2-Methoxy-4-vinylphenol


Normal alkane RI, non-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 CP-Sil 5 CBCP-Sil 5 CBSLB-5 MSSLB-5 MSHP-5 MS
Column length (m) 50.50.30.30.30.
Carrier gas NitrogenNitrogenHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (μm) 1.201.200.250.250.25
Program 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min)36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0Cnot specifiednot specified40 0C (1 min) 3 0C/min -> 150 0C (15 min) 5 0C/min -> 250 0C (5 min)
I 1294.1286.1309.1316.1300.
ReferenceCollin, Nizet, et al., 2012Collin, Nizet, et al., 2012, 2Mondello, 2012Mondello, 2012Rodrigues, Hanson, et al., 2012
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5 MSHP-5 MSHP-5 MSHP-5 MSSE-54
Column length (m) 30.30.30.30.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.250.250.250.25
Program 60 0C (1 min) 10 0C -> 180 0C (1 min) 20 0C/min -> 280 0C (15 min)50 0C (1.5 min) 10 0C/min -> 180 0C (2 min) 6 0C/min -> 280 0C (10 min)60 0C (1 min) 10 0C/min -> 180 0C (1 min) 20 0C/min -> 280 0C (15 min)60 0C (1 min) 10 0C/min -> 180 0C (1 min) 20 0C/min -> 280 0C (15 min)35 0C (2 min) 10 0C/min -> 50 0C (2 min) 6 0C/min -> 250 0C
I 1323.1322.1323.1323.1317.
ReferenceChu, Liu, et al., 2011Wang, Xu, et al., 2011Liu, Chu, et al., 2010Liu, Chu, et al., 2010Christlbauer and Schieberle, 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5 MSHP-5 MSRTX-5 MSRTX-5 MSZB-5
Column length (m) 30.30.30.30.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.250.250.250.25
Program 40 0C (3 min) 3 0C/min -> 160 0C (2 min) 8 0C/min -> 220 0C (3 min)40 0C (5 min) 2 0C/min -> 270 0C -> 260 0C (20 min)50 0C (5 min) 2 0C/min -> 100 0C (5 min) 5 0C/min -> 300 0Cnot specified45 0C 3 0C/min -> 230 0C (10 min) 10 0C/min -> 270 0C (21 min)
I 1320.1312.1329.1323.1314.
ReferenceFan, Lu, et al., 2009Mancini, Arnold, et al., 2009Mebazaa, Mahmoudi, et al., 2009Mebazaa, Mahmoudi, et al., 2009de Simon, Estruelas, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1HP-1SLB-5MSHP-1SPB-1
Column length (m) 25.50.10.50.30.
Carrier gas  HeliumHeliumHeHe
Substrate      
Column diameter (mm) 0.320.200.180.20.25
Phase thickness (μm) 0.170.330.180.330.25
Program not specifiednot specifiednot specified40C(2min) => 2C/min => 200C => 15C/min => 250C (30min)40C(10min) => 2C/min => 200C(1min) => 2C/min => 250C (10min)
I 1286.1284.1309.1284.1274.
ReferenceWetwiayaklung, Thavanapong, et al., 2009Breme, Langle, et al., 2008Risticevic, Carasek, et al., 2008Barra, Baldovini, et al., 2007Bosch-Fuste, Riu-Aumatell, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Polydimethyl siloxaneDB-1HP-5MSCP-Sil5 CB MSHP-5
Column length (m)  30.30.50.30.
Carrier gas  HeliumHeN2Helium
Substrate      
Column diameter (mm)  0.250.250.320.32
Phase thickness (μm)   0.251.20.25
Program not specified120 0C (2 min( 5 0C/min -> 200 0C 10 0C/min -> 290 0C (5 min)40C(3min) => 6C/min => 160C => 10C/min => 300C (10min)36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)not specified
I 1277.1284.1314.1289.1323.
ReferenceRAyne and Eggers, 2007Sung, Stone, et al., 2007Yu, Huang, et al., 2007Callemien, Dasnoy, et al., 2006Kucuk, Gulec, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSHP-5 MSHP-5MSCP-Sil 5 CBCP-Sil 5 CB
