Disulfide, dimethyl
- Formula: C2H6S2
- Molecular weight: 94.199
- IUPAC Standard InChIKey: WQOXQRCZOLPYPM-UHFFFAOYSA-N
- CAS Registry Number: 624-92-0
- 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. - Other names: 2,3-Dithiabutane; Methyl disulfide; (Methyldithio)methane; Dimethyl disulfide; Dimethyl disulphide; (CH3S)2; UN 2381; DMDS; Sulfa-Hitech; NSC 9370; (Methyldisulfanyl)methane
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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 | CP-Wax 52CB | CP-Wax 52CB | OV-351 | DB-Wax |
Column length (m) | 30. | 50. | 60. | 50. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.2 | 0.25 | |
Tstart (C) | 40. | 60. | 35. | 60. | 40. |
Tend (C) | 250. | 220. | 203. | 220. | 200. |
Heat rate (K/min) | 4. | 4. | 3. | 5. | 10. |
Initial hold (min) | 5. | 5. | 4. | 3. | |
Final hold (min) | 15. | 30. | 20. | ||
I | 1065. | 1060. | 1068. | 1036. | 1071. |
Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Mahadevan and Farmer, 2006 | Alasalvar, Taylor, et al., 2005 | Bonvehí, 2005 | Carunchia Whetstine, Croissant, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Carbowax 20M | FFAP | ZB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.15 | 0.5 |
Tstart (C) | 45. | 45. | 40. | 35. | 40. |
Tend (C) | 250. | 250. | 220. | 220. | 230. |
Heat rate (K/min) | 5. | 2. | 5. | 5. | 5. |
Initial hold (min) | 1. | 0.17 | 3. | 5. | 2. |
Final hold (min) | 12. | 10. | 10. | ||
I | 1112. | 1062. | 1078. | 1050. | 1095. |
Reference | Malliaa, Fernandez-Garcia, et al., 2005 | Verzera, Campisi, et al., 2005 | Calvo-Gómez, Morales-López, et al., 2004 | Ledauphin, Saint-Clair, et al., 2004 | Mahajan, Goddik, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | HP-Innowax | OV-351 | DB-Wax | AT-Wax |
Column length (m) | 30. | 60. | 50. | 30. | 60. |
Carrier gas | He | H2 | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.2 | 0.25 | 0.25 |
Tstart (C) | 45. | 35. | 60. | 40. | 65. |
Tend (C) | 240. | 220. | 220. | 240. | 250. |
Heat rate (K/min) | 6. | 10. | 5. | 6. | 2. |
Initial hold (min) | 10. | 10. | 10. | ||
Final hold (min) | 30. | 30. | 60. | ||
I | 1086. | 1105. | 1036. | 1086. | 1054. |
Reference | Nielsen, Larsen, et al., 2004 | Storsberg, Schulz, et al., 2004 | Bonvehi and Coll, 2003 | Nielsen, Larsen, et al., 2003 | Pino, Almora, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Supelcowax-10 | Supelcowax-10 | EC-WAX | DB-Wax |
Column length (m) | 30. | 60. | 60. | 30. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.5 | 0.25 |
Tstart (C) | 40. | 35. | 35. | 40. | 40. |
Tend (C) | 240. | 195. | 195. | 250. | 200. |
Heat rate (K/min) | 7. | 2. | 2. | 5. | 2. |
Initial hold (min) | 5. | 5. | 2. | 5. | |
Final hold (min) | 5. | 90. | 90. | 10. | 30. |
I | 1071. | 1077. | 1077. | 1074. | 1066. |
Reference | Valim, Rouseff, et al., 2003 | Chung, Yung, et al., 2002 | Chung, Yung, et al., 2001 | le Guen, Prost, et al., 2001 | Kim, 2001 |
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 | DB-Wax |
Column length (m) | 60. | 60. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.5 | 0.5 |
Tstart (C) | 45. | 30. | 40. | 40. | 40. |
Tend (C) | 250. | 160. | 250. | 250. | 250. |
Heat rate (K/min) | 2. | 3. | 3. | 4. | 4. |
Initial hold (min) | 0.17 | 5. | 2. | 2. | |
Final hold (min) | 5. | 10. | 10. | 10. | |
I | 1062. | 1113. | 1074. | 1074. | 1074. |
