Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

2-Nonenal, (Z)-


Mass spectrum (electron ionization)

Go To: Top, Gas Chromatography, 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

Spectrum

Notice: This spectrum may be better viewed with a Javascript and HTML 5 enabled browser.

Mass spectrum
For Zoom
1.) Enter the desired X axis range (e.g., 100, 200)
2.) Check here for automatic Y scaling
3.) Press here to zoom

Additional Data

View image of digitized spectrum (can be printed in landscape orientation).

View spectrum image in SVG format.

Download spectrum in JCAMP-DX format.

Owner NIST Mass Spectrometry Data Center
Collection (C) 2014 copyright by the U.S. Secretary of Commerce
on behalf of the United States of America. All rights reserved.
Origin FOOD RESEARCH REPORT 122, K.E. MURRAY & COLLEAGUES, DIV OF FOOD RESEARCH, CSIRO, AUSTRALIA
NIST MS number 53570

All mass spectra in this site (plus many more) are available from the NIST/EPA/NIH Mass Spectral Library. Please see the following for information about the library and its accompanying search program.


Gas Chromatography

Go To: Top, Mass spectrum (electron ionization), 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

Kovats' RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1543.Umano and Shibamoto, 1987He, 40. C @ 10. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 200. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-5MS1148.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-5MS1148.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryZB-51150.Ruiz Perez-Cacho, Mahattanatawee, et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 265. C @ 5. min; Tstart: 40. C
CapillaryHP-51147.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryDB-5MS1130.Whetstine, Cadwallader, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-51147.Mahajan, Goddik, et al., 200430. m/0.32 mm/1. «mu»m, He, 40. C @ 4. min, 5. K/min, 230. C @ 10. min
CapillaryDB-51134.Peterson and Reineccius, 200330. m/0.25 mm/0.25 «mu»m, 35. C @ 2. min, 4. K/min, 250. C @ 4. min
CapillaryDB-51149.Valim, Rouseff, et al., 200360. m/0.25 mm/0.25 «mu»m, He, 7. K/min; Tstart: 40. C; Tend: 275. C
CapillaryDB-51147.Karagül-Yüceer, Cadwallader, et al., 200230. m/0.32 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-11125.Lin and Rouseff, 200130. m/0.32 mm/0.25 «mu»m, 7. K/min, 240. C @ 5. min; Tstart: 40. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-51150.Künzel, Breuer, et al., 2006Program: not specified
CapillaryDB-51151.Lin and Blank, 200330. m/0.32 mm/0.25 «mu»m, He; Program: 20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)
CapillaryCP Sil 8 CB1145.Fuhrmann and Grosch, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)
CapillaryDB-51146.Jezussek, Juliano, et al., 200230. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C
CapillaryDB-51149.Kirchhoff and Schieberle, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)
CapillaryDB-51149.Kirchhoff and Schieberle, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)
CapillaryDB-51142.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C
CapillaryDB-51145.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C
CapillaryDB-51147.Blank, Lin, et al., 200130. m/0.32 mm/0.25 «mu»m, He; Program: 20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)
CapillaryDB-51149.Kirchhoff and Schieberle, 200125. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)
CapillaryDB-51150.Rychlik and Bosset, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C
CapillaryDB-51150.Munk, Munch, et al., 200030. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)
CapillaryDB-51148.Munk, Munch, et al., 200030. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)
CapillarySE-541143.Buettner and Schieberle, 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min)
CapillarySE-541148.Mutti and Grosch, 199960. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)
CapillaryRTX-51148.Mutti and Grosch, 1999Program: not specified
CapillarySE-541143.Hinterholzer, Lemos, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)
CapillarySE-541143.Hinterholzer and Schieberie, 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
CapillaryBPX-51161.Elmore, Mottram, et al., 199750. m/0.32 mm/0.5 «mu»m, He; Program: 0C (10min) => 40C/min => 40C (2min) => 4C/min => 280C
CapillaryDB-5MS1150.Milo and Reineccius, 199730. m/0.25 mm/0.5 «mu»m; Program: 40C(2min) => 6C/min => 180C => 10C/min => 250C
