Hexanal

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

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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

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5MSSPB-5RH-5MSHP-5MS
Column length (m) 30.30.60.60.30.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (μm) 0.250.251.0.250.5
Tstart (C) 40.40.40.40.35.
Tend (C) 200.200.230.350.225.
Heat rate (K/min) 4.4.3.4.4.
Initial hold (min) 1.1.2.2.5.
Final hold (min) 10.10.10.10.30.
I 812.807.800.801.799.
ReferenceCho, Namgung, et al., 2008Cho I.H., Lee S.M., et al., 2007Engel and Ratel, 2007Hashizume M., Gordon M.H., et al., 2007Jarunrattanasri, Theerakulkait, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSDB-5MSDB-5MSDB-5MSDB-5
Column length (m) 30.30.30.30.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.50.250.250.251.
Tstart (C) 35.35.35.35.40.
Tend (C) 225.225.225.225.260.
Heat rate (K/min) 4.10.10.10.4.
Initial hold (min) 5.5.5.5.2.
Final hold (min) 30.25.25.25.10.
I 799.811.807.802.804.
ReferenceJarunrattanasri, Theerakulkait, et al., 2007Lozano P.R., Drake M., et al., 2007Lozano P.R., Drake M., et al., 2007Lozano P.R., Miracle E.R., et al., 2007Methven L., Tsoukka M., et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5ZB-5DB-5SE-54SPB-1
Column length (m) 30.30.30.50.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (μm) 0.250.50.24 0.25
Tstart (C) 50.40.40.40.50.
Tend (C) 250.265.240.240.250.
Heat rate (K/min) 4.7.6.8.5.
Initial hold (min) 4. 2.2.3.
Final hold (min) 10.5.10.5.15.
I 802.803.800.796.769.
ReferenceQuijano, Salamanca, et al., 2007Ruiz Perez-Cacho, Mahattanatawee, et al., 2007Scheidig, Czerny, et al., 2007Schlutt B., Moran N., et al., 2007Blagojevic, Radulovic, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5MSMega 5MSSPB-5
Column length (m) 30.30.30.60.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.20.250.250.250.32
Phase thickness (μm) 0.251.0.250.251.
Tstart (C) 50.50.40.60.40.
Tend (C) 250.290.200.240.230.
Heat rate (K/min) 5.10.4.3.3.
Initial hold (min) 3.1.1. 5.
Final hold (min) 15.10.10. 5.
I 801.793.807.770.799.
ReferenceBlagojevic, Radulovic, et al., 2006Bylaite and Meyer, 2006Cho, Kim, et al., 2006Condurso, Verzera, et al., 2006Deport, Ratel, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5CP Sil 8 CBHP-5CP Sil 8 CBDB-5MS
Column length (m) 30.50.30.5.30.
Carrier gas He He He
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (μm) 0.25 0.25 0.25
Tstart (C) 60.60.60.60.40.
Tend (C) 260.220.250.220.200.
Heat rate (K/min) 3.4.10.4.5.
Initial hold (min)  5.2.5.5.
Final hold (min)  30.10.30.45.
I 802.796.801.798.803.
ReferenceJavidnia, Miri, et al., 2006Mahadevan and Farmer, 2006Zhao J.Y., Liu J.M., et al., 2006Aliani and Farmer, 2005Carunchia Whetstine, Croissant, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSCP-Sil 8CB-MS5 % Phenyl methyl siloxaneDB-1HP-5
Column length (m) 30.0.30.30.50.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.251.0.251.05
Tstart (C) 40.40.40.40.35.
Tend (C) 200.280.250.250.220.
Heat rate (K/min) 10.4.7.3.8.
Initial hold (min) 3.2.10. 15.
Final hold (min) 20.5.5.20.5.
I 803.804.814.771.800.
