2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, cis-

Formula: C₁₀H₁₈O₂
Molecular weight: 170.2487
IUPAC Standard InChI: InChI=1S/C10H18O2/c1-5-10(4)7-6-8(12-10)9(2,3)11/h5,8,11H,1,6-7H2,2-4H3
IUPAC Standard InChIKey: BRHDDEIRQPDPMG-UHFFFAOYSA-N
CAS Registry Number: 5989-33-3
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: cis-Linalool oxide; Linalool oxide; cis-Furan linalool oxide; Furfuryl alcohol, tetrahydro-α,α,5-trimethyl-5-vinyl-, cis-; cis-Linalyl oxide; cis-5-Ethenyltetrahydro-α,α,5-Trimethyl-2-furanmethanol; Linalool oxide B; Linalyl oxide; Linalool oxide, cis; Linalool oxide, (Z)-; 5-Ethenyltetrahydro-α,α,5-trimethyl-cis-2-furanmethanol; cis-Furanic linalool oxid; cis-Linalol furanoxide; cis-Linalol oxide (furan isomer); cis-Linalool-3,6-oxide; cis-Linalool furan oxide; cis-Linalool oxide furan; cis-Linalool oxide (furanoid); cis-Linalool oxide (furanoid form); cis-Linalool oxide (furan type); cis-Linalool oxide (furanyl ring); cis-Linalyl oxide (furanoid); Linalool oxide B ((Z)-furanoid); Linalool oxide (cis-furanoid); Linalool oxide I (cis, furanoid); Z-2-Ethenyltetrahydro-α,α,5-trimethyl-furanmethanol; (Z)-Furan linalool oxide; Z-Furanoid linalool oxide; (Z)-Linalool furanoxide; (Z)-Linalool oxide (furanoid); (Z)-Linalool oxide B; Z-linalool oxide (furan); (Z)-Linalool oxyde (furanoid); 2-Furanmethanol, 5-ethenyltetrahydro-α,α,5-trimethyl-, (2R,5S)-rel-; cis-2-Methyl-2-vinyl-5-(1-hydroxy-1-methylethyl)tetrahydrofuran; 2-((2R,5S)-5-Methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ol; (Z)-Linalool oxide; cis-Linalool oxide THF; (Z)-Linalol furanoxide; (Z)-Linalol oxide (furanoid); Linalool oxide (cic-furanoid); linalool oxide (cis-THF); linalyloxide cis (I); Linalol oxide furanoid A; Linalool cis-furanoid; Linalool oxide furanoside II; c-linalool oxide; linalool oxide B (cis-THF); cis-5-Trimethyl-2-furanmethanol; 5-ethenyltetrahydro-α,α,5-trimethyl-cis-2-furanmethanol (linalool oxide); cis-α,α,5-trimethyl-5-vinyltetrahydrofuran-2-methanol
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Other data available:
- Mass spectrum (electron ionization)
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Van Den Dool and Kratz 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	DB-Wax	ZB-Wax	BP-20	DB-Wax	LM-120
Column length (m)	30.	30.	50.	30.	50.
Carrier gas	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.25	0.25
Phase thickness (μm)	0.5	0.25	0.25	0.25	0.5
T_start (C)	40.	40.	60.	50.	50.
T_end (C)	240.	250.	220.	220.	240.
Heat rate (K/min)	7.	5.	2.	4.	3.
Initial hold (min)		2.		4.
Final hold (min)	5.	5.	20.	20.	30.
I	1451.	1431.	1439.	1427.	1487.
Reference	Mahattanatawee K., Perez-Cacho P.R., et al., 2007	Wu, Zorn, et al., 2007	Bousmaha, Boti, et al., 2006	Osorio, Alarcon, et al., 2006	Pinto, Guedes, 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	DB-Wax	OV-351	DB-Wax	Supelcowax-10
Column length (m)	30.	30.	50.	30.	30.
Carrier gas	He	He	He	Helium	He
Substrate
Column diameter (mm)	0.2	0.25	0.32	0.32	0.2
Phase thickness (μm)	0.2	0.25	0.2	0.50	0.2
T_start (C)	70.	40.	60.	40.	70.
T_end (C)	220.	240.	220.	240.	220.
Heat rate (K/min)	3.	6.	5.	7.	3.
Initial hold (min)		10.
Final hold (min)	15.	25.		5.	15.
I	1442.	1451.	1420.	1480.	1439.
Reference	Salgueiro L.R., Pinto E., et al., 2006	Varming, Andersen, et al., 2006	Bonvehí, 2005	Bell, 2004	Cavaleiro, Salgueiro, 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 Etr	BP-20	DB-Wax	DB-Wax
Column length (m)	30.	30.	50.	30.	30.
