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

NOTICE: Due to scheduled maintenance at our Gaithersburg campus, this site will not be available from 5:00 pm EDT (21:00 UTC) on Friday October 25 until 5:00 pm (21:00 UTC) on Sunday October 27. We apologize for any inconvenience this outage may cause.

2-Hexenal, (E)-


Normal alkane 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxInnowaxDB-WaxSupelko CO Wax
Column length (m) 60.60.60.30.60.
Carrier gas HeliumHelium HydrogenHelium
Substrate      
Column diameter (mm) 0.200.250.250.250.32
Phase thickness (mum) 0.250.500.330.250.25
Program 40 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 220 0C (20 min) 5 0C/min -> 230 0C40 0C 4 0C/min -> 230 0C 100 0C/min -> 260 0C (11.7 min)not specified35 0C (9 min) 5 0C/min -> 80 0C 1 0C/min -> 100 0C 16 0C/min -> 210 0C (20 min)40 0C (5 min) 4 0C/min -> 75 0C 5 0C/min -> 250 0C (10 min)
I 1214.1233.1209.1209.1229.
ReferenceGyawali and Kim, 2012Miyazaki, Plotto, et al., 2011Noorizadeh, Farmany, et al., 2011Sampaio, Garruti, et al., 2011Vekiari, Orepoulou, et al., 2010
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelko CO WaxInnowax FSCDB-WaxDB-WaxCP-Wax 52 CB
Column length (m) 60.60.30.30.60.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program not specified60 0C (10 min) 4 0C/min -> 220 0C (10 min) 1 0C/min -> 240 0C40 0C (4 min) 2.5 0C/min -> 80 0C 5 0C/min -> 110 0C 10 0C/min -> 220 0C (5 min)not specified45 0C (5 min) 3 0C/min -> 150 0C 10 0C/min -> 240 0C
I 1228.1232.1218.1212.1224.
ReferenceVekiari, Orepoulou, et al., 2010Baser, Demirci, et al., 2009Canuti, Conversano, et al., 2009Canuti, Conversano, et al., 2009Romeo, Verzera, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-FFAPSupelcowax-10HP-InnowaxCarbowax 20M
Column length (m) 30.30.30.60.50.
Carrier gas Helium HeNitrogenH2
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (mum) 0.500.250.250.250.5
Program 40 0C 7 0C/min -> 110 0C 15 0C/min -> 250 0C (3 min)35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)40C(3min) => 4C/min => 75C => 8C/min => 250C(5min)50 0C (4 min) -> 40 0C 4 0C/min -> 220 0C25C(7min) => 0.8C/min => 33C => 2.4C/min => 80C => 3.7C/min => 155C (20min)
I 1227.1224.1228.1218.1213.
ReferenceValappil, Fan, et al., 2009Carrapiso and Garsia, 2007Vichi, Guadayol, et al., 2007Quijano and Pino, 2006Dhifi, Angerosa, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP Innowax FSPDB-WaxDB-WaxDB-WaxBP-21
Column length (m) 60.60.60.30.50.
Carrier gas N2 HeliumHeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.22
Phase thickness (mum) 0.25 0.250.50.25
Program 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240Cnot specified60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0C40C => 1C/min => 57C => 15C/min => 230C (5min)50C => 2.5C/min => 180C(2min) => 1C/min => 200C(10min)
I 1232.1214.1211.1224.1207.
ReferenceAltintas, Kose, et al., 2004Buttery and Takeoka, 2004Kim. J.H., Ahn, et al., 2004le Pape, Grua-Priol, et al., 2004Salinas, Zalacain, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MHP-Innowax FSCHP-Innowax FSCPEG-20MInnowax FSC
Column length (m)  60.60.30.60.
Carrier gas  HeHe  
Substrate      
Column diameter (mm)  0.250.250.250.25
Phase thickness (mum)  0.250.250.250.25
Program not specified60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C50C(8min) => 4C/min => 110C => 16C/min => 200C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
I 1207.1232.1232.1214.1232.
ReferenceVinogradov, 2004Demirci, Baser, et al., 2003Demirci, Demirci, et al., 2003Garruti, Franco, et al., 2003Tunalier, Kirimer, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxHP-Innowax FSCInnowax FSCDB-WaxDB-Wax
Column length (m) 60.60.60.60.60.
Carrier gas He HeHeliumHe
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (mum) 0.250.250.250.250.5
Program 60 0C (10 min) 4 K/min -> 220 0C (10 min) 1 K/min -> 240 0C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C60C(10 min) => 4C/min => 220C(10min) => 1C/min => 240Cnot specified50C(6min) => 1C/min => 130C => 10C/min => 240C (15min)
I 1232.1232.1232.1210.1228.
ReferenceGören, Demirci, et al., 2001Tabanca, Kirimer, et al., 2001Kirimer, Tabanca, et al., 2000Paniandy, Chane-Ming, et al., 2000Piveteau, le Guen, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Innowax FSCSupelcowax-10CP-Wax 52CBFFAPDB-Wax
Column length (m) 60.60.50.25.60.
Carrier gas HeliumHeHe He
Substrate      
Column diameter (mm) 0.250.530.250.320.25
Phase thickness (mum) 0.251.0.20.3 
Program 60 0C (10 min) 4 0C/min -> 220 0C (10 min) 1 0C/min -> 240 0C40C (2min) => 16C/min => 120C => 15C/min => 240C(3min)30C (1.5min) => 3C/min => 120C => 10C/min => 220C (3.5min)35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C(40min)
I 1232.1246.1216.1215.1223.
ReferenceKirimer, Tabanca, et al., 1999Forney and Jordan, 1998Jakobsen, Hansen, et al., 1998Reiners and Grosch, 1998Ziegleder, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBSupelcowax 10Supelcowax 10Supelcowax 10CP-Wax 52 CB
Column length (m) 25.60.60.60.30.
Carrier gas H2HeliumHeliumHeliumH2
Substrate      
Column diameter (mm) 0.30.250.250.250.32
Phase thickness (mum) 1.20.250.250.25 
Program 60C(3min) => 2C/min => 220C => 3C/min => 245C60 0C (10 min) 2 0C/min -> 80 0C 3 0C/min -> 100 0C 4 0C/min -> 220 0C (30 min)not specifiednot specified60 0C 2 0C/min -> 220 0C 3 0C/min -> 245 0C
I 1243.1213.1218.1225.1243.
ReferenceLópez-Tamames, Carro-Mariño, et al., 1997Castioni and Kapetanidis, 1996Castioni and Kapetanidis, 1996Castioni and Kapetanidis, 1996Carro Marino, López Tamames, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP Wax 52 CBCP-Wax 52CBCP-Wax 52CBSupelcowax-10
Column length (m)  50.50.50.30.
Carrier gas      
Substrate      
Column diameter (mm)  0.320.320.320.25
Phase thickness (mum)  0.201.51.5 
Program 40C => 2C/min => 150C => 10C/min => 250C50 0C (10 min) 2 0C/min -> 100 0C 5 0C/min -> 150 0C 7 0C/min -> 220 0C (20 min)40C => 2C/min => 150C => 10C/min => 250C40C => 2C/min => 150C => 10C/min => 250Cnot specified
I 1210.1208.1212.1212.1215.
ReferenceLuning, Carey, et al., 1995Patterson and Stevenson, 1995Luning, de Rijk, et al., 1994Luning, de Rijk, et al., 1994Jean, Garneau, et al., 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.
Carrier gas He  
Substrate    
Column diameter (mm) 0.250.320.32
Phase thickness (mum) 0.25  
Program 35C (5min) => 2C/min => 50C => 5C/min => 200C(5min)not specifiednot specified
I 1216.1215.1215.
ReferenceMattheis, Buchanan, et al., 1992Binder, Flath, et al., 1989Binder and Flath, 1989
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Gyawali and Kim, 2012
Gyawali, R.; Kim, K.-S., Bioactive volatile compounds of three medicinal plants from Nepal, Kathmandu Univ. J. Sci., Engineering and Technol., 2012, 8, 1, 51-62. [all data]

