1-Octen-3-one

Formula: C₈H₁₄O
Molecular weight: 126.1962
IUPAC Standard InChI: InChI=1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
IUPAC Standard InChIKey: KLTVSWGXIAYTHO-UHFFFAOYSA-N
CAS Registry Number: 4312-99-6
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:
- 1-octene-3-one
Other names: Vinyl amyl ketone; Pentyl vinyl ketone; Amyl vinyl ketone; 1-Octene-3-one; Oct-1-en-3-one; octen-3-one, 1
Information on this page:
Other data available:
- Mass spectrum (electron ionization)
- Gas Chromatography
Options:
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Normal alkane RI, polar column, temperature ramp

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	AT-Wax	DB-Wax	TC-Wax	FFAP	DB-Wax
Column length (m)	60.	30.	60.	30.	30.
Carrier gas	Helium	Helium	Helium	Helium	Hydrogen
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.32	0.25
Phase thickness (μm)	0.25	0.25		0.25	0.25
T_start (C)	60.	40.	40.	40.	30.
T_end (C)	280.	210.	230.	240.	230.
Heat rate (K/min)	4.	3.	3.	6.	8.
Initial hold (min)			3.	2.	5.
Final hold (min)					10.
I	1274.	1298.	1320.	1295.	1310.
Reference	Kiss, Csoka, et al., 2011	Kumazawa, Sakai, et al., 2010	Miyazawa, Fujita, et al., 2010	Christlbauer and Schieberle, 2009	Karlsson, Birgersson, et al., 2009
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-FFAP	TC-WAX	DB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	60.	30.	30.	30.
Carrier gas		Helium	Helium	Helium	Helium
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25		0.25	0.25	0.25
T_start (C)	0.	40.	60.	60.	60.
T_end (C)	200.	230.	200.	200.	200.
Heat rate (K/min)	6.	3.	8.	8.	8.
Initial hold (min)	2.	3.	3.	3.	3.
Final hold (min)			9.5	9.5	9.5
I	1297.	1300.	1310.	1313.	1327.
Reference	Laselan, Buettner, et al., 2009	Miyazawa, Tomita, et al., 2009	Rochat, Egger, et al., 2009	Rochat, Egger, et al., 2009	Rochat, Egger, et al., 2009
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	Stabilwax	DB-Wax	CP-Wax 52CB
Column length (m)	30.	60.	30.	60.	60.
Carrier gas	Helium	Helium	Helium		He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.35	0.32
Phase thickness (μm)	0.25	0.25	0.50		0.5
T_start (C)	60.	50.	35.	40.	40.
T_end (C)	200.	220.	225.	200.	220.
Heat rate (K/min)	8.	3.	6.	4.	4.
Initial hold (min)	3.	2.	5.		8.
Final hold (min)	9.5	70.	10.		20.
I	1331.	1300.	1296.	1309.	1309.
Reference	Rochat, Egger, et al., 2009	Shimizu, Imayoshi, et al., 2009	Watcharananun, Cadwallader, et al., 2009	Ganeko, Shoda, et al., 2008	Povolo, Contarini, 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-FFAP	BP-20	HP-Innowax	DB-Wax
Column length (m)	30.	30.	50.	60.	60.
Carrier gas	He	He	H2	He	Helium
Substrate
