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2-Acetyl-1-pyrroline


Mass spectrum (electron ionization)

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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

Spectrum

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Mass spectrum
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Additional Data

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Owner NIST Mass Spectrometry Data Center
Collection (C) 2014 copyright by the U.S. Secretary of Commerce
on behalf of the United States of America. All rights reserved.
Origin P.Scieberle ET AL. J.Agr.Food.Chem.,35,252(1987)
NIST MS number 281508

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


Gas Chromatography

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

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

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

Kovats' RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryHP-1930.Wongpornchai, Sriseadka, et al., 200330. m/0.25 mm/0.25 «mu»m, He; Program: 35C => 2C/min => 100C => 5C/min => 230C(2min)

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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-5MS922.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryHP-5MS922.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryDB-5MS929.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-5MS925.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryDB-5MS928.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillarySE-54930.Schlutt B., Moran N., et al., 2007He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryDB-5926.Steinhaus and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryDB-5MS918.Schwambach and Peterson, 200660. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 2. K/min, 250. C @ 2. min
CapillaryDB-5MS920.Schwambach and Peterson, 200660. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 2. K/min, 250. C @ 2. min
CapillaryDB-5MS926.Carunchia Whetstine, Croissant, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-5922.Colahan-Sederstrom and Peterson, 200530. m/0.25 mm/0.25 «mu»m, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min
CapillaryDB-5MS925.Whetstine, Cadwallader, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-5925.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-5916.Mahajan, Goddik, et al., 200430. m/0.32 mm/1. «mu»m, He, 40. C @ 4. min, 5. K/min, 230. C @ 10. min
CapillaryDB-5MS921.Karagül-Yüceer, Vlahovich, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-5916.Karagül-Yüceer, Cadwallader, et al., 200230. m/0.32 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-5925.Wu and Cadwallader, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min
CapillaryDB-5923.Wu and Cadwallader, 200230. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 10. K/min, 220. C @ 30. min
CapillaryDB-5919.Karagül-Yüceer, Drake, et al., 200130. m/0.32 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-5MS927.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min
CapillaryDB-5MS921.Cha and Cadwallader, 199830. m/0.32 mm/0.25 «mu»m, 40. C @ 5. min, 6. K/min, 200. C @ 30. min

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

View large format table.

Column type Active phase I Reference Comment
CapillarySPB-5916.Majcher and Jelen, 200730. m/0.53 mm/1.5 «mu»m; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C
CapillarySE-54927.Frauendorfer and Schieberle, 200625. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 60C(1min) => 4C/min => 140C => 20C/min => 240C(5min)
CapillaryHP-5920.Künzel, Breuer, et al., 2006Program: not specified
CapillaryDB-5MS935.Varlet V., Knockaert C., et al., 200630. m/0.32 mm/0.5 «mu»m, He; Program: 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)
CapillaryDB-5MS935.Varlet V., Knockaert C., et al., 200630. m/0.32 mm/0.5 «mu»m, He; Program: 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)
CapillaryDB-5916.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C
CapillaryHP-5922.Carrapiso, Jurado, et al., 200250. m/0.32 mm/1.05 «mu»m; Program: 35C (5min) => 10C/min => 150C => 20C/min => 250C (10min)
CapillaryHP-5922.Carrapiso, Ventanas, et al., 200250. m/0.32 mm/1.05 «mu»m; Program: 35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)
CapillaryDB-5920.Jezussek, Juliano, et al., 200230. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C
CapillaryDB-5922.Kirchhoff and Schieberle, 200225. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)
CapillaryDB-5918.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C
CapillaryDB-5918.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C
CapillaryDB-5922.Kirchhoff and Schieberle, 200125. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)
CapillaryDB-5921.Rychlik and Bosset, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C
CapillarySE-54906.Tairu, Hofmann, et al., 200030. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)
CapillarySE-54924.Zimmermann and Schieberle, 200030. m/0.25 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min)
CapillarySE-54922.Mutti and Grosch, 199960. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)
CapillaryRTX-5921.Mutti and Grosch, 1999Program: not specified
CapillaryBPX-5934.Bredie, Mottram, et al., 199850. m/0.32 mm/0.5 «mu»m, He; Program: OC (5min) => 60C/min => 60C(5min) => 4C/min => 250C
CapillarySE-54917.Fickert and Schieberle, 199825. m/0.32 mm/0.5 «mu»m, He; Program: 35C (2min) => 4C/min => 150C => 10C/min => 240C
CapillarySE-54922.Hinterholzer, Lemos, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)
CapillarySE-54922.Hofmann and Schieberle, 199830. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 50C(5min) => 6C/min => 230(15min)
CapillarySE-54925.Kubícková and Grosch, 1997Column length: 30. m; Column diameter: 0.32 mm; Program: 35C (2min) => 40C/min => 50C (2min) => 4C/min => 250C (10min)
CapillarySE-54926.Münch, Hofmann, et al., 199730. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C (2min) => 240C (10min)
CapillaryDB-5928.Triqui and Reineccius, 199530. m/0.25 mm/1. «mu»m, He; Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)
CapillarySE-54923.Triqui and Reineccius, 1995Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)
CapillarySE-54923.Triqui and Reineccius, 1995, 230. m/0.32 mm/0.3 «mu»m, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C
CapillarySE-54928.Triqui and Reineccius, 1995, 230. m/0.32 mm/0.3 «mu»m, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C

