1-Pentanol

Formula: C₅H₁₂O
Molecular weight: 88.1482
IUPAC Standard InChI: InChI=1S/C5H12O/c1-2-3-4-5-6/h6H,2-5H2,1H3
IUPAC Standard InChIKey: AMQJEAYHLZJPGS-UHFFFAOYSA-N
CAS Registry Number: 71-41-0
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Other names: Pentyl alcohol; n-Amyl alcohol; n-Butylcarbinol; n-Pentan-1-ol; n-Pentanol; n-Pentyl alcohol; Amyl alcohol; Amylol; Pentanol; 1-Pentyl alcohol; n-C5H11OH; Pentan-1-ol; Pentanol-1; Pentasol; n-Amylalkohol; Alcool amylique; Amyl alcohol, n-; Amyl alcohol, normal; Primary amyl alcohol; UN 1105; 1-Pentol; Primary-N-amyl alcohol; Butyl carbinol; NSC 5707
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Van Den Dool and Kratz RI, non-polar column, temperature ramp

Go To: Top, References, Notes

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5MS	SPB-5	DB-5	DB-5	DB-5
Column length (m)	30.	60.	60.	30.	30.
Carrier gas	He			He	He
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	200.	230.	260.	250.	250.
Heat rate (K/min)	4.	3.	4.	5.	5.
Initial hold (min)	1.	2.	2.	2.	2.
Final hold (min)	10.	10.	10.	5.	5.
I	764.	765.	766.	760.	760.
Reference	Cho, Namgung, et al., 2008	Engel and Ratel, 2007	Methven L., Tsoukka M., et al., 2007	Wu, Zorn, et al., 2007	Wu, Zorn, et al., 2007
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	CP-Sil 8CB-MS	HP-5MS	ZB-5	CP-Sil 8CB-MS
Column length (m)	30.	0.	30.	0.	60.
Carrier gas		He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.32	0.25
Phase thickness (μm)	1.	0.25	0.25	0.5	0.25
T_start (C)	50.	40.	60.	40.	40.
T_end (C)	290.	280.	250.	265.	280.
Heat rate (K/min)	10.	4.	4.	7.	4.
Initial hold (min)	1.	2.	2.		2.
Final hold (min)	10.	5.	20.	5.	5.
I	756.	766.	768.	768.	765.
Reference	Bylaite and Meyer, 2006	Elmore, Cooper, et al., 2005	Pino, Mesa, et al., 2005	Gocmen, Gurbuz, et al., 2004	Hierro, de la Hoz, et al., 2004
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SPB-5	HP-5	HP-5MS	DB-5	HP-5
Column length (m)	30.	30.	30.	60.	30.
Carrier gas	He		He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.1	0.25	0.25
T_start (C)	60.	-30.	50.	40.	25.
T_end (C)	250.	250.	200.	275.	150.
Heat rate (K/min)	4.	10.	6.	7.	3.
Initial hold (min)	2.	1.	1.5		5.
Final hold (min)	20.	5.	5.
I	764.	763.	779.	766.	767.
Reference	Pino, Marbot, et al., 2004	Siegmund and Murkovic, 2004	Weissbecker, Holighaus, et al., 2004	Dreher, Rouseff, et al., 2003	Isidorov, Vinogorova, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-1	DB-5	BPX-5	CP Sil 8 CB	CP Sil 5 CB
Column length (m)	30.	30.	50.	60.	30.
Carrier gas	He	He		He	H2
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.25	0.25
Phase thickness (μm)	0.25	1.	0.5	0.25	0.25
T_start (C)	40.	50.	60.	40.	60.
T_end (C)	325.	200.	250.	280.	280.
Heat rate (K/min)	3.	2.5	4.	4.	2.
Initial hold (min)			5.	2.	10.
Final hold (min)			20.		40.
I	744.1	760.4	783.	769.	735.
Reference	Sun and Stremple, 2003	Xu, van Stee, et al., 2003	Bredie, Mottram, et al., 2002	Elmore, Campo, et al., 2002	Pino, Marbot, et al., 2002
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP Sil 5 CB	CP-Sil 8CB-MS	SE-30	SE-30	SE-30
Column length (m)	50.	60.	25.	25.	25.
Carrier gas	He		He	He	He
Substrate
Column diameter (mm)	0.32	0.25	0.32	0.32	0.32
Phase thickness (μm)	0.4	0.25	1.	1.	1.
T_start (C)	60.	40.	60.	60.	60.
T_end (C)	280.	280.
Heat rate (K/min)	3.	4.	2.	4.	6.
Initial hold (min)	10.	2.
Final hold (min)	60.
I	735.	772.	759.	754.	754.
Reference	Pino, Marbot, et al., 2002, 2	Bruna, Hierro, et al., 2001	Golovnya, Samusenko, et al., 2001	Golovnya, Samusenko, et al., 2001	Golovnya, Samusenko, et al., 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SE-30	DB-1	SPB-Sulfur	SPB-1	HP-5
Column length (m)	25.	60.	30.	30.	50.
Carrier gas	He	He		He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)	1.	1.	4.	4.	1.05
T_start (C)	60.	40.	40.	45.	50.
T_end (C)		220.	200.	240.	290.