Column diameter (mm)	0.25	0.32	0.22	0.32	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.5	0.25
T_start (C)	40.	40.	45.	60.	35.
T_end (C)	230.	230.	230.	220.	240.
Heat rate (K/min)	4.	6.	3.	2.	6.
Initial hold (min)	2.	1.	1.		3.
Final hold (min)	5.		15.	10.	10.
I	1305.	1300.	1290.	1315.	1304.
Reference	Xu, Fan, et al., 2007	Zeller and Rychlik, 2007	La Guerche S., Dauphin B., et al., 2006	Senger-Emonnot, Rochard, et al., 2006	Spadone, Matthey-Doret, 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	Supelcowax-10	Supelcowax-10	ZB-Wax	ZB-Wax
Column length (m)	60.	60.	60.	30.	30.
Carrier gas	He	He	He	Helium	Helium
Substrate
Column diameter (mm)	0.53	0.53	0.53	0.32	0.32
Phase thickness (μm)	1.	1.	1.	0.25	0.25
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	240.	240.	240.	250.	250.
Heat rate (K/min)	4.	4.	4.	5.	5.
Initial hold (min)	2.	2.	2.	2.	2.
Final hold (min)	20.	20.	20.	5.	5.
I	1324.	1324.	1328.	1279.	1282.
Reference	Rochat and Chaintreau, 2005	Rochat and Chaintreau, 2005	Rochat and Chaintreau, 2005	N/A	N/A
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	ZB-Wax	DB-Wax	ZB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	30.	30.	30.	60.
Carrier gas	He	H2	He	H2	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.5	0.25
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	250.	230.	250.	200.	220.
Heat rate (K/min)	5.	5.	5.	4.	3.
Initial hold (min)	2.	2.	2.	5.	5.
Final hold (min)	10.	15.	10.
I	1282.	1279.	1282.	1317.	1309.
Reference	Wu, Krings, et al., 2005	Wu, Krings, et al., 2005	Wu, Krings, et al., 2005	Culleré, Escudero, et al., 2004	López, Ezpeleta, et al., 2004
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-FFAP	DB-Wax	DB-FFAP	BP-20	DB-Wax
Column length (m)	30.	30.	30.	50.	30.
Carrier gas	He	H2	H2	H2	He
Substrate
Column diameter (mm)	0.25	0.32	0.3	0.25	0.25
Phase thickness (μm)	0.25	0.5	0.25	0.25	0.25
T_start (C)	40.	40.	35.	45.	40.
T_end (C)	120.	200.	240.	230.	210.
Heat rate (K/min)	5.	4.	8.	3.	5.
Initial hold (min)	5.	5.	2.5	1.
Final hold (min)	3.		2.	10.
I	1309.	1313.	1295.	1291.	1301.
Reference	López, Guzmán, et al., 2004	López, Ortín, et al., 2003	Triqui and Bouchriti, 2003	Darriet, Pons, et al., 2002	Kumazawa and Masuda, 2002
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	EC-1000	DB-Wax
Column length (m)	60.	30.	30.	30.	30.
Carrier gas	He	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.25	0.53
Phase thickness (μm)	0.25	0.5	0.25	0.25	1.
T_start (C)	40.	40.	40.	35.	40.
T_end (C)	210.	240.	230.	230.	225.
Heat rate (K/min)	5.	7.	6.	5.	6.
Initial hold (min)			2.	5.	5.
Final hold (min)		5.	5.	15.	30.
I	1302.	1309.	1290.	1300.	1291.
Reference	Kumazawa and Masuda, 2002	Lin, Rouseff, et al., 2002	Sanz, Czerny, et al., 2002	Bendall, 2001	Cadwallader and Heo, 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-FFAP	DB-FFAP	FFAP	Supelcowax-10	DB-Wax
