2,3-Butanedione

Formula: C₄H₆O₂
Molecular weight: 86.0892
IUPAC Standard InChI: InChI=1S/C4H6O2/c1-3(5)4(2)6/h1-2H3
IUPAC Standard InChIKey: QSJXEFYPDANLFS-UHFFFAOYSA-N
CAS Registry Number: 431-03-8
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.
Species with the same structure:
- 2,3-Butanedione
Other names: Biacetyl; Butane-2,3-dione; Butanedione; Diacetyl; Dimethyl diketone; Dimethyl glyoxal; 2,3-Butadione; 2,3-Diketobutane; (CH3CO)2; Glyoxal, dimethyl-; Butadione; UN 2346; 2,3-Dioxobutane; 2,3-Butandione; Buta-2,3-dione; Butan-2,3-dione; NSC 8750; butane-2,3-dione (diacetyl); 2,3-butanedione (diacetal); 2,3-butanedione (diacetyl); Butan-2,3-dione (diacetyl); Butanedione (diacetyl); 2,3 Butandione (Diacetyl); 2,3-butanodione
Information on this page:
Other data available:
Data at other public NIST sites:
- Computational Chemistry Comparison and Benchmark Database
- Gas Phase Kinetics Database
Options:
- Switch to SI units

Data at NIST subscription sites:

NIST / TRC Web Thermo Tables, professional edition (thermophysical and thermochemical data)

NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.