ReferenceCarunchia Whetstine, Croissant, et al., 2005Elmore, Cooper, et al., 2005Estevez, Ventanas, et al., 2005Gancel, Ollitrault, et al., 2005Insausti, Goñi, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5HP-5HP-5HP-5HP-5MS
Column length (m) 25.30.30.30.30.
Carrier gas N2HeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 75.50.50.50.60.
Tend (C) 210.250.250.250.250.
Heat rate (K/min) 3.4.4.4.4.
Initial hold (min) 10.5.5.5.2.
Final hold (min) 1.15.15.15.20.
I 805.802.798.802.800.
Referencebin Jantan, Yalvema, et al., 2005Mahattanatawee, Goodner, et al., 2005Mahattanatawee, Goodner, et al., 2005Mahattanatawee, Goodner, et al., 2005Pino, Mesa, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSHP-5HP-5HP-5DB-5MS
Column length (m) 60.25.25.25.30.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.20.20.20.25
Phase thickness (μm) 0.251.1.1.0.25
Tstart (C) 40.40.40.40.40.
Tend (C) 200.280.280.280.200.
Heat rate (K/min) 2.5.5.5.10.
Initial hold (min)     3.
Final hold (min) 20.5.5.5.20.
I 802.817.817.817.810.
ReferenceSeo and Baek, 2005Solina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005Whetstine, Cadwallader, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5ZB-5CP-Sil 8CB-MS
Column length (m) 30.30.30.0.60.
Carrier gas He    
Substrate      
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (μm) 0.250.250.250.50.25
Tstart (C) 40.40.40.40.40.
Tend (C) 250.200.200.265.280.
Heat rate (K/min) 5.10.10.7.4.
Initial hold (min) 2.5.5. 2.
Final hold (min) 5.15.15.5.5.
I 786.805.805.800.802.
ReferenceWu, Zorn, et al., 2005Avsar, Karagul-Yuceer, et al., 2004Avsar, Karagul-Yuceer, et al., 2004Gocmen, Gurbuz, et al., 2004Hierro, de la Hoz, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-5DB-5SPB-5SPB-5
Column length (m) 30.30.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (μm)  0.251.0.250.25
Tstart (C) 60.60.40.60.60.
Tend (C) 260.260.230.250.250.
Heat rate (K/min) 3.3.5.4.4.
Initial hold (min)   4.2.2.
Final hold (min)   10.20.20.
I 802.800.789.801.800.
ReferenceJavidnia, Miri, et al., 2004Javidnia, Miri, et al., 2004, 2Mahajan, Goddik, et al., 2004Píno, Marbot, et al., 2004Pino, Marbot, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5SPB-5HP-5HP-5MSDB-5MS
Column length (m) 30.30.30.30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.530.250.250.25
Phase thickness (μm) 0.251.50.10.250.25
Tstart (C) 60.100.-30.50.40.
Tend (C) 250.250.250.200.200.
Heat rate (K/min) 4.5.10.6.4.
Initial hold (min) 2. 1.1.55.
Final hold (min) 20. 5.5.20.
I 801.789.800.806.806.
ReferencePino, Marbot, et al., 2004, 2Rodríguez-Burruezo, Kollmannsberger, et al., 2004Siegmund and Murkovic, 2004Weissbecker, Holighaus, et al., 2004Yu, Kim, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5MSDB-1CP-Sil 8CB-MSHP-1
Column length (m) 30.30.30.60.50.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.250.250.250.2
Phase thickness (μm) 0.250.250.250.250.33
Tstart (C) 40.40.40.40.60.
Tend (C) 200.200.250.280.250.
Heat rate (K/min) 4.4.3.4.2.
Initial hold (min) 5.5. 2.5.
Final hold (min) 20.20.20.5.20.
I 801.802.780.807.773.
ReferenceYu, Kim, et al., 2004, 2Yu, Kim, et al., 2004, 2Brat, Rega, et al., 2003Bruna, Hierro, et al., 2003Cavalli, Fernandez, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1HP-1SPB-1SPB-1SPB-1
