | 50. | 60. | 60. |
Tend (C) | 170. | 230. | 150. | 190. | 210. |
Heat rate (K/min) | 4. | 2. | 2. | 3. | 3. |
Initial hold (min) | 2. | 10. | |||
Final hold (min) | 20. | 20. | |||
I | 1450. | 1432. | 1451. | 1449. | 1449. |
Reference | Píry, Príbela, et al., 1995 | Shimoda, Shigematsu, et al., 1995 | Combariza, Tirado, et al., 1994 | Chung, Eiserich, et al., 1993 | Chung, Eiserich, et al., 1993 |
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 | Carbowax 20M | Carbowax 20M |
Column length (m) | 30. | 30. | 30. | 25. | 25. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.31 | 0.31 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 40. | 50. | 50. | 50. | 50. |
Tend (C) | 200. | 220. | 240. | 200. | 200. |
Heat rate (K/min) | 2. | 4. | 4. | 2. | 2. |
Initial hold (min) | 10. | 3. | 3. | ||
Final hold (min) | 20. | ||||
I | 1461. | 1465. | 1461. | 1451. | 1460. |
Reference | Umano, Hagi, et al., 1992 | Humpf and Schreier, 1991 | Krammer, Winterhalter, et al., 1991 | Suárez and Duque, 1991 | Suárez and Duque, 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | Carbowax 20M | Carbowax 20M | Carbowax 20M |
Column length (m) | 30. | 30. | 30. | 60. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 50. | 50. | 40. | 50. | 50. |
Tend (C) | 250. | 250. | 240. | 225. | 200. |
Heat rate (K/min) | 4. | 4. | 4. | 1.5 | 2. |
Initial hold (min) | 3. | 3. | 3. | 5. | |
Final hold (min) | 80. | 40. | |||
I | 1459. | 1461. | 1461. | 1464. | 1457. |
Reference | Fröhlich, Duque, et al., 1989 | Fröhlich, Duque, et al., 1989 | Schwab, Mahr, et al., 1989 | Chen and Ho, 1988 | Chen, Kuo, et al., 1986 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | 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.
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]
Bousmaha, Boti, et al., 2006
Bousmaha, L.; Boti, J.B.; Bekkara, F.A.; Castola, V.; Casanova, J.,
Infraspecific chemical variability of the essential oil of Lavandula dentata L. from Algeria,
Flavour Fragr. J., 2006, 21, 2, 368-372, https://doi.org/10.1002/ffj.1659
. [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]
Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C.,
Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.),
J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c
. [all data]
Salgueiro L.R., Pinto E., et al., 2006
Salgueiro L.R.; Pinto E.; Goncalves M.J.; Costa I.; Palmeira A.; Cavaleiro C.; Pina-Vaz C.; Rodrigues A.G.; Martinez-De-Oliveira J.,
Antifungal activity of the essential oil of Thymus capitellatus against Candida, Aspergillus and dermatophyte strains,
Flavour Fragr. J., 2006, 21, 5, 749-753, https://doi.org/10.1002/ffj.1610
. [all data]
Ugliano, Bartowsky, et al., 2006
Ugliano, M.; Bartowsky, E.J.; McCarthy, J.; Moio, L.; Henschke, P.A.,
Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains,
J. Agric. Food Chem., 2006, 54, 17, 6322-6331, https://doi.org/10.1021/jf0607718
. [all data]
Bonvehí, 2005
Bonvehí, J.S.,
Investigation of aromatic compounds in roasted cocoa powder,
Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y
. [all data]
Choi, 2005
Choi, H.-S.,
Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil,
J. Agric. Food Chem., 2005, 53, 5, 1642-1647, https://doi.org/10.1021/jf040324x
. [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]
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]
Ménager, Jost, et al., 2004
Ménager, I.; Jost, M.; Aubert, C.,
Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation,
J. Agric. Food Chem., 2004, 52, 5, 1248-1254, https://doi.org/10.1021/jf0350919
. [all data]
Tam, Thuam, et al., 2004
Tam, N.T.; Thuam, D.T.; Bighelli, A.; Castola, V.; Muselli, A.; Richomme, P.; Casanova, J.,
Baeckea frutescens leaf oil from Vietnam: composition and chemical variability,
Flavour Fragr. J., 2004, 19, 3, 217-220, https://doi.org/10.1002/ffj.1281
. [all data]
Aubert, Ambid, et al., 2003
Aubert, C.; Ambid, C.; Baumes, R.; Günata, Z.,
Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). Changes in bound aroma profile during maturation,
J. Agric. Food Chem., 2003, 51, 21, 6280-6286, https://doi.org/10.1021/jf034613h
. [all data]
Choi, 2003
Choi, H.-S.,
Character impact odorants of Citrus Hallabong [(C. unshiu Marcov × C. sinensis Osbeck) × C. reticulata Blanco] cold-pressed peel oil,
J. Agric. Food Chem., 2003, 51, 9, 2687-2692, https://doi.org/10.1021/jf021069o
. [all data]
Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
. [all data]
Mondello, Zappia, et al., 2002