Miyazaki, Plotto, et al., 2011
Miyazaki, T.; Plotto, A.; Goodner, K.; Gmitter F.G., Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance, J. Sci. Food Agric., 2011, 91, 3, 449-460, https://doi.org/10.1002/jsfa.4205 . [all data]

Noorizadeh, Farmany, et al., 2011
Noorizadeh, H.; Farmany, A.; Noorizadeh, M., Quantitative structure-retention relationships analysis of retention index of essential oils, Quim. Nova, 2011, 34, 2, 242-249, https://doi.org/10.1590/S0100-40422011000200014 . [all data]

Sampaio, Garruti, et al., 2011
Sampaio, K.S.; Garruti, D.S.; Franco, M.R.B.; Janzantti, N.S.; Da Silva, M.A.AP., Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration, J. Sci. Food Agric., 2011, 91, 10, 1801-1809, https://doi.org/10.1002/jsfa.4385 . [all data]

Vekiari, Orepoulou, et al., 2010
Vekiari, S.A.; Orepoulou, V.; Kourkoutas, Y.; Kamoun, N.; Msallem, M.; Psimouli, V.; Arapoglou, D., Characterization and seasonal variations of the quality of virgin olive oil of the Thoumbolia and Koroneiki varieties from Southern Greece, Grasas y Aceites, 2010, 61, 3, 221-231, https://doi.org/10.3989/gya.108709 . [all data]