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

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-FFAP1340.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryDB-FFAP1347.Jarunrattanasri, Theerakulkait, et al., 200730. m/0.25 mm/0.5 «mu»m, He, 35. C @ 5. min, 4. K/min, 225. C @ 30. min
CapillaryFFAP1331.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1338.Lozano P.R., Drake M., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1335.Lozano P.R., Miracle E.R., et al., 200730. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 25. min
CapillaryFFAP1328.Schlutt B., Moran N., et al., 2007He, 40. C @ 2. min, 8. K/min, 240. C @ 5. min; Column length: 30. m; Column diameter: 0.32 mm
CapillaryFFAP1319.Steinhaus and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, 40. C @ 2. min, 6. K/min, 240. C @ 10. min
CapillaryCP-Wax 52CB1335.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryCP-Wax 52CB1340.Mahadevan and Farmer, 200660. C @ 5. min, 4. K/min, 220. C @ 30. min; Column length: 50. m; Column diameter: 0.32 mm
CapillaryDB-Wax1327.Schwambach and Peterson, 200660. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 3. K/min, 230. C @ 4. min
CapillaryDB-Wax1327.Schwambach and Peterson, 200660. m/0.25 mm/0.25 «mu»m, H2, 30. C @ 2. min, 3. K/min, 230. C @ 4. min
CapillaryDB-Wax1317.Carunchia Whetstine, Croissant, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-FFAP1336.Colahan-Sederstrom and Peterson, 200530. m/0.25 mm/0.25 «mu»m, N2, 30. C @ 2. min, 3. K/min, 250. C @ 2. min
CapillaryDB-Wax1317.Whetstine, Cadwallader, et al., 200530. m/0.25 mm/0.25 «mu»m, 40. C @ 3. min, 10. K/min, 200. C @ 20. min
CapillaryDB-FFAP1336.Avsar, Karagul-Yuceer, et al., 200415. m/0.32 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 225. C @ 15. min
CapillaryDB-Wax1323.Avsar, Karagul-Yuceer, et al., 200430. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 10. K/min, 200. C @ 15. min
CapillaryDB-Wax1331.Mahajan, Goddik, et al., 200430. m/0.25 mm/0.5 «mu»m, He, 40. C @ 2. min, 5. K/min, 230. C @ 10. min
CapillaryDB-Wax1330.Hayata, Sakamoto, et al., 2003He, 40. C @ 10. min, 3. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm
CapillaryDB-FFAP1327.Karagül-Yüceer, Vlahovich, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1311.Karagül-Yüceer, Cadwallader, et al., 200230. m/0.25 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1334.Wu and Cadwallader, 200230. m/0.32 mm/1. «mu»m, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1336.Wu and Cadwallader, 200230. m/0.53 mm/1. «mu»m, He, 40. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1331.Karagül-Yüceer, Drake, et al., 200130. m/0.25 mm/0.25 «mu»m, 35. C @ 5. min, 10. K/min, 200. C @ 30. min
CapillaryDB-Wax1333.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 2. K/min; Tstart: 40. C; Tend: 200. C
CapillaryDB-Wax1333.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 2. K/min; Tstart: 40. C; Tend: 200. C
CapillaryDB-Wax1326.Cha and Cadwallader, 199830. m/0.32 mm/0.25 «mu»m, 40. C @ 5. min, 6. K/min, 200. C @ 30. min
CapillaryDB-Wax1319.Cha, Kim, et al., 199830. m/0.32 mm/0.25 «mu»m, He, 40. C @ 5. min, 6. K/min, 200. C @ 30. min
CapillarySupelcowax-101329.Cadwallader, Tan, et al., 199560. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min

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

View large format table.