CapillaryDB-51151.Triqui and Reineccius, 199530. m/0.25 mm/1. «mu»m, He; Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-FFAP1513.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryFFAP1504.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1508.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1502.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-Wax1513.Mahattanatawee K., Perez-Cacho P.R., et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1517.Ruiz Perez-Cacho, Mahattanatawee, et al., 200730. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1528.Whetstine, Cadwallader, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-FFAP1492.Avsar, Karagul-Yuceer, et al., 200415. m/0.32 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min
CapillaryDB-Wax1514.Bell, 200430. m/0.32 mm/0.50 «mu»m, Helium, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1493.Mahajan, Goddik, et al., 200430. m/0.25 mm/0.5 «mu»m, He, 40. C @ 2. min, 5. K/min, 230. C @ 10. min
CapillaryDB-Wax1512.Peterson and Reineccius, 200330. m/0.25 mm/0.25 «mu»m, 35. C @ 2. min, 6. K/min, 240. C @ 6. min
CapillaryDB-Wax1510.Valim, Rouseff, et al., 200330. m/0.32 mm/0.5 «mu»m, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryDB-Wax1478.Karagül-Yüceer, Cadwallader, et al., 200230. m/0.25 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1515.Lin and Rouseff, 200130. m/0.32 mm/0.50 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryFFAP1524.Stephan and Steinhart, 199960. m/0.25 mm/0.5 «mu»m, 50. C @ 3. min, 5. K/min, 230. C @ 15. min
CapillaryDB-Wax1543.Shimoda, Shigematsu, et al., 199560. m/0.25 mm/0.25 «mu»m, 2. K/min; Tstart: 50. C; Tend: 230. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryFFAP1500.Fuhrmann and Grosch, 200225. m/0.32 mm/0.3 «mu»m, He; Program: 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)
CapillaryFFAP1500.Jezussek, Juliano, et al., 200230. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C
CapillaryFFAP1496.Kirchhoff and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)
CapillaryFFAP1496.Kirchhoff and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)
CapillaryDB-FFAP1499.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C
CapillaryFFAP1496.Kirchhoff and Schieberle, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min)
CapillaryDB-FFAP1504.Munk, Johansen, et al., 200130. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C(5min)
CapillaryDB-FFAP1481.Munk, Munch, et al., 200030. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min)
CapillaryDB-FFAP1480.Munk, Munch, et al., 200030. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min)
CapillaryFFAP1500.Buettner and Schieberle, 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min)
CapillaryFFAP1532.Derail, Hofmann, et al., 199930. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min)
CapillaryDB-FFAP1495.Mutti and Grosch, 199930. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min)
CapillaryFFAP1502.Hinterholzer, Lemos, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-51143.Georgiou, Koutsaviti, et al., 201030. m/0.32 mm/0.25 «mu»m, Helium, 3. K/min; Tstart: 60. C; Tend: 280. C
CapillarySE-541148.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryDB-51148.Mallia, Escher, et al., 200960. m/0.32 mm/0.25 «mu»m, Helium, 6. K/min, 240. C @ 5. min
CapillaryRTX-5 MS1151.Watcharananun, Cadwallader, et al., 200930. m/0.25 mm/0.50 «mu»m, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min
CapillaryDB-51151.Czerny and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 10. min
CapillaryDB-51151.Czerny and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 10. min
CapillaryDB-51149.Lin, Rouseff, et al., 200230. m/0.32 mm/0.25 «mu»m, He, 7. K/min; Tstart: 40. C; Tend: 290. C
CapillaryDB-51148.Rouseff, Jella, et al., 200130. m/0.32 mm/0.5 «mu»m, 6. K/min; Tstart: 35. C; Tend: 275. C
CapillaryDB-51149.Czerny and Grosch, 200030. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min
CapillaryHP-11121.Ong and Acree, 19994. K/min; Column length: 25. m; Column diameter: 0.20 mm; Tstart: 35. C; Tend: 250. C
CapillaryDB-51142.Schlüter, Steinhart, et al., 199934. C @ 3. min, 5. K/min, 200. C @ 10. min; Phase thickness: 0.25 «mu»m
CapillaryOV-1011132.Deibler, Acree, et al., 199810. m/0.25 mm/0.52 «mu»m, Helium, 35. C @ 3. min, 6. K/min; Tend: 225. C
CapillaryHP-11121.Ong and Acree, 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryHP-11121.Ong, Acree, et al., 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillarySE-541148.Milo and Grosch, 199630. m/0.52 mm/1.5 «mu»m, 6. K/min; Tstart: 5. C; Tend: 230. C
PackedSE-541147.Schieberle, 1991Chromosorb G AW DMCS (100-120 mesh), 50. C @ 2. min, 6. K/min, 230. C @ 10. min; Column length: 3. m

