3-Hexen-1-ol, acetate, (Z)-

Formula: C₈H₁₄O₂
Molecular weight: 142.1956
IUPAC Standard InChI: InChI=1S/C8H14O2/c1-3-4-5-6-7-10-8(2)9/h4-5H,3,6-7H2,1-2H3/b5-4-
IUPAC Standard InChIKey: NPFVOOAXDOBMCE-PLNGDYQASA-N
CAS Registry Number: 3681-71-8
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.
Isotopologues:
- 3Z-hexenyl-d3 acetate
Stereoisomers:
- 3-Hexen-1-ol, acetate, (E)-
- 3-Hexenyl acetate
Other names: cis-3-Hexenyl Acetate; cis-3-Hexenyl-1-acetate; Acetic acid cis-3-hexenyl ester; 3-Hexenol acetate, cis; 3(Z)-Hexenyl acetate; cis-3-Hexen-1-ol, acetate; cis-Hex-3-enyl acetate; Hex-3(Z)-enyl acetate; (Z)-3-Hexen-1-ol acetate; (Z)-3-Hexen-1-yl, acetate; (Z)-3-Hexenol acetate; (Z)-3-Hexenyl acetate; Z-Hex-3-en-1-yl acetate; (Z)-Hex-3-enyl acetate; (3Z)-3-Hexenyl acetate
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Normal alkane RI, polar column, temperature ramp