Column type Active phase I Reference Comment
CapillarySupelcowax-101330.Bianchi, Careri, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)
CapillarySupelcowax-101328.Majcher and Jelen, 200730. m/0.25 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C
CapillaryFFAP1324.Frauendorfer and Schieberle, 200625. m/0.32 mm/0.2 «mu»m, He; Program: 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C
CapillarySupelcowax-101322.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C
CapillaryHP-FFAP1348.Carrapiso, Ventanas, et al., 200230. m/0.32 mm/0.25 «mu»m; Program: 35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)
CapillaryFFAP1330.Jezussek, Juliano, et al., 200230. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C
CapillaryFFAP1330.Kirchhoff and Schieberle, 200230. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)
CapillaryFFAP1328.Rhlid, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m; Program: 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)
CapillaryDB-FFAP1327.Zehentbauer and Reineccius, 200230. m/0.25 mm/0.25 «mu»m, He; Program: 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C
CapillaryFFAP1330.Kirchhoff and Schieberle, 200130. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min)
CapillaryFFAP1330.Tairu, Hofmann, et al., 200030. m/0.32 mm/0.25 «mu»m, He; Program: 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)
CapillaryFFAP1355.Zimmermann and Schieberle, 200030. m/0.25 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min)
CapillaryDB-FFAP1325.Mutti and Grosch, 199930. m/0.32 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min)
CapillaryFFAP1327.Fickert and Schieberle, 199825. m/0.32 mm/0.5 «mu»m, He; Program: 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min)
CapillaryFFAP1327.Hinterholzer, Lemos, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)
CapillaryFFAP1323.Münch, Hofmann, et al., 199730. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C (2min) => 240C (10min)
CapillarySupelcowax-101337.Baek and Cadwallader, 199660. m/0.25 mm/0.25 «mu»m; Program: 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillarySE-54922.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryRTX-5 MS921.Watcharananun, Cadwallader, et al., 200930. m/0.25 mm/0.50 «mu»m, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min
CapillaryVF-5MS918.Ghiasvand, Setkova, et al., 200730. m/0.25 mm/0.25 «mu»m, 7. K/min; Tstart: 40. C; Tend: 250. C
CapillaryDB-5920.Shen X., Gao Y., et al., 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 2. min, 4. K/min, 250. C @ 10. min
CapillaryOV-101896.Bloss, Acree, et al., 200235. C @ 5. min, 6. K/min; Column length: 10. m; Column diameter: 0.25 mm; Tend: 225. C
CapillaryDB-5MS927.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min
CapillaryDB-5918.Schlüter, Steinhart, et al., 199934. C @ 3. min, 5. K/min, 200. C @ 10. min; Phase thickness: 0.25 «mu»m
CapillaryDB-1892.Buttery, Ling, et al., 199730. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm
CapillarySE-54925.Milo and Grosch, 199630. m/0.52 mm/1.5 «mu»m, 6. K/min; Tstart: 5. C; Tend: 230. C
CapillarySE-54925.Milo and Grosch, 199630. m/0.52 mm/1.5 «mu»m, 6. K/min; Tstart: 5. C; Tend: 230. C
CapillaryDB-1892.Buttery and Ling, 1995He, 30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm
CapillaryDB-1892.Buttery, Stern, et al., 1994He, 30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.32 mm
CapillaryOV-101898.Roberts and Acree, 199412. m/0.32 mm/0.52 «mu»m, 35. C @ 3. min, 4. K/min; Tend: 225. C
PackedSE-54921.Schieberle, 1991Chromosorb 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

View large format table.