Van Den Dool and Kratz 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	FFAP	FFAP	FFAP	DB-Wax	DB-Wax
Column length (m)	30.	30.	30.	30.	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	0.5	0.5
T_start (C)	35.	35.	35.	40.	40.
T_end (C)	225.	225.	225.	250.	250.
Heat rate (K/min)	10.	10.	10.	4.	4.
Initial hold (min)	5.	5.	5.	5.	5.
Final hold (min)	25.	25.	25.	15.	15.
I	1005.	982.	991.	962.	978.
Reference	Lozano P.R., Drake M., et al., 2007	Lozano P.R., Drake M., et al., 2007	Lozano P.R., Miracle E.R., et al., 2007	Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007	Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
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	CP-Wax 52CB
Column length (m)	30.	60.	30.	30.	50.
Carrier gas	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.32	0.32
Phase thickness (μm)	0.5	0.25	0.5	0.5
T_start (C)	40.	40.	40.	40.	60.
T_end (C)	250.	265.	265.	240.	220.
Heat rate (K/min)	4.	7.	7.	5.	4.
Initial hold (min)	5.				5.
Final hold (min)	15.	5.	5.	10.	30.
I	962.	970.	977.	1020.	971.
Reference	Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007	Gurbuz O., Rouseff J.M., et al., 2006	Gurbuz O., Rouseff J.M., et al., 2006	Lopez-Galilea I., Fournier N., et al., 2006	Mahadevan and Farmer, 2006
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	CP-Wax 52CB	DB-Wax	Stabilwax
Column length (m)	30.	30.	60.	30.	60.
Carrier gas		He			He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.5	0.25	0.25	0.25	0.25
T_start (C)	40.	40.	35.	40.	40.
T_end (C)	200.	200.	203.	200.	240.
Heat rate (K/min)	5.	10.	3.	10.	3.
Initial hold (min)	3.	3.	4.	3.	5.
Final hold (min)	8.	20.		20.	10.
I	1002.	998.	976.	955.	983.
Reference	Petka, Ferreira, et al., 2006	Whetstine M.E.C., Drake M.A., et al., 2006	Alasalvar, Taylor, et al., 2005	Carunchia Whetstine, Croissant, et al., 2005	Cros S., Lignot B., et al., 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax-10	DB-Wax	DB-Wax	DB-Wax	DB-FFAP
Column length (m)	60.	60.	60.	30.	15.
Carrier gas	He	He	He		He
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.25	0.32
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	40.	45.	45.	40.	35.
T_end (C)	280.	250.	250.	200.	225.
Heat rate (K/min)	4.	5.	5.	10.	10.
Initial hold (min)	2.	1.	1.	3.	5.
Final hold (min)		12.	12.	20.	15.
I	978.	1014.	999.	956.	980.
Reference	Elmore, Nisyrios, et al., 2005	Malliaa, Fernandez-Garcia, et al., 2005	Malliaa, Fernandez-Garcia, et al., 2005	Whetstine, Cadwallader, et al., 2005	Avsar, Karagul-Yuceer, et al., 2004
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-FFAP	DB-Wax	DB-Wax
Column length (m)	30.	30.	15.	30.	30.
Carrier gas			He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.5	0.25
T_start (C)	40.	40.	35.	40.	40.
T_end (C)	200.	200.	225.	230.	240.
Heat rate (K/min)	10.	10.	10.	5.	6.
Initial hold (min)	5.	5.	5.	2.	10.
Final hold (min)	15.	15.	15.	10.	25.
I	979.	979.	980.	1005.	965.
Reference	Avsar, Karagul-Yuceer, et al., 2004	Avsar, Karagul-Yuceer, et al., 2004	Avsar, Karagul-Yuceer, et al., 2004	Mahajan, Goddik, et al., 2004	Varming, Petersen, et al., 2004
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	AT-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	60.	30.	30.	30.
Carrier gas		He		He	He
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
T_start (C)	35.	65.	35.	40.	40.
T_end (C)	240.	250.	200.	200.	200.
Heat rate (K/min)	6.	2.	10.	3.	3.
Initial hold (min)	2.	10.	5.	5.	5.
Final hold (min)	6.	60.	30.	20.	20.
I	979.	940.	970.	956.	959.
Reference	Peterson and Reineccius, 2003	Pino, Almora, et al., 2003	Karagül-Yüceer, Cadwallader, et al., 2002	Kim T.H., Kim T.H., et al., 2002	Kim T.H., Kim T.H., et al., 2002
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	AT-Wax	DB-Wax	DB-Wax	DB-FFAP	DB-FFAP
Column length (m)	60.	30.	30.	15.	15.
Carrier gas	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.53	0.32	0.32
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	65.	40.	40.	30.	30.
T_end (C)	250.	200.	200.	225.	225.
Heat rate (K/min)	2.	10.	10.	10.	10.