Go To: Top, References, Notes

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-20M	DB-Wax	TR-WAX	DB-Wax	TR-WAX
Column length (m)	50.	30.	60.	30.	60.
Carrier gas	Helium	He	H2	He	He
Substrate
Column diameter (mm)	0.20	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.20	0.25	0.25	0.25	0.25
T_start (C)	60.	30.	40.	40.	40.
T_end (C)	220.	210.	200.	230.	200.
Heat rate (K/min)	2.	5.	3.	4.	3.
Initial hold (min)			10.	2.	10.
Final hold (min)	20.		10.	5.
I	1290.	1320.	1316.	1308.	1316.
Reference	Breme, Langle, et al., 2008	Kumazawa, Itobe, et al., 2008	Tena N., Lazzez A., et al., 2007	Xu, Fan, et al., 2007	Salas J.J., Garcia-Gonzalez D.L., et al., 2006
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Innowax	DB-Wax	TR-WAX	PEG-20M	PEG-20M
Column length (m)	60.	30.	60.	30.	50.
Carrier gas	He	He	H2
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.20
Phase thickness (μm)	0.25	0.25	0.25		0.20
T_start (C)	60.	50.	40.	60.	40.
T_end (C)	240.	180.	200.	180.	180.
Heat rate (K/min)	5.	3.	3.	3.	3.
Initial hold (min)			10.	10.	5.
Final hold (min)	30.	40.		30.	30.
I	1318.	1309.	1316.	1320.	1319.
Reference	Joichi, Yomogida, et al., 2005	Lee, Umano, et al., 2005	Salas, Sánchez, et al., 2005	Yao, Guo, et al., 2005	Narain, Almeida, et al., 2004
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax-10	Supelcowax-10	DB-Wax	DB-Wax	TC-WAX FFS
Column length (m)	30.	30.	60.	60.	60.
Carrier gas	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
T_start (C)	40.	40.	40.	60.	60.
T_end (C)	200.	200.	220.	180.	240.
Heat rate (K/min)	3.	3.	3.	3.	3.
Initial hold (min)	10.	10.	10.	4.
Final hold (min)			10.
I	1316.	1312.	1314.	1320.	1314.
Reference	Vichi, Castellote, et al., 2003	Vichi, Pizzale, et al., 2003	Hayata, Sakamoto, et al., 2002	Ito, Sugimoto, et al., 2002	Miyazawa, Maehara, et al., 2002
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	FFAP	DB-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	60.	30.	60.	60.
Carrier gas	H2		He	Helium	He
Substrate
Column diameter (mm)	0.32	0.25	0.2	0.32	0.25
Phase thickness (μm)	0.25	0.25		0.25	0.25
T_start (C)	40.	30.	50.	50.	40.
T_end (C)	240.	170.	180.	230.	200.
Heat rate (K/min)	3.	2.	3.	5.	2.
Initial hold (min)	5.	4.	8.	2.	2.
Final hold (min)		30.
I	1317.	1312.	1337.	1318.	1316.
Reference	Ducruet, Fournier, et al., 2001	Buttery, Light, et al., 2000	Franco and Shibamoto, 2000	Paniandy, Chane-Ming, et al., 2000	Umano, Hagi, et al., 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	CBP-20	Supelcowax-10	DB-Wax
Column length (m)	60.	60.	25.	60.	60.
Carrier gas	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
T_start (C)	60.	40.	35.	40.	50.
T_end (C)	240.	200.	200.	200.	180.
Heat rate (K/min)	4.	2.	5.	3.	2.5
Initial hold (min)		2.	5.	3.	5.
Final hold (min)				30.
I	1324.	1314.	1305.	1317.	1310.
Reference	Ngassoum, Yonkeu, et al., 1999	Umano, Nakahara, et al., 1999	Quiroz A. and Niemeyer H.M., 1998	Wong and Lai, 1996	Stashenko, Torres, et al., 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	DB-Wax	Supelcowax-10	DB-Wax	DB-Wax
Column length (m)	50.	60.	60.	60.	60.
Carrier gas	H2		He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.22
T_start (C)	50.	50.	60.	50.	50.
T_end (C)	200.	230.	220.	230.	250.
Heat rate (K/min)	2.	4.	2.	4.	4.
Initial hold (min)	5.		1.	0.1	0.1
Final hold (min)		10.		10.	5.
I	1313.1	1310.	1336.	1311.	1310.
Reference	Chyau, Chen, et al., 1992	Binder, Turner, et al., 1990	Loughrin, Hamilton-Kemp, et al., 1990	Binder, Flath, et al., 1989	Binder and Flath, 1989
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax-10	DB-Wax	Supelcowax-10	Carbowax 20M	Carbowax 20M
Column length (m)	60.	60.	60.	50.	50.
Carrier gas	He	He		N2	N2
Substrate
Column diameter (mm)	0.32	0.322	0.32	0.22	0.22
Phase thickness (μm)		0.25
T_start (C)	60.	50.	60.	80.	80.
T_end (C)	220.	230.	220.	200.	200.
Heat rate (K/min)	2.	4.	3.	3.	3.
Initial hold (min)	1.		1.
Final hold (min)	30.
I	1337.	1315.	1333.	1305.	1307.
Reference	Andersen, Hamilton-Kemp, et al., 1988	Engel, Flath, et al., 1988	Hamilton-Kemp, Andersen, et al., 1988	Mihara, Tateba, et al., 1988	Mihara, Tateba, et al., 1988
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M	DB-Wax	DB-Wax	Carbowax 20M
Column length (m)	50.	50.	60.	60.	50.
Carrier gas	N2	N2	H2	H2	N2
Substrate
Column diameter (mm)	0.22	0.22	0.25	0.25	0.22
Phase thickness (μm)			0.25	0.25
T_start (C)	80.	80.	30.	30.	80.
T_end (C)	200.	200.	180.	180.	200.
Heat rate (K/min)	3.	3.	2.	2.	3.
Initial hold (min)			2.	2.
Final hold (min)
I	1305.	1307.	1315.	1315.	1305.
Reference	Mihara, Tateba, et al., 1988	Mihara, Tateba, et al., 1988	Takeoka, Flath, et al., 1988	Takeoka, Flath, et al., 1988	Mihara, Tateba, et al., 1987
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M	Carbowax 20M	Carbowax 20M	Carbowax 20M
Column length (m)	50.	50.	50.	150.	150.
Carrier gas	N2	N2	N2
Substrate
Column diameter (mm)	0.22	0.22	0.22	0.66	0.64
Phase thickness (μm)
T_start (C)	80.	80.	80.	60.	50.
T_end (C)	200.	200.	200.	170.	170.
Heat rate (K/min)	3.	3.	3.	1.	1.
Initial hold (min)				40.
Final hold (min)					30.
I	1307.	1305.	1307.	1310.	1310.
Reference	Mihara, Tateba, et al., 1987	Mihara, Tateba, et al., 1987	Mihara, Tateba, et al., 1987	Buttery, Xu, et al., 1985	Buttery, Kamm, et al., 1984
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary
Active phase	Carbowax 20M	Carbowax 20M
Column length (m)	150.	150.
Carrier gas
Substrate
Column diameter (mm)	0.66	0.64
Phase thickness (μm)
T_start (C)	60.	50.
T_end (C)	170.	170.
Heat rate (K/min)	1.	1.
Initial hold (min)	40.	30.
Final hold (min)
I	1310.	1310.
Reference	Buttery and Ling, 1984	Buttery and Kamm, 1980
Comment	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

