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Linalool oxide


Gas Chromatography

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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

Kovats' RI, non-polar column, isothermal

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Column type Active phase Temperature (C) I Reference Comment
CapillarySE-30100.1067.5Tudor, 199740. m/0.35 mm/0.35 «mu»m
CapillarySE-30100.1080.6Tudor, 199740. m/0.35 mm/0.35 «mu»m

Kovats' RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryOV-1011069.Yamaguchi and Shibamoto, 1979N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; Tstart: 80. C; Tend: 200. C

Kovats' RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryHP-51088.Shellie and Marriott, 200330. m/0.25 mm/0.25 «mu»m, He; Program: not specified

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-51078.Liu J.M., Nan P., et al., 200630. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 10. K/min, 250. C @ 10. min
CapillaryHP-5MS1075.3Zhao, Liang, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 2. K/min; Tstart: 80. C; Tend: 290. C
CapillaryHP-5MS1079.1Zhao, Liang, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 80. C; Tend: 290. C
CapillaryHP-5MS1080.8Zhao, Liang, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 6. K/min; Tstart: 80. C; Tend: 290. C
CapillaryDB-51073.Bell, 200460. m/0.25 mm/0.25 «mu»m, Helium, 7. K/min; Tstart: 40. C; Tend: 250. C
CapillaryHP-51087.Shellie and Marriott, 200330. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 40. C; Tend: 240. C
CapillaryMethyl Silicone1069.Sumathykutty, Rao, et al., 199950. m/0.25 mm/0.17 «mu»m, N2, 2. K/min; Tstart: 80. C; Tend: 200. C
CapillaryOV-1011065.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryOV-1011067.Chisholm, Guiher, et al., 199435. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-11056.Flath, Light, et al., 199050. C @ 0.1 min, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-11070.Flath, Light, et al., 199050. C @ 0.1 min, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tend: 250. C

Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-11076.Eri, Khoo, et al., 200060. m/0.25 mm/0.25 «mu»m, He; Program: -20C (5min) => 10C/min => 100C => 4C/min => 200C => 10C/min => 280C

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax1423.Mau, Ko, et al., 200360. m/0.25 mm/0.25 «mu»m, N2, 2. K/min, 210. C @ 40. min; Tstart: 40. C
CapillaryDB-Wax1468.Wirth, Guo, et al., 200130. m/0.32 mm/0.5 «mu»m, He, 60. C @ 3. min, 3. K/min, 245. C @ 20. min

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-Wax1441.Elston, Lin, et al., 2005Program: not specified
CapillarySupelcowax-101466.Howard, Mike, et al., 200530. m/0.25 mm/0.25 «mu»m, He; Program: 35C(8min) => 3C/min => 134C => 20C/min => 250C(3.2min)
CapillaryDB-Wax1453.Ferrari, Lablanquie, et al., 200460. m/0.25 mm/0.25 «mu»m, He; Program: 35C(0.7min) => 20C/min => 70C => 4C/min => 240C

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-5 MS1093.Farhat, Ginies, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 8. min, 2. K/min, 250. C @ 15. min
CapillaryUltra 21067.Byun and Shin, 200850. m/0.20 mm/0.11 «mu»m, Helium, 60. C @ 5. min, 2. K/min, 230. C @ 30. min
CapillaryDB-51074.Fadel, Mageed, et al., 2006He, 50. C @ 5. min, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-5MS1088.Cherchi, Deidda, et al., 200130. m/0.25 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 240. C
CapillarySE-301076.Ali N.A.M. and Jantan, 1999He, 3. K/min; Column length: 25. m; Column diameter: 0.2 mm; Tstart: 60. C; Tend: 230. C
CapillarySE-301076.Mohd and Jantan, 1999He, 60. C @ 10. min, 3. K/min; Column length: 25. m; Column diameter: 0.2 mm; Tend: 230. C
CapillaryCP Sil 5 CB1065.Rustaiyan and Nadji, 199925. m/0.25 mm/0.39 «mu»m, N2, 5. K/min; Tstart: 60. C; Tend: 220. C
CapillaryHP-51068.Spadone, Takeoka, et al., 1990H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C
CapillaryHP-51077.Spadone, Takeoka, et al., 1990H2, 16. K/min; Column length: 50. m; Column diameter: 0.3 mm; Tstart: 80. C; Tend: 250. C
CapillaryDB-11056.Binder and Flath, 198950. C @ 0.1 min, 4. K/min, 250. C @ 5. min; Column length: 60. m; Column diameter: 0.32 mm
CapillaryDB-11056.Flath, Matsumoto, et al., 198960. m/0.32 mm/0.25 «mu»m, 4. K/min; Tstart: 50. C; Tend: 250. C
CapillaryDB-11056.Flath, Matsumoto, et al., 198960. m/0.32 mm/0.25 «mu»m, 4. K/min; Tstart: 50. C; Tend: 250. C

