2-Acetyl-1-pyrroline
- Formula: C6H9NO
- Molecular weight: 111.1418
- IUPAC Standard InChI: InChI=1S/C6H9NO/c1-5(8)6-3-2-4-7-6/h2-4H2,1H3
- IUPAC Standard InChIKey: DQBQWWSFRPLIAX-UHFFFAOYSA-N
- CAS Registry Number: 85213-22-5
- 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: 1-Pyrroline, 2-acetyl; 2-Acetyl-4,5-dihydro-3H-pyrrole; 2-Acetyl-1-pyrolline; 1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone
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- Other data available:
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Gas Chromatography
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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
Kovats' RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-1 | 930. | Wongpornchai, Sriseadka, et al., 2003 | 30. m/0.25 mm/0.25 μm, He; Program: 35C => 2C/min => 100C => 5C/min => 230C(2min) |
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | HP-5MS | 922. | Jarunrattanasri, Theerakulkait, et al., 2007 | 30. m/0.25 mm/0.5 μm, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min |
| Capillary | HP-5MS | 922. | Jarunrattanasri, Theerakulkait, et al., 2007 | 30. m/0.25 mm/0.5 μm, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min |
| Capillary | DB-5MS | 929. | Lozano P.R., Drake M., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | DB-5MS | 925. | Lozano P.R., Drake M., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | DB-5MS | 928. | Lozano P.R., Miracle E.R., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | SE-54 | 930. | Schlutt B., Moran N., et al., 2007 | He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 50. m; Column diameter: 0.32 mm |
| Capillary | DB-5 | 926. | Steinhaus and Schieberle, 2007 | 30. m/0.32 mm/0.25 μm, 40. C @ 2. min, 6. K/min, 240. C @ 10. min |
| Capillary | DB-5MS | 918. | Schwambach and Peterson, 2006 | 60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 2. K/min, 250. C @ 2. min |
| Capillary | DB-5MS | 920. | Schwambach and Peterson, 2006 | 60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 2. K/min, 250. C @ 2. min |
| Capillary | DB-5MS | 926. | Carunchia Whetstine, Croissant, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-5 | 922. | Colahan-Sederstrom and Peterson, 2005 | 30. m/0.25 mm/0.25 μm, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min |
| Capillary | DB-5MS | 925. | Whetstine, Cadwallader, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-5 | 925. | Avsar, Karagul-Yuceer, et al., 2004 | 30. m/0.25 mm/0.25 μm, 40. C @ 5. min, 10. K/min, 200. C @ 15. min |
| Capillary | DB-5 | 916. | Mahajan, Goddik, et al., 2004 | 30. m/0.32 mm/1. μm, He, 40. C @ 4. min, 5. K/min, 230. C @ 10. min |
| Capillary | DB-5MS | 921. | Karagül-Yüceer, Vlahovich, et al., 2003 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-5 | 916. | Karagül-Yüceer, Cadwallader, et al., 2002 | 30. m/0.32 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-5 | 925. | Wu and Cadwallader, 2002 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min |
| Capillary | DB-5 | 923. | Wu and Cadwallader, 2002 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min |
| Capillary | DB-5 | 919. | Karagül-Yüceer, Drake, et al., 2001 | 30. m/0.32 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-5MS | 927. | Lee, Suriyaphan, et al., 2001 | 60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min |
| Capillary | DB-5MS | 921. | Cha and Cadwallader, 1998 | 30. m/0.32 mm/0.25 μm, 40. C @ 5. min, 6. K/min, 200. C @ 30. min |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SPB-5 | 916. | Majcher and Jelen, 2007 | 30. m/0.53 mm/1.5 μm; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C |
| Capillary | SE-54 | 927. | Frauendorfer and Schieberle, 2006 | 25. m/0.32 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 60C(1min) => 4C/min => 140C => 20C/min => 240C(5min) |
| Capillary | HP-5 | 920. | Künzel, Breuer, et al., 2006 | Program: not specified |
| Capillary | DB-5MS | 935. | Varlet V., Knockaert C., et al., 2006 | 30. m/0.32 mm/0.5 μm, He; Program: 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min) |
| Capillary | DB-5MS | 935. | Varlet V., Knockaert C., et al., 2006 | 30. m/0.32 mm/0.5 μm, He; Program: 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min) |
| Capillary | DB-5 | 916. | Majcher and Jelén, 2005 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C |
| Capillary | HP-5 | 922. | Carrapiso, Jurado, et al., 2002 | 50. m/0.32 mm/1.05 μm; Program: 35C (5min) => 10C/min => 150C => 20C/min => 250C (10min) |