Heat rate (K/min)	8.	2.	4.	5.	2.
Initial hold (min)		5.	12.5	13.
Final hold (min)				5.
I	753.	749.	748.3	752.	760.
Reference	Golovnya, Samusenko, et al., 2001	Kim, 2001	de Lacy Costello, Evans, et al., 2001	Larráyoz, Addis, et al., 2001	David, Scanlan, et al., 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP Sil 8 CB	SE-30	SE-30	DB-5	DB-5
Column length (m)	60.	25.	25.	30.	30.
Carrier gas	He	He	He	H2	H2
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.25	1.	1.	1.	1.
T_start (C)	40.	60.	60.	40.	40.
T_end (C)	280.			210.	210.
Heat rate (K/min)	4.	4.	4.	3.	3.
Initial hold (min)	2.
Final hold (min)
I	768.	751.9	751.9	764.	765.
Reference	Elmore, Mottram, et al., 2000	Golovnya, Kuz'menko, et al., 2000	Golovnya, Kuz'menko, et al., 2000, 2	Moio, Piombino, et al., 2000	Moio, Piombino, et al., 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	DB-1	CP Sil 8 CB	BPX-5	BPX-5
Column length (m)	30.	60.	50.	50.	50.
Carrier gas	H2	N2		He	He
Substrate
Column diameter (mm)	0.32	0.25	0.32	0.32	0.32
Phase thickness (μm)	1.	1.		0.25	0.25
T_start (C)	40.	30.	60.	50.	50.
T_end (C)	210.	200.	220.	250.	250.
Heat rate (K/min)	3.	5.	4.	4.	4.
Initial hold (min)			5.	5.	5.
Final hold (min)		30.	30.	5.	5.
I	764.	753.	758.	765.	771.
Reference	Moio, Piombino, et al., 2000	Wu, Wang, et al., 2000	Chevance and Farmer, 1999	Mandin, Duckham, et al., 1999	Mandin, Duckham, et al., 1999
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	DB-5	DB-5	DB-5	DB-5
Column length (m)	50.	30.	30.	30.	30.
Carrier gas	He	H2	H2	H2	H2
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)	0.50	1.	1.	1.	1.
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	280.	210.	210.	210.	220.
Heat rate (K/min)	4.	3.	3.	3.	3.
Initial hold (min)
Final hold (min)
I	780.	764.	765.	766.	764.
Reference	Aaslyng, Elmore, et al., 1998	Moio and Addeo, 1998	Moio and Addeo, 1998	Moio and Addeo, 1998	Moio L., Rillo L., et al., 1996
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Packed
Active phase	DB-5	DB-1	SE-30	CP Sil 5 CB	OV-101
Column length (m)	30.	15.	25.	25.	2.5
Carrier gas	H2		N2
Substrate					Gas-Chrom Q
Column diameter (mm)	0.32	0.53	0.30	0.22
Phase thickness (μm)	1.	1.
T_start (C)	40.	40.	50.	70.	50.
T_end (C)	220.	250.		205.	220.
Heat rate (K/min)	3.	8.	6.	4.	2.
Initial hold (min)		4.
Final hold (min)
I	766.	767.	746.	756.	770.
Reference	Moio L., Rillo L., et al., 1996	Peng, 1992	Korhonen, 1984	Hendriks and Bruins, 1983	Nixon, Wong, et al., 1979
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary
Active phase	OV-1	OV-1
Column length (m)	183.	183.
Carrier gas		N2
Substrate
Column diameter (mm)	0.762
Phase thickness (μm)
T_start (C)	0.	0.
T_end (C)	230.	230.
Heat rate (K/min)	1.	1.
Initial hold (min)
Final hold (min)
I	763.	762.
Reference	Schreyen, Dirinck, et al., 1976	Schreyen, Dirinck, et al., 1976, 2
Comment	MSDC-RI	MSDC-RI

References

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

Cho, Namgung, et al., 2008
Cho, I.H.; Namgung, H.-J.; Choi, H.-K.; Kim, Y.-S., Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.), Food Chem., 2008, 106, 1, 71-76, https://doi.org/10.1016/j.foodchem.2007.05.047 . [all data]

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]

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [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]

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]

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]

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]

Pino, Marbot, et al., 2004
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]

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]

Dreher, Rouseff, et al., 2003
Dreher, J.G.; Rouseff, R.L.; Naim, M., GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice, J. Agric. Food Chem., 2003, 51, 10, 3097-3102, https://doi.org/10.1021/jf034023j . [all data]