Column length (m) 50.50.30.25.25.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.20.20.250.250.25
Phase thickness (μm) 0.330.330.250.250.25
Tstart (C) 60.60.35.35.35.
Tend (C) 250.250.225.225.225.
Heat rate (K/min) 2.2.4.4.4.
Initial hold (min) 5.5.5.10.10.
Final hold (min) 20.20.20.  
I 769.774.772.770.770.
ReferenceCavalli, Fernandez, et al., 2003Cavalli, Fernandez, et al., 2003Chisholm, Jell, et al., 2003Chisholm, Wilson, et al., 2003Chisholm, Wilson, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-1DB-5DB-1DB-5DB-5MS
Column length (m) 25.30.30.30.30.
Carrier gas  HeHe He
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (μm) 0.250.250.250.50.25
Tstart (C) 35.60.40.40.35.
Tend (C) 225.240.250.265.200.
Heat rate (K/min) 4.3.3.7.10.
Initial hold (min) 10.   5.
Final hold (min)   20.5.30.
I 780.802.771.784.799.
ReferenceChisholm, Wilson, et al., 2003Flamini, Luigi Cioni, et al., 2003Gancel, Ollitrault, et al., 2003Högnadóttir and Rouseff, 2003Karagül-Yüceer, Vlahovich, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 5 CBHP-1DB-5DB-5BPX-5
Column length (m) 60.30.60.30.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (μm) 0.250.330.251.0.5
Tstart (C) 60.40.40.50.60.
Tend (C) 280.260.275.200.250.
Heat rate (K/min) 3.2.7.2.54.
Initial hold (min) 10.5.  5.
Final hold (min) 60.20.  20.
I 780.801.819.800.0815.
ReferencePino, Almora, et al., 2003Senatore, Rigano, et al., 2003Valim, Rouseff, et al., 2003Xu, van Stee, et al., 2003Bredie, Mottram, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBCP Sil 8 CBCP Sil 8 CBDB-5CP Sil 8 CB
Column length (m) 60.60.60.30.60.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 40.40.40.35.40.
Tend (C) 250.250.280.200.250.
Heat rate (K/min) 4.4.4.10.4.
Initial hold (min) 8.8.2.5.8.
Final hold (min) 10.10. 30.10.
I 803.809.804.794.801.
ReferenceDuckham, Dodson, et al., 2002Duckham, Dodson, et al., 2002Elmore, Campo, et al., 2002Karagül-Yüceer, Cadwallader, et al., 2002Oruna-Concha, Ames, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5CP Sil 5 CBCP Sil 5 CBDB-5BPX-5
Column length (m) 30.30.50.30.50.
Carrier gas HeH2HeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (μm) 0.250.250.40.250.5
Tstart (C) 60.60.60.40.60.
Tend (C) 250.280.280.220.250.
Heat rate (K/min) 4.2.3.10.4.
Initial hold (min) 2.10.10.5.5.
Final hold (min) 20.40.60.30.10.
I 801.772.772.803.796.
ReferencePino, Marbot, et al., 2002Pino, Marbot, et al., 2002, 2Pino, Marbot, et al., 2002, 3Wu and Cadwallader, 2002Ames, Guy, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5CP-Sil 8CB-MSDB-5DB-1SPB-Sulfur
Column length (m) 50.60.30.60.30.
Carrier gas He HeHe 
Substrate      
Column diameter (mm) 0.320.250.250.320.32
Phase thickness (μm) 0.250.25 1.4.
Tstart (C) 60.40.50.40.40.
Tend (C) 250.280.250.220.200.
Heat rate (K/min) 4.4.3.2.4.
Initial hold (min) 5.2. 5.12.5
Final hold (min) 10.    
I 810.807.800.775.780.4
ReferenceAmes, Guy, et al., 2001, 2Bruna, Hierro, et al., 2001Isidorov, Zenkevich, et al., 2001Kim, 2001de Lacy Costello, Evans, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-1DB-5MSBPX-5BPX-5BPX-5
Column length (m) 30.60.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.320.320.32
Phase thickness (μm) 4.0.250.250.250.25
Tstart (C) 45.40.35.35.35.
Tend (C) 240.200.250.250.250.