Column length (m) 30.30.30.50.50.
Carrier gas He HeNitrogenNitrogen
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (μm) 0.250.250.251.21.20
Program 40C(1min) => 8C/min => 160C => 12C/min => 300C(5min)40 0C (3 min) 2 0C/min -> 150 0C 20 0C/min -> 220 0C (5 min)40C(5min) => 2C/min => 250C (15min) => 10C/min => 270C36 0C 20 0C/min -> 85 0C 1 iC/min -> 145 0C 3 0C/min -> 250 0C36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C
I 1336.1319.1312.1289.1289.
ReferenceLi, Deng, et al., 2006Pyun and Shin, 2006Senatore, Apostolides Arnold, et al., 2006Callamien, Dasnoy, et al., 2005Callemien, Dasnoy, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Polydimethyl siloxane with 5 % Ph groupsSE-54SE-30DB-1DB-1
Column length (m)  30. 30.30.
Carrier gas  He HeHe
Substrate      
Column diameter (mm)  0.32 0.250.25
Phase thickness (μm)  0.25 0.250.25
Program not specified40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min)not specified60C => 4C/min => 200C (5min) => 10C/min => 280C (20min)60C => 4C/min => 200C (5min) => 10C/min => 280C (20min)
I 1312.1317.1280.1311.1311.
ReferencePino, Marbot, et al., 2005Buettner, 2004Vinogradov, 2004Variyar, Ahmad, et al., 2003Variyar, Ahmad, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSCP Sil 5 CBHP-1HP-5DB-5
Column length (m) 30.50.50.30.30.
Carrier gas He N2HeHe
Substrate      
Column diameter (mm) 0.250.320.320.250.32
Phase thickness (μm) 0.251.20.520.250.25
Program 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min)36C => 20C/min => 120C(20min) => 2C/min => 250C(30min)40C => 2C/min => 130C => 4C/min => 250C40C (10min) => 3C/min => 120C => 10C/min => 250C (5min)35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
I 1316.1289.1285.1311.1314.
ReferenceAnsorena, Gimeno, et al., 2001Lermusieau, Bulens, et al., 2001Teai, Claude-Lafontaine, et al., 2001Ansorena, Astiasarán, et al., 2000Matsui, Guth, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54DB-5DB-5DB-5
Column length (m) 25.30.30.30.30.
Carrier gas He   He
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (μm) 0.250.250.25  
Program 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)not specified35C => 40C/min => 50C(2min) => 4C/min => 240C
I 1316.1315.1315.1312.1313.
ReferenceZehentbauer and Grosch, 1998Guth, 1997Guth, 1997Schieberle, 1996Schieberle and Grosch, 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54
Column length (m)   30.30.
Carrier gas   HeHe
Substrate     
Column diameter (mm)   0.320.32
Phase thickness (μm)   0.30.3
Program not specifiednot specified35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min)
I 1315.1323.1323.1323.
ReferenceGuth and Grosch, 1993Blank, Sen, et al., 1992Blank, Fischer, et al., 1989Blank, Fischer, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Collin, Nizet, et al., 2012
Collin, S.; Nizet, S.; Gros, J., Le houblonnage a cru des bieres speciales belges est bien plus qu'une simple dissolution des composes aromatiques du houblon (in Flamish), Cerevisia, 2012, 36, 4, 119-124, https://doi.org/10.1016/j.cervis.2011.12.001 . [all data]