Mondello, L.; Zappia, G.; Cotroneo, A.; Bonaccorsi, I.; Chowdhury, J.U.; Yusuf, M.; Dugo, G.,
Studies on the essential oil-bearing plants of Bangladesh. Part VIII. Composition of some Ocimum oils O. basilicum L. var. purpurascens; O. sanctum L. green; O. sanctum L. purple; O. americanum L., citral type; O. americanum L., camphor type,
Flavour Fragr. J., 2002, 17, 5, 335-340, https://doi.org/10.1002/ffj.1108
. [all data]
Moreira, Trugo, et al., 2002
Moreira, R.F.A.; Trugo, L.C.; Pietroluongo, M.; de Maria, C.A.B.,
Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys,
J. Agric. Food Chem., 2002, 50, 26, 7616-7621, https://doi.org/10.1021/jf020464b
. [all data]
Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit,
J. Agric. Food Chem., 2002, 50, 21, 6023-6026, https://doi.org/10.1021/jf011456i
. [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]
Lota, Serra, et al., 2001
Lota, M.-L.; Serra, D.R.; Jacquemond, C.; Tomi, F.; Casanova, J.,
Chemical variability of peel and leaf essential oils of sour orange,
Flavour Fragr. J., 2001, 16, 2, 89-96, https://doi.org/10.1002/1099-1026(200103/04)16:2<89::AID-FFJ950>3.0.CO;2-D
. [all data]
Pet'ka, Mocák, et al., 2001
Pet'ka, J.; Mocák, J.; Farkas, P.; Balla, B.; Kovác, M.,
Classification of Slovak varietal white wines by volatile compounds,
J. Sci. Food Agric., 2001, 81, 15, 1533-1539, https://doi.org/10.1002/jsfa.979
. [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]
Wirth, Guo, et al., 2001
Wirth, J.; Guo, W.; Baumes, R.; Günata, Z.,
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera muscat of Alexandria and Shiraz cultivars,
J. Agric. Food Chem., 2001, 49, 6, 2917-2923, https://doi.org/10.1021/jf001398l
. [all data]
Bureau, Razungles, et al., 2000
Bureau, S.M.; Razungles, A.R.; Baumes, R.L.,
The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates,
J. Sci. Food Agric., 2000, 80, 14, 2012-2020, https://doi.org/10.1002/1097-0010(200011)80:14<2012::AID-JSFA738>3.0.CO;2-X
. [all data]
Choi and Sawamura, 2000
Choi, H.-S.; Sawamura, M.,
Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu),
J. Agric. Food Chem., 2000, 48, 10, 4868-4873, https://doi.org/10.1021/jf000651e
. [all data]
Shimoda, Wu, et al., 1996
Shimoda, M.; Wu, Y.; Osajima, Y.,
Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography,
J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168
. [all data]
Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G.,
Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures,
J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605
. [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]
Combariza, Tirado, et al., 1994
Combariza, M.Y.; Tirado, C.B.; Stashenko, E.; Shibamoto, T.,
Limonene concentration in lemon (Citrus volkameriana) peel oil as a function of ripeness,
J. Hi. Res. Chromatogr., 1994, 17, 9, 643-646, https://doi.org/10.1002/jhrc.1240170905
. [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]
Humpf and Schreier, 1991
Humpf, H.-U.; Schreier, P.,
Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.),
J. Agric. Food Chem., 1991, 39, 10, 1830-1832, https://doi.org/10.1021/jf00010a028
. [all data]
Krammer, Winterhalter, et al., 1991
Krammer, G.; Winterhalter, P.; Schwab, M.; Schreier, P.,
Glycosidically bound aroma compounds in the fruits of Prunus species: Apricot (P. armeniaca, L.) peach (P. persica, L.) yellow plum (P. domestica, L. ssp. Syriaca),
J. Agric. Food Chem., 1991, 39, 4, 778-781, https://doi.org/10.1021/jf00004a032
. [all data]
Suárez and Duque, 1991
Suárez, M.; Duque, C.,
Volatile constituents of lulo (Salanum vestissimum D.) fruit,
J. Agric. Food Chem., 1991, 39, 8, 1498-1500, https://doi.org/10.1021/jf00008a026
. [all data]
Fröhlich, Duque, et al., 1989
Fröhlich, O.; Duque, C.; Schreier, P.,
Volatile constituents of curuba (Passiflora mollissima) fruit,
J. Agric. Food Chem., 1989, 37, 2, 421-425, https://doi.org/10.1021/jf00086a033
. [all data]
Schwab, Mahr, et al., 1989
Schwab, W.; Mahr, C.; Schreier, P.,
Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit,
J. Agric. Food Chem., 1989, 37, 4, 1009-1012, https://doi.org/10.1021/jf00088a042
. [all data]
Chen and Ho, 1988
Chen, C.-C.; Ho, C.-T.,
Gas chromatographic analysis of volatile components of ginger oil (Zingiber officinale Roscoe) extracted with liquid carbon dioxide,
J. Agric. Food Chem., 1988, 36, 2, 322-328, https://doi.org/10.1021/jf00080a020
. [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
- 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.