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2H-Pyran-2-one, tetrahydro-6-propyl-

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Phase change data

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

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

Data compiled by: William E. Acree, Jr., James S. Chickos

Quantity Value Units Method Reference Comment
Deltavap16.0 ± 0.05kcal/molGSEmel'yanenko, Kozlova, et al., 2007Based on data from 288. - 353. K.

Mass spectrum (electron ionization)

Go To: Top, Phase change data, Gas Chromatography, References, Notes

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

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Spectrum

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Mass spectrum
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Additional Data

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Owner NIST Mass Spectrometry Data Center
Collection (C) 2014 copyright by the U.S. Secretary of Commerce
on behalf of the United States of America. All rights reserved.
Origin Japan AIST/NIMC Database- Spectrum MS-IW-4029
NIST MS number 237168

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


Gas Chromatography

Go To: Top, Phase change data, Mass spectrum (electron ionization), References, Notes

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

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Kovats' RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryBP-201929.MacLeod and Pieris, 1983H2, 65. C @ 3. min, 12. K/min; Column length: 25. m; Column diameter: 0.20 mm; Tend: 180. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-5MS1288.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-5MS1302.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillarySE-541298.Schlutt B., Moran N., et al., 2007He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryDB-5MS1287.Whetstine M.E.C., Drake M.A., et al., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 5. K/min, 200. C @ 45. min
CapillaryDB-51283.Colahan-Sederstrom and Peterson, 200530. m/0.25 mm/0.25 «mu»m, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min
CapillaryHP-51287.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryHP-51290.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryHP-51287.Mahattanatawee, Goodner, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
CapillaryDB-5MS1287.Whetstine, Cadwallader, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-51306.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-51306.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillarySPB-51270.Píno, Marbot, et al., 200430. m/0.25 mm/0.25 «mu»m, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
CapillaryDB-51283.Peterson and Reineccius, 200330. m/0.25 mm/0.25 «mu»m, 35. C @ 2. min, 4. K/min, 250. C @ 4. min
CapillaryDB-51283.Peterson and Reineccius, 2003, 230. m/0.25 mm/0.25 «mu»m, 35. C @ 2. min, 4. K/min, 250. C @ 4. min
CapillaryDB-11250.Wu, Kuo, et al., 199150. m/0.32 mm/1.05 «mu»m, He, 2. K/min, 260. C @ 40. min; Tstart: 40. C
CapillaryDB-51292.Guichard and Souty, 1988H2, 30. C @ 5. min, 1.5 K/min; Column length: 0.32 m; Column diameter: 1. mm; Tend: 180. C
PackedOV-1011270.Nixon, Wong, et al., 1979Gas-Chrom Q, 2. K/min; Column length: 2.5 m; Tstart: 50. C; Tend: 220. C

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

View large format table.

Column type Active phase I Reference Comment
CapillarySE-541266.Frauendorfer and Schieberle, 200625. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 60C(1min) => 4C/min => 140C => 20C/min => 240C(5min)
CapillaryDB-51295.Wang, Finn, et al., 200530. m/0.32 mm/1. «mu»m, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
CapillaryDB-5MS1270.Boulanger and Crouzet, 200130. m/0.25 mm/0.25 «mu»m, H2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
CapillaryDB-5MS1268.Boulanger and Crouzet, 200130. m/0.25 mm/0.25 «mu»m, H2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
CapillarySE-541290.Kubícková and Grosch, 1997Column length: 30. m; Column diameter: 0.32 mm; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 250C (10min)

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax Etr1965.Aubert and Chanforan, 200730. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 5. K/min, 250. C @ 15. min
CapillaryFFAP1974.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1988.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1980.Schlutt B., Moran N., et al., 2007He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 30. m; Column diameter: 0.32 mm
CapillaryDB-Wax Etr1966.Aubert C. and Pitrat M., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 3. min, 5. K/min, 250. C @ 15. min
CapillaryDB-FFAP1973.Colahan-Sederstrom and Peterson, 200530. m/0.25 mm/0.25 «mu»m, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min
CapillaryDB-Wax1977.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-Wax1977.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-FFAP1976.Avsar, Karagul-Yuceer, et al., 200415. m/0.32 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min
CapillaryDB-Wax1988.Mahajan, Goddik, et al., 200430. m/0.25 mm/0.5 «mu»m, He, 40. C @ 2. min, 5. K/min, 230. C @ 10. min
CapillaryDB-Wax1964.Aubert, Günata, et al., 200330. m/0.32 mm/0.5 «mu»m, 40. C @ 3. min, 2. K/min, 245. C @ 20. min
CapillaryDB-Wax1964.Aubert, Günata, et al., 200330. m/0.32 mm/0.5 «mu»m, 40. C @ 3. min, 2. K/min, 245. C @ 20. min
CapillaryDB-Wax1977.Peterson and Reineccius, 200330. m/0.25 mm/0.25 «mu»m, 35. C @ 2. min, 6. K/min, 240. C @ 6. min
CapillarySupelcowax-101970.Moreira, Trugo, et al., 200230. m/0.25 mm/0.25 «mu»m, He, 3. K/min, 230. C @ 30. min; Tstart: 50. C
CapillaryDB-Wax1999.Shimoda, Yoshimura, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 2. K/min, 230. C @ 60. min; Tstart: 50. C
CapillaryDB-Wax1947.Umano, Hagi, et al., 1992He, 40. C @ 10. min, 2. K/min; Column length: 30. m; Column diameter: 0.25 mm; Tend: 200. C
CapillaryDB-Wax1953.Frohlich and Schreier, 199030. m/0.32 mm/0.25 «mu»m, He, 40. C @ 3. min, 5. K/min; Tend: 220. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryFFAP1989.Frauendorfer and Schieberle, 200625. m/0.32 mm/0.2 «mu»m, He; Program: 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C
CapillarySupelcowax-101993.Sing, Smadja, et al., 199260. m/0.25 mm/0.25 «mu»m, He; Program: 20C(0.5min) => 60C => 4C/min => 250C