Collin, Nizet, et al., 2012, 2
Collin, S.; Nizet, S.; Bouuaert, T.C.; Despartures, P.-M., MAin odorants in Jura Flor-Sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds, J. Agr. Food Chem., 2012, 60, 1, 380-381, https://doi.org/10.1021/jf203832c . [all data]

Mondello, 2012
Mondello, L., HS-SPME-GCxGC-MS analysis of Yerba Mate (Ilex paraguariensis) in Shimadzu GC-GC application compendium of comprehensive 2D GC, Vol. 1-5, Shimadzu Corp., 2012, 1-29. [all data]

Rodrigues, Hanson, et al., 2012
Rodrigues, C.I.I.; Hanson, C.M.; Nogueira, J.M.F., Coffees and industrial blends aroma profile discrimination according to the chromatic value, Coffee Sci, Lavras, 2012, 7, 2, 167-176. [all data]

Chu, Liu, et al., 2011
Chu, S.S.; Liu, S.L.; Liu, Q.Z.; Liu, Z.L.; Du, S.S., Composition and toxicity of Chinese Dracocephalum moldavica (Labiatae) essential oil against two grain storage insects, J. Med. Plants Res., 2011, 5, 21, 5262-5267. [all data]

Wang, Xu, et al., 2011
Wang, J.; Xu, L.; Yang, L.; Liu, Z.; Zhou, L., Composition, antibacterial and antioxidant activities of essential oils from Ligusticum sinense and L. jaholense (Unvelliferae) from China, Rec. Nat. Prod., 2011, 5, 4, 314-318. [all data]

Liu, Chu, et al., 2010
Liu, Z.L.; Chu, S.S.; Liu, Q.R., Chemical composition and insecticidial activity against Sitophilus zeamais of the essential oils of Artemisia capillaris and Artemisia mongolica, Molecules, 2010, 15, 4, 2600-2608, https://doi.org/10.3390/molecules15042600 . [all data]

Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis, J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189 . [all data]

Fan, Lu, et al., 2009
Fan, G.; Lu, W.; Yao, X.; Zhang, Y.; Wang, K.; Pan, S., effect of fermentation on free and bound volatile compounds of orange juice, Flavour Fragr. J., 2009, 24, 5, 219-229, https://doi.org/10.1002/ffj.1931 . [all data]

Mancini, Arnold, et al., 2009
Mancini, E.; Arnold, N.A.; De Martino, L.; De Feo, V.; Formisano, C.; Rigano, D.; Senatore, F., Chemical composition and phytotoxic effects of essential oils of Salvia hierosolymitana Boiss. and Salvia multicaulis Vahl. var. simplicifolia Boiss. growing wild in Lebanon, Molecules, 2009, 14, 11, 4725-4736, https://doi.org/10.3390/molecules14114725 . [all data]

Mebazaa, Mahmoudi, et al., 2009
Mebazaa, R.; Mahmoudi, A.; Fouchet, M.; Dos Santos, M.; Kamissoko, F.; Nafti, A.; Ben Cheikh, R.; Rega, B.; Camel, V., Characterization of volatile compounds in Tunisian fenugreek seeds, Food Chem., 2009, 115, 4, 1326-1336, https://doi.org/10.1016/j.foodchem.2009.01.066 . [all data]

de Simon, Estruelas, et al., 2009
de Simon, B.F.; Estruelas, E.; Munoz, A.M.; Cadahia, E.; Sanz, M., Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage, J. Agric. Food Chem., 2009, 57, 8, 3217-3227, https://doi.org/10.1021/jf803463h . [all data]

Wetwiayaklung, Thavanapong, et al., 2009
Wetwiayaklung, P.; Thavanapong, N.; Charoenteeraboon, J., Chemical constituents and antimicrobial activity os essential oil and extracts of heartwood of Aquilaria crassna obtained from water distillation and supercritical fluid carbon dioxide extraction, Silpakorn U Sci. J., 2009, 3, 1, 25-33. [all data]

Breme, Langle, et al., 2008
Breme, K.; Langle, S.; Fernandez, X.; Meierhenrich, U.J.; Brevard, H.; Joulain, D., Character impact odorants from Brassicaceae by aroma extracts dilution analysis (AEDA): Brassica cretica and Brassica insularis, Flavour Fragr. J., 2008, 24, 2, 88-93, https://doi.org/10.1002/ffj.1912 . [all data]

Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J., Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee, Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009 . [all data]

Barra, Baldovini, et al., 2007
Barra, A.; Baldovini, N.; Loiseau, A.-M.; Albino, L.; Lesecq, C.; Cuvelier, L.L., Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE), Food Chem., 2007, 101, 3, 1279-1284, https://doi.org/10.1016/j.foodchem.2005.12.027 . [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]

RAyne and Eggers, 2007
RAyne, S.; Eggers, N.J., A new conceptual approach to assisting biomass combustion-derived methoxyphenol structures by using a gas chromatographic retention index method, Anal. Bioanal. Chem., 2007, 389, 2, 555-561, https://doi.org/10.1007/s00216-007-1442-5 . [all data]

Sung, Stone, et al., 2007
Sung, W.-C.; Stone, M.; Sun, F.-M., Analysis of volatile constituents of different temperature rice hulls liquid smoke, Chi-Nan Annual Bull., 2007, 33, 1-12. [all data]

Yu, Huang, et al., 2007
Yu, Y.; Huang, T.; Yang, B.; Liu, X.; Duan, G., Development of gas chromatography-mass spectrometry with microwave distillation and simultaneous solid-phase microextraction for rapid determination of volatile constituents in ginger, J. Pharm. Biomed. Anal., 2007, 43, 1, 24-31, https://doi.org/10.1016/j.jpba.2006.06.037 . [all data]

