Acetoin
- Formula: C4H8O2
- Molecular weight: 88.1051
- IUPAC Standard InChIKey: ROWKJAVDOGWPAT-UHFFFAOYSA-N
- CAS Registry Number: 513-86-0
- 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:
- Other names: 2-Butanone, 3-hydroxy-; γ-Hydroxy-β-oxobutane; Acetyl methyl carbinol; Dimethylketol; Methanol, acetylmethyl-; 1-Hydroxyethyl methyl ketone; 2-Hydroxy-3-butanone; 2,3-Butanolone; 3-Hydroxy-2-butanone; 2-Butanol-3-one; UN 2621; 2-Hydroxy-3-oxobutane; 3-Hydroxybutan-2-one; 3-Hydroxyl-2-butanone; Butan-2-one, 3-hydroxy-; NSC 7609; acetoine; 3-hydroxy-2-butanone (acetoin); 3-hydroxybutan-2-one (acetoin); 3-hydroxy-2-butanone (acetoine); acetoin (3-hydroxy-2-butanone
- Information on this page:
- Other data available:
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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 | FFAP | FFAP | DB-Wax | DB-Wax |
Column length (m) | 60. | 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 |
Tstart (C) | 40. | 35. | 35. | 40. | 40. |
Tend (C) | 200. | 225. | 225. | 250. | 250. |
Heat rate (K/min) | 4. | 10. | 10. | 4. | 4. |
Initial hold (min) | 1. | 5. | 5. | 5. | 5. |
Final hold (min) | 10. | 25. | 25. | 15. | 15. |
I | 1259. | 1283. | 1296. | 1280. | 1280. |
Reference | Cho I.H., Lee S.M., et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Lozano P.R., Drake M., 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 Etr | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 30. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 250. | 200. | 200. | 200. | 265. |
Heat rate (K/min) | 5. | 4. | 4. | 4. | 7. |
Initial hold (min) | 3. | 1. | 1. | 1. | |
Final hold (min) | 15. | 10. | 10. | 10. | 5. |
I | 1287. | 1292. | 1291. | 1259. | 1290. |
Reference | Aubert C. and Pitrat M., 2006 | Cho, Choi, et al., 2006 | Cho, Choi, et al., 2006 | Cho, Kim, et al., 2006 | Gurbuz O., Rouseff J.M., et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Wax 52CB | CP-Wax 52CB | DB-Wax | Supelcowax-10 | DB-Wax |
Column length (m) | 50. | 50. | 30. | 60. | 60. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 1. | ||
Tstart (C) | 60. | 60. | 50. | 35. | 45. |
Tend (C) | 220. | 220. | 220. | 195. | 250. |
Heat rate (K/min) | 4. | 4. | 4. | 6. | 5. |
Initial hold (min) | 5. | 5. | 4. | 5. | 1. |
Final hold (min) | 30. | 30. | 20. | 60. | 12. |
I | 1273. | 1285. | 1273. | 1248. | 1332. |
Reference | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Osorio, Alarcon, et al., 2006 | Chung, Fung, et al., 2005 | Malliaa, Fernandez-Garcia, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Innowax | Supelcowax-10 | DB-Wax | DB-Wax | DB-FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 15. |
Carrier gas | He | He | H2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 60. | 40. | 40. | 35. |
Tend (C) | 200. | 240. | 250. | 200. | 225. |
Heat rate (K/min) | 5. | 3. | 3. | 10. | 10. |
Initial hold (min) | 5. | 5. | 3. | 5. | 5. |
Final hold (min) | 2. | 10. | 20. | 15. | 15. |
I | 1303. | 1290. | 1271. | 1268. | 1273. |
Reference | Pena, Barciela, et al., 2005 | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Aubert and Bourger, 2004 | Avsar, Karagul-Yuceer, et al., 2004 | 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 | ZB-Wax | DB-Wax | DB-Wax | AT-Wax | Supelcowax-10 |
Column length (m) | 30. | 30. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.15 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 40. | 40. | 65. | 35. |
Tend (C) | 220. | 245. | 210. | 250. | 195. |
Heat rate (K/min) | 1.8 | 2. | 2. | 2. | 2. |
Initial hold (min) | 10. | 3. | 10. | 5. | |
Final hold (min) | 10. | 20. | 40. | 60. | 90. |
I | 1269. | 1278. | 1271. | 1270. | 1288. |
Reference | Ledauphin, Saint-Clair, et al., 2004 | Aubert, Günata, et al., 2003 | Chyau, Ko, et al., 2003 | Pino, Almora, et al., 2003 | Chung, Yung, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | AT-Wax | Supelcowax-10 | DB-Wax | AT-Wax |
Column length (m) | 30. | 60. | 60. | 30. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 65. | 35. | 40. | 65. |
Tend (C) | 200. | 250. | 195. | 200. | 250. |
Heat rate (K/min) | 3. | 2. | 2. | 2. | 2. |
Initial hold (min) | 5. | 10. | 5. | 5. | 10. |
Final hold (min) | 20. | 60. | 90. | 20. | 60. |
I | 1277. | 1273. | 1288. | 1274. | 1272. |
Reference | Kim T.H., Kim T.H., et al., 2002 | Pino, Marbot, et al., 2002 | Chung, Yung, et al., 2001 | Kim, Shin, et al., 2001 | Pino and Marbot, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | AT-Wax | DB-FFAP | Supelcowax-10 | CP-Wax 52CB | DB-Wax |
Column length (m) | 60. | 30. | 60. | 50. | 60. |
Carrier gas | He | H2 | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.2 | 0.5 |
Tstart (C) | 65. | 40. | 35. | 30. | 40. |
Tend (C) | 250. | 240. | 195. | 220. | 250. |
Heat rate (K/min) | 2. | 5. | 2. | 2. | 4. |
Initial hold (min) | 10. | 2. | 1.3 | 2. | |
Final hold (min) | 60. | 90. | 10. | ||
I | 1273. | 1301. | 1288. | 1262. | 1301. |
Reference | Pino, Marbot, et al., 2001 | Charles, Martin, et al., 2000 | Chung, 2000 | Jensen, Christensen, 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 | CP-Wax 52CB | Supelcowax-10 | Supelcowax-10 | DB-Wax | FFAP |
