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Butanoic acid, 2-methyl-, ethyl ester

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Normal alkane RI, polar column, custom temperature program

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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 EC-1000DB-WaxDB-WaxHP-InnowaxDB-Wax
Column length (m)  60.30.30.30.
Carrier gas  HeliumHydrogenHeliumHydrogen
Substrate      
Column diameter (mm)  0.250.250.250.32
Phase thickness (mum)  0.500.250.250.50
Program not specified40 0C 4 0C/min -> 230 0C 100 0C/min -> 260 0C (11.7 min)35 0C (9 min) 5 0C/min -> 80 0C 1 0C/min -> 100 0C 16 0C/min -> 210 0C (20 min)45 0C (1 min) 5 oC/min -> 170 0C 10 0C/min -> 260 0C (1 min)40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)
I 1055.1054.1048.1062.1050.
ReferenceDelabre and Bendall, 9999Miyazaki, Plotto, et al., 2011Sampaio, Garruti, et al., 2011Cajka, Riddellova, et al., 2010San-Juan, Petka, et al., 2010
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelko CO WaxDB-WaxFFAPDB-WaxDB-Wax
Column length (m) 60.30.50.20.20.
Carrier gas Helium HeliumHeliumHelium
Substrate      
Column diameter (mm) 0.320.320.200.180.18
Phase thickness (mum) 0.250.500.330.180.18
Program 40 0C (5 min) 4 0C/min -> 75 0C 5 0C/min -> 250 0C (10 min)40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)70 0C (1 min) 3 0C/min -> 142 0C 5 0C/min -> 225 0C (10 min)35 0C (1 min) 2.9 0C/min -> 100 0C 8 0C/min -> 200 0C (5 min)35 0C (1 min) 2/9 0C/min -> 100 0C 8 0C/min -> 200 0C (5 min)
I 1063.1050.1015.1038.1038.
ReferenceVekiari, Orepoulou, et al., 2010Ferreira, Juan, et al., 2009Ortiz, Echeverra, et al., 2009Rowan, Hunt, et al., 2009Rowan, Hunt, et al., 2009, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxFFAPBP-20DB-WaxSupelcowax-10
Column length (m) 30. 30.30.30.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.32 0.250.320.25
Phase thickness (mum) 0.50 0.250.250.25
Program 40 0C 7 0C/min -> 110 0C 15 0C/min -> 250 0C (3 min)not specified40 0C (1 min) 2 0C/min -> 100 0C (2 min) 1.7 0C/min -> 180 0C (1 min) 25 0C/min -> 220 0C (10 min)50 0C 20 0C/min -> 80 0C 3 0C/min -> 230 0C40C(10min) => 2C/min => 200C(1min) => 2C/min => 250C (10min)
I 1067.1031.1097.1047.1055.
ReferenceValappil, Fan, et al., 2009Frauendorfer and Schieberle, 2008Rodrigues, Caldera, et al., 2008Tao, Wenlai, et al., 2008Bosch-Fuste, Riu-Aumatell, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPFFAPDB-FFAPFFAPDB-Wax
Column length (m) 30.50.30.50.30.
Carrier gas  He HeHe
Substrate      
Column diameter (mm) 0.320.20.320.20.25
Phase thickness (mum) 0.250.330.250.330.25
Program 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)70C(1min) => 3C/min => 142C => 5C/min => 225C (10min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)70C(1min) => 3C/min => 142C => 5C/min => 225C(10min)50 0C (2 min) 6 0C/min -> 150 0C 8 0C/min -> 230 0C (15 min)
I 1053.1059.1040.1059.1038.