Callemien, Dasnoy, et al., 2006
Callemien, D.; Dasnoy, S.; Collin, S., Identification of a stale-beer-like odorant in extracts of naturally aged beer, J. Agric. Food Chem., 2006, 54, 4, 1409-1413, https://doi.org/10.1021/jf051772n . [all data]

Kucuk, Gulec, et al., 2006
Kucuk, M.; Gulec, C.; Yasar, A.; Ucuncu, O.; Yayh, N.; Coskuncelebi, K.; Terzioglu, S.; Yayh, N., Chemical composition and antimicrobial activities of the essential oils of Teucrium chamaedrys subsp. chamaedrys, T. orientale var. puberulens, and T. chamaedrys subsp. lydium, Pharm. Biol., 2006, 44, 8, 592-599, https://doi.org/10.1080/13880200600896868 . [all data]

Li, Deng, et al., 2006
Li, N.; Deng, C.; Li, Y.; Ye, H.; Zhang, X., Gas chromatography-mass spectrometry following microwave distillation and headspace solid-phase microextraction for fast analysis of essential oil in dry traditional Chinese medicine, J. Chromatogr. A, 2006, 1133, 1-2, 29-34, https://doi.org/10.1016/j.chroma.2006.08.046 . [all data]

Pyun and Shin, 2006
Pyun, M.-S.; Shin, S., Antifungal effects of the volatile oils from Allium plants against Trichophyton species and synergism of the oils with ketoconazole, Phytomedicine, 2006, 13, 6, 394-400, https://doi.org/10.1016/j.phymed.2005.03.011 . [all data]

Senatore, Apostolides Arnold, et al., 2006
Senatore, F.; Apostolides Arnold, N.; Piozzi, F.; Formisano, C., Chemical composition of the essential oil of Salvia microstegia Boiss. et Balansa growing wild in Lebanon, J. Chromatogr. A, 2006, 1108, 2, 276-278, https://doi.org/10.1016/j.chroma.2006.01.066 . [all data]

Callamien, Dasnoy, et al., 2005
Callamien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S., Flavour stability of lager beer: identification of a new key staling compounds, Eur. Brewery Convention, 2005, 91, 815-822. [all data]

Callemien, Dasnoy, et al., 2005
Callemien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S., Flavour stability of lager beer: identification of a new key staling compound in European Brewery Convention, Fachverlag Hans Carl, Nurnberg, Germany, 2005, 815-822. [all data]

Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2005, 20, 98-100. [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]

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

Variyar, Ahmad, et al., 2003
Variyar, P.S.; Ahmad, R.; Bhat, R.; Niyas, Z.; Sharma, A., Flavoring components of raw monsooned Arabica coffee and their changes during radiation processing, J. Agric. Food Chem., 2003, 51, 27, 7945-7950, https://doi.org/10.1021/jf030408q . [all data]

Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2 . [all data]

Lermusieau, Bulens, et al., 2001
Lermusieau, G.; Bulens, M.; Collin, S., Use of GC-olfactometry to identify the hop aromatic compounds in beer, J. Agric. Food Chem., 2001, 49, 8, 3867-3874, https://doi.org/10.1021/jf0101509 . [all data]

Teai, Claude-Lafontaine, et al., 2001
Teai, T.; Claude-Lafontaine, A.; Schippa, C.; Cozzolino, F., Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia, J. Essent. Oil Res., 2001, 13, 5, 314-318, https://doi.org/10.1080/10412905.2001.9712222 . [all data]

Ansorena, Astiasarán, et al., 2000
Ansorena, D.; Astiasarán, I.; Bello, J., Influence of the simultaneous addition of the protease flavourzyme and the lipase novozyme 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS, J. Agric. Food Chem., 2000, 48, 6, 2395-2400, https://doi.org/10.1021/jf990931y . [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]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [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]

Schieberle, 1996
Schieberle, P., Odour-active compounds in moderately roasted sesame, Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Guth and Grosch, 1993
Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035 . [all data]

Blank, Sen, et al., 1992
Blank, I.; Sen, A.; Grosch, W., Potent odorants of the roasted powder and brew of Arabica coffee, Z. Lebensm. Unters Forsch., 1992, 195, 3, 239-245, https://doi.org/10.1007/BF01202802 . [all data]

Blank, Fischer, et al., 1989
Blank, I.; Fischer, K.-H.; Grosch, W., Intensive neutral odourants of linden honey, Z. Lebensm. Unters. Forsch., 1989, 189, 5, 426-433, https://doi.org/10.1007/BF01028316 . [all data]


Notes

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