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]

Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269 . [all data]

Tena N., Lazzez A., et al., 2007
Tena N.; Lazzez A.; Aparicio-Ruiz R.; Garcia-Gonzalez D.L., Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils, J. Agric. Food Chem., 2007, 55, 19, 7852-7858, https://doi.org/10.1021/jf071030p . [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]

Salas J.J., Garcia-Gonzalez D.L., et al., 2006
Salas J.J.; Garcia-Gonzalez D.L.; Aparicio R., Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant, J. Agric. Food Chem., 2006, 54, 21, 8199-8205, https://doi.org/10.1021/jf061493f . [all data]

Joichi, Yomogida, et al., 2005
Joichi, A.; Yomogida, K.; Awano, K.; Ueda, Y., Volatile components of tea-scented modern roses and ancient Chinese roses, Flavour Fragr. J., 2005, 20, 2, 152-157, https://doi.org/10.1002/ffj.1388 . [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]

Salas, Sánchez, et al., 2005
Salas, J.J.; Sánchez, C.; García-González, D.L.; Aparicio, R., Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves, J. Agric. Food Chem., 2005, 53, 5, 1648-1655, https://doi.org/10.1021/jf040331l . [all data]

Yao, Guo, et al., 2005
Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X., Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process, J. Agric. Food Chem., 2005, 53, 22, 8688-8693, https://doi.org/10.1021/jf058059i . [all data]

Narain, Almeida, et al., 2004
Narain, N.; Almeida, J.N.; Galvão, M.S.; Madruga, M.S.; de Brito, E.S., Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.) fruits obtained by dynamic headspace technique, Cienc. Tecnol. Aliment. Campinas, 2004, 24, 2, 212-216, https://doi.org/10.1590/S0101-20612004000200009 . [all data]

Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Hayata, Sakamoto, et al., 2002
Hayata, Y.; Sakamoto, T.; Kozuka, H.; Sakamoto, K.; Osajima, Y., Analysis of aromatic volatile compounds in 'Miyabi' melon (Cucumis melo L.) using the Porapak Q column, J. Jpn. Soc. Hortic. Sci., 2002, 71, 4, 517-525, https://doi.org/10.2503/jjshs.71.517 . [all data]

Ito, Sugimoto, et al., 2002
Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. Food Chem., 2002, 50, 17, 4878-4884, https://doi.org/10.1021/jf020282h . [all data]

Miyazawa, Maehara, et al., 2002
Miyazawa, M.; Maehara, T.; Kurose, K., Composition of the essential oil from the leaves of Eruca sativa, Flavour Fragr. J., 2002, 17, 3, 187-190, https://doi.org/10.1002/ffj.1079 . [all data]

Ducruet, Fournier, et al., 2001
Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E., Influence of packaging on the aroma stability of strawberry syrup during shelf life, J. Agric. Food Chem., 2001, 49, 5, 2290-2297, https://doi.org/10.1021/jf0012796 . [all data]

Buttery, Light, et al., 2000
Buttery, R.G.; Light, D.M.; Nam, Y.; Merrill, G.B.; Roitman, J.N., Volatile components of green walnut husks, J. Agric. Food Chem., 2000, 48, 7, 2858-2861, https://doi.org/10.1021/jf000288b . [all data]

Franco and Shibamoto, 2000
Franco, M.R.B.; Shibamoto, T., Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), araca-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum), J. Agric. Food Chem., 2000, 48, 4, 1263-1265, https://doi.org/10.1021/jf9900074 . [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Umano, Hagi, et al., 2000
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.), J. Agric. Food Chem., 2000, 48, 8, 3463-3469, https://doi.org/10.1021/jf0001738 . [all data]

Ngassoum, Yonkeu, et al., 1999
Ngassoum, M.B.; Yonkeu, S.; Jirovetz, L.; Buchbauer, G.; Schmaus, G.; Hammerschmidt, F.-J.H., Chemical composition of essential oils of Lantana camara leaves and flowers from Cameroon and Madagascar, Flavour Fragr. J., 1999, 14, 4, 245-250, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<245::AID-FFJ819>3.0.CO;2-X . [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]