Initial hold (min)	10.	5.	5.	2.	2.
Final hold (min)	60.	30.	30.	20.	20.
I	951.	980.	981.	985.	980.
Reference	Pino, Marbot, et al., 2002	Wu and Cadwallader, 2002	Wu and Cadwallader, 2002	Zhou, Wintersteen, et al., 2002	Zhou, Wintersteen, et al., 2002
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	EC-WAX	DB-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	30.	30.	60.	60.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.5	0.25	0.25	0.25	0.25
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	250.	200.	200.	200.	200.
Heat rate (K/min)	5.	2.	2.	2.	2.
Initial hold (min)	2.	5.	5.
Final hold (min)	10.	20.	20.
I	980.	960.	956.	981.	981.
Reference	le Guen, Prost, et al., 2001	Kim, Shin, et al., 2001	Kim, Shin, et al., 2001	Lee, Suriyaphan, et al., 2001	Lee, Suriyaphan, et al., 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	AT-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	50.	60.	30.	60.	60.
Carrier gas	H2	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)		0.25	0.5	0.5	0.5
T_start (C)	50.	65.	50.	40.	40.
T_end (C)	200.	250.	250.	250.	250.
Heat rate (K/min)	2.	2.	8.	3.	4.
Initial hold (min)		10.		5.	2.
Final hold (min)		60.		10.	10.
I	1002.	951.	983.	980.	985.
Reference	Liu, Yang, et al., 2001	Pino and Marbot, 2001	Serot, Prost, et al., 2001	le Guen, Prost, et al., 2000	Le Guen, Prost, 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	CP-Wax 52CB	CP-Wax 52CB	FFAP	DB-Wax
Column length (m)	60.	50.	50.	60.	30.
Carrier gas	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.25	0.32
Phase thickness (μm)	0.5			0.5	0.25
T_start (C)	40.	60.	40.	50.	40.
T_end (C)	250.	220.	220.	230.	200.
Heat rate (K/min)	4.	4.	4.	5.	6.
Initial hold (min)	2.	5.	5.	3.	5.
Final hold (min)	10.	30.	30.	15.	30.
I	980.	982.	982.	987.	958.
Reference	Le Guen, Prost, et al., 2000	Chevance and Farmer, 1999	Chevance and Farmer, 1999, 2	Stephan and Steinhart, 1999	Cha and Cadwallader, 1998
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	FFAP	DB-Wax	DB-Wax
Column length (m)	60.	30.	30.	60.	60.
Carrier gas		He	He	He	He
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.53	0.53
Phase thickness (μm)	0.25	0.25	0.25	1.	1.
T_start (C)	40.	40.	20.	20.	20.
T_end (C)	200.	200.	200.	200.	200.
Heat rate (K/min)	3.	6.	4.	4.	4.
Initial hold (min)	5.	5.	1.	5.	5.
Final hold (min)	60.	30.	1.	10.	10.
I	965.	963.	993.	993.	995.
Reference	Cha, Kim, et al., 1998	Cha, Kim, et al., 1998	Ott, Fay, et al., 1997	Ott, Fay, et al., 1997	Ott, Fay, et al., 1997
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	Supelcowax-10	DB-Wax	DB-Wax	Supelcowax-10
Column length (m)	60.	60.	60.	60.	60.
Carrier gas	He	He		He	He
Substrate
Column diameter (mm)	0.53	0.25	0.25	0.25	0.25
Phase thickness (μm)	1.	0.25	0.25	0.25	0.25
T_start (C)	20.	40.	50.	50.	40.
T_end (C)	200.	200.	230.	230.	195.
Heat rate (K/min)	4.	2.	2.	2.	2.
Initial hold (min)	5.	5.			5.
Final hold (min)	10.	30.		60.	40.
I	995.	981.	955.	993.	979.
Reference	Ott, Fay, et al., 1997	Cadwallader, Tan, et al., 1995	Shimoda, Shigematsu, et al., 1995	Shiratsuchi, Shimoda, et al., 1994	Chung and Cadwallader, 1993
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax-10	Supelcowax-10	CP-WAX 57CB	Supelcowax-10	Supelcowax-10
Column length (m)	60.	60.	50.	60.	60.
Carrier gas			He
Substrate
Column diameter (mm)	0.25	0.25	0.24	0.25	0.25
Phase thickness (μm)	0.25	0.25		0.25	0.25
T_start (C)	40.	40.	50.	40.	40.
T_end (C)	175.	175.	210.	175.	175.
Heat rate (K/min)	2.	2.	2.	2.	2.
Initial hold (min)	5.	5.	5.	5.	5.
Final hold (min)	20.	20.		20.	20.
I	983.	985.	957.	982.	983.
Reference	Tanchotikul and Hsieh, 1989	Tanchotikul and Hsieh, 1989	Baltes and Mevissen, 1988	Vejaphan, Hsieh, et al., 1988	Vejaphan, Hsieh, et al., 1988
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Packed
Active phase	Carbowax 20M
Column length (m)
Carrier gas
Substrate	Celite 545
Column diameter (mm)
Phase thickness (μm)
T_start (C)	75.
T_end (C)	228.
Heat rate (K/min)	4.6
Initial hold (min)
Final hold (min)
I	956.
Reference	van den Dool and Kratz, 1963
Comment	MSDC-RI