Column length (m)	50.	30.	30.	60.	60.
Carrier gas		He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.25	0.32
Phase thickness (μm)	0.5	0.25	0.25	0.25
T_start (C)	35.	40.	40.	35.	30.
T_end (C)	230.	195.	230.	200.	170.
Heat rate (K/min)	6.	5.	6.	4.	2.
Initial hold (min)		5.	2.	10.	4.
Final hold (min)	15.	40.	5.		60.
I	1305.	1285.	1296.	1333.	1297.
Reference	Preininger and Ullrich, 2001	Suriyaphan, Drake, et al., 2001	Czerny and Grosch, 2000	Girard and Durance, 2000	Buttery, Orts, et al., 1999
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	DB-Wax
Column length (m)	30.	30.	30.	60.	60.
Carrier gas					He
Substrate
Column diameter (mm)	0.53	0.53	0.53	0.25	0.25
Phase thickness (μm)			1.	0.25	0.25
T_start (C)	60.	60.	40.	40.	60.
T_end (C)	210.	210.	210.	210.	240.
Heat rate (K/min)	4.	4.	5.	5.	4.
Initial hold (min)
Final hold (min)
I	1315.	1312.	1309.	1307.	1310.
Reference	Iwatsuki, Mizota, et al., 1999	Iwatsuki, Mizota, et al., 1999	Kumazawa and Masuda, 1999	Kumazawa and Masuda, 1999	Ngassoum, Yonkeu, et al., 1999
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	DB-Wax
Column length (m)	60.	60.	30.	60.	30.
Carrier gas	He	He	Helium		Hydrogen
Substrate
Column diameter (mm)	0.32	0.32	0.33	0.25	0.32
Phase thickness (μm)	0.5	0.25	0.25		0.50
T_start (C)	34.	34.	40.	30.	35.
T_end (C)	200.	200.	200.	170.	250.
Heat rate (K/min)	5.	5.	6.	2.	4.
Initial hold (min)	3.	3.	5.	4.	0.5
Final hold (min)	10.	10.	30.	30.
I	1325.	1279.	1298.	1297.	1312.
Reference	Schlüter, Steinhart, et al., 1999	Schlüter, Steinhart, et al., 1999	Suriyaphan, Drake, et al., 1999	Buttery and Ling, 1998	Farkas, Sádecká, et al., 1997
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Packed	Capillary
Active phase	Carbowax 20M	DB-Wax	DB-Wax	Carbowax	Carbowax 20M
Column length (m)	15.	30.	60.	3.	150.
Carrier gas			He	He	He
Substrate				Chromosorb G AW DMCS
Column diameter (mm)	0.32	0.25	0.25		0.64
Phase thickness (μm)		0.25
T_start (C)	50.	20.	60.	60.	50.
T_end (C)	225.	230.	180.	180.	170.
Heat rate (K/min)	6.	5.	2.	4.	1.
Initial hold (min)	3.	1.	4.		10.
Final hold (min)					60.
I	1304.	1284.	1290.	1290.	1290.
Reference	Roberts and Acree, 1996	Christensen and Reineccius, 1995	Kobayashi, Tsuda, et al., 1995	Schieberle and Grosch, 1983	Seifert and King, 1982
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary
Active phase	Carbowax 20M
Column length (m)	150.
Carrier gas
Substrate
Column diameter (mm)	0.64
Phase thickness (μm)
T_start (C)	50.
T_end (C)	170.
Heat rate (K/min)	1.
Initial hold (min)	30.
Final hold (min)
I	1290.
Reference	Buttery and Kamm, 1980
Comment	MSDC-RI