Reference | Verzera, Campisi, et al., 2001 | Beauchene, Grua-Priol, et al., 2000 | le Guen, Prost, et al., 2000 | Le Guen, Prost, 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 | FFAP | DB-Wax | DB-Wax |
Column length (m) | 50. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | |
Tstart (C) | 60. | 35. | 50. | 40. | 40. |
Tend (C) | 220. | 195. | 230. | 200. | 200. |
Heat rate (K/min) | 4. | 2. | 5. | 3. | 6. |
Initial hold (min) | 5. | 5. | 3. | 5. | 5. |
Final hold (min) | 30. | 90. | 15. | 60. | 30. |
I | 1065. | 1077. | 1104. | 1065. | 1058. |
Reference | Chevance and Farmer, 1999 | Chung, 1999 | Stephan and Steinhart, 1999 | Cha, Kim, et al., 1998 | Cha, Kim, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | DB-FFAP | DB-FFAP | FFAP | DB-Wax |
Column length (m) | 60. | 30. | 30. | 30. | 60. |
Carrier gas | H2 | H2 | H2 | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | ||
Tstart (C) | 80. | 40. | 40. | 20. | 50. |
Tend (C) | 220. | 220. | 220. | 200. | 230. |
Heat rate (K/min) | 4. | 3. | 3. | 4. | 3. |
Initial hold (min) | 1. | ||||
Final hold (min) | 1. | ||||
I | 1110. | 1057. | 1063. | 1081. | 1120. |
Reference | Schulz, Krüger, et al., 1998 | Guillard, le Quere, et al., 1997 | Guillard, le Quere, et al., 1997 | Ott, Fay, et al., 1997 | Shimoda, Peralta, et al., 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | CP-Wax 52CB | Supelcowax-10 | CP-Wax 52CB | DB-Wax |
Column length (m) | 60. | 50. | 60. | 50. | 30. |
Carrier gas | He | N2 | He | H2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 50. | 60. | 40. | 40. | 40. |
Tend (C) | 230. | 200. | 195. | 200. | 220. |
Heat rate (K/min) | 2. | 2. | 2. | 1.5 | 5. |
Initial hold (min) | 4. | 5. | 10. | 3. | |
Final hold (min) | 60. | 30. | 40. | 60. | |
I | 1078. | 1078. | 1076. | 1055. | 1037. |
Reference | Shimoda, Shiratsuchi, et al., 1996 | Kim, Wu, et al., 1995 | Chung and Cadwallader, 1993 | Yu, Wu, et al., 1993 | Frohlich and Schreier, 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | DB-Wax | DB-Wax | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 60. | 30. | 30. | 60. | 60. |
Carrier gas | 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 | 0.25 |
Tstart (C) | 40. | 50. | 50. | 40. | 40. |
Tend (C) | 175. | 250. | 250. | 175. | 175. |
Heat rate (K/min) | 2. | 4. | 4. | 2. | 2. |
Initial hold (min) | 5. | 3. | 3. | 5. | 5. |
Final hold (min) | 20. | 20. | 20. | ||
I | 1077. | 1037. | 1039. | 1077. | 1081. |
Reference | Matiella and Hsieh, 1990 | Fröhlich, Duque, et al., 1989 | Fröhlich, Duque, et al., 1989 | Tanchotikul and Hsieh, 1989 | Tanchotikul and Hsieh, 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | CP-Wax 52CB | CP-Wax 52CB | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 50. | 50. | 60. | 60. |
Carrier gas | N2 | N2 | ||
Substrate | ||||
Column diameter (mm) | 0.22 | 0.22 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | ||
Tstart (C) | 50. | 50. | 40. | 40. |
Tend (C) | 200. | 200. | 175. | 175. |
Heat rate (K/min) | 2. | 2. | 2. | 2. |
Initial hold (min) | 5. | 5. | ||
Final hold (min) | 20. | 20. | ||
I | 1077. | 1077. | 1075. | 1077. |
Reference | Yu, Wu, et al., 1989 | Yu, Wu, et al., 1989, 2 | Vejaphan, Hsieh, et al., 1988 | Vejaphan, Hsieh, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | 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.