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryOV-1011243.Tamura, Boonbumrung, et al., 2000Nitrogen, 40. C @ 10. min, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; Tend: 200. C
CapillaryDB-11241.Peppard, 199230. m/0.25 mm/1.0 «mu»m, He, 3. K/min, 250. C @ 30. min; Tstart: 40. C
CapillaryDB-11252.Peppard, 199230. m/0.25 mm/1.0 «mu»m, He, 3. K/min, 250. C @ 30. min; Tstart: 40. C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryPolydimethyl siloxane with 5 % Ph groups1287.Robinson, Adams, et al., 2012Program: not specified
CapillaryPolydimethyl siloxane with 5 % Ph groups1297.Robinson, Adams, et al., 2012Program: not specified
CapillarySE-541289.Christlbauer and Schieberle, 200930. m/0.32 mm/0.25 «mu»m, Helium; Program: 35 0C (2 min) 10 0C/min -> 50 0C (2 min) 6 0C/min -> 250 0C
CapillaryDB-51288.Tokitomo, Steihaus, et al., 200530. m/0.32 mm/0.25 «mu»m, Helium; Program: 40 0C (2 min) 40 0C/min -> 60 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
CapillarySE-301252.Vinogradov, 2004Program: not specified
CapillaryHP-11250.Teai, Claude-Lafontaine, et al., 200150. m/0.32 mm/0.52 «mu»m, N2; Program: 40C => 2C/min => 130C => 4C/min => 250C

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryFFAP1976.Christlbauer and Schieberle, 200930. m/0.32 mm/0.25 «mu»m, Helium, 40. C @ 2. min, 6. K/min; Tend: 240. C
CapillaryInnowax1967.Kaypak and Avsar, 200830. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-Wax Etr1988.Ibarz, Ferreira, et al., 200660. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 230. C @ 100. min
CapillaryDB-Wax1989.Kumazawa and Masuda, 200230. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1985.Kumazawa and Masuda, 200260. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryEC-10001990.Bendall, 200130. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min
CapillaryDB-Wax1947.Morales, Duque, et al., 200025. m/0.25 mm/0.25 «mu»m, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
CapillaryDB-Wax1993.Morales, Duque, et al., 200025. m/0.25 mm/0.25 «mu»m, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
CapillaryDB-Wax1984.Tamura, Boonbumrung, et al., 2000Nitrogen, 40. C @ 10. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 200. C
CapillaryDB-Wax1975.Iwatsuki, Mizota, et al., 19994. K/min; Column length: 30. m; Column diameter: 0.53 mm; Tstart: 60. C; Tend: 210. C
CapillaryDB-Wax1980.Kumazawa and Masuda, 199930. m/0.53 mm/1. «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1986.Kumazawa and Masuda, 199960. m/0.25 mm/0.25 «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryCarbowax 20M1985.Lopez, Ferreira, et al., 199960. m/0.32 mm/0.5 «mu»m, He, 40. C @ 5. min, 2. K/min; Tend: 190. C
CapillaryTC-Wax2002.Shuichi, Masazumi, et al., 199680. C @ 5. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 240. C
CapillaryDB-Wax1964.Engel, Flath, et al., 198860. m/0.322 mm/0.25 «mu»m, He, 4. K/min; Tstart: 50. C; Tend: 230. C
CapillaryDB-Wax1948.Takeoka, Flath, et al., 198860. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 2. K/min; Tend: 180. C
CapillaryDB-Wax1949.Takeoka, Flath, et al., 198860. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 2. K/min; Tend: 180. C