ReferenceCarrapiso and Garsia, 2007Lara, Echeverría, et al., 2007Lasekan, Buettner, et al., 2007Lopez, Villatoro, et al., 2007Tian, Zhang, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxFFAPHP-InnowaxDB-WaxCP-Wax 58CB
Column length (m) 60.50.60.60.25.
Carrier gas H2HeNitrogenHeHelium
Substrate      
Column diameter (mm) 0.320.20.250.250.32
Phase thickness (mum) 0.50.330.250.250.20
Program 40C(2min) => 6C/min => 200C (15min) => 220C (20min)70C(1min) => 3C/min => 142C => 5C/min => 225C(10min)50 0C (4 min) -> 40 0C 4 0C/min -> 220 0C35C(5min) => 2C/min => 50C => 5C/min => 200C (5min)40 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (5 min)
I 1055.1059.1045.1054.1048.
ReferenceFerreira, Pet'ka, et al., 2006Lara, Graell, et al., 2006Quijano and Pino, 2006Mattheis, Fan, et al., 2005Tokitomo, Steihaus, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPFFAPFFAPDB-WaxCarbowax 20M
Column length (m) 30.30.50.  
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.320.320.2  
Phase thickness (mum) 0.250.250.33  
Program 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)35C(1min) => 60C/min => 60C => 6C/min => 230C70C(1min) => 3C/min => 142C => 5C/min => 225C(10min)not specifiednot specified
I 1041.1055.1059.1050.1049.
ReferenceBuettner, 2004Didzbalis, Ritter, et al., 2004Echeverría, Correa, et al., 2004Escudero, Gogorza, et al., 2004Vinogradov, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPPEG-20MCP-WAX 57CBFFAPHP-Innowax
Column length (m) 50.30.50.30.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.20.250.250.320.25
Phase thickness (mum) 0.330.250.20.250.25
Program 70C(1min) => 3C/min => 142C => 5C/min => 225C (10min)50C(8min) => 4C/min => 110C => 16C/min => 200C40C(10min) => 5C/min => 100C => 3C/min => 180C => 20C/min => 210C (10min)35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min)60 0C (10 min) 4 K/min -> 220 0C (10 min) 1 K/min -> 240 0C
I 1059.1057.1051.1041.1063.
ReferenceEcheverria, Fuentes, et al., 2003Garruti, Franco, et al., 2003Martí, Mestres, et al., 2003Buettner and Schieberle, 2001Gören, Demirci, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPCross-linked FFAPFFAPFFAPFFAP
Column length (m) 50.50.50.30.25.
Carrier gas N2N2N2He 
Substrate      
Column diameter (mm) 0.20.20.20.320.32
Phase thickness (mum) 0.330.330.330.250.3
Program 70C(1min) => 3C/min => 142C(2min) => 25C/min => 230C(5min)70C(1min) => 3C/min => 142C (2min) => 25C/min => 230C(5min)70C (1min) => 3C/min => 142C (2min) => 25C/min => 230C (5min)35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C
I 1061.1061.1061.1037.1046.
ReferenceLopez, Lavilla, et al., 2000Lavilla, Puy, et al., 1999López, Lavilla, et al., 1998Matsui, Guth, et al., 1998Reiners and Grosch, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-FFAPDB-FFAPFFAP
Column length (m) 30.30.30.
Carrier gas   He
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (mum) 0.250.250.25
Program 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C
I 1055.1055.1045.
ReferenceGuth, 1997Guth, 1997Schermann and Schieberle, 1997
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.