Heat rate (K/min) 5.2.4.4.4.
Initial hold (min) 13.5.3.3.3.
Final hold (min) 5.30.10.10.10.
I 780.808.809.810.809.
ReferenceLarráyoz, Addis, et al., 2001Lee, Suriyaphan, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001Oruna-Concha, Duckham, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5CP Sil 5 CBCP Sil 5 CBHP-5HP-5MS
Column length (m) 50.50.50.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (μm) 0.250.40.4 0.25
Tstart (C) 35.60.60.50.60.
Tend (C) 250.280.280.200.280.
Heat rate (K/min) 4.3.3.4.4.
Initial hold (min) 3.10.10.1.5.
Final hold (min) 10.60.60.  
I 813.780.772.784.800.
ReferenceOruna-Concha, Duckham, et al., 2001Pino and Marbot, 2001Pino, Marbot, et al., 2001Shalit, Katzir, et al., 2001Skaltsa, Mavrommati, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5DB-1CP Sil 8 CBHP-5
Column length (m) 25.60.30.60.30.
Carrier gas  HeH2HeHe
Substrate      
Column diameter (mm) 0.310.250.320.250.25
Phase thickness (μm)  0.250.250.250.25
Tstart (C) 35.40.40.40.50.
Tend (C) 230.290.245.280.280.
Heat rate (K/min) 4.4.3.4.4.
Initial hold (min) 3.2.3.2.5.
Final hold (min) 10.5.20.  
I 799.87801.780.804.800.
ReferenceYin, Xiu, et al., 2001Bartley and Jacobs, 2000Brat, Brillouet, et al., 2000Elmore, Mottram, et al., 2000Lazari, Skaltsa, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-1CP Sil 8 CBDB-1BPX-5
Column length (m) 30.60.50.60.50.
Carrier gas  N2  He
Substrate      
Column diameter (mm) 0.320.250.320.320.32
Phase thickness (μm) 0.251. 1.0.25
Tstart (C) 40.30.60.-50.50.
Tend (C) 280.200.220.175.250.
Heat rate (K/min) 3.5.4.6.4.
Initial hold (min) 4. 5.2.5.
Final hold (min)  30.30. 5.
I 802.782.797.779.4808.
ReferenceRuther, 2000Wu, Wang, et al., 2000Chevance and Farmer, 1999Helmig, Klinger, et al., 1999Mandin, Duckham, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5HP-1HP-5BPX-5SPB-1
Column length (m) 50.25.30.50.60.
Carrier gas He  HeN2
Substrate      
Column diameter (mm) 0.320.20.250.320.32
Phase thickness (μm) 0.250.330.250.500.25
Tstart (C) 50.35.35.40.40.
Tend (C) 250.250.250.280.200.
Heat rate (K/min) 4.4.5.34.4.
Initial hold (min) 5.    
Final hold (min) 5.2.2. 20.
I 809.772.4800.812.773.
ReferenceMandin, Duckham, et al., 1999Siegmund and Pfannhauser, 1999Siegmund and Pfannhauser, 1999Aaslyng, Elmore, et al., 1998Chen, Huang, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5SE-54SE-54DB-5BP-1
Column length (m) 60.25.25.30.25.
Carrier gas HeH2H2 He
Substrate      
Column diameter (mm) 0.320.310.310.320.32
Phase thickness (μm) 1.  1. 
Tstart (C) 40.35.35.60.5.
Tend (C) 200.250.250.250.250.
Heat rate (K/min) 3.4.4.4.5.
Initial hold (min) 5.3.3.5.5.
Final hold (min) 2.  20.30.
I 798.798.800.799.776.
ReferenceVerdier-Metz., Coulon, et al., 1998Li, Wang, et al., 1998Li, Wang, et al., 1998Madruga and Mottram, 1998Sinyinda and Gramshaw, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BP-1DB-1RTX-5DB-1DB-1
Column length (m) 25.30.30.25.25.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.320.530.20.2
Phase thickness (μm)  5.1.50.110.11
Tstart (C) 5.35.0.50.50.
Tend (C) 250.270.250.250.250.
Heat rate (K/min) 5.10.8.5.5.
Initial hold (min) 5.1.1.  
Final hold (min) 30.    
I 770.783.800.776.776.