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryCP-Sil 8CB-MS1090.Profitt, Schatz, et al., 200830. m/0.25 mm/0.25 «mu»m, Helium; Program: 50 0C(3 min) 3 0C/min -> 100 0C 2.7 0C/min -> 140 0C 2.4 0C/min -> 180 0C 6 0C/min -> 260 0C
CapillaryCP-Sil1090.Proffit, 200730. m/0.25 mm/0.25 «mu»m, Helium; Program: 50 0C (3 min) 3 0C/min -> 100 0C 2.7 0C/min -> 140 0C 2.4 0C/min -> 180 0C 6 0C/min -> 250 0C
CapillaryCP Sil 5 CB1074.Counet, Ouwerx, et al., 200450. m/0.32 mm/1.2 «mu»m; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)
CapillaryDB-11056.Binder and Flath, 1989Column length: 60. m; Column diameter: 0.32 mm; Program: not specified
PackedOV-1011063.Swigar and Silverstein, 1981N2, Chromosorb G 60-80mesh DMCS; Column length: 2.5 m; Program: not specified
PackedOV-1011077.Swigar and Silverstein, 1981N2, Chromosorb G 60-80mesh DMCS; Column length: 2.5 m; Program: not specified

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-Innowax1425.Charoensiddhi and Anprung, 200830. m/0.25 mm/0.25 «mu»m, Helium, 50. C @ 10. min, 15. K/min, 240. C @ 19. min
CapillaryCP Wax 52 CB1453.Chen, Chyau, et al., 200760. m/0.25 mm/0.25 «mu»m, Helium, 3. K/min; Tstart: 40. C; Tend: 220. C
CapillaryTC-FFAP1448.Kurose, Okamura, et al., 2007He, 3. K/min, 220. C @ 30. min; Column diameter: 0.25 mm; Phase thickness: 0.25 «mu»m; Tstart: 60. C
CapillaryDB-Wax1433.Choi H.S., 200660. m/0.25 mm/0.25 «mu»m, He, 70. C @ 2. min, 2. K/min, 230. C @ 20. min
CapillaryDB-Wax1451.Choi H.S., 200660. m/0.25 mm/0.25 «mu»m, He, 70. C @ 2. min, 2. K/min, 230. C @ 20. min
CapillaryDB-Wax1496.Qian and Wang, 200560. m/0.32 mm/0.50 «mu»m, Nitrogen, 35. C @ 4. min, 2. K/min, 235. C @ 30. min
CapillaryDB-Wax1428.López, Ezpeleta, et al., 200460. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 3. K/min; Tend: 220. C
CapillarySupelcowax-101446.Korány, Mednyánszky, et al., 200060. m/0.25 mm/0.25 «mu»m, He, 4. K/min; Tstart: 60. C; Tend: 280. C

Normal alkane RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-Wax1448.Yongsheng, Hua, et al., 200830. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (4 min) 3 0C/min -> 50 0C 5 0C/min -> 120 0C 7 0C/min -> 175 0C 10 0C/min -> 230 0C (8 min)
CapillarySupelcowax 101430.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: 60 0C (10 min) 2 0C/min -> 80 0C 3 0C/min -> 100 0C 4 0C/min -> 220 0C (30 min)
CapillarySupelcowax 101443.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillarySupelcowax 101462.Castioni and Kapetanidis, 199660. m/0.25 mm/0.25 «mu»m, Helium; Program: not specified
CapillaryDB-Wax1442.Binder and Flath, 1989Column length: 60. m; Column diameter: 0.32 mm; Program: not specified

References

Go To: Top, Gas Chromatography, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Tudor, 1997
Tudor, E., Temperature dependence of the retention index for perfumery compounds on a SE-30 glass capillary column. I. Linear equations, J. Chromatogr. A, 1997, 779, 1-2, 287-297, https://doi.org/10.1016/S0021-9673(97)00453-6 . [all data]

Yamaguchi and Shibamoto, 1979
Yamaguchi, K.; Shibamoto, T., Volatile constituents of Castanopsis flower, J. Agric. Food Chem., 1979, 27, 4, 847-850, https://doi.org/10.1021/jf60224a025 . [all data]