Delabre and Bendall, 9999
Delabre, M.-L.; Bendall, J.F., Flavour ingredients from fermented dairy streams, Expression of Multidisciplinary Flavour Sci., 9999, 375-378. [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]

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]

Cajka, Riddellova, et al., 2010
Cajka, T.; Riddellova, K.; Klimankova, E.; Carna, M.; Pudil, F.; Hajslova, J., Traceability of olive oil based on volatiles pattern and multivariante analysis, Food Chem., 2010, 121, 1, 282-289, https://doi.org/10.1016/j.foodchem.2009.12.011 . [all data]

San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A., Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma, Food Chemistry, 2010, 123, 1, 188-195, https://doi.org/10.1016/j.foodchem.2010.03.129 . [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]

Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

Ortiz, Echeverra, et al., 2009
Ortiz, A.; Echeverra, G.; Graell, J.; Lara, I., Calcium dips enhance volatile emission of cold-stored Fuji Kiki-8 apples, J. Agric. Food Chem., 2009, 57, 11, 4931-4938, https://doi.org/10.1021/jf9003576 . [all data]

Rowan, Hunt, et al., 2009
Rowan, D.D.; Hunt, M.B.; Alspach, P.A.; Whitworth, C.J.; Oraguzie, N.C., Heriability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population, J. Agric. Food Chem., 2009, 57, 17, 7944-7952, https://doi.org/10.1021/jf901359r . [all data]

Rowan, Hunt, et al., 2009, 2
Rowan, D.D.; Hunt, M.B.; Dimouro A.; Alspach P.A.; Weskett R.; Volz, R.K.; Gardiner, S.E.; Chagne, D., Profiling fruit volatiles in the progeny of a Royal Gala x Granny Smith apple (Malus x domestica) cross, J. Agr. Food Chem., 2009, 57, 17, 7953-7961, https://doi.org/10.1021/jf901678v . [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]

Frauendorfer and Schieberle, 2008
Frauendorfer, F.; Schieberle, P., Changes in key aroma compounds of criollo cocoa beans during roasting, J. Agric. Food Chem., 2008, 56, 21, 10244-10251, https://doi.org/10.1021/jf802098f . [all data]

Rodrigues, Caldera, et al., 2008
Rodrigues, F.; Caldera, M.; Camara, J.S., development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages, Anal. Chim. Acta, 2008, 609, 1, 82-104, https://doi.org/10.1016/j.aca.2007.12.041 . [all data]

Tao, Wenlai, et al., 2008
Tao, L.; Wenlai, F.; Yan, X., Characterization of volatile and semi-volatile compounds in Chinese rica wines by headspace solid phase microextraction followed by gas chromatography - mass spectrometry, J. Inst. Brew., 2008, 114, 2, 172-179, https://doi.org/10.1002/j.2050-0416.2008.tb00323.x . [all data]

Bosch-Fuste, Riu-Aumatell, et al., 2007
Bosch-Fuste, J.; Riu-Aumatell, M.; Guadayol, J.M.; Caixach, J.; Lopez-Tamames, E.; Buxaderas, S., Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry (GC-MS) analysis, Food Chem., 2007, 105, 1, 428-435, https://doi.org/10.1016/j.foodchem.2006.12.053 . [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]

Lara, Echeverría, et al., 2007
Lara, I.; Echeverría, G.; Graell, J.; López, M.L., Volatile Emission after Controlled Atmosphere Storage of Mondial Gala Apples (Malus domestica): Relationship to Some Involved Enzyme Activities, J. Agric. Food Chem., 2007, 55, 15, 6087-6095, https://doi.org/10.1021/jf070464h . [all data]

Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M., Investigation of important odorants of palm wine (Elaeis guineensis), Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052 . [all data]

Lopez, Villatoro, et al., 2007
Lopez, M.L.; Villatoro, C.; Fuentes, T.; Graell, J.; Lara, I.; Echeverria, G., Volatile compounds, quality parameters and consumer acceptance of 'Pink Lady®' apples stored in different conditions, Postharvest Biol. Technol., 2007, 43, 1, 55-66, https://doi.org/10.1016/j.postharvbio.2006.07.009 . [all data]

Tian, Zhang, et al., 2007
Tian, Y.; Zhang, X.; Huang, T.; Zou, K.; Zhou, J., Research advances on the essential oils from leaves of Eucalyptus, Food Fermentation Ind. (Chinese), 2007, 33, 10, 143-147. [all data]

Ferreira, Pet'ka, et al., 2006
Ferreira, V.; Pet'ka, J.; Cacho, J., Intensity and persistence profiles of flavor compounds in synthetic solutions. Simple model for explaining the intensity and persistence of their aftersmell, J. Agric. Food Chem., 2006, 54, 2, 489-496, https://doi.org/10.1021/jf051802m . [all data]