ReferenceSinyinda and Gramshaw, 1998Bartelt, 1997Milo and Reineccius, 1997Warthen, Lee, et al., 1997Warthen, Lee, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-5SE-30DB-1OV-101
Column length (m) 30.60.50.60.15.
Carrier gas      
Substrate      
Column diameter (mm) 0.250.330.320.320.32
Phase thickness (μm) 1.0.250.250.5 
Tstart (C) -50.-50.50.40.35.
Tend (C) 180.180.250.290.250.
Heat rate (K/min) 6.6.4.4.6.
Initial hold (min)    2.3.
Final hold (min)    5. 
I 774.6799.4780.793.775.
ReferenceHelmig, Pollock, et al., 1996Helmig, Pollock, et al., 1996Misharina and Golovnya, 1996Bartley and Foley, 1994Chisholm, Guiher, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-30DB-1HP-101DB-5HP-1
Column length (m) 50.60.50.30.50.
Carrier gas He N2HeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (μm) 0.250.25  1.05
Tstart (C) 50.35.70.50.40.
Tend (C) 250.280.200.250.260.
Heat rate (K/min) 8.2.3.4.2.
Initial hold (min)  10.   
Final hold (min)  10.   
I 780.775.782.802.749.
ReferenceMisharina, Golovnya, et al., 1994Specht and Baltes, 1994Chung, Eiserich, et al., 1993Gómez, Ledbetter, et al., 1993Kuo and Ho, 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1OV-101OV-101OV-101OV-101
Column length (m) 50.50.50.50.50.
Carrier gas HeHeN2N2He
Substrate      
Column diameter (mm) 0.320.310.250.250.32
Phase thickness (μm) 1.050.5  0.50
Tstart (C) 40.50.80.80.50.
Tend (C) 260.250.200.200.250.
Heat rate (K/min) 2.4.2.2.2.
Initial hold (min)      
Final hold (min)      
I 778.778.775.776.778.
ReferenceKuo and Ho, 1992, 2Misharina, Golovnya, et al., 1992Yang, Sugisawa, et al., 1992Yang, Sugisawa, et al., 1992Misharina, Aerove, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-5OV-1
Column length (m) 50.60.60.0.3260.
Carrier gas He HeH2He
Substrate      
Column diameter (mm) 0.320.320.251.0.25
Phase thickness (μm) 1.05 0.25  
Tstart (C) 40.50.40.30.50.
Tend (C) 260.250.220.180.225.
Heat rate (K/min) 2.4.2.1.51.5
Initial hold (min)  0.1 5. 
Final hold (min) 40. 10. 50.
I 808.772.772.800.779.
ReferenceWu, Kuo, et al., 1991Flath, Light, et al., 1990Zhang and Ho, 1989Guichard and Souty, 1988Chen and Ho, 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryPacked
Active phase SPB-1SPB-1OV-1CP Sil 5 CBOV-101
Column length (m) 60.60.50.25.2.5
Carrier gas HeHeH2  
Substrate     Gas-Chrom Q
Column diameter (mm) 0.250.250.20.22 
Phase thickness (μm) 0.250.25   
Tstart (C) 35.35.50.70.50.
Tend (C) 235.235.200.205.220.
Heat rate (K/min) 2.2.2.4.2.
Initial hold (min) 10.10.   
Final hold (min) 40.40.55.  
I 784.784.788.790.787.
ReferenceHuang, Bruechert, et al., 1987Huang, Bruechert, et al., 1987Wu and Liou, 1986Hendriks and Bruins, 1983Nixon, Wong, et al., 1979
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPackedPackedPacked
Active phase OV-1Apiezon MApiezon MApiezon M
Column length (m) 183.1.51.51.5
Carrier gas N2N2N2N2
Substrate  Celite 545Celite 545Celite 545
Column diameter (mm)     
Phase thickness (μm)     
Tstart (C) 0.75.75.75.
Tend (C) 230.200.200.200.
Heat rate (K/min) 1.6.6.6.
Initial hold (min)     
Final hold (min)     
I 779.770.771.772.
ReferenceSchreyen, Dirinck, et al., 1976Golovnya and Uraletz, 1971Golovnya and Uraletz, 1971Golovnya and Uraletz, 1971
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes

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

Cho, Namgung, et al., 2008
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Cho I.H., Lee S.M., et al., 2007
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Engel and Ratel, 2007
Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012 . [all data]

Hashizume M., Gordon M.H., et al., 2007
Hashizume M.; Gordon M.H.; Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric. Food Chem., 2007, 55, 22, 9177-9182, https://doi.org/10.1021/jf0715727 . [all data]

Jarunrattanasri, Theerakulkait, et al., 2007
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Lozano P.R., Drake M., et al., 2007
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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]

Methven L., Tsoukka M., et al., 2007
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Quijano, Salamanca, et al., 2007
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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]

Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P., Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions, J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o . [all data]

Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545 . [all data]

Blagojevic, Radulovic, et al., 2006
Blagojevic, P.; Radulovic, N.; Palic, R.; Stojanovic, G., Chemical composition of the essential oils of Serbian wild-growing Srtemisia absinthium and Artemisia vulgaris, J. Agric. Food Chem., 2006, 54, 13, 4780-4789, https://doi.org/10.1021/jf060123o . [all data]

Bylaite and Meyer, 2006
Bylaite, E.; Meyer, A.S., · Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques, Eur. Food Res. Technol., 2006, 222, 1-2, 176-184, https://doi.org/10.1007/s00217-005-0141-8 . [all data]

Cho, Kim, et al., 2006
Cho, I.H.; Kim, S.Y.; Choi, H.-K.; Kim, Y.-S., Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.), J. Agric. Food Chem., 2006, 54, 17, 6332-6335, https://doi.org/10.1021/jf060824l . [all data]

Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679 . [all data]

Deport, Ratel, et al., 2006
Deport, C.; Ratel, J.; Berdagué, J.-L.; Engel, E., Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems, J. Chromatogr. A, 2006, 1116, 1-2, 248-258, https://doi.org/10.1016/j.chroma.2006.03.092 . [all data]

Javidnia, Miri, et al., 2006
Javidnia, K.; Miri, R.; Banani, A., Volatile oil constituents of Haplophyllum tuberculatum (Forssk.) A. Juss. (Rutaceae) from Iran, J. Essent. Oil Res., 2006, 18, 4, 355-356, https://doi.org/10.1080/10412905.2006.9699111 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Zhao J.Y., Liu J.M., et al., 2006
Zhao J.Y.; Liu J.M.; Zhang X.Y.; Liu Z.J.; Tsering T.; Zhong Y.; Nan P., Chemical composition of the volatiles of three wild Bergenia species from western China, Flavour Fragr. J., 2006, 21, 3, 431-434, https://doi.org/10.1002/ffj.1689 . [all data]

Aliani and Farmer, 2005
Aliani, M.; Farmer, L.J., Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods, J. Agric. Food Chem., 2005, 53, 16, 6455-6462, https://doi.org/10.1021/jf050087d . [all data]

Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A., Characterization of Dried Whey Protein Concentrate and Isolate Flavor, J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X . [all data]

Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D., Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb, Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002 . [all data]

Estevez, Ventanas, et al., 2005
Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R., Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, J. Agric. Food Chem., 2005, 53, 21, 8317-8324, https://doi.org/10.1021/jf051025q . [all data]

Gancel, Ollitrault, et al., 2005
Gancel, A.-L.; Ollitrault, P.; Froelicher, Y.; Tomi, F.; Jacquemond, C.; Luro, F.; Brillouet, J.-M., Leaf volatile compounds of six citrus somatic allotetraploid hybrids originating from various combinations of lime, lemon, citron, sweet orange, and grapefruit, J. Agric. Food Chem., 2005, 53, 6, 2224-2230, https://doi.org/10.1021/jf048315b . [all data]