Column type Active phase I Reference Comment
CapillarySE-54922.Christlbauer and Schieberle, 200930. m/0.32 mm/0.25 «mu»m, Helium; Program: 35 0C (2 min) 10 0C/min -> 50 0C (2 min) 6 0C/min -> 250 0C
CapillarySE-54927.Frauendorfer and Schieberle, 2008Helium; Program: not specified
CapillaryHP-5922.Carrapiso and Garsia, 200750. m/0.32 mm/1.05 «mu»m; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)
CapillarySE-54922.Lasekan, Buettner, et al., 200730. m/0.32 mm/0.25 «mu»m; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
CapillaryDB-5912.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C
CapillaryDB-5925.Lin, Fay, et al., 200030. m/0.25 mm/0.25 «mu»m, 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)
CapillaryRTX-5923.Masanetz, Guth, et al., 1998Program: not specified
CapillaryRTX-5922.Masanetz, Guth, et al., 1998Program: not specified
CapillaryDB-5915.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillarySE-54923.Zehentbauer and Grosch, 199825. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C
CapillaryDB-5921.Schieberle, 1996Column length: 30. m; Column diameter: 0.32 mm; Program: not specified
CapillarySE-54924.Guth and Grosch, 1993Program: not specified
CapillarySE-54925.Milo and Grosch, 1993He; Column length: 30. m; Column diameter: 0.32 mm; Program: 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C
CapillarySE-54923.Blank, Fischer, et al., 198930. m/0.32 mm/0.3 «mu»m, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 230C(10min)

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1317.Onishi, Inoue, et al., 201160. m/0.25 mm/0.25 «mu»m, Helium, 50. C @ 2. min, 3. K/min, 220. C @ 20. min
CapillaryDB-Wax1338.Kumazawa, Sakai, et al., 201030. m/0.25 mm/0.25 «mu»m, Helium, 3. K/min; Tstart: 40. C; Tend: 210. C
CapillaryFFAP1327.Christlbauer and Schieberle, 200930. m/0.32 mm/0.25 «mu»m, Helium, 40. C @ 2. min, 6. K/min; Tend: 240. C
CapillaryDB-FFAP1323.Laselan, Buettner, et al., 200930. m/0.32 mm/0.25 «mu»m, 0. C @ 2. min, 6. K/min; Tend: 200. C
CapillaryDB-Wax1345.Rochat, Egger, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min
CapillaryDB-Wax1352.Rochat, Egger, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min
CapillaryDB-Wax1374.Rochat, Egger, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min
CapillaryDB-Wax1374.Rochat, Egger, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min
CapillaryDB-Wax1377.Rochat, Egger, et al., 200930. m/0.25 mm/0.25 «mu»m, Helium, 60. C @ 3. min, 8. K/min, 200. C @ 9.5 min
CapillaryStabilwax1340.Watcharananun, Cadwallader, et al., 200930. m/0.25 mm/0.50 «mu»m, Helium, 35. C @ 5. min, 6. K/min, 225. C @ 10. min
CapillaryDB-Wax1326.Kishimoto, Wanikawa, et al., 200615. m/0.32 mm/0.25 «mu»m, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C
CapillaryDB-Wax1345.Spadone, Matthey-Doret, et al., 200660. m/0.25 mm/0.25 «mu»m, Helium, 35. C @ 3. min, 6. K/min, 240. C @ 10. min
CapillaryDB-Wax1338.Kumazawa, Kubota, et al., 200530. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1338.Kumazawa and Masuda, 200230. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1341.Kumazawa and Masuda, 200260. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryEC-10001330.Bendall, 200130. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min
CapillaryHP-FFAP1337.Preininger and Ullrich, 200150. m/0.32 mm/0.5 «mu»m, 6. K/min, 230. C @ 15. min; Tstart: 35. C
CapillaryDB-Wax1339.Kim, Baek, et al., 200030. m/0.32 mm/0.25 «mu»m, 40. C @ 5. min, 8. K/min, 280. C @ 30. min
CapillaryDB-Wax1335.Buttery, Orts, et al., 199930. C @ 4. min, 2. K/min, 170. C @ 60. min; Column length: 60. m; Column diameter: 0.32 mm
CapillaryDB-Wax1317.Schlüter, Steinhart, et al., 199960. m/0.32 mm/0.25 «mu»m, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min
CapillaryDB-Wax1335.Buttery and Ling, 199830. 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

View large format table.