Baser, Demirci, et al., 2009
Baser, K.H.C.; Demirci, B.; Kurkcuoglu, M.; Satin, F.; Tumen, G., Comparative morphological and phytochemical charactertization of Salvia cadmica and S. smyrnaea, Pak. J. Bot., 2009, 41, 4, 1545-1555. [all data]

Canuti, Conversano, et al., 2009
Canuti, V.; Conversano, M.; Li Calzi, M.; Heymann, H.; Matthews, M.A.; Ebeler, S.E., Headspace solid-phase microextraction - gas chromatography - mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and vines, J. Chromatogr. A., 2009, 1216, 15, 3012-3022, https://doi.org/10.1016/j.chroma.2009.01.104 . [all data]

Romeo, Verzera, et al., 2009
Romeo, V.; Verzera, A.; Ziino, M.; Condurao, C.; Tripodi, G., Headspace volatiles of Vicia sativa L. (Legumnodeae) by solid-phase microextraction and gas chromatography/mass spectrometry, J. Ess. Oil Res., 2009, 21, 1, 33-35, https://doi.org/10.1080/10412905.2009.9700101 . [all data]

Valappil, Fan, et al., 2009
Valappil, Z.A.; Fan, X.; Zhang, H.Q.; Rouseff, R.L., Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma vilatiles, J. Agric. Food Chem., 2009, 57, 3, 924-929, https://doi.org/10.1021/jf803142d . [all data]

Carrapiso and Garsia, 2007
Carrapiso, A.I.; Garsia, C., Effect of sampling conditions on the odour-active compounds of iberian ham, Cienc. Technol. Aliment., 2007, 5, 4, 287-290, https://doi.org/10.1080/11358120709487703 . [all data]

Vichi, Guadayol, et al., 2007
Vichi, S.; Guadayol, J.M.; Caixach, J.; López-Tamames, E.; Buxaderas, S., Analytical, Nutritional, and Clinical Methods. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma, Food Chem., 2007, 105, 3, 1171-1178, https://doi.org/10.1016/j.foodchem.2007.02.018 . [all data]

Quijano and Pino, 2006
Quijano, C.E.; Pino, J.A., Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit, Revista CENIC Ciencias Quimicas, 2006, 37, 3, 133-136. [all data]

Dhifi, Angerosa, et al., 2005
Dhifi, W.; Angerosa, F.; Serraiocco, A.; Oumar, I.; Hamrouni, I.; Marzouk, B., Virgin olive oil aroma: Characterization of some Tunisian cultivars, Food Chem., 2005, 93, 4, 697-701, https://doi.org/10.1016/j.foodchem.2004.12.036 . [all data]

Altintas, Kose, et al., 2004
Altintas, A.; Kose, Y.B.; Yucel, E.; Demirci, B.; Baser, K.H.C., Composition of the essential oil of Centaurea dichroa, Chem. Nat. Compd. (Engl. Transl.), 2004, 40, 6, 604-605, https://doi.org/10.1007/s10600-005-0051-9 . [all data]

Buttery and Takeoka, 2004
Buttery, R.G.; Takeoka, G.R., Some unusual minor volatile components of tomato, J. Agric. Food Chem., 2004, 52, 20, 6246-6266, https://doi.org/10.1021/jf040176a . [all data]

Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W., Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce, Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6 . [all data]

le Pape, Grua-Priol, et al., 2004
le Pape, M.-A.; Grua-Priol, J.; Prost, C.; Demaimay, M., Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components, J. Agric. Food Chem., 2004, 52, 3, 550-556, https://doi.org/10.1021/jf030478x . [all data]

Salinas, Zalacain, et al., 2004
Salinas, M.; Zalacain, A.; Pardo, F.; Alonso, G.L., Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening, J. Agric. Food Chem., 2004, 52, 15, 4821-4827, https://doi.org/10.1021/jf040040c . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Demirci, Baser, et al., 2003
Demirci, B.; Baser, K.H.C.; Yildiz, B.; Bahcecioglu, Z., Composition of the essential oils of six endemic Salvia spp. from Turkey, Flavour Fragr. J., 2003, 18, 2, 116-121, https://doi.org/10.1002/ffj.1173 . [all data]

Demirci, Demirci, et al., 2003
Demirci, B.; Demirci, F.; Baser, K.H.C., Composition of the essential oil of Cotinus coggygria Scop. from Turkey, Flavour Fragr. J., 2003, 18, 1, 43-44, https://doi.org/10.1002/ffj.1149 . [all data]