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-51147.Prat, Trias, et al., 200930. m/0.32 mm/0.50 «mu»m, Hydrogen; Program: 40 0C 2 0C/min -> 12 0C/min -> 105 0C 6 0C/min -> 220 0C (20 min)
CapillaryDB-51148.Buettner, 200730. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillaryCP-Sil5 CB MS1130.Iraqi, Vermeulen, et al., 200550. m/0.32 mm/1.2 «mu»m; Program: 36C(2min) => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)
CapillarySE-541143.Buettner and Welle, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillarySE-541143.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillaryHP-11133.Carpino, Mallia, et al., 200412. m/0.32 mm/0.52 «mu»m; Program: 35C(3min) => 6C/min => 190C => 30C/min => 225C
CapillaryHP-11133.Carpino, Mallia, et al., 2004, 225. m/0.2 mm/0.11 «mu»m; Program: 35C(3min) => 4C/min => 190C => 30C/min => 225C(3min)
CapillaryDB-51148.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C
CapillaryOV-1011118.Licker, Acree, et al., 1998Program: not specified
CapillaryDB-51143.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillarySE-541149.Reiners and Grosch, 199830. m/0.32 mm/0.25 «mu»m; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C
CapillarySE-541147.Zehentbauer and Grosch, 199825. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C
CapillarySE-541142.Lizárraga-Guerra, Guth, et al., 1997He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C (1min) => 6C/min => 250C
CapillarySE-541146.Lizárraga-Guerra, Guth, et al., 1997He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C (1min) => 6C/min => 250C
CapillarySE-541148.Schermann and Schieberle, 199730. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
CapillarySE-541148.Schermann and Schieberle, 199730. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
CapillarySE-541148.Schermann and Schieberle, 199730. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
CapillaryDB-51148.Schieberle, 1996Column length: 30. m; Column diameter: 0.32 mm; Program: not specified
CapillarySE-541149.Guth and Grosch, 1994Program: 0C (2min) => 6C/min => 50C (2min) => 6C/min => 230 C (10min)
CapillaryDB-51149.Schieberle and Grosch, 1994He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 50C(2min) => 4C/min => 240C
CapillarySE-541149.Guth and Grosch, 1993Program: not specified
CapillarySE-541148.Milo and Grosch, 1993He; Column length: 30. m; Column diameter: 0.32 mm; Program: 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C
CapillarySE-541147.Schieberle, Ofner, et al., 199030. m/0.32 mm/0.20 «mu»m; Program: 2 min at 35 0C; 35-50 0C at 40 deg/min; 5 min at 50 0C; 50 - 220 0C at 4 deg/min;

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-FFAP1503.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryDB-Wax1510.Mallia, Escher, et al., 200930. m/0.32 mm/0.25 «mu»m, Helium, 6. K/min, 240. C @ 5. min
CapillaryStabilwax1507.Watcharananun, Cadwallader, et al., 200930. m/0.25 mm/0.50 «mu»m, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min
CapillaryDB-FFAP1490.Czerny and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 10. min
CapillaryDB-FFAP1490.Czerny and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 10. min
CapillaryDB-Wax1532.Fu, Yoon, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 8. K/min, 250. C @ 5. min
CapillaryDB-Wax1518.Lin, Rouseff, et al., 200230. m/0.32 mm/0.5 «mu»m, He, 7. K/min, 240. C @ 5. min; Tstart: 40. C
CapillaryFFAP1496.Czerny and Grosch, 200030. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 6. K/min, 230. C @ 5. min
CapillaryHP-Innowax1492.Ong and Acree, 19994. K/min; Column length: 25. m; Column diameter: 0.25 mm; Tstart: 35. C; Tend: 250. C
CapillaryDB-Wax1529.Schlüter, Steinhart, et al., 199960. m/0.32 mm/0.5 «mu»m, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min
CapillaryDB-Wax1492.Schlüter, Steinhart, et al., 199960. m/0.32 mm/0.25 «mu»m, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min
CapillaryHP-Innowax1492.Ong and Acree, 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C
CapillaryHP-Innowax1492.Ong, Acree, et al., 19984. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 35. C; Tend: 250. C