Shellie and Marriott, 2003
Shellie, R.A.; Marriott, P.J., Comprehensive two-dimensional gas chromatography-mass spectrometry analysis of Pelargonium graveolens essential oil using rapid scanning quadrupole mass spectrometry, Analyst, 2003, 128, 7, 879-883, https://doi.org/10.1039/b304371a . [all data]

Liu J.M., Nan P., et al., 2006
Liu J.M.; Nan P.; Tsering Q.; Tsering T.; Bai Z.K.; Wang L.; Liu Z.J.; Zhong Y., Volatile constituents of the leaves and flowers of Salvia przewalskii Maxim. from Tibet, Flavour Fragr. J., 2006, 21, 3, 435-438, https://doi.org/10.1002/ffj.1607 . [all data]

Zhao, Liang, et al., 2005
Zhao, C.-X.; Liang, Y.-Z.; Fang, H.-Z.; Li, X.-N., Temperature-programmed retention indices for gas chromatography-mass spectroscopy analysis of plant essential oils, J. Chromatogr. A, 2005, 1096, 1-2, 76-85, https://doi.org/10.1016/j.chroma.2005.09.067 . [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]

Sumathykutty, Rao, et al., 1999
Sumathykutty, M.A.; Rao, J.M.; Padmakumari, K.P.; Narayanan, C.S., Essential oil constituents of some Piper species, Flavour Fragr. J., 1999, 14, 5, 279-282, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<279::AID-FFJ821>3.0.CO;2-0 . [all data]

Chisholm, Guiher, et al., 1994
Chisholm, M.G.; Guiher, L.A.; Vonah, T.M.; Beaumont, J.L., Comparison of some French-American hybrid wines with white Riesling using gas chromatography-olfactometry, Am. J. Enol. Vitic, 1994, 45, 2, 201-212. [all data]

Flath, Light, et al., 1990
Flath, R.A.; Light, D.M.; Jang, E.B.; Mon, T.R.; John, J.O., Headspace Examination of Volatile Emissions from Ripening Papaya (Carica papaya L., Solo Variety), J. Agric. Food Chem., 1990, 38, 4, 1060-1063, https://doi.org/10.1021/jf00094a032 . [all data]

Eri, Khoo, et al., 2000
Eri, S.; Khoo, B.K.; Lech, J.; Hartman, T.G., Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization, J. Agric. Food Chem., 2000, 48, 4, 1140-1149, https://doi.org/10.1021/jf9911850 . [all data]

Mau, Ko, et al., 2003
Mau, J.-L.; Ko, P.T.; Chyau, C.-C., Aroma characterization and antioxidant activity of supercritical carbon dioxide extracts from Terminalia catappa leaves, Food Res. Int., 2003, 36, 1, 97-104, https://doi.org/10.1016/S0963-9969(02)00114-X . [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]

Elston, Lin, et al., 2005
Elston, A.; Lin, J.; Rouseff, R., Determination of the role of valencene in orange oil as a direct contributor to aroma quality, Flavour Fragr. J., 2005, 20, 4, 381-386, https://doi.org/10.1002/ffj.1578 . [all data]

Howard, Mike, et al., 2005
Howard, K.L.; Mike, J.H.; Riesen, R., Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components, Am. J. Enol. Vitic, 2005, 56, 1, 37-45. [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Farhat, Ginies, et al., 2009
Farhat, A.; Ginies, C.; Romdhane, M.; Chemat, F., Eco-friendly and cleaner process for isolation of essential oil usung microwave energy. Experimantal and theoretical study., J. Chromatogr. A., 2009, 1216, 26, 5077-5085, https://doi.org/10.1016/j.chroma.2009.04.084 . [all data]

Byun and Shin, 2008
Byun, Y.; Shin, S., Analysis of compounds and activity of essential oil from Chrysanthemum zawadskii var. latilobum and C. indicum agaunst antibiotic-resistant pathogenic bacteria, Nat. Prod. Sci., 2008, 14, 2, 138-142. [all data]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N., Cocoa substitute: Evaluation of sensory qualities and flavour stability, Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3 . [all data]

Cherchi, Deidda, et al., 2001
Cherchi, G.; Deidda, D.; de Gioannis, B.; Marongiu, B.; Pompei, R.; Porcedda, S., Extraction of Santolina insularis essential oil by supercritical carbon dioxide: influence of some process parameters and biological activity, Flavour Fragr. J., 2001, 16, 1, 35-43, https://doi.org/10.1002/1099-1026(200101/02)16:1<35::AID-FFJ942>3.0.CO;2-Y . [all data]