| Capillary | HP-5 | 922. | Carrapiso, Ventanas, et al., 2002 | 50. m/0.32 mm/1.05 μm; Program: 35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min) |
| Capillary | DB-5 | 920. | Jezussek, Juliano, et al., 2002 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C |
| Capillary | DB-5 | 922. | Kirchhoff and Schieberle, 2002 | 25. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min) |
| Capillary | DB-5 | 918. | Zehentbauer and Reineccius, 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C |
| Capillary | DB-5 | 918. | Zehentbauer and Reineccius, 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C |
| Capillary | DB-5 | 922. | Kirchhoff and Schieberle, 2001 | 25. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min) |
| Capillary | DB-5 | 921. | Rychlik and Bosset, 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C |
| Capillary | SE-54 | 906. | Tairu, Hofmann, et al., 2000 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) |
| Capillary | SE-54 | 924. | Zimmermann and Schieberle, 2000 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) |
| Capillary | SE-54 | 922. | Mutti and Grosch, 1999 | 60. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min) |
| Capillary | RTX-5 | 921. | Mutti and Grosch, 1999 | Program: not specified |
| Capillary | BPX-5 | 934. | Bredie, Mottram, et al., 1998 | 50. m/0.32 mm/0.5 μm, He; Program: OC (5min) => 60C/min => 60C(5min) => 4C/min => 250C |
| Capillary | SE-54 | 917. | Fickert and Schieberle, 1998 | 25. m/0.32 mm/0.5 μm, He; Program: 35C (2min) => 4C/min => 150C => 10C/min => 240C |
| Capillary | SE-54 | 922. | Hinterholzer, Lemos, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) |
| Capillary | SE-54 | 922. | Hofmann and Schieberle, 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 50C(5min) => 6C/min => 230(15min) |
| Capillary | SE-54 | 925. | Kubícková and Grosch, 1997 | Column length: 30. m; Column diameter: 0.32 mm; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 250C (10min) |
| Capillary | SE-54 | 926. | Münch, Hofmann, et al., 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 40C (2min) => 40C/min => 50C (2min) => 240C (10min) |
| Capillary | DB-5 | 928. | Triqui and Reineccius, 1995 | 30. m/0.25 mm/1. μm, He; Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min) |
| Capillary | SE-54 | 923. | Triqui and Reineccius, 1995 | Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min) |
| Capillary | SE-54 | 923. | Triqui and Reineccius, 1995, 2 | 30. m/0.32 mm/0.3 μm, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C |
| Capillary | SE-54 | 928. | Triqui and Reineccius, 1995, 2 | 30. m/0.32 mm/0.3 μm, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-FFAP | 1340. | Jarunrattanasri, Theerakulkait, et al., 2007 | 30. m/0.25 mm/0.5 μm, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min |
| Capillary | DB-FFAP | 1347. | Jarunrattanasri, Theerakulkait, et al., 2007 | 30. m/0.25 mm/0.5 μm, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min |
| Capillary | FFAP | 1331. | Lozano P.R., Drake M., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | FFAP | 1338. | Lozano P.R., Drake M., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | FFAP | 1335. | Lozano P.R., Miracle E.R., et al., 2007 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min |
| Capillary | FFAP | 1328. | Schlutt B., Moran N., et al., 2007 | He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 30. m; Column diameter: 0.32 mm |
| Capillary | FFAP | 1319. | Steinhaus and Schieberle, 2007 | 30. m/0.32 mm/0.25 μm, 40. C @ 2. min, 6. K/min, 240. C @ 10. min |
| Capillary | CP-Wax 52CB | 1335. | Mahadevan and Farmer, 2006 | 60. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm |
| Capillary | CP-Wax 52CB | 1340. | Mahadevan and Farmer, 2006 | 60. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm |
| Capillary | DB-Wax | 1327. | Schwambach and Peterson, 2006 | 60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 3. K/min, 230. C @ 4. min |
| Capillary | DB-Wax | 1327. | Schwambach and Peterson, 2006 | 60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 3. K/min, 230. C @ 4. min |
| Capillary | DB-Wax | 1317. | Carunchia Whetstine, Croissant, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-FFAP | 1336. | Colahan-Sederstrom and Peterson, 2005 | 30. m/0.25 mm/0.25 μm, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min |