References

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

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O., Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa), Biosci. Biotechnol. Biochem., 2010, 74, 6, 1231-1236, https://doi.org/10.1271/bbb.100053 . [all data]

Miyazawa, Fujita, et al., 2010
Miyazawa, N.; Fujita, A.; Kubota, K., Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange, Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937 . [all data]

Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis, J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189 . [all data]

Karlsson, Birgersson, et al., 2009
Karlsson, M.F.; Birgersson, G.; Prado, A.M.C.; Bosa, F.; Bengtsson, M.; Witzgall, P., Plant Odor Analysis of Potato: Responce of Guatemalan Moth to Above- and Background Potato Volatiles, J. Agric. Food Chem., 2009, 57, 13, 5903-5909, https://doi.org/10.1021/jf803730h . [all data]

Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M., Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM), African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]

Miyazawa, Tomita, et al., 2009
Miyazawa, N.; Tomita, N.; Kurobayashi, Y.; Nakanishi, A.; Ohkubo, Y.; Maeda, T.; Fujita, A., Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) Peel oil, J. Agric. Food Chem., 2009, 57, 5, 1990-1996, https://doi.org/10.1021/jf803257x . [all data]

Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A., Strategy for the identification of key odorants: application to shrimp aroma, J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014 . [all data]

Shimizu, Imayoshi, et al., 2009
Shimizu, Y.; Imayoshi, Y.; Kato, M.; Maeda, K.; Iwabuchi, H.; Shimomura, K., Volatiles from leaves of field-grown plants and shoot cultures of Gynura bicolor DC, Flavour Fragr. J., 2009, 24, 5, 251-258, https://doi.org/10.1002/ffj.1938 . [all data]

Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y., Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle, J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c . [all data]

Ganeko, Shoda, et al., 2008
Ganeko, N.; Shoda, M.; Hirohara, I.; Bhadra, A.; Ishida, T.; Matsuda, H.; Takamura, H.; Matoba, T., Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction, J. Food Sci., 2008, 73, 1, s83-s88, https://doi.org/10.1111/j.1750-3841.2007.00608.x . [all data]

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

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]

Zeller and Rychlik, 2007
Zeller, A.; Rychlik, M., Impact of estragole and other odorants on the flavour of anise and tarragon, Flavour Fragr. J., 2007, 22, 2, 105-113, https://doi.org/10.1002/ffj.1765 . [all data]

La Guerche S., Dauphin B., et al., 2006
La Guerche S.; Dauphin B.; Pons M.; Blancard D.; Darriet P., Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes, J. Agric. Food Chem., 2006, 54, 24, 9193-9200, https://doi.org/10.1021/jf0615294 . [all data]

Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L., Odour active aroma compounds of sea fig (Microcosmus sulcatus), Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026 . [all data]

Spadone, Matthey-Doret, et al., 2006
Spadone, J.-C.; Matthey-Doret, W.; Blank, I., Formation of methyl(methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica) in Flavour Science: Recent Advances and Trends, Bredie, W.L.P.; Petersen, M.A., ed(s)., Elsevier, Amsterdam, 2006, 309-314. [all data]

Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A., Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note, J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l . [all data]

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

Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V., Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines, J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820 . [all data]

López, Ezpeleta, et al., 2004
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López, Guzmán, et al., 2004
López, M.G.; Guzmán, G.R.; Dorantes, A.L., Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing, J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020 . [all data]

López, Ortín, et al., 2003
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Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D., Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae, J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P., Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA), Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9 . [all data]

Bendall, 2001
Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n . [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F., Trace compound analysis for off-flavor characterization of micromilled milk powder, Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

Czerny and Grosch, 2000
Czerny, M.; Grosch, W., Potent odorants of raw Arabica coffee. Their changes during roasting, J. Agric. Food Chem., 2000, 48, 3, 868-872, https://doi.org/10.1021/jf990609n . [all data]

Girard and Durance, 2000
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Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y., Volatile flavor components of rice cakes, J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w . [all data]

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

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [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]

Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M., Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed, J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604 . [all data]

Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R., Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin, Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543 . [all data]

Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b . [all data]

Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W., Key odourants of pressure-cooked hen meat, Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3 . [all data]

Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t . [all data]

Christensen and Reineccius, 1995
Christensen, K.R.; Reineccius, G.A., Aroma extract dilution analysis of aged cheddar cheese, J. Food Sci., 1995, 60, 2, 218-220, https://doi.org/10.1111/j.1365-2621.1995.tb05641.x . [all data]

Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025 . [all data]

Schieberle and Grosch, 1983
Schieberle, P.; Grosch, W., Identifizierung von Aromastoffen aus der Kruste von Roggenbrot, Z. Lebensm. Unters. Forsch., 1983, 177, 3, 173-180, https://doi.org/10.1007/BF01146791 . [all data]

Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr., Identification of some volatile constituents of Aspergillus clavatus, J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044 . [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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