Ali N.A.M. and Jantan, 1999
Ali N.A.M.; Jantan, I., Essential oil of cinnamomum tahijanum kost. from sarawak, ASEAN Review of BiodiversityEnvironment Conservation, 1999, November-December, 1-4. [all data]

Mohd and Jantan, 1999
Mohd, N.A.; Jantan, I., Essential oil of cinnamomum tahijanum Kost. from Sarawak, 1999, retrieved from http://www.arbec.com.my/pdf/art5novdec99.pdf. [all data]

Rustaiyan and Nadji, 1999
Rustaiyan, A.; Nadji, K., Composition of the essential oils of Nepeta ispahanica Boiss. and Nepeta binaludensis Jamzad from Iran, Flavour Fragr. J., 1999, 14, 1, 35-37, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<35::AID-FFJ776>3.0.CO;2-N . [all data]

Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R., Analytical Investigation of Rio Off-Flavor in Green Coffee, J. Agric. Food Chem., 1990, 38, 1, 226-233, https://doi.org/10.1021/jf00091a050 . [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]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [all data]

Profitt, Schatz, et al., 2008
Profitt, M.; Schatz, B.; Bessiere, J.-M.; Chen, C.; Soler, C.; Hossaert-McKey, M., Signalling receptivity: comparison of the emission of volatile compounds by figs of Ficus hispida before, during and after the phase of receptivity to pollinators, Symbiosis, 2008, 45, 1-10. [all data]

Proffit, 2007
Proffit, M., Mediation chimique et structuration des communautes d'hymenopteres parasites du mutualisme figuier / pollinisateur (These pour obtenir le grade de Docteur de l'Universite Montpellier II) (Dissertation), 2007. [all data]

Counet, Ouwerx, et al., 2004
Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S., Relationship between procyanidin and flavor contents of cocoa liquors from different origins, J. Agric. Food Chem., 2004, 52, 20, 6243-6249, https://doi.org/10.1021/jf040105b . [all data]

Swigar and Silverstein, 1981
Swigar, A.A.; Silverstein, R.M., Monoterpenes, Aldrich Chemical Company, Milwaukee, WI, USA, 1981, 130. [all data]

Charoensiddhi and Anprung, 2008
Charoensiddhi, S.; Anprung, P., Bioacrive compounds and volatile compounds of Thai bael fruit (Aegle marmelos (L.) Correa) as a valuable source for functional food ingredients, Internat. Food Res. J., 2008, 15, 3, 287-295. [all data]

Chen, Chyau, et al., 2007
Chen, C.-C.; Chyau, C.-C.; Hseu, TY.-H., Production of a COX-2 inhibitor, 2,4,5-trimethoxybenzaldehyde, with submerged cultured Antrodia camphorata, Lett. Appl. Microbiol., 2007, 44, 4, 387-392, https://doi.org/10.1111/j.1472-765X.2006.02087.x . [all data]

Kurose, Okamura, et al., 2007
Kurose, K.; Okamura, D.; Yatagai, M., Composition of the essential oils from the leaves of nine Pinus species and the cones of three of Pinus species, Flavour Fragr. J., 2007, 22, 1, 10-20, https://doi.org/10.1002/ffj.1609 . [all data]

Choi H.S., 2006
Choi H.S., Lipolytic effects of citrus peel oils and their components, J. Agric. Food Chem., 2006, 54, 9, 3254-3258, https://doi.org/10.1021/jf052409j . [all data]

Qian and Wang, 2005
Qian, M.C.; Wang, Y., Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries, J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x . [all data]

López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025 . [all data]

Korány, Mednyánszky, et al., 2000
Korány, K.; Mednyánszky, Zs.; Amtmann, M., Preliminary results of a recognition method visualizing the aroma and fragrance features, Acta Aliment., 2000, 29, 2, 187-198, https://doi.org/10.1556/AAlim.29.2000.2.9 . [all data]

Yongsheng, Hua, et al., 2008
Yongsheng, T.; Hua, L.; Hua, W.; Li, Z., Volatile composition of young Cabernet Savignon red wine from Changli Counti (China), J. Food Composition and Analysis, 2008, 21, 8, 689-694, https://doi.org/10.1016/j.jfca.2008.05.007 . [all data]

Castioni and Kapetanidis, 1996
Castioni, P.; Kapetanidis, I., Volatile constituents from Brunfelsia grandiflora ssp. grandiflora: qualitative analysis by GC-MS, Scientia Pharmaceutica, 1996, 64, 83-91. [all data]


Notes

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