Hexanal
- Formula: C6H12O
- Molecular weight: 100.1589
- IUPAC Standard InChIKey: JARKCYVAAOWBJS-UHFFFAOYSA-N
- CAS Registry Number: 66-25-1
- 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: n-Caproaldehyde; n-Hexanal; Caproaldehyde; Caproic aldehyde; Capronaldehyde; Hexaldehyde; n-C5H11CHO; 1-Hexanal; n-Hexaldehyde; n-Caproylaldehyde; Aldehyde C-6; Kapronaldehyd; UN 1207; Hexylaldehyde; n-Capronaldehyde; Hexan-1-al; Hexanaldehyde; NSC 2596
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Van Den Dool and Kratz RI, polar column, custom temperature program
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 | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | 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 |
Program | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 220C(1min) | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) |
I | 1085. | 1080. | 1082. | 1085. | 1089. |
Reference | Bianchi, Cantoni, et al., 2007 | Bianchi, Careri, et al., 2007 | Bianchi, Careri, et al., 2007 | Bianchi, Careri, et al., 2007 | Bianchi, Careri, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | CP-Wax 52CB | DB-Wax | DB-Wax | Stabilwax |
Column length (m) | 30. | 60. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.5 | 0.25 |
Program | 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C | 45C(5min) => 10C/min => 80C => 2C/min => 240C | 40C => 5C/min => 60C(30min) => 5C/min => 240C | 40C => 5C/min => 60C(30min) => 5C/min => 240C | 40C => 3C/min => 100C => 5C/min => 240C(10min) |
I | 1084. | 1081. | 1085. | 1093. | 1091. |
Reference | Majcher and Jelen, 2007 | Condurso, Verzera, et al., 2006 | Mehinagic, Royer, et al., 2006 | Mehinagic, Royer, et al., 2006 | Natali N., Chinnici F., et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | SOLGel-Wax | SOLGel-Wax | SOLGel-Wax | SOLGel-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Program | 40C(2min) => 6C/min => 150C => 20C/min => 230C | 35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) | 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min) |
I | 1079. | 1069. | 1069. | 1069. | 1069. |
Reference | Schuh and Schieberle, 2006 | Aubert, Baumann, et al., 2005 | Aubert, Baumann, et al., 2005 | Aubert, Baumann, et al., 2005 | Aubert, Baumann, 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 | CP-Wax 52CB | Supelcowax-10 | FFAP | Stabilwax |
Column length (m) | 30. | 50. | 30. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.2 | 0.25 | 0.5 | 1. |
Program | 40C(5min) => 10C/min => 160C => 15C/min => 230C | 33C(1.5min) => 1.5C/min => 60C(4min) => 2C/min => 100C => 8C/min => 220C(15min) | 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C | 50C(3min) => 3C/min => 100C => 10C/min => 220C(13.5min) | 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) |
I | 1092. | 1069. | 1081. | 1104. | 1088. |
Reference | Hallier, Prost, et al., 2005 | Kaack, Christensen, et al., 2005 | Majcher and Jelén, 2005 | Ranau, Kleeberg, et al., 2005 | Wang, Finn, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Stabilwax | Stabilwax | CP-Wax 52CB | CP-Wax 52CB | Stabilwax |
Column length (m) | 30. | 30. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 1. |
Program | 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min) | 40C (2min) => 5C/min => 100C => 4C/min => 230C (10min) | 45C(5min) => 10C/min => 80C => 2C/min => 240C | 40C => 5C/min => 60C => 2.5C/min => 155C | 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min) |
I | 1098. | 1103. | 1084. | 1079. | 1106. |
Reference | Wang, Finn, et al., 2005 | Klesk, Qian, et al., 2004 | Verzera, Ziino, et al., 2004 | Alasalvar, Shahidi, et al., 2003 | Klesk and Qian, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | HP-FFAP | FFAP | FFAP | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.25 |
Program | 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min) | 35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min) | 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C | 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min) | 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min) |
I | 1091. | 1082. | 1089. | 1082. | 1082. |
Reference | Klesk and Qian, 2003, 2 | Carrapiso, Ventanas, et al., 2002 | Jezussek, Juliano, et al., 2002 | Kirchhoff and Schieberle, 2002 | Kirchhoff and Schieberle, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | DB-Wax | DB-FFAP | Supelcowax-10 | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | |
Program | 40C(4min) => 10C/min => 70C => 5C/min => 150C => 10C/min => 250C (10min) | 50C => 5C/min => 180C => 10C/min => 250C | 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C | not specified | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min) |
I | 1093. | 1077. | 1079. | 1092. | 1082. |
Reference | Koprivnjak, Conte, et al., 2002 | Sérot, Regost, et al., 2002 | Zehentbauer and Reineccius, 2002 | Chisholm, Wilson, et al., 2001 | Kirchhoff and Schieberle, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Innowax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 30. | 30. | 60. | 30. |
Carrier gas | He | He | He | H2 | |
Substrate | |||||
Column diameter (mm) | 0.22 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.25 | |
