2-Hexen-1-ol, (E)-

Data at NIST subscription sites:

NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.


Normal alkane RI, polar column, temperature ramp

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 DB-WaxHP-20MHP-20MDB-WaxDB-Wax
Column length (m) 30.50.50.30.30.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 40.70.70.40.30.
Tend (C) 230.180.180.180.210.
Heat rate (K/min) 3.4.4.3.55.
Initial hold (min) 2.4.4.10. 
Final hold (min) 5.  30. 
I 1406.1360.1360.1420.1401.
ReferenceZhao, Xu, et al., 2009Blazevic and Mastelic, 2008Blazevic and Mastelic, 2008Caldeira, de Sousa, et al., 2008Kumazawa, Itobe, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CarbowaxCP-Wax 52CBBP-20TR-WAXDB-Wax Etr
Column length (m) 60.60.30.60.60.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.20.320.250.250.25
Phase thickness (μm) 0.250.50.250.250.25
Tstart (C) 60.40.70.40.40.
Tend (C) 250.220.220.200.230.
Heat rate (K/min) 2.4.4.3.2.
Initial hold (min) 8.8.4.10.5.
Final hold (min) 15.20.5.10.100.
I 1370.1410.1416.1408.1413.
ReferenceFerhat, Tigrine-Kordjani, et al., 2007Povolo, Contarini, et al., 2007Rawat, Gulati, et al., 2007Tena N., Lazzez A., et al., 2007Ibarz, Ferreira, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-20MTR-WAXCarbowax-PEGInnowaxDB-Wax
Column length (m) 50.60.60.60.60.
Carrier gas HeHeHeliumHeNitrogen
Substrate      
Column diameter (mm) 0.20.250.200.250.32
Phase thickness (μm) 0.20.250.250.250.50
Tstart (C) 70.40.60.60.35.
Tend (C) 180.200.250.240.235.
Heat rate (K/min) 4.3.2.5.2.
Initial hold (min) 4.10.8. 4.
Final hold (min) 15. 15.30.30.
I 1370.1417.1370.1400.1432.
ReferenceMastelic, Jerkovic, et al., 2006Salas J.J., Garcia-Gonzalez D.L., et al., 2006Tigrine-Kordiani, Meklati, et al., 2006Joichi, Yomogida, et al., 2005Qian and Wang, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase TR-WAXDB-WaxTC-WaxCarbowax 20MSupelcowax-10
Column length (m) 60.60.60.50.30.
Carrier gas H2H2HeHeliumHe
Substrate      
Column diameter (mm) 0.250.320.250.700.25
Phase thickness (μm) 0.250.25  0.25
Tstart (C) 40.40.80.50.40.
Tend (C) 200.230.240.280.200.
Heat rate (K/min) 3.4.3.4.3.
Initial hold (min) 10.5. 2.10.
Final hold (min)  25.   
I 1417.1414.1403.1417.1408.
ReferenceSalas, Sánchez, et al., 2005Dregus and Engel, 2003Miyazawa, Teranishi, et al., 2003Saura, LAencina, et al., 2003Vichi, Castellote, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10Supelcowax-10DB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.30.60.
Carrier gas HeHeHeHeHelium
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.25 0.250.25
Tstart (C) 40.40.40.50.50.
Tend (C) 200.200.220.220.230.
Heat rate (K/min) 3.3.2.4.5.
Initial hold (min) 10.10. 3.2.
Final hold (min)      
I 1403.1400.1433.1412.1390.
ReferenceVichi, Pizzale, et al., 2003Vichi, Pizzale, et al., 2003, 2Jiang and Kubota, 2001Weckerle, Bastl-Borrmann, et al., 2001Paniandy, Chane-Ming, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.30.30.
Carrier gas NitrogenHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm)  0.250.250.250.25
Tstart (C) 40.40.40.50.50.
Tend (C) 200.200.200.240.240.
Heat rate (K/min) 2.2.2.4.4.