Lara, Graell, et al., 2006
Lara, I.; Graell, J.; López, M.L.; Echeverría, G., Multivariate analysis of modifications in biosynthesis of volatile compounds after CA storage of 'Fuji' apples, Postharvest Biol. Technol., 2006, 39, 1, 19-28, https://doi.org/10.1016/j.postharvbio.2005.09.001 . [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]

Mattheis, Fan, et al., 2005
Mattheis, J.P.; Fan, X.; Argenta, L.C., Interactive Responses of Gala Apple Fruit Volatile Production to Controlled Atmosphere Storage and Chemical Inhibition of Ethylene Action, J. Agric. Food Chem., 2005, 53, 11, 4510-4516, https://doi.org/10.1021/jf050121o . [all data]

Tokitomo, Steihaus, et al., 2005
Tokitomo, Y.; Steihaus, M.; Buttner, A.; Schieberle, P., Odor-Active Constituents in Fresh Pineapple (ananas comosus [L.] Merr.) by Quamtitative and Sensory Evaluations, Biosci. Biotechnol, Biochem,, 2005, 69, 7, 1323-1330, https://doi.org/10.1271/bbb.69.1323 . [all data]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Didzbalis, Ritter, et al., 2004
Didzbalis, J.; Ritter, K.A.; Trail, A.C.; Plog, F.J., Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. Agric. Food Chem., 2004, 52, 15, 4828-4833, https://doi.org/10.1021/jf0355250 . [all data]

Echeverría, Correa, et al., 2004
Echeverría, G.; Correa, E.; Ruiz-Altisent, M.; Graell, J.; Puy, J.; López, L., Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose, J. Agric. Food Chem., 2004, 52, 10, 3069-3076, https://doi.org/10.1021/jf035271i . [all data]

Escudero, Gogorza, et al., 2004
Escudero, A.; Gogorza, B.; Melús, M.A.; Ortín, N.; Cacho, J.; Ferreira, V., Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values, J. Agric. Food Chem., 2004, 52, 11, 3516-3524, https://doi.org/10.1021/jf035341l . [all data]

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

Echeverria, Fuentes, et al., 2003
Echeverria, G.; Fuentes, M.T.; Graell, J.; Lopez, M.L., Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis, J. Sci. Food Agric., 2003, 84, 1, 5-20, https://doi.org/10.1002/jsfa.1554 . [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]

Martí, Mestres, et al., 2003
Martí, M.P.; Mestres, M.; Sala, C.; Busto, O.; Guasch, J., Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma, J. Agric. Food Chem., 2003, 51, 27, 7861-7865, https://doi.org/10.1021/jf0345604 . [all data]

Buettner and Schieberle, 2001
Buettner, A.; Schieberle, P., Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing, Am. Chem. Soc. Symp. Ser., 2001, 782, 33-45. [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]

Lopez, Lavilla, et al., 2000
Lopez, M.L.; Lavilla, M.T.; Recasens, I.; Graell, J.; Vendrell, M., Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations, J. Sci. Food Agric., 2000, 80, 3, 311-324, https://doi.org/10.1002/1097-0010(200002)80:3<311::AID-JSFA519>3.0.CO;2-F . [all data]

Lavilla, Puy, et al., 1999
Lavilla, T.; Puy, J.; López, M.L.; Recasens, I.; Vendrell, M., Relationships between volatile production, fruit quality, and sensory evaluation in Granny Smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis, J. Agric. Food Chem., 1999, 47, 9, 3791-3803, https://doi.org/10.1021/jf990066h . [all data]

López, Lavilla, et al., 1998
López, M.L.; Lavilla, T.; Recasens, I.; Riba, M.; Vendrell, M., Influence of different oxygen and carbon dioxide concentrations during storage on production of volatile compounds by Starking delicious apples, J. Agric. Food Chem., 1998, 46, 2, 634-643, https://doi.org/10.1021/jf9608938 . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [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]

Guth, 1997
Guth, H., Identification of character impact odorants of different white wine varieties, J. Agric. Food Chem., 1997, 45, 8, 3022-3026, https://doi.org/10.1021/jf9608433 . [all data]

Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h . [all data]


Notes

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