Isidorov, Vinogorova, et al., 2003
Isidorov, V.A.; Vinogorova, V.T.; Rafalowski, K., HS-SPME analysis of volatile organic compounds of coniferous needle litter, Atmos. Environ., 2003, 37, 33, 4645-4650, https://doi.org/10.1016/j.atmosenv.2003.07.005 . [all data]

Sun and Stremple, 2003
Sun, G.; Stremple, P., Retention index characterization of flavor, fragrance, and many other compounds on DB-1 and DB-XLB, 2003, retrieved from http://www.chem.agilent.com/cag/cabu/pdf/b-0279.pdf. [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]

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]

Pino, Marbot, et al., 2002
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, 2
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]

Bruna, Hierro, et al., 2001
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages, Meat Sci., 2001, 59, 1, 97-107, https://doi.org/10.1016/S0309-1740(01)00058-4 . [all data]

Golovnya, Samusenko, et al., 2001
Golovnya, R.V.; Samusenko, A.L.; Kuz'menko, T.E., The use of a nonlinear equation for calculation of the retention indices of polar substances in gas chromatography with linear temperature programming, Russ. Chem. Bull. (Engl. Transl.), 2001, 50, 6, 1027-1031, https://doi.org/10.1023/A:1011317218604 . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

de Lacy Costello, Evans, et al., 2001
de Lacy Costello, B.P.J.; Evans, P.; Ewen, R.J.; Gunson, H.E.; Jones, P.R.H.; Ratcliffe, N.M.; Spencer-Phillips, P.T.N., Gas chromatography-mass spectrometry analyses of volatile organic compounds from potato tubers inoculated with Phytophthora infestans or Fusarium coeruleum, Plant Pathol., 2001, 50, 4, 489-496, https://doi.org/10.1046/j.1365-3059.2001.00594.x . [all data]

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 . [all data]

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Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E., Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork, J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0 . [all data]

Golovnya, Kuz'menko, et al., 2000
Golovnya, R.V.; Kuz'menko, T.e.; Samusenko, A.L., Method for prediction of the ability of analyte for self-association in pure liquid, Proceedings 23rd ISCC; CD-ROM, 2000, retrieved from http://www.richrom.com/assets/CD23PDF/a09.pdf. [all data]

Golovnya, Kuz'menko, et al., 2000, 2
Golovnya, R.V.; Kuz'menko, T.E.; Samusenko, A.L., Gas-chromatographic method of evaluation of n-alkanol ability for self-association in pure liquid, Russ. Chem. Bull. (Engl. Transl.), 2000, 49, 2, 317-320, https://doi.org/10.1007/BF02494680 . [all data]

Moio, Piombino, et al., 2000
Moio, L.; Piombino, P.; Addeo, F., Odour-impact compounds of Gorgonzola cheese, J. Dairy Res., 2000, 67, 2, 273-285, https://doi.org/10.1017/S0022029900004106 . [all data]

Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743 . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Mandin, Duckham, et al., 1999
Mandin, O.; Duckham, S.C.; Ames, J.M., Volatile compounds from potato-like model systems, J. Agric. Food Chem., 1999, 47, 6, 2355-2359, https://doi.org/10.1021/jf981277+ . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [all data]

Moio L., Rillo L., et al., 1996
Moio L.; Rillo L.; Ledda A.; Addeo F., Odorous constituents of ovine milk in relationship to diet, J. Dairy Sci., 1996, 79, 8, 1322-1331, https://doi.org/10.3168/jds.S0022-0302(96)76488-3 . [all data]

Peng, 1992
Peng, C.T., A method for tentative identificatoin of unknown gas chromatographic peaks by retention index, J. Radioanal. Nucl. Chem., 1992, 160, 2, 449-460, https://doi.org/10.1007/BF02037120 . [all data]

Korhonen, 1984
Korhonen, I.O.O., Gas-Liquid Chromatographic Analyses. XXVI. Separation of Unsaturated Alcohols and Their Acetyl and Haloacetyl Derivatives on Capillary Columns Coated with SE-30 and OV-351, J. Chromatogr., 1984, 288, 329-346, https://doi.org/10.1016/S0021-9673(01)93710-0 . [all data]

Hendriks and Bruins, 1983
Hendriks, H.; Bruins, A.P., A tentative identification of components in the essential oil of Cannabis sativa L. by a combination of gas chromatography negative ion chemical ionization mass spectrometry and retention indices, Biomed. Mass Spectrom., 1983, 10, 6, 377-381, https://doi.org/10.1002/bms.1200100607 . [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]

Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Analysis of leek volatiles by headspace condensation, J. Agric. Food Chem., 1976, 24, 6, 1147-1152, https://doi.org/10.1021/jf60208a023 . [all data]

Schreyen, Dirinck, et al., 1976, 2
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Volatile flavor components of leek, J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056 . [all data]

Notes

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

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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