Column length (m) | 50. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | He | ||
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 | |
Tstart (C) | 60. | 35. | 35. | 40. | 20. |
Tend (C) | 220. | 195. | 195. | 200. | 200. |
Heat rate (K/min) | 4. | 2. | 2. | 3. | 4. |
Initial hold (min) | 5. | 5. | 5. | 5. | 1. |
Final hold (min) | 30. | 90. | 90. | 60. | 1. |
I | 1282. | 1289. | 1288. | 1282. | 1333. |
Reference | Chevance and Farmer, 1999 | Chung, 1999 | Chung, 1999, 2 | Cha, Kim, et al., 1998 | 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 | DB-Wax | DB-Wax | DB-Wax | Supelcowax-10 |
Column length (m) | 30. | 60. | 30. | 60. | 60. |
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 | ||
Tstart (C) | 20. | 50. | 40. | 40. | 40. |
Tend (C) | 200. | 230. | 200. | 200. | 195. |
Heat rate (K/min) | 4. | 3. | 2. | 3. | 2. |
Initial hold (min) | 5. | 5. | 5. | 5. | |
Final hold (min) | 10. | 40. | |||
I | 1286. | 1289. | 1277. | 1286. | 1284. |
Reference | Ott, Fay, et al., 1997 | Shimoda, Wu, et al., 1996 | Iwaoka, Hagi, et al., 1994 | Sumitani, Suekane, 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 | DB-Wax | DB-Wax | DB-Wax | 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 | 0.25 | |
Tstart (C) | 40. | 50. | 50. | 50. | 50. |
Tend (C) | 200. | 220. | 240. | 250. | 250. |
Heat rate (K/min) | 2. | 4. | 4. | 4. | 4. |
Initial hold (min) | 10. | 3. | 3. | 3. | 3. |
Final hold (min) | 20. | ||||
I | 1276. | 1270. | 1253. | 1250. | 1253. |
Reference | Umano, Hagi, et al., 1992 | Humpf and Schreier, 1991 | Krammer, Winterhalter, et al., 1991 | Fröhlich, Duque, et al., 1989 | Fröhlich, Duque, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | CP-WAX 57CB | CP-WAX 57CB |
Column length (m) | 50. | 50. |
Carrier gas | He | |
Substrate | ||
Column diameter (mm) | 0.24 | 0.32 |
Phase thickness (μm) | ||
Tstart (C) | 50. | 60. |
Tend (C) | 210. | 200. |
Heat rate (K/min) | 2. | 4. |
Initial hold (min) | 5. | 5. |
Final hold (min) | ||
I | 1262. | 1286. |
Reference | Baltes and Mevissen, 1988 | Salter L.J., Mottram D.S., et al., 1988 |
Comment | 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 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]
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]
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]
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
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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
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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
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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.),
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Chung, Fung, et al., 2005
Chung, H.Y.; Fung, P.K.; Kim, J.-S.,
Aroma impact components in commercial plain sufu,
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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,
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Pena, Barciela, et al., 2005
Pena, R.M.; Barciela, J.; Herrero, C.; Garcia-Martin, S.,
Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine,
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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
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Aubert and Bourger, 2004
Aubert, C.; Bourger, N.,
Investigation of volatiles in charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars,
J. Agric. Food Chem., 2004, 52, 14, 4522-4528, https://doi.org/10.1021/jf049777s
. [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,
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. [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]
Aubert, Günata, et al., 2003
Aubert, C.; Günata; Ambid, C.; Baumes, R.,
Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening,
J. Agric. Food Chem., 2003, 51, 10, 3083-3091, https://doi.org/10.1021/jf026153i
. [all data]
Chyau, Ko, et al., 2003
Chyau, C.-C.; Ko, P.-T.; Chang, C.-H.; Mau, J.-L.,
Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.),
Food Chem., 2003, 80, 3, 387-392, https://doi.org/10.1016/S0308-8146(02)00278-9
. [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]
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]
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]
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, 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]
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]
Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r
. [all data]
Charles, Martin, et al., 2000
Charles, M.; Martin, B.; Ginies, C.; Etievant, P.; Coste, G.; Guichard, E.,
Potent aroma compounds of two red wine vinegars,
J. Agric. Food Chem., 2000, 48, 1, 70-77, https://doi.org/10.1021/jf9905424
. [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]
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]
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,
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Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.),
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Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
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