| Capillary | DB-Wax | 1317. | Whetstine, Cadwallader, et al., 2005 | 30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 10. K/min, 200. C @ 20. min |
| Capillary | DB-FFAP | 1336. | Avsar, Karagul-Yuceer, et al., 2004 | 15. m/0.32 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min |
| Capillary | DB-Wax | 1323. | Avsar, Karagul-Yuceer, et al., 2004 | 30. m/0.25 mm/0.25 μm, 40. C @ 5. min, 10. K/min, 200. C @ 15. min |
| Capillary | DB-Wax | 1331. | Mahajan, Goddik, et al., 2004 | 30. m/0.25 mm/0.5 μm, He, 40. C @ 2. min, 5. K/min, 230. C @ 10. min |
| Capillary | DB-Wax | 1330. | Hayata, Sakamoto, et al., 2003 | He, 40. C @ 10. min, 3. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm |
| Capillary | DB-FFAP | 1327. | Karagül-Yüceer, Vlahovich, et al., 2003 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1311. | Karagül-Yüceer, Cadwallader, et al., 2002 | 30. m/0.25 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1334. | Wu and Cadwallader, 2002 | 30. m/0.32 mm/1. μm, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1336. | Wu and Cadwallader, 2002 | 30. m/0.53 mm/1. μm, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1331. | Karagül-Yüceer, Drake, et al., 2001 | 30. m/0.25 mm/0.25 μm, 35. C @ 5. min, 10. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1333. | Lee, Suriyaphan, et al., 2001 | 60. m/0.25 mm/0.25 μm, He, 2. K/min; Tstart: 40. C; Tend: 200. C |
| Capillary | DB-Wax | 1333. | Lee, Suriyaphan, et al., 2001 | 60. m/0.25 mm/0.25 μm, He, 2. K/min; Tstart: 40. C; Tend: 200. C |
| Capillary | DB-Wax | 1326. | Cha and Cadwallader, 1998 | 30. m/0.32 mm/0.25 μm, 40. C @ 5. min, 6. K/min, 200. C @ 30. min |
| Capillary | DB-Wax | 1319. | Cha, Kim, et al., 1998 | 30. m/0.32 mm/0.25 μm, He, 40. C @ 5. min, 6. K/min, 200. C @ 30. min |
| Capillary | Supelcowax-10 | 1329. | Cadwallader, Tan, et al., 1995 | 60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Supelcowax-10 | 1330. | Bianchi, Careri, et al., 2007 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) |
| Capillary | Supelcowax-10 | 1328. | Majcher and Jelen, 2007 | 30. m/0.25 mm/0.25 μm; Program: 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C |
| Capillary | FFAP | 1324. | Frauendorfer and Schieberle, 2006 | 25. m/0.32 mm/0.2 μm, He; Program: 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C |
| Capillary | Supelcowax-10 | 1322. | Majcher and Jelén, 2005 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C |
| Capillary | HP-FFAP | 1348. | Carrapiso, Ventanas, et al., 2002 | 30. m/0.32 mm/0.25 μm; Program: 35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min) |
| Capillary | FFAP | 1330. | Jezussek, Juliano, et al., 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C |
| Capillary | FFAP | 1330. | Kirchhoff and Schieberle, 2002 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min) |
| Capillary | FFAP | 1328. | Rhlid, Fleury, et al., 2002 | 30. m/0.32 mm/0.25 μm; Program: 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min) |
| Capillary | DB-FFAP | 1327. | Zehentbauer and Reineccius, 2002 | 30. m/0.25 mm/0.25 μm, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C |
| Capillary | FFAP | 1330. | Kirchhoff and Schieberle, 2001 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min) |
| Capillary | FFAP | 1330. | Tairu, Hofmann, et al., 2000 | 30. m/0.32 mm/0.25 μm, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) |
| Capillary | FFAP | 1355. | Zimmermann and Schieberle, 2000 | 30. m/0.25 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min) |
| Capillary | DB-FFAP | 1325. | Mutti and Grosch, 1999 | 30. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) |
| Capillary | FFAP | 1327. | Fickert and Schieberle, 1998 | 25. m/0.32 mm/0.5 μm, He; Program: 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min) |
| Capillary | FFAP | 1327. | Hinterholzer, Lemos, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min) |
| Capillary | FFAP | 1323. | Münch, Hofmann, et al., 1997 | 30. m/0.32 mm/0.25 μm, He; Program: 40C (2min) => 40C/min => 60C (2min) => 240C (10min) |
| Capillary | Supelcowax-10 | 1337. | Baek and Cadwallader, 1996 | 60. m/0.25 mm/0.25 μm; Program: 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) |
Normal alkane RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 922. | Laselan, Buettner, et al., 2009 | 30. m/0.32 mm/0.25 μm, 0. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | RTX-5 MS | 921. | Watcharananun, Cadwallader, et al., 2009 | 30. m/0.25 mm/0.50 μm, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min |