Insausti, Goñi, et al., 2005
Insausti, K.; Goñi, V.; Petri, E.; Gorraiz, C.; Beriain, M.J., Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds, Meat Sci., 2005, 70, 1, 83-90, https://doi.org/10.1016/j.meatsci.2004.12.003 . [all data]

bin Jantan, Yalvema, et al., 2005
bin Jantan, I.; Yalvema, M.F.; Ayop, N.; Ahmad, A.S., Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia, Flavour Fragr. J., 2005, 20, 6, 601-604, https://doi.org/10.1002/ffj.1495 . [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]

Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R., Volatile components from mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633 . [all data]

Seo and Baek, 2005
Seo, W.H.; Baek, H.H., Identification of characteristic aroma-active compounds from water dropword (Oenanthe javanica DC.), J. Agric. Food Chem., 2005, 53, 17, 6766-6770, https://doi.org/10.1021/jf050150z . [all data]

Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005 . [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]

Wu, Zorn, et al., 2005
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr., J. Agric. Food Chem., 2005, 53, 11, 4524-4528, https://doi.org/10.1021/jf0478511 . [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]

Gocmen, Gurbuz, et al., 2004
Gocmen, D.; Gurbuz, O.; Rouseff, R.L.; Smoot, J.M.; Dagdelen, A.F., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur. Food Res. Technol., 2004, 218, 6, 573-578, https://doi.org/10.1007/s00217-004-0913-6 . [all data]

Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

Javidnia, Miri, et al., 2004
Javidnia, K.; Miri, R.; Kamalinejad, M.; Sarkarzadeh, H.; Jamalian, A., Chemical composition of the essential oils of Anthemis altissima L. grown in Iran, Flavour Fragr. J., 2004, 19, 3, 213-216, https://doi.org/10.1002/ffj.1277 . [all data]

Javidnia, Miri, et al., 2004, 2
Javidnia, K.; Miri, R.; Sadeghpour, H., Composition of the volatile oil of Achillea wilhelmsii C. Koch from Iran, DARU, 2004, 12, 2, 63-66, retrieved from http://www1.tums.ac.ir/daru/. [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]

Píno, Marbot, et al., 2004
Píno, J.A.; Marbot, R.; Vázquez, C., Volatile components of the fruits of Vangueria madagascariensis J. F. Gmel. from Cuba, J. Essent. Oil Res., 2004, 16, 4, 302-304, https://doi.org/10.1080/10412905.2004.9698727 . [all data]

Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Vazquez, C., Volatile components of tamarind (Tamarindus indica L.) grown in Cuba, J. Essent. Oil Res., 2004, 16, 4, 318-320, https://doi.org/10.1080/10412905.2004.9698731 . [all data]

Pino, Marbot, et al., 2004, 2
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269 . [all data]

Rodríguez-Burruezo, Kollmannsberger, et al., 2004
Rodríguez-Burruezo, A.; Kollmannsberger, H.; Prohens, J.; Nitz, S.; Nuez, F., Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum), J. Agric. Food Chem., 2004, 52, 18, 5663-5669, https://doi.org/10.1021/jf040107w . [all data]

Siegmund and Murkovic, 2004
Siegmund, B.; Murkovic, M., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds), Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3 . [all data]

Weissbecker, Holighaus, et al., 2004
Weissbecker, B.; Holighaus, G.; Schütz, S., Gas chromatography with mass spectrometric and electroantennographic detection: analysis of wood odorants by direct coupling of insect olfaction and mass spectrometry, J. Chromatogr. A, 2004, 1056, 1-2, 209-216, https://doi.org/10.1016/j.chroma.2004.06.120 . [all data]

Yu, Kim, et al., 2004
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J., Aroma-active compounds of Pinus densiflora (red pine) needles, Flavour Fragr. J., 2004, 19, 6, 532-537, https://doi.org/10.1002/ffj.1337 . [all data]