Quiroz A. and Niemeyer H.M., 1998
Quiroz A.; Niemeyer H.M., Olfactometer-assessed responses of aphid Rhopalosiphum padi to wheat and oat volatiles, J. Chem. Ecol., 1998, 24, 1, 113-124, https://doi.org/10.1023/A:1022393029987 . [all data]

Wong and Lai, 1996
Wong, K.C.; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1 . [all data]

Stashenko, Torres, et al., 1995
Stashenko, E.E.; Torres, W.; Morales, J.R.M., A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development, J. Hi. Res. Chromatogr., 1995, 18, 2, 101-104, https://doi.org/10.1002/jhrc.1240180206 . [all data]

Chyau, Chen, et al., 1992
Chyau, C.-C.; Chen, S.-Y.; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 1992, 40, 5, 846-849, https://doi.org/10.1021/jf00017a028 . [all data]

Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Volatile components of purple starthistle, J. Agric. Food Chem., 1990, 38, 4, 1053-1055, https://doi.org/10.1021/jf00094a030 . [all data]

Loughrin, Hamilton-Kemp, et al., 1990
Loughrin, J.H.; Hamilton-Kemp, T.R.; Andersen, R.A.; Hildebrand, D.F., Headspace compounds from flowers of Nicotiana tabacum and related species, J. Agric. Food Chem., 1990, 38, 2, 455-460, https://doi.org/10.1021/jf00092a027 . [all data]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]

Andersen, Hamilton-Kemp, et al., 1988
Andersen, R.A.; Hamilton-Kemp, T.R.; Loughrin, J.H.; Hughes, C.G.; Hildebrand, D.F.; Sutton, T.G., Green leaf headspace volatiles from Nicotiana tabacum lines of different trichome morphology, J. Agric. Food Chem., 1988, 36, 2, 295-299, https://doi.org/10.1021/jf00080a014 . [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Hamilton-Kemp, Andersen, et al., 1988
Hamilton-Kemp, T.R.; Andersen, R.A.; Rodriguez, J.G.; Loughrin, J.H.; Patterson, C.G., Strawberry foliage headspace vapor components at periods of susceptability and resistance to Tetranychus urticae Koch, J. Chem. Ecol., 1988, 14, 3, 789-796, https://doi.org/10.1007/BF01018773 . [all data]

Mihara, Tateba, et al., 1988
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., The volatile components of Chinese quince (Pseudocydonia sinensis Schneid) in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 537-550. [all data]

Takeoka, Flath, et al., 1988
Takeoka, G.R.; Flath, R.A.; Güntert, M.; Jennings, W., Nectarine volatiles: vacuum steam distillation versus headspace sampling, J. Agric. Food Chem., 1988, 36, 3, 553-560, https://doi.org/10.1021/jf00081a037 . [all data]

Mihara, Tateba, et al., 1987
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., Volatile components of Chinese quince (Pseudocydonia sinensis Schneid), J. Agric. Food Chem., 1987, 35, 4, 532-537, https://doi.org/10.1021/jf00076a023 . [all data]

Buttery, Xu, et al., 1985
Buttery, R.G.; Xu, C.; Ling, L.C., Volatile components of wheat leaves (and stems): Possible insect attractants, J. Agric. Food Chem., 1985, 33, 1, 115-117, https://doi.org/10.1021/jf00061a033 . [all data]

Buttery, Kamm, et al., 1984
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of red clover leaves, flowers, and seed pods: possible insect attractants, J. Agric. Food Chem., 1984, 32, 2, 254-256, https://doi.org/10.1021/jf00122a019 . [all data]

Buttery and Ling, 1984
Buttery, R.G.; Ling, L.C., Corn leaf volatiles: identification using Tenax trapping for possible insect attractants, J. Agric. Food Chem., 1984, 32, 5, 1104-1106, https://doi.org/10.1021/jf00125a044 . [all data]

Buttery and Kamm, 1980
Buttery, R.G.; Kamm, J.A., Volatile components of alfalfa: possible insect host plant attractants, J. Agric. Food Chem., 1980, 28, 5, 978-981, https://doi.org/10.1021/jf60231a014 . [all data]

Notes

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Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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