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1988.Loscos, Hernandez-Orte, et al., 200960. m/0.25 mm/0.50 «mu»m, Helium; Program: 40 0C (3 min) 10 0C/min -> 90 0C 2 0C/min -> 230 0C (37 min)
CapillaryDB-Wax Etr1988.Loskos, Hernandez-Orte, et al., 200760. m/0.25 mm/0.5 «mu»m, He; Program: 40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)
CapillaryDB-Wax1976.Ferreira, Pet'ka, et al., 200660. m/0.32 mm/0.5 «mu»m, H2; Program: 40C(2min) => 6C/min => 200C (15min) => 220C (20min)
CapillaryCP-Wax 58CB1941.Tokitomo, Steihaus, et al., 200525. m/0.32 mm/0.20 «mu»m, Helium; Program: 40 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
CapillaryCarbowax 20M1929.Vinogradov, 2004Program: not specified
CapillaryDB-Wax1977.Peterson and Reineccius, 2003, 2Program: not specified
CapillaryTRWAX1966.Torrens, 200260. m/0.25 mm/0.25 «mu»m, He; Program: not specified
CapillaryDB-Wax1955.Mayorga, Knapp, et al., 200130. m/0.25 mm/0.25 «mu»m; Program: 50C(4min) => 4C/min => 130C => 1C/min => 190C => 4C/min => 220C(20min)
CapillaryDB-Wax1956.Mayorga, Knapp, et al., 200130. m/0.25 mm/0.25 «mu»m; Program: 50C(4min) => 4C/min => 130C => 1C/min => 190C => 4C/min => 220C(20min)

References

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

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

Emel'yanenko, Kozlova, et al., 2007
Emel'yanenko, Vladimir N.; Kozlova, Svetlana A.; Verevkin, Sergey P.; Roganov, Gennady N., Vapour pressures and enthalpies of vaporization of a series of «delta»-lactones, The Journal of Chemical Thermodynamics, 2007, 39, 1, 10-15, https://doi.org/10.1016/j.jct.2006.06.010 . [all data]

MacLeod and Pieris, 1983
MacLeod, A.J.; Pieris, N.M., Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products, J. Agric. Food Chem., 1983, 31, 5, 1005-1008, https://doi.org/10.1021/jf00119a021 . [all data]

Lozano P.R., Drake M., et al., 2007
Lozano P.R.; Drake M.; Benitez D.; Cadwallader K.R., Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk, J. Agric. Food Chem., 2007, 55, 8, 3018-3026, https://doi.org/10.1021/jf0631225 . [all data]

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]

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]

Whetstine M.E.C., Drake M.A., et al., 2006
Whetstine M.E.C.; Drake M.A.; Nelson B.K.; Barbano D.M., Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process, J. Dairy Res., 2006, 89, 2, 505-517, https://doi.org/10.3168/jds.S0022-0302(06)72113-0 . [all data]

Colahan-Sederstrom and Peterson, 2005
Colahan-Sederstrom, P.M.; Peterson, D.G., Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition, J. Agric. Food Chem., 2005, 53, 2, 398-402, https://doi.org/10.1021/jf0487248 . [all data]

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

Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A., Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese, J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o . [all data]

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]

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]

Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A., Characterization of the volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr. J., 2003, 18, 3, 215-220, https://doi.org/10.1002/ffj.1192 . [all data]

Peterson and Reineccius, 2003, 2
Peterson, D.G.; Reineccius, G.A., Determination of the aroma impact compounds in heated sweet cream butter, Flavour Fragr. J., 2003, 18, 4, 320-324, https://doi.org/10.1002/ffj.1228 . [all data]

Wu, Kuo, et al., 1991
Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.), J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033 . [all data]

Guichard and Souty, 1988
Guichard, E.; Souty, M., Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties, Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031 . [all data]

Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k . [all data]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Kubícková and Grosch, 1997
Kubícková, J.; Grosch, W., Evaluation of potent odorants of camembert cheese by dilution and concentration techniques, Int. Dairy J., 1997, 7, 1, 65-70, https://doi.org/10.1016/S0958-6946(96)00044-1 . [all data]

Aubert and Chanforan, 2007
Aubert, C.; Chanforan, C., Postharvest Changes in Physicochemical Properties and Volatile Constituents of Apricot (Prunus armeniaca L.). Characterization of 28 Cultivars, J. Agric. Food Chem., 2007, 55, 8, 3074-3082, https://doi.org/10.1021/jf063476w . [all data]

Aubert C. and Pitrat M., 2006
Aubert C.; Pitrat M., Volatile compounds in the skin and pulp of Queen Anne's pocket melon, J. Agric. Food Chem., 2006, 54, 21, 8177-8182, https://doi.org/10.1021/jf061415s . [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]

Aubert, Günata, et al., 2003
Aubert, C.; Günata; Ambid, C.; Baumes, R., Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening, J. Agric. Food Chem., 2003, 51, 10, 3083-3091, https://doi.org/10.1021/jf026153i . [all data]

Moreira, Trugo, et al., 2002
Moreira, R.F.A.; Trugo, L.C.; Pietroluongo, M.; de Maria, C.A.B., Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys, J. Agric. Food Chem., 2002, 50, 26, 7616-7621, https://doi.org/10.1021/jf020464b . [all data]

Shimoda, Yoshimura, et al., 2001
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Notes

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