Program | 35C (1min) => 3C/min => 170C => 4C/min => 200C (20min) | 30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 50C => 5C/min => 180C => 10C/min => 250C | 45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C (40min) | 60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min) |
I | 1089. | 1099. | 1080. | 1090. | 1100. |
Reference | Larráyoz, Addis, et al., 2001 | Radovic, Careri, et al., 2001 | Sérot, Regost, et al., 2001 | Ziegleder, 2001 | Boulanger and Crouzet, 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-FFAP | DB-FFAP | FFAP | FFAP | EC-WAX |
Column length (m) | 30. | 30. | 25. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Program | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) | 40C(5min) => 3C/min => 165C => 20C/min => 220C |
I | 1073. | 1072. | 1073. | 1082. | 1121. |
Reference | Munk, Munch, et al., 2000 | Munk, Munch, et al., 2000 | Steinhaus and Schieberle, 2000 | Tairu, Hofmann, et al., 2000 | Boatright and Lei, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-FFAP | FFAP | FFAP | HP-Innowax |
Column length (m) | 30. | 30. | 25. | 30. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.25 | 0.25 |
Program | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min) | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) | 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min) | 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) | 32C(1.5min) => 3C/min => 40C (10min) => 3C/min => 200C (10min) |
I | 1072. | 1079. | 1080. | 1072. | 1091. |
Reference | Buettner and Schieberle, 1999 | Mutti and Grosch, 1999 | Fickert and Schieberle, 1998 | Hinterholzer, Lemos, et al., 1998 | Iversen, Jakobsen, et al., 1998 |
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 | Supelcowax-10 |
Column length (m) | 50. | 30. | 30. | 50. | 60. |
Carrier gas | He | ||||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.21 | 0.5 | 0.5 | 0.25 | |
Program | 0C(5min) => fast => 60C(5min) => 4C/min => 220C(20min) | 50C => 3C/min => 180C => 5C/min => 250C (15min) | 50C => 3C/min => 180C => 5C/min => 250C (15min) | 50C => 2.5C/min => 150C => 1.5C/min => 210C | 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) |
I | 1097. | 1090. | 1090. | 1109.5 | 1079. |
Reference | Madruga and Mottram, 1998 | Prost, Serot, et al., 1998 | Prost, Serot, et al., 1998 | Yang, Chyau, et al., 1998 | Baek and Cadwallader, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | BP-20 | Supelcowax-10 | Carbowax 20M |
Column length (m) | 50. | 60. | 150. |
Carrier gas | He | He | |
Substrate | |||
Column diameter (mm) | 0.32 | 0.25 | 0.75 |
Phase thickness (μm) | 0.5 | 0.25 | |
Program | 5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C | 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) | not specified |
I | 1099. | 1081. | 1090. |
Reference | Beal and Mottram, 1994 | Cadwallader and Xu, 1994 | Whitfield, Shea, et al., 1981 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Bianchi, Cantoni, et al., 2007
Bianchi, F.; Cantoni, C.; Careri, M.; Chiesa, L.; Musci, M.; Pinna, A.,
Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages,
Talanta, 2007, 72, 4, 1552-1563, https://doi.org/10.1016/j.talanta.2007.02.019
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Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M.,
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness,
J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393
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Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
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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,
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Mehinagic, Royer, et al., 2006
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Characterization of Odor-Active Volatiles in Apples: Influence of Cultivars and Maturity Stage,
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Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE),
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Schuh and Schieberle, 2006
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Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion,
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Aubert, Baumann, et al., 2005
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Hallier, A.; Prost, C.; Serot, T.,
Influence in rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish),
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Kaack, Christensen, et al., 2005
Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R.,
The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.),
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Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H.,
Identification of potent odorants formed during the preparation of extruded potato snacks,
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Klesk, Qian, et al., 2004
Klesk, K.; Qian, M.; Martin, R.R.,
Aroma extract dilution analysis of cv. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington,
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Verzera, Ziino, et al., 2004
Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M.,
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Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R.,
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Klesk and Qian, 2003
Klesk, K.; Qian, M.,
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries,
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Klesk and Qian, 2003, 2