Garruti, Franco, et al., 2003
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.P.; Janzantti, N.S.; Alves, G.L., Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique, J. Sci. Food Agric., 2003, 83, 14, 1455-1462, https://doi.org/10.1002/jsfa.1560 . [all data]

Tunalier, Kirimer, et al., 2002
Tunalier, Z.; Kirimer, N.; Baser, K.H.C., The composition of essential oils from various parts of Juniperus foetidissima, Chem. Nat. Compd. (Engl. Transl.), 2002, 38, 1, 43-47, https://doi.org/10.1023/A:1015725630556 . [all data]

Gören, Demirci, et al., 2001
Gören, N.; Demirci, B.; Baser, K.H.C., Composition of the essential oils of Tanacetum spp. from Turkey, Flavour Fragr. J., 2001, 16, 3, 191-194, https://doi.org/10.1002/ffj.976 . [all data]

Tabanca, Kirimer, et al., 2001
Tabanca, N.; Kirimer, N.; Can Baser, K.H., The composition of essential oils from two varieties of Sideritis erythrantha var. erythrantha and var. cedretorum, Turk. J. Chem., 2001, 25, 201-208. [all data]

Kirimer, Tabanca, et al., 2000
Kirimer, N.; Tabanca, N.; Özek, T.; Tümen, G.; Baser, K.H.C., Essential oils of annual Sideritis species growing in Turkey, Pharm. Biol., 2000, 38, 2, 106-111, https://doi.org/10.1076/1388-0209(200004)3821-1FT106 . [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Piveteau, le Guen, et al., 2000
Piveteau, F.; le Guen, S.; Gandemer, G.; Baud, J.-P.; Demaimay, M., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food Chem., 2000, 48, 10, 4851-4857, https://doi.org/10.1021/jf991394k . [all data]

Kirimer, Tabanca, et al., 1999
Kirimer, N.; Tabanca, N.; Ozek, T.; Basher, K.H.C.; Tumen, G., Composition of essential oils from two endemic Sideritis species of Turkey, Chem. Natural Comp., 1999, 35, 1, 61-64, https://doi.org/10.1007/BF02238211 . [all data]

Forney and Jordan, 1998
Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a . [all data]

Jakobsen, Hansen, et al., 1998
Jakobsen, H.B.; Hansen, M.; Christensen, M.R.; Brockhoff, P.B.; Olsen, C.E., Aroma volatiles of blanched green peas (Pisum sativum L.), J. Agric. Food Chem., 1998, 46, 9, 3727-3734, https://doi.org/10.1021/jf980026y . [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]

Ziegleder, 1998
Ziegleder, G., Volatile and odorous compounds in unprinted paperboard, Packag. Technol. Sci., 1998, 11, 5, 231-239, https://doi.org/10.1002/(SICI)1099-1522(1998090)11:5<231::AID-PTS437>3.0.CO;2-A . [all data]

López-Tamames, Carro-Mariño, et al., 1997
López-Tamames, E.; Carro-Mariño, N.; Gunata, Y.Z.; Sapis, C.; Baumes, R.; Bayonove, C., Potential aroma in several varieties of Spanish grapes, J. Agric. Food Chem., 1997, 45, 5, 1729-1735, https://doi.org/10.1021/jf960572w . [all data]

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

Carro Marino, López Tamames, et al., 1995
Carro Marino, N.; López Tamames, E.; García Jares, C.M., Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds, Food Sci. Technol. Int., 1995, 1, 2-3, 105-116, https://doi.org/10.1177/108201329500100206 . [all data]

Luning, Carey, et al., 1995
Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 . [all data]

Patterson and Stevenson, 1995
Patterson, R.L.S.; Stevenson, M.H., Irradiation-induced off-odor in chicken and its possible control, British Poultry Science, 1995, 36, 3, 425-441, https://doi.org/10.1080/00071669508417789 . [all data]

Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Jean, Garneau, et al., 1993
Jean, F.-I.; Garneau, F.-X.; Collin, G.J.; Bouhajib, M.; Zamir, L.O., The essential oil and glycosidically bound volatile compounds of Taxus canadensis marsh, J. Essent. Oil Res., 1993, 5, 1, 7-11, https://doi.org/10.1080/10412905.1993.9698163 . [all data]

Mattheis, Buchanan, et al., 1992
Mattheis, J.P.; Buchanan, D.A.; Fellman, J.K., Volatile compounds emitted by sweet cherries (Prunus avium Cv. Bing) during fruit development and ripening, J. Agric. Food Chem., 1992, 40, 3, 471-474, https://doi.org/10.1021/jf00015a022 . [all data]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]


Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References