| Capillary | VF-5MS | 918. | Ghiasvand, Setkova, et al., 2007 | 30. m/0.25 mm/0.25 μm, 7. K/min; Tstart: 40. C; Tend: 250. C |
| Capillary | DB-5 | 920. | Shen X., Gao Y., et al., 2006 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 4. K/min, 250. C @ 10. min |
| Capillary | OV-101 | 896. | Bloss, Acree, et al., 2002 | 35. C @ 5. min, 6. K/min; Column length: 10. m; Column diameter: 0.25 mm; Tend: 225. C |
| Capillary | DB-5MS | 927. | Lee, Suriyaphan, et al., 2001 | 60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min |
| Capillary | DB-5 | 918. | Schlüter, Steinhart, et al., 1999 | 34. C @ 3. min, 5. K/min, 200. C @ 10. min; Phase thickness: 0.25 μm |
| Capillary | DB-1 | 892. | Buttery, Ling, et al., 1997 | 30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm |
| Capillary | SE-54 | 925. | Milo and Grosch, 1996 | 30. m/0.52 mm/1.5 μm, 6. K/min; Tstart: 5. C; Tend: 230. C |
| Capillary | SE-54 | 925. | Milo and Grosch, 1996 | 30. m/0.52 mm/1.5 μm, 6. K/min; Tstart: 5. C; Tend: 230. C |
| Capillary | DB-1 | 892. | Buttery and Ling, 1995 | He, 30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm |
| Capillary | DB-1 | 892. | Buttery, Stern, et al., 1994 | He, 30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.32 mm |
| Capillary | OV-101 | 898. | Roberts and Acree, 1994 | 12. m/0.32 mm/0.52 μm, 35. C @ 3. min, 4. K/min; Tend: 225. C |
| Packed | SE-54 | 921. | Schieberle, 1991 | Chromosorb G AW DMCS (100-120 mesh), 50. C @ 2. min, 6. K/min, 230. C @ 10. min; Column length: 3. m |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SE-54 | 922. | Christlbauer and Schieberle, 2009 | 30. m/0.32 mm/0.25 μm, Helium; Program: 35 0C (2 min) 10 0C/min -> 50 0C (2 min) 6 0C/min -> 250 0C |
| Capillary | SE-54 | 927. | Frauendorfer and Schieberle, 2008 | Helium; Program: not specified |
| Capillary | HP-5 | 922. | Carrapiso and Garsia, 2007 | 50. m/0.32 mm/1.05 μm; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min) |
| Capillary | SE-54 | 922. | Lasekan, Buettner, et al., 2007 | 30. m/0.32 mm/0.25 μm; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10min) |
| Capillary | DB-5 | 912. | Triqui and Bouchriti, 2003 | 30. m/0.3 mm/0.25 μm, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C |
| Capillary | DB-5 | 925. | Lin, Fay, et al., 2000 | 30. m/0.25 mm/0.25 μm, Helium; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (10 min) |
| Capillary | RTX-5 | 923. | Masanetz, Guth, et al., 1998 | Program: not specified |
| Capillary | RTX-5 | 922. | Masanetz, Guth, et al., 1998 | Program: not specified |
| Capillary | DB-5 | 915. | Matsui, Guth, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C |
| Capillary | SE-54 | 923. | Zehentbauer and Grosch, 1998 | 25. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C |
| Capillary | DB-5 | 921. | Schieberle, 1996 | Column length: 30. m; Column diameter: 0.32 mm; Program: not specified |
| Capillary | SE-54 | 924. | Guth and Grosch, 1993 | Program: not specified |
| Capillary | SE-54 | 925. | Milo and Grosch, 1993 | He; Column length: 30. m; Column diameter: 0.32 mm; Program: 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C |
| Capillary | SE-54 | 923. | Blank, Fischer, et al., 1989 | 30. m/0.32 mm/0.3 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min) |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-Wax | 1317. | Onishi, Inoue, et al., 2011 | 60. m/0.25 mm/0.25 μm, Helium, 50. C @ 2. min, 3. K/min, 220. C @ 20. min |
| Capillary | DB-Wax | 1338. | Kumazawa, Sakai, et al., 2010 | 30. m/0.25 mm/0.25 μm, Helium, 3. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | FFAP | 1327. | Christlbauer and Schieberle, 2009 | 30. m/0.32 mm/0.25 μm, Helium, 40. C @ 2. min, 6. K/min; Tend: 240. C |
| Capillary | DB-FFAP | 1323. | Laselan, Buettner, et al., 2009 | 30. m/0.32 mm/0.25 μm, 0. C @ 2. min, 6. K/min; Tend: 200. C |
| Capillary | DB-Wax | 1345. | Rochat, Egger, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min |
| Capillary | DB-Wax | 1352. | Rochat, Egger, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min |
| Capillary | DB-Wax | 1374. | Rochat, Egger, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min |
| Capillary | DB-Wax | 1374. | Rochat, Egger, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min |
| Capillary | DB-Wax | 1377. | Rochat, Egger, et al., 2009 | 30. m/0.25 mm/0.25 μm, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min |