Yu, Kim, et al., 2004, 2
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J., Characterization of aroma-active compounds of Abies nephrolepis (Khingan fir) needles using aroma extract dilution analysis, Flavour Fragr. J., 2004, 19, 1, 74-79, https://doi.org/10.1002/ffj.1314 . [all data]

Brat, Rega, et al., 2003
Brat, P.; Rega, B.; Alter, P.; Reynes, M.; Brillouet, J.-M., Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice, J. Agric. Food Chem., 2003, 51, 11, 3442-3447, https://doi.org/10.1021/jf026226y . [all data]

Bruna, Hierro, et al., 2003
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages, Int. J. Food Microbiol., 2003, 85, 1-2, 111-125, https://doi.org/10.1016/S0168-1605(02)00505-6 . [all data]

Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n . [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]

Chisholm, Wilson, et al., 2003
Chisholm, M.G.; Wilson, M.A.; Gaskey, G.M., Characterization of aroma volatiles in key lime essential oils (Cirtrus aurantifolia Swingle), Flavour Fragr. J., 2003, 18, 2, 106-115, https://doi.org/10.1002/ffj.1172 . [all data]

Flamini, Luigi Cioni, et al., 2003
Flamini, G.; Luigi Cioni, P.; Morelli, I., Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra Seggianese from Italy, J. Agric. Food Chem., 2003, 51, 5, 1382-1386, https://doi.org/10.1021/jf020854y . [all data]

Gancel, Ollitrault, et al., 2003
Gancel, A.-L.; Ollitrault, P.; Froelicher, Y.; Tomi, F.; Jacquemond, C.; Luro, F.; Brillouet, J.-M., Leaf volatile compounds of seven citrus somatic tetraploid hybrids sharing willow leaf mandarin (Citrus deliciosa Ten.) as their common parent, J. Agric. Food Chem., 2003, 51, 20, 6006-6013, https://doi.org/10.1021/jf0345090 . [all data]

Högnadóttir and Rouseff, 2003
Högnadóttir, Á.; Rouseff, R.L., Identification of aroma active compounds in organce essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry, J. Chromatogr. A, 2003, 998, 1-2, 201-211, https://doi.org/10.1016/S0021-9673(03)00524-7 . [all data]

Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R., Characteristic aroma components of rennet casein, J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806 . [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]

Senatore, Rigano, et al., 2003
Senatore, F.; Rigano, D.; de Fusco, R.; Bruno, M., Volatile components of Centaurea cineraria L. subsp. umbrosa (lacaita) Pign. and Centaurea napifolia L. (Asteraceae), two species growing wild in Sicily, Flavour Fragr. J., 2003, 18, 3, 248-251, https://doi.org/10.1002/ffj.1179 . [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]

Xu, van Stee, et al., 2003
Xu, X.; van Stee, L.L.P.; Williams, J.; Beens, J.; Adahchour, M.; Vreuls, R.J.J.; Brinkman, U.A.Th.; Lelieveld, J., Comprehensive two-dimensional gas chromatography (GC×GC) measurements of volatile organic compounds in the atmosphere, Atmos. Chem. Phys., 2003, 3, 3, 665-682, https://doi.org/10.5194/acp-3-665-2003 . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+ . [all data]

Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [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]

Oruna-Concha, Ames, et al., 2002
Oruna-Concha, M.J.; Ames, J.M.; Bakker, J., Comparison of the volatile components of eight cultivars of potato after microwave baking, Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819 . [all data]

Pino, Marbot, et al., 2002
Pino, J.; Marbot, R.; Rosado, A., Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba, Flavour Fragr. J., 2002, 17, 5, 401-403, https://doi.org/10.1002/ffj.1116 . [all data]

Pino, Marbot, et al., 2002, 2
Pino, J.A.; Marbot, R.; Bello, A., Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit, J. Agric. Food Chem., 2002, 50, 18, 5146-5148, https://doi.org/10.1021/jf0116303 . [all data]

Pino, Marbot, et al., 2002, 3
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]

Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Ames, Guy, et al., 2001, 2
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Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References