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1506.Ferreira, Juan, et al., 200930. m/0.32 mm/0.50 «mu»m; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)
CapillaryDB-Wax1520.Prat, Trias, et al., 200930. m/0.32 mm/0.50 «mu»m, Hydrogen; Program: 40 0C 2 0C/min -> 12 0C/min -> 105 0C 6 0C/min -> 220 0C (20 min)
CapillaryDB-FFAP1502.Buettner, 200730. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillaryDB-FFAP1502.Buettner and Welle, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)
CapillaryDB-FFAP1502.Buettner, 200430. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
CapillaryDB-FFAP1491.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C
CapillaryFFAP1500.Buettner and Schieberle, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min)
CapillaryFFAP1488.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillaryFFAP1505.Reiners and Grosch, 199825. m/0.32 mm/0.3 «mu»m; Program: 35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C
CapillaryFFAP1485.Zehentbauer and Grosch, 199825. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C
CapillaryDB-FFAP1500.Lizárraga-Guerra, Guth, et al., 1997He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C (1min) => 6C/min => 250C
CapillaryFFAP1513.Schermann and Schieberle, 199730. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
CapillaryFFAP1513.Schermann and Schieberle, 199730. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
CapillaryFFAP1497.Guth and Grosch, 1994Program: not specified
CapillarySupelcowax-101491.Schieberle and Grosch, 1994He; Column length: 30. m; Column diameter: 0.32 mm; Program: 35C => 40C/min => 60C(2min) => 4C/min => 240C
CapillaryFFAP1497.Guth and Grosch, 1993Program: not specified
CapillaryDB-Wax1510.Milo and Grosch, 199330. m/0.25 mm/0.5 «mu»m, He; Program: 35C => 40C/min => 50C(2min) => 6C/min => 200C

References

Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, Notes

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

Umano and Shibamoto, 1987
Umano, K.; Shibamoto, T., Analysis of headspace volatiles from overheated beef fat, J. Agric. Food Chem., 1987, 35, 1, 14-18, https://doi.org/10.1021/jf00073a004 . [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]

Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856 . [all data]

Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A., Volatile constituents and character impact compounds of selected Florida's tropical fruit, Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [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]

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]

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]

Valim, Rouseff, et al., 2003
Valim, M.F.; Rouseff, R.L.; Lin, J., Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar, J. Agric. Food Chem., 2003, 51, 4, 1010-1015, https://doi.org/10.1021/jf025738+ . [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]

Lin and Rouseff, 2001
Lin, J.; Rouseff, R.L., Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS, Flavour Fragr. J., 2001, 16, 6, 457-463, https://doi.org/10.1002/ffj.1041 . [all data]

Künzel, Breuer, et al., 2006
Künzel, H.; Breuer, K.; Mayer, F.; Sedlbauer, K., Luftqualität und Zufriedenheit - Verbesserung von Innenraumluftqualität und Nutzerzufriedenheit durch Materialgeruchsverbesserung, WKSB : Zeitschrift fur Warmeschutz, Kalteschutz, Schallschutz, Brandschutz, 2006, 57, 49-57. [all data]

Lin and Blank, 2003
Lin, J.; Blank, I., Odorans generated by thermally induced degradation of phospholipids, J. Agric. Food Chem., 2003, 51, 15, 4364-4369, https://doi.org/10.1021/jf034300m . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Blank, Lin, et al., 2001
Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B., Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal, J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+ . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O., Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants, Int. Dairy J., 2001, 11, 11-12, 895-901, https://doi.org/10.1016/S0958-6946(01)00108-X . [all data]

Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Buettner and Schieberle, 1999
Buettner, A.; Schieberle, P., Characterization of the most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Citrus paradise Macfayden), J. Agric. Food Chem., 1999, 47, 12, 5189-5193, https://doi.org/10.1021/jf990071l . [all data]

Mutti and Grosch, 1999
Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8 . [all data]

Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P., Identification of the key odorants in raw French beans and changes during cooking, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322 . [all data]

Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S . [all data]

Elmore, Mottram, et al., 1997
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Novel thiazoles and 3-thiazolines in cooked beef aroma, J. Agric. Food Chem., 1997, 45, 9, 3603-3607, https://doi.org/10.1021/jf970066m . [all data]

Milo and Reineccius, 1997
Milo, C.; Reineccius, G.A., Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese, J. Agric. Food Chem., 1997, 45, 9, 3590-3594, https://doi.org/10.1021/jf970152m . [all data]

Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]

Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474 . [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]

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]

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]

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]

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]

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]