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,
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Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
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Alasalvar, Taylor, et al., 2005
Alasalvar, C.; Taylor, K.D.A.; Shahidi, F.,
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry,
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Bonvehí, 2005
Bonvehí, J.S.,
Investigation of aromatic compounds in roasted cocoa powder,
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Carunchia Whetstine, Croissant, et al., 2005
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Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
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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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Verzera, Campisi, et al., 2005
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SUPELCO. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005, retrieved from http://www.sigmaaldrich.com/Brands/SupelcoHome/TheReporter.html. [all data]
Calvo-Gómez, Morales-López, et al., 2004
Calvo-Gómez, O.; Morales-López, J.; López, M.G.,
Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation,
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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,
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Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C.,
Aroma Compounds in Sweet Whey Powder,
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Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices,
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Storsberg, Schulz, et al., 2004
Storsberg, J.; Schulz, H.; Keusgen, M.; Tannous, F.; Dehmer, K.J.; Joachim Keller, E.R.,
Chemical characterization of interspecific hybrids between Allium cepa L. and Allium kermesinum Rchb.,
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Bonvehi and Coll, 2003
Bonvehi, J.S.; Coll, F.V.,
Flavour index and aroma profiles of fresh and processed honeys,
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Nielsen, Larsen, et al., 2003
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanced leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage,
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Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
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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,
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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,
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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,
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le Guen, Prost, et al., 2001
le Guen, S.; Prost, C.; Demaimay, M.,
Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants,
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Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Verzera, Campisi, et al., 2001
Verzera, A.; Campisi, S.; Zappalá, M.; Bonaccorsi, I.,
SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin,
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Beauchene, Grua-Priol, et al., 2000
Beauchene, D.; Grua-Priol, J.; Lamer, T.; Demaimay, M.; Quemeneur, F.,
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le Guen, Prost, et al., 2000
le Guen, S.; Prost, C.; Demaimay, M.,
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis),
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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,
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Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
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Chung, 1999
Chung, H.Y.,
Volatile components in crabmeats of Charybdis feriatus,
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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
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Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R.,
Aroma-active compounds in Kimchi during fermentation,
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Schulz, Krüger, et al., 1998
Schulz, H.; Krüger, H.; Liebmann, J.; Peterka, H.,
Distribution of volatile sulfur compounds in an interspecific hybrid between onion (Allium cepa L.) and leek (Allium porrum L.),
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Guillard, le Quere, et al., 1997
Guillard, A.-S.; le Quere, J.-L.; Vendeuvre, J.-L.,
Emerging research approaches benefit to the study of cooked cured ham flavour,
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Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A.,
Determination and origin of the aroma impact compounds of yogurt flavor,
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Shimoda, Peralta, et al., 1996
Shimoda, M.; Peralta, R.R.; Osajima, Y.,
Headspace gas analysis of fish sauce,
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Shimoda, Shiratsuchi, et al., 1996
Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y.,
Identification and sensory characterization of volatile flavor compounds in sesame seed oil,
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Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kubota, K.; Kobayashi, A.,
Effect of soybean oil on garlic volatile compounds isoalted by distillation,
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Chung and Cadwallader, 1993
Chung, H.Y.; Cadwallader, K.R.,
Volatile components in blue crab (Callinectes sapidus) meat and processing by-product,
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Yu, Wu, et al., 1993
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices,
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. [all data]
Frohlich and Schreier, 1990
Frohlich, O.; Schreier, P.,
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit,
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. [all data]
Matiella and Hsieh, 1990
Matiella, J.E.; Hsieh, T.C.-Y.,
Analysis of crabmeat volatile compounds,
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Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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