Initial hold (min) 10.2.2.3.3.
Final hold (min)    10.10.
I 1411.1408.1407.1392.1392.
ReferenceTamura, Boonbumrung, et al., 2000Umano, Hagi, et al., 2000Umano, Nakahara, et al., 1999Parada and Duque, 1998Parada and Duque, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CBP-20DB-WaxDB-WaxTC-WaxSupelcowax-10
Column length (m) 25.60.60.60.60.
Carrier gas   He He
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (μm)  0.250.50 0.25
Tstart (C) 35.50.50.80.40.
Tend (C) 200.230.250.240.200.
Heat rate (K/min) 5.2.8.3.3.
Initial hold (min) 5. 1.5.3.
Final hold (min)   6. 30.
I 1393.1405.1363.1398.1410.
ReferenceQuiroz A. and Niemeyer H.M., 1998Ravichandran and Parthiban, 1998Sagrero-Nieves and Bartley, 1996Shuichi, Masazumi, et al., 1996Wong and Lai, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MPEG-20MPEG-20MCP-Wax 52CBDB-Wax
Column length (m) 60.50.50.50.60.
Carrier gas  HeHeH2 
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (μm)  0.150.150.22 
Tstart (C) 60.60.60.50.50.
Tend (C) 180.180.180.200.230.
Heat rate (K/min) 2.2.2.2.4.
Initial hold (min) 4.4.4.5. 
Final hold (min)     10.
I 1386.1380.1381.1418.11404.
ReferenceKawakami, Ganguly, et al., 1995Togari, Kobayashi, et al., 1995Togari, Kobayashi, et al., 1995Chyau, Chen, et al., 1992Binder, Benson, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxSupelcowax-10Carbowax 20MCarbowax 20M
Column length (m) 60.60.60.50.50.
Carrier gas  He N2N2
Substrate      
Column diameter (mm) 0.320.3220.320.220.22
Phase thickness (μm)  0.25   
Tstart (C) 50.50.60.80.80.
Tend (C) 230.230.220.200.200.
Heat rate (K/min) 4.4.3.3.3.
Initial hold (min) 0.1 1.  
Final hold (min) 10.    
I 1401.1404.1427.1380.1383.
ReferenceBinder, Flath, et al., 1989Engel, Flath, et al., 1988Hamilton-Kemp, Andersen, et al., 1988Mihara, Tateba, et al., 1988Mihara, Tateba, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MDB-WaxDB-WaxCarbowax 20M
Column length (m) 50.50.60.60.50.
Carrier gas N2N2H2H2N2
Substrate      
Column diameter (mm) 0.220.220.250.250.22
Phase thickness (μm)   0.250.25 
Tstart (C) 80.80.30.30.80.
Tend (C) 200.200.180.180.200.
Heat rate (K/min) 3.3.2.2.3.
Initial hold (min)   2.2. 
Final hold (min)      
I 1380.1383.1408.1410.1380.
ReferenceMihara, Tateba, et al., 1988Mihara, Tateba, et al., 1988Takeoka, Flath, et al., 1988Takeoka, Flath, et al., 1988Mihara, Tateba, et al., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.50.50.50.150.
Carrier gas N2N2N2Hydrogen 
Substrate      
Column diameter (mm) 0.220.220.220.200.64
Phase thickness (μm)      
Tstart (C) 80.80.80.50.50.
Tend (C) 200.200.200.200.170.
Heat rate (K/min) 3.3.3.1.1.
Initial hold (min)      
Final hold (min)    35.30.
I 1383.1380.1383.1361.1380.
ReferenceMihara, Tateba, et al., 1987Mihara, Tateba, et al., 1987Mihara, Tateba, et al., 1987Wu, Liou, et al., 1987Buttery, Kamm, et al., 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 150.
Carrier gas  
Substrate  
Column diameter (mm) 0.64
Phase thickness (μm)  
Tstart (C) 50.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min) 30.
Final hold (min)  
I 1380.
ReferenceButtery and Kamm, 1980
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