Column type Active phase I Reference Comment
CapillaryFFAP1314.Frauendorfer and Schieberle, 2008Helium; Program: not specified
CapillaryHP-FFAP1348.Carrapiso and Garsia, 200730. m/0.32 mm/0.25 «mu»m; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)
CapillaryDB-FFAP1323.Lasekan, Buettner, et al., 200730. m/0.32 mm/0.25 «mu»m; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
CapillarySupelcowax-101337.Baek and Cadwallader, 200360. m/0.25 mm/0.25 «mu»m; Program: not specified
CapillaryDB-FFAP1322.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C
CapillaryFFAP1328.Bel Rhild, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m, Helium; Program: 50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min)
CapillaryFFAP1328.Bel Rhild, Fleury, et al., 2002, 230. m/0.32 mm/0.25 «mu»m, Helium; Program: 50 0C (2 min) 6 oC/min -> 180 0C 10 0C/min -> 240 0C (10 min)
CapillaryFFAP1309.Matsui, Guth, et al., 199830. m/0.32 mm/0.25 «mu»m, He; Program: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C
CapillaryFFAP1317.Zehentbauer and Grosch, 199825. m/0.32 mm/0.25 «mu»m, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C
CapillaryFFAP1319.Guth and Grosch, 1993Program: not specified
CapillaryDB-Wax1343.Milo and Grosch, 199330. m/0.25 mm/0.5 «mu»m, He; Program: 35C => 40C/min => 50C(2min) => 6C/min => 200C

References

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

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

Wongpornchai, Sriseadka, et al., 2003
Wongpornchai, S.; Sriseadka, T.; Choonvisase, S., Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze), J. Agric. Food Chem., 2003, 51, 2, 457-462, https://doi.org/10.1021/jf025856x . [all data]

Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474 . [all data]

Lozano P.R., Drake M., et al., 2007
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Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R., Effect of cold storage and packaging material on the major aroma components of sweet cream butter, J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q . [all data]

Schlutt B., Moran N., et al., 2007
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Steinhaus and Schieberle, 2007
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Schwambach and Peterson, 2006
Schwambach, S.L.; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. Food Chem., 2006, 54, 2, 502-508, https://doi.org/10.1021/jf0519764 . [all data]

Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A., Characterization of Dried Whey Protein Concentrate and Isolate Flavor, J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X . [all data]

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

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

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Mahajan, Goddik, et al., 2004
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Karagül-Yüceer, Vlahovich, et al., 2003
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Karagül-Yüceer, Cadwallader, et al., 2002
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Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Karagül-Yüceer, Drake, et al., 2001
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Lee, Suriyaphan, et al., 2001
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Cha and Cadwallader, 1998
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Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H., Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks, J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147 . [all data]

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

Künzel, Breuer, et al., 2006
Künzel, H.; Breuer, K.; Mayer, F.; Sedlbauer, K., Luftqualität und Zufriedenheit - Verbesserung von Innenraumluftqualität und Nutzerzufriedenheit durch Materialgeruchsverbesserung, WKSB : Zeitschrift fur Warmeschutz, Kalteschutz, Schallschutz, Brandschutz, 2006, 57, 49-57. [all data]

Varlet V., Knockaert C., et al., 2006
Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [all data]

Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x . [all data]

Carrapiso, Jurado, et al., 2002
Carrapiso, A.I.; Jurado, Á.; Timón, M.L.; García, C., Odor-active compounds of Iberian hams with different aroma characteristics, J. Agric. Food Chem., 2002, 50, 22, 6453-6458, https://doi.org/10.1021/jf025526c . [all data]

Carrapiso, Ventanas, et al., 2002
Carrapiso, A.I.; Ventanas, J.; García, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Food Chem., 2002, 50, 7, 1996-2000, https://doi.org/10.1021/jf011094e . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

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, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O., Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants, Int. Dairy J., 2001, 11, 11-12, 895-901, https://doi.org/10.1016/S0958-6946(01)00108-X . [all data]

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), J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u . [all data]

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 . [all data]

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
Shen X.; Gao Y.; Su Q.D., Constituents of the essential oil of Rhizoma polygonati, Flavour Fragr. J., 2006, 21, 3, 556-558, https://doi.org/10.1002/ffj.1666 . [all data]

Bloss, Acree, et al., 2002
Bloss, J.; Acree, T.E.; Bloss, J.M.; Hood, W.R.; Kunz, T.H., Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus, J. Chem. Ecol., 2002, 28, 4, 819-834, https://doi.org/10.1023/A:1015296928423 . [all data]

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, J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604 . [all data]

Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J., Studies on popcorn aroma and flavor volatiles, J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807 . [all data]

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, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 . [all data]

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 . [all data]

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 . [all data]

Roberts and Acree, 1994
Roberts, D.D.; Acree, T.E., Gas chromatography - olfactometry of glucose - proline Maillard reaction products in American Chemical Society, Symposium Series -- Volume 543, American Chemical Society, Washington, 1994, 71-79. [all data]

Schieberle, 1991
Schieberle, P., Primary odorants in popcorn, J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030 . [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]

Frauendorfer and Schieberle, 2008
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Notes

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