| Capillary | Stabilwax | 1340. | Watcharananun, Cadwallader, et al., 2009 | 30. m/0.25 mm/0.50 μm, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min |
| Capillary | DB-Wax | 1326. | Kishimoto, Wanikawa, et al., 2006 | 15. m/0.32 mm/0.25 μm, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C |
| Capillary | DB-Wax | 1345. | Spadone, Matthey-Doret, et al., 2006 | 60. m/0.25 mm/0.25 μm, Helium, 35. C @ 3. min, 6. K/min, 240. C @ 10. min |
| Capillary | DB-Wax | 1338. | Kumazawa, Kubota, et al., 2005 | 30. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | DB-Wax | 1338. | Kumazawa and Masuda, 2002 | 30. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | DB-Wax | 1341. | Kumazawa and Masuda, 2002 | 60. m/0.25 mm/0.25 μm, He, 5. K/min; Tstart: 40. C; Tend: 210. C |
| Capillary | EC-1000 | 1330. | Bendall, 2001 | 30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min |
| Capillary | HP-FFAP | 1337. | Preininger and Ullrich, 2001 | 50. m/0.32 mm/0.5 μm, 6. K/min, 230. C @ 15. min; Tstart: 35. C |
| Capillary | DB-Wax | 1339. | Kim, Baek, et al., 2000 | 30. m/0.32 mm/0.25 μm, 40. C @ 5. min, 8. K/min, 280. C @ 30. min |
| Capillary | DB-Wax | 1335. | Buttery, Orts, et al., 1999 | 30. C @ 4. min, 2. K/min, 170. C @ 60. min; Column length: 60. m; Column diameter: 0.32 mm |
| Capillary | DB-Wax | 1317. | Schlüter, Steinhart, et al., 1999 | 60. m/0.32 mm/0.25 μm, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min |
| Capillary | DB-Wax | 1335. | Buttery and Ling, 1998 | 30. C @ 4. min, 2. K/min, 170. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm |
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | FFAP | 1314. | Frauendorfer and Schieberle, 2008 | Helium; Program: not specified |
| Capillary | HP-FFAP | 1348. | Carrapiso and Garsia, 2007 | 30. m/0.32 mm/0.25 μm; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min) |
| Capillary | DB-FFAP | 1323. | Lasekan, Buettner, et al., 2007 | 30. m/0.32 mm/0.25 μm; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min) |
| Capillary | Supelcowax-10 | 1337. | Baek and Cadwallader, 2003 | 60. m/0.25 mm/0.25 μm; Program: not specified |
| Capillary | DB-FFAP | 1322. | Triqui and Bouchriti, 2003 | 30. m/0.3 mm/0.25 μm, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C |
| Capillary | FFAP | 1328. | Bel Rhild, Fleury, et al., 2002 | 30. m/0.32 mm/0.25 μm, Helium; Program: 50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min) |
| Capillary | FFAP | 1328. | Bel Rhild, Fleury, et al., 2002, 2 | 30. m/0.32 mm/0.25 μm, Helium; Program: 50 0C (2 min) 6 oC/min -> 180 0C 10 0C/min -> 240 0C (10 min) |
| Capillary | FFAP | 1309. | Matsui, Guth, et al., 1998 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C |
| Capillary | FFAP | 1317. | Zehentbauer and Grosch, 1998 | 25. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C |
| Capillary | FFAP | 1319. | Guth and Grosch, 1993 | Program: not specified |
| Capillary | DB-Wax | 1343. | Milo and Grosch, 1993 | 30. m/0.25 mm/0.5 μm, He; Program: 35C => 40C/min => 50C(2min) => 6C/min => 200C |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
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Carrapiso, Jurado, et al., 2002
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Carrapiso, Ventanas, et al., 2002
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Characterization of the most odor-active compounds of Iberian ham headspace,
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Jezussek, Juliano, et al., 2002
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Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P.,
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays,
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Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A.,
Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
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Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P.,
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies,
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Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O.,
Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants,
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Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P.,
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis),
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Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P.,
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin,
Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019
. [all data]
Mutti and Grosch, 1999
Mutti, B.; Grosch, W.,
Potent odorants of boiled potatoes,
Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8
. [all data]
Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Aroma volatiles generated during extrusion cooking of maize flour,
J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857
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Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
. [all data]
Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P.,
Identification of the key odorants in raw French beans and changes during cooking,
Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322
. [all data]
Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P.,
Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions,
J. Agric. Food Chem., 1998, 46, 7, 2721-2726, https://doi.org/10.1021/jf971101s
. [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]
Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P.,
Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation,
J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p
. [all data]
Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A.,
Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus),
J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024
. [all data]
Triqui and Reineccius, 1995, 2
Triqui, R.; Reineccius, G.A.,
Flavor development in the ripening of anchovy (Engraulis encrasicholus L.),
J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [all data]
Hayata, Sakamoto, et al., 2003
Hayata, Y.; Sakamoto, T.; Maneerat, C.; Li, X.; Kozuka, H.; Sakamoto, K.,
Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis,
J. Agric. Food Chem., 2003, 51, 11, 3415-3418, https://doi.org/10.1021/jf0209950
. [all data]
Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R.,
Aroma-active compounds in Kimchi during fermentation,
J. Agric. Food Chem., 1998, 46, 5, 1944-1953, https://doi.org/10.1021/jf9706991
. [all data]
Cadwallader, Tan, et al., 1995
Cadwallader, K.R.; Tan, Q.; Chen, F.; Meyers, S.P.,
Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis,
J. Agric. Food Chem., 1995, 43, 9, 2432-2437, https://doi.org/10.1021/jf00057a022
. [all data]
Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M.,
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness,
J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393
. [all data]
Rhlid, Fleury, et al., 2002
Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A.,
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches,
J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d
. [all data]
Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R.,
Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment,
J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q
. [all data]
Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M.,
Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM),
African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Ghiasvand, Setkova, et al., 2007
Ghiasvand, A.R.; Setkova, L.; Pawliszyn, J.,
Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS,
Flavour Fragr. J., 2007, 22, 5, 377-391, https://doi.org/10.1002/ffj.1809
. [all data]
Shen X., Gao Y., et al., 2006
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Constituents of the essential oil of Rhizoma polygonati,
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Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
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Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
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Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
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Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C.,
Volatile flavor components of corn tortillas and related products,
J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023
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Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038
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Roberts and Acree, 1994
Roberts, D.D.; Acree, T.E.,
Gas chromatography - olfactometry of glucose - proline Maillard reaction products
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Schieberle, 1991
Schieberle, P.,
Primary odorants in popcorn,
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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,
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Frauendorfer and Schieberle, 2008