Carrier gas	He	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.22	0.25	0.32
Phase thickness (μm)	0.15	0.25	0.25	0.25	0.5
T_start (C)	35.	40.	60.	40.	40.
T_end (C)	220.	245.	220.	240.	245.
Heat rate (K/min)	1.8	3.	2.	6.	3.
Initial hold (min)	10.	3.		10.	3.
Final hold (min)	10.	20.	20.	25.	20.
I	1463.	1457.	1443.	1425.	1465.
Reference	Ledauphin, Saint-Clair, et al., 2004	Ménager, Jost, et al., 2004	Tam, Thuam, et al., 2004	Varming, Andersen, et al., 2004	Aubert, Ambid, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Carbowax 20M	Innowax	DB-Wax	AT-Wax	BP-20
Column length (m)	25.	15.	60.	60.	50.
Carrier gas	He	He	N2	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.32	0.22
Phase thickness (μm)	0.3	0.25	0.25	0.25	0.25
T_start (C)	50.	35.	70.	65.	60.
T_end (C)	200.	225.	230.	250.	220.
Heat rate (K/min)	3.	4.	2.	2.	2.
Initial hold (min)	1.	5.	2.	10.
Final hold (min)	20.	20.	20.	60.	20.
I	1395.	1445.	1453.	1454.	1436.
Reference	Bicchi, Rubiolo, et al., 2003	Chisholm, Jell, et al., 2003	Choi, 2003	Pino, Almora, et al., 2003	Lota, de Rocca Serra, 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	Supelcowax-10	AT-Wax	DB-Wax	AT-Wax
Column length (m)	30.	30.	60.	30.	60.
Carrier gas	He	He	He	H2	He
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.32	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
T_start (C)	45.	50.	65.	35.	65.
T_end (C)	250.	230.	250.	220.	250.
Heat rate (K/min)	3.	3.	2.	4.	2.
Initial hold (min)	6.		10.	0.5	10.
Final hold (min)	10.	30.	60.		60.
I	1423.	1474.	1449.	1471.8	1424.
Reference	Mondello, Zappia, et al., 2002	Moreira, Trugo, et al., 2002	Pino, Marbot, et al., 2002	Pet'ka, Mocák, 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-Wax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	60.	30.	30.	30.	30.
Carrier gas	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	0.5
T_start (C)	65.	60.	60.	60.	60.
T_end (C)	250.	245.	245.	245.	245.
Heat rate (K/min)	2.	3.	3.	3.	3.
Initial hold (min)	10.	3.	3.	3.	3.
Final hold (min)	60.	20.	20.	20.	20.
I	1449.	1465.	1468.	1472.	1471.
Reference	Pino, Marbot, et al., 2001	Wirth, Guo, et al., 2001	Wirth, Guo, et al., 2001	Bureau, Baumes, et al., 2000	Bureau, Razungles, 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	DB-Wax	DB-Wax	DB-Wax	Carbowax 20M
Column length (m)	25.	60.	25.	60.	60.
Carrier gas		N2	He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.32
Phase thickness (μm)	0.15	0.25	0.25	0.25	0.425
T_start (C)	40.	70.	50.	50.	45.
T_end (C)	220.	230.	240.	230.	300.
Heat rate (K/min)	3.	2.	4.	3.	3.
Initial hold (min)	5.	2.	3.		3.
Final hold (min)		20.			20.
I	1415.	1454.	1429.	1477.	1430.
Reference	Chagonda, Makanda, et al., 2000	Choi and Sawamura, 2000	Möllenbeck, König, et al., 1997	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
T_start (C)	30.	50.	50.	60.	60.
T_end (C)	170.	230.	230.	190.	210.
Heat rate (K/min)	4.	2.	2.	3.	3.
Initial hold (min)	2.
Final hold (min)	20.
I	1425.	1458.	1458.	1420.	1471.
Reference	Píry, Príbela, et al., 1995	Shimoda, Shigematsu, et al., 1995	Shimoda, Shigematsu, et al., 1995, 2	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
T_start (C)	40.	50.	50.	50.	50.
T_end (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	1438.	1431.	1431.	1423.	1430.
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
T_start (C)	50.	50.	40.	50.	50.
T_end (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	1431.	1432.	1421.	1435.	1428.
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