References

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

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]

Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R., Effect of cold storage and packaging material on the major aroma components of sweet cream butter, J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q . [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]

Gurbuz O., Rouseff J.M., et al., 2006
Gurbuz O.; Rouseff J.M.; Rouseff R.L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry, J. Agric. Food Chem., 2006, 54, 11, 3990-3996, https://doi.org/10.1021/jf053278p . [all data]

Lopez-Galilea I., Fournier N., et al., 2006
Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. Food Chem., 2006, 54, 22, 8560-8566, https://doi.org/10.1021/jf061178t . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Petka, Ferreira, et al., 2006
Petka, J.; Ferreira, V.; González-Viñas, M.A.; Cacho, J., Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes, J. Agric. Food Chem., 2006, 54, 3, 909-915, https://doi.org/10.1021/jf0518397 . [all data]

Whetstine M.E.C., Drake M.A., et al., 2006
Whetstine M.E.C.; Drake M.A.; Nelson B.K.; Barbano D.M., Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process, J. Dairy Res., 2006, 89, 2, 505-517, https://doi.org/10.3168/jds.S0022-0302(06)72113-0 . [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]

Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A., Characterization of Dried Whey Protein Concentrate and Isolate Flavor, J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X . [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]

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]

Malliaa, Fernandez-Garcia, et al., 2005
Malliaa, S.; Fernandez-Garcia, E.; Bosset, J.O., Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses, Int. Dairy J., 2005, 15, 6-9, 741-758, https://doi.org/10.1016/j.idairyj.2004.11.007 . [all data]

Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A., Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese, J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o . [all data]

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C., Aroma Compounds in Sweet Whey Powder, J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X . [all data]

Varming, Petersen, et al., 2004
Varming, C.; Petersen, M.A.; Poll, L., Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling, J. Agric. Food Chem., 2004, 52, 6, 1647-1652, https://doi.org/10.1021/jf035133t . [all data]

Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A., Characterization of the volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr. J., 2003, 18, 3, 215-220, https://doi.org/10.1002/ffj.1192 . [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]

Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a . [all data]

Kim T.H., Kim T.H., et al., 2002
Kim T.H.; Kim T.H.; Shin J.H.; Yu E.J.; Kim Y.S.; Lee H.J., Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash), Biotechnology Letters, 2002, 24, 7, 551-556, https://doi.org/10.1023/A:1014812508441 . [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]

Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R., Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey, J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g . [all data]

le Guen, Prost, et al., 2001
le Guen, S.; Prost, C.; Demaimay, M., Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants, J. Agric. Food Chem., 2001, 49, 3, 1321-1327, https://doi.org/10.1021/jf000781n . [all data]

Kim, Shin, et al., 2001
Kim, T.H.; Shin, J.H.; Baek, H.H.; Lee, H.J., Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint), J. Sci. Food Agric., 2001, 81, 6, 569-575, https://doi.org/10.1002/jsfa.845 . [all data]

Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t . [all data]

Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating, J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978 . [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]

Serot, Prost, et al., 2001
Serot, T.; Prost, C.; Visan, L.; Burcea, M., Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods, J. Agric. Food Chem., 2001, 49, 4, 1909-1914, https://doi.org/10.1021/jf0012291 . [all data]

le Guen, Prost, et al., 2000
le Guen, S.; Prost, C.; Demaimay, M., Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis), J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s . [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]

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]

Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [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]

Cha and Cadwallader, 1998
Cha, Y.J.; Cadwallader, K.R., Aroma-active compounds in skipjack tuna sauce, J. Agric. Food Chem., 1998, 46, 3, 1123-1128, https://doi.org/10.1021/jf970380g . [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]

Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e . [all data]

Cadwallader, Tan, et al., 1995
Cadwallader, K.R.; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. Food Chem., 1995, 43, 9, 2432-2437, https://doi.org/10.1021/jf00057a022 . [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]

Shiratsuchi, Shimoda, et al., 1994
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]

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]

Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L., Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341 . [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]

van den Dool and Kratz, 1963
van den Dool, H.; Kratz, P. Dec., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography, J. Chromatogr., 1963, 11, 463-471, https://doi.org/10.1016/S0021-9673(01)80947-X . [all data]

Notes

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

Symbols used in this document:

T_end Final temperature

T_start 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.