Frauendorfer, F.; Schieberle, P.,
Changes in key aroma compounds of criollo cocoa beans during roasting,
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Carrapiso and Garsia, 2007
Carrapiso, A.I.; Garsia, C.,
Effect of sampling conditions on the odour-active compounds of iberian ham,
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Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M.,
Investigation of important odorants of palm wine (Elaeis guineensis),
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Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
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Aroma impact compounds formed in meat-like model systems containing cysteine, ribose, and phospholipids
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Masanetz, Guth, et al., 1998
Masanetz, C.; Guth, H.; Grosch, W.,
Fishy and hay-like off-flavours of dry spinach,
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Matsui, Guth, et al., 1998
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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
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Zehentbauer, G.; Grosch, W.,
Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways,
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Schieberle, 1996
Schieberle, P.,
Odour-active compounds in moderately roasted sesame,
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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]
Milo and Grosch, 1993
Milo, C.; Grosch, W.,
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material,
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. [all data]
Blank, Fischer, et al., 1989
Blank, I.; Fischer, K.-H.; Grosch, W.,
Intensive neutral odourants of linden honey,
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. [all data]
Onishi, Inoue, et al., 2011
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Odorant transfer characteristics of white bread during baking,
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Kumazawa, Sakai, et al., 2010
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Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa),
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Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A.,
Strategy for the identification of key odorants: application to shrimp aroma,
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. [all data]
Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K.,
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties,
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Spadone, Matthey-Doret, et al., 2006
Spadone, J.-C.; Matthey-Doret, W.; Blank, I.,
Formation of methyl(methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica)
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Kumazawa, Kubota, et al., 2005
Kumazawa, K.; Kubota, K.; Masuda, H.,
Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha),
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Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H.,
Identification of potent odorants in different green tea varieties using flavor dilution technique,
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. [all data]
Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n
. [all data]
Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F.,
Trace compound analysis for off-flavor characterization of micromilled milk powder,
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Kim, Baek, et al., 2000
Kim, D.S.; Baek, H.H.; Ahn, C.B.; Byun, D.S.; Jung, K.J.; Lee, H.G.; Cadwallader, K.R.; Kim, H.R.,
Development and characterization of a flavoring agent from oyster cooker effluent,
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. [all data]
Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Baek and Cadwallader, 2003
Baek, H.H.; Cadwallader, K.R.,
Gas chromatographic/olfactometric evaluation of flavor extracts produced from crawfish processing by-products, 2003, retrieved from http://nsgl.gso.uri.edu/source/flsgpw95001/flsgpw95001part5.pdf. [all data]
Bel Rhild, Fleury, et al., 2002
Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A.,
Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]
Bel Rhild, Fleury, et al., 2002, 2
Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A.,
Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches,
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. [all data]
Notes
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