Munk, Johansen, et al., 2001
Munk, S.; Johansen, C.; Stahnke, L.H.; Adler-Nissen, J., Microbial survival and odor in laundry, Journal of Surfactants and Detergents, 2001, 4, 4, 385-394, https://doi.org/10.1007/s11743-001-0192-2 . [all data]

Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g . [all data]

Georgiou, Koutsaviti, et al., 2010
Georgiou, C.; Koutsaviti, A.; Bazos, I.; Tzakou, O., Chemical composition of Echinophora tenuifolia subsp. sibthorpiana essential oil from Greece, Rec. Nat. Prod., 2010, 4, 3, 167-170. [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]

Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H., Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation, J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158 . [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]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [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]

Rouseff, Jella, et al., 2001
Rouseff, R.; Jella, P.; Bazemore, R.; Yang, J.-J., Aroma active internal standards for gas chromatography-olfactometry of grapefruit juices, Am. Chem. Soc. Symp. Ser., 2001, 782, 73-87. [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]

Ong and Acree, 1999
Ong, P.K.C.; Acree, T.E., Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit, J. Agric. Food Chem., 1999, 47, 2, 665-670, https://doi.org/10.1021/jf980452j . [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]

Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H., Aroma analysis of coffrr brew by gas chromatography-oldfactometry, Developments in Food Sci., 1998, 40, 69-78. [all data]

Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.), J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318 . [all data]

Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H., Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.), J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t . [all data]

Milo and Grosch, 1996
Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 . [all data]

Schieberle, 1991
Schieberle, P., Primary odorants in popcorn, J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030 . [all data]

Prat, Trias, et al., 2009
Prat, C.; Trias, R.; Cullere, L.; Escudero, A.; Antico, E.; BAneras, L., Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography - mass spectrometry and gas chromatography - olfactometry study, J. Agric. Food Chem., 2009, 57, 16, 7473-7479, https://doi.org/10.1021/jf900723s . [all data]

Buettner, 2007
Buettner, A., A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples, Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822 . [all data]

Iraqi, Vermeulen, et al., 2005
Iraqi, R.; Vermeulen, C.; Benzekri, A.; Bouseta, A.; Collin, S., Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis, J. Agric. Food Chem., 2005, 53, 4, 1179-1184, https://doi.org/10.1021/jf040349w . [all data]

Buettner and Welle, 2004
Buettner, A.; Welle, F., Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS), Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473 . [all data]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Carpino, Mallia, et al., 2004
Carpino, S.; Mallia, S.; Licitra, G.; van Soest, P.J.; Acree, T.E., Aroma compounds of some Hyblean pasture species, Flavour Fragr. J., 2004, 19, 4, 293-297, https://doi.org/10.1002/ffj.1346 . [all data]

Carpino, Mallia, et al., 2004, 2
Carpino, S.; Mallia, S.; La Terra, S.; Melilli, C.; Licitra, G.; Acree, T.E.; Barbano, D.M.; van Soest, P.J., Composition and aroma compounds of ragusano cheese: native pasture and total mixed rations, J. Dairy Sci., 2004, 87, 4, 816-830, https://doi.org/10.3168/jds.S0022-0302(04)73226-9 . [all data]

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]

Licker, Acree, et al., 1998
Licker, J.L.; Acree, T.E.; Henick-Kling, T., What is Brett (Brettanomyces) flavor?, Am. Chem. Soc. Symp. Ser., 1998, 714, 96-115. [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h . [all data]

Schieberle, 1996
Schieberle, P., Odour-active compounds in moderately roasted sesame, Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X . [all data]

Guth and Grosch, 1994
Guth, H.; Grosch, W., Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies, J. Agric. Food Chem., 1994, 42, 12, 2862-2866, https://doi.org/10.1021/jf00048a039 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Guth and Grosch, 1993
Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035 . [all data]

Milo and Grosch, 1993
Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048 . [all data]

Schieberle, Ofner, et al., 1990
Schieberle, P.; Ofner, S.; Grosch, W., Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis, J. Food Sci., 1990, 55, 1, 193-195, https://doi.org/10.1111/j.1365-2621.1990.tb06050.x . [all data]

Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R., Aroma-actie components in fermented bamboo shoots, J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t . [all data]

Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

Buettner and Schieberle, 2001
Buettner, A.; Schieberle, P., Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing, Am. Chem. Soc. Symp. Ser., 2001, 782, 33-45. [all data]


Notes

Go To: Top, Mass spectrum (electron ionization), Gas Chromatography, References