Mahattanatawee K., Perez-Cacho P.R., et al., 2007
Mahattanatawee K.; Perez-Cacho P.R.; Davenport T.; Rouseff R., Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection, J. Agric. Food Chem., 2007, 55, 5, 1939-1944, https://doi.org/10.1021/jf062925p . [all data]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [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]

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]

Pinto, Guedes, et al., 2006
Pinto, A.B.; Guedes, C.M.; Moreira, R.F.A.; de Maria, C.A.B., Volatile constituents from headspace and aqueous solution of genipap (Genipa americana) fruit isolated by the solid-phase extraction method, Flavour Fragr. J., 2006, 21, 3, 488-491, https://doi.org/10.1002/ffj.1623 . [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]

Varming, Andersen, et al., 2006
Varming, C.; Andersen, M.L.; Poll, L., Volatile Monoterpenes in Black Currant (Ribes nigrum L.) Juice: Effects of Heating and Enzymatic Treatment by β-Glucosidase, J. Agric. Food Chem., 2006, 54, 6, 2298-2302, https://doi.org/10.1021/jf051938k . [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]

Bell, 2004
Bell, W.A.-M., Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]

Cavaleiro, Salgueiro, et al., 2004
Cavaleiro, C.; Salgueiro, L.R.; Miguel, M.G.; da Cunha, A.P., Analysis by gas chromatography?mass spectrometry of the volatile components of Teucrium lusitanicum and Teucrium algarbiensis, J. Chromatogr. A, 2004, 1033, 1, 187-190, https://doi.org/10.1016/j.chroma.2004.01.005 . [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]

Varming, Andersen, et al., 2004
Varming, C.; Andersen, M.L.; Poll, L., Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma, J. Agric. Food Chem., 2004, 52, 25, 7628-7636, https://doi.org/10.1021/jf049435m . [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]

Bicchi, Rubiolo, et al., 2003
Bicchi, C.; Rubiolo, P.; Camargo, E.E.S.; Vilegas, W.; Gracioso, J.S.; Brito, A.R.M.S., Components of Turnera diffusa Willd. var. afrodisiaca (Ward) Urb. essential oil, Flavour Fragr. J., 2003, 18, 1, 59-61, https://doi.org/10.1002/ffj.1155 . [all data]

Chisholm, Jell, et al., 2003
Chisholm, M.G.; Jell, J.A.; Cass, D.M., Jr., Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography-olfactometry, Flavour Fragr. J., 2003, 18, 4, 275-281, https://doi.org/10.1002/ffj.1188 . [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]

Lota, de Rocca Serra, et al., 2002
Lota, M.-L.; de Rocca Serra, D.; Tomi, F.; Jacquemond, C.; Casanova, J., Volatile components of peel and leaf oils of lemon and lime species, J. Agric. Food Chem., 2002, 50, 4, 796-805, https://doi.org/10.1021/jf010924l . [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]

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]

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]

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, Baumes, et al., 2000
Bureau, S.M.; Baumes, R.L.; Razungles, A.J., Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. Syrah, J. Agric. Food Chem., 2000, 48, 4, 1290-1297, https://doi.org/10.1021/jf990507x . [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]

Chagonda, Makanda, et al., 2000
Chagonda, L.S.; Makanda, C.D.; Chalchat, J.-C., The essential oils of Ocimum canum Sims (basilic camphor) and Ocimum urticifolia Roth from Zimbabwe, Flavour Fragr. J., 2000, 15, 1, 23-26, https://doi.org/10.1002/(SICI)1099-1026(200001/02)15:1<23::AID-FFJ866>3.0.CO;2-W . [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]

Möllenbeck, König, et al., 1997
Möllenbeck, S.; König, T.; Schreier, P.; Schwab, W.; Rajaonarivony, J.; Ranarivelo, L., Chemical composition and analyses of enantiomers of essential oils from Madagascar, Flavour Fragr. J., 1997, 12, 2, 63-69, https://doi.org/10.1002/(SICI)1099-1026(199703)12:2<63::AID-FFJ614>3.0.CO;2-Z . [all data]

Shimoda, Wu, et al., 1996
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Mondello, Dugo, et al., 1995
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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
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