Klesk, K.; Qian, M.,
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique,
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Characterization of the most odor-active compounds of Iberian ham headspace,
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Kirchhoff and Schieberle, 2002
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Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays,
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Koprivnjak, Conte, et al., 2002
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Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources,
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Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
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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,
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Larráyoz, Addis, et al., 2001
Larráyoz, P.; Addis, M.; Gauch, R.; Bosset, J.O.,
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes milk cheeses,
Int. Dairy J., 2001, 11, 11-12, 911-926, https://doi.org/10.1016/S0958-6946(01)00144-3
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Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E.,
Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey,
Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6
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Sérot, Regost, et al., 2001
Sérot, T.; Regost, C.; Prost, C.; Robin, J.; Arzel, J.,
Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima),
J. Sci. Food Agric., 2001, 81, 14, 1339-1346, https://doi.org/10.1002/jsfa.950
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Ziegleder, 2001
Ziegleder, G.,
Odorous compounds in paperboard as influenced by recycled material and storage,
Packag. Technol. Sci., 2001, 14, 4, 131-136, https://doi.org/10.1002/pts.541
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Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J.,
Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds,
Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2
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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]
Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P.,
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques,
J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l
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Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P.,
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis),
J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u
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Boatright and Lei, 1999
Boatright, W.L.; Lei, Q.,
Compounds contributing to the Beany odor of aqueous solutions of soy protein isolates,
J. Food Sci., 1999, 64, 4, 667-670, https://doi.org/10.1111/j.1365-2621.1999.tb15107.x
. [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
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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
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Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
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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
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Iversen, Jakobsen, et al., 1998
Iversen, C.K.; Jakobsen, H.B.; Olsen, C.-E.,
Aroma changes during black currant (Ribes nigrum L.) nectar processing,
J. Agric. Food Chem., 1998, 46, 3, 1132-1136, https://doi.org/10.1021/jf970513y
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Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S.,
The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine,
J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010
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Prost, Serot, et al., 1998
Prost, C.; Serot, T.; Demaimay, M.,
Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.),
J. Agric. Food Chem., 1998, 46, 8, 3214-3219, https://doi.org/10.1021/jf980128o
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Yang, Chyau, et al., 1998
Yang, M.-S.; Chyau, C.-C.; Horng, D.-T.; Yang, J.-S.,
Effects of Irradiation and Drying on Volatile Components of Fresh Shiitake edodes (Lentinus Sing),
J. Sci. Food Agric., 1998, 76, 1, 72-76, https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<72::AID-JSFA921>3.0.CO;2-0
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Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R.,
Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment,
J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q
. [all data]
Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S.,
Compounds contributing to the characteristic aroma of malted barley,
J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043
. [all data]
Cadwallader and Xu, 1994
Cadwallader, K.R.; Xu, Y.,
Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography,
J. Agric. Food Chem., 1994, 42, 3, 782-784, https://doi.org/10.1021/jf00039a036
. [all data]
Whitfield, Shea, et al., 1981
Whitfield, F.B.; Shea, S.R.; Gillen, K.J.; Shaw, K.J.,
Volatile components from the roots of Acacia pulchella R.Br. and their effect on Phytophthora cinnamomi rands,
Aust. J. Bot., 1981, 29, 2, 195-208, https://doi.org/10.1071/BT9810195
. [all data]
Notes
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