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

Zhao, Xu, et al., 2009
Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W., Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry, J. Food. Sci., 2009, 74, 2, c90-c99, https://doi.org/10.1111/j.1750-3841.2008.01029.x . [all data]

Blazevic and Mastelic, 2008
Blazevic, I.; Mastelic, J., Free and bounded volatiles of rocket (Eruca sativa Mill.), Fravour Fragr. J., 2008, 23, 4, 278-285, https://doi.org/10.1002/ffj.1883 . [all data]

Caldeira, de Sousa, et al., 2008
Caldeira, I.; de Sousa, R.B.; Balchior, A.P.; Climaco, M.C., A sensory and chemical approach to the aroma of wooden aged Lourinha wine brandy, Ciencia Tec. Vitiv., 2008, 23, 2, 97-110. [all data]

Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269 . [all data]

Ferhat, Tigrine-Kordjani, et al., 2007
Ferhat, M.A.; Tigrine-Kordjani, N.; Chemat, S.; Meklati, B.Y.; Chemat, F., Rapid Extraction of Volatile Compounds Using a New Simultaneous Microwave Distillation: Solvent Extraction Device, Chromatographia, 2007, 65, 3-4, 217-222, https://doi.org/10.1365/s10337-006-0130-5 . [all data]

Povolo, Contarini, et al., 2007
Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. Dairy Sci., 2007, 90, 2, 556-569, https://doi.org/10.3168/jds.S0022-0302(07)71539-4 . [all data]

Rawat, Gulati, et al., 2007
Rawat, R.; Gulati, A.; Babu, G.D.K.; Acharya, R.; Kaul, V.K.; Singh, B., Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry, Food Chem., 2007, 105, 1, 229-235, https://doi.org/10.1016/j.foodchem.2007.03.071 . [all data]

Tena N., Lazzez A., et al., 2007
Tena N.; Lazzez A.; Aparicio-Ruiz R.; Garcia-Gonzalez D.L., Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils, J. Agric. Food Chem., 2007, 55, 19, 7852-7858, https://doi.org/10.1021/jf071030p . [all data]

Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J., Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes, J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020 . [all data]

Mastelic, Jerkovic, et al., 2006
Mastelic, J.; Jerkovic, I.; Mesic, M., Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L., Flavour Fragr. J., 2006, 21, 2, 306-313, https://doi.org/10.1002/ffj.1596 . [all data]

Salas J.J., Garcia-Gonzalez D.L., et al., 2006
Salas J.J.; Garcia-Gonzalez D.L.; Aparicio R., Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant, J. Agric. Food Chem., 2006, 54, 21, 8199-8205, https://doi.org/10.1021/jf061493f . [all data]

Tigrine-Kordiani, Meklati, et al., 2006
Tigrine-Kordiani, N.; Meklati, B.Y.; Chemat, F., Abalysis by gas chromatography - mass spectrometry of the essential oil of Zygophyllum album L., an aromatic and medicinal plant growing in Algeria, Int. J. Aromatherapy, 2006, 16, 3-4, 187-191, https://doi.org/10.1016/j.ijat.2006.09.008 . [all data]

Joichi, Yomogida, et al., 2005
Joichi, A.; Yomogida, K.; Awano, K.; Ueda, Y., Volatile components of tea-scented modern roses and ancient Chinese roses, Flavour Fragr. J., 2005, 20, 2, 152-157, https://doi.org/10.1002/ffj.1388 . [all data]

Qian and Wang, 2005
Qian, M.C.; Wang, Y., Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries, J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x . [all data]

Salas, Sánchez, et al., 2005
Salas, J.J.; Sánchez, C.; García-González, D.L.; Aparicio, R., Impact of the suppression of lipoxygenase and hydroperoxide lyase on the quality of the green odor in green leaves, J. Agric. Food Chem., 2005, 53, 5, 1648-1655, https://doi.org/10.1021/jf040331l . [all data]

Dregus and Engel, 2003
Dregus, M.; Engel, K.-H., Volatile constituents of uncooked Rhubarb (Rheum rhabarbarum L.) stalks, J. Agric. Food Chem., 2003, 51, 22, 6530-6536, https://doi.org/10.1021/jf030399l . [all data]

Miyazawa, Teranishi, et al., 2003
Miyazawa, M.; Teranishi, A.; Ishikawa, Y., Components of the essential oil from Petasites japonicus, Flavour Fragr. J., 2003, 18, 3, 231-233, https://doi.org/10.1002/ffj.1203 . [all data]

Saura, LAencina, et al., 2003
Saura, D.; LAencina, J.; Perez-Lopez, A.J.; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. Food Sci., 2003, 68, 3, 1080-1085, https://doi.org/10.1111/j.1365-2621.2003.tb08292.x . [all data]

Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status, J. Agric. Food Chem., 2003, 51, 22, 6564-6571, https://doi.org/10.1021/jf030268k . [all data]

Vichi, Pizzale, et al., 2003, 2
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Jiang and Kubota, 2001
Jiang, L.; Kubota, K., Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2001, 49, 3, 1353-1357, https://doi.org/10.1021/jf001166m . [all data]

Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. J., 2001, 16, 5, 360-363, https://doi.org/10.1002/ffj.1012 . [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

Umano, Hagi, et al., 2000
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.), J. Agric. Food Chem., 2000, 48, 8, 3463-3469, https://doi.org/10.1021/jf0001738 . [all data]

Umano, Nakahara, et al., 1999
Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T., Aroma chemicals isolated and identified from leaves of aloe arborescens Mill. Var. natalensis Berger, J. Agric. Food Chem., 1999, 47, 9, 3702-3705, https://doi.org/10.1021/jf990116i . [all data]

Parada and Duque, 1998
Parada, F.; Duque, C., Studies on the aroma of piñuela fruit pulp (Bromelia plumieri): Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors, J. Hi. Res. Chromatogr., 1998, 21, 10, 577-581, https://doi.org/10.1002/(SICI)1521-4168(19981001)21:10<577::AID-JHRC577>3.0.CO;2-V . [all data]

Quiroz A. and Niemeyer H.M., 1998
Quiroz A.; Niemeyer H.M., Olfactometer-assessed responses of aphid Rhopalosiphum padi to wheat and oat volatiles, J. Chem. Ecol., 1998, 24, 1, 113-124, https://doi.org/10.1023/A:1022393029987 . [all data]

Ravichandran and Parthiban, 1998
Ravichandran, R.; Parthiban, R., The impact of processing techniques on tea volatiles, Food Chem., 1998, 62, 3, 347-353, https://doi.org/10.1016/S0308-8146(97)00229-X . [all data]

Sagrero-Nieves and Bartley, 1996
Sagrero-Nieves, L.; Bartley, J.P., Volatile components from the leaves of heterotheca inuloides Cass., Flavour Fragr. J., 1996, 11, 1, 49-51, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<49::AID-FFJ538>3.0.CO;2-J . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Wong and Lai, 1996
Wong, K.C.; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1 . [all data]

Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037 . [all data]

Togari, Kobayashi, et al., 1995
Togari, N.; Kobayashi, A.; Aishima, T., Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Food Res. Int., 1995, 28, 5, 495-502, https://doi.org/10.1016/0963-9969(95)00029-1 . [all data]

Chyau, Chen, et al., 1992
Chyau, C.-C.; Chen, S.-Y.; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 1992, 40, 5, 846-849, https://doi.org/10.1021/jf00017a028 . [all data]

Binder, Benson, et al., 1990
Binder, R.G.; Benson, M.E.; Flath, R.A., Volatile Components of Safflower, J. Agric. Food Chem., 1990, 38, 5, 1245-1248, https://doi.org/10.1021/jf00095a020 . [all data]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Hamilton-Kemp, Andersen, et al., 1988
Hamilton-Kemp, T.R.; Andersen, R.A.; Rodriguez, J.G.; Loughrin, J.H.; Patterson, C.G., Strawberry foliage headspace vapor components at periods of susceptability and resistance to Tetranychus urticae Koch, J. Chem. Ecol., 1988, 14, 3, 789-796, https://doi.org/10.1007/BF01018773 . [all data]

Mihara, Tateba, et al., 1988
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., The volatile components of Chinese quince (Pseudocydonia sinensis Schneid) in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 537-550. [all data]

Takeoka, Flath, et al., 1988
Takeoka, G.R.; Flath, R.A.; Güntert, M.; Jennings, W., Nectarine volatiles: vacuum steam distillation versus headspace sampling, J. Agric. Food Chem., 1988, 36, 3, 553-560, https://doi.org/10.1021/jf00081a037 . [all data]

Mihara, Tateba, et al., 1987
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., Volatile components of Chinese quince (Pseudocydonia sinensis Schneid), J. Agric. Food Chem., 1987, 35, 4, 532-537, https://doi.org/10.1021/jf00076a023 . [all data]

Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x . [all data]

Buttery, Kamm, et al., 1984
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of red clover leaves, flowers, and seed pods: possible insect attractants, J. Agric. Food Chem., 1984, 32, 2, 254-256, https://doi.org/10.1021/jf00122a019 . [all data]

Buttery and Kamm, 1980
Buttery, R.G.; Kamm, J.A., Volatile components of alfalfa: possible insect host plant attractants, J. Agric. Food Chem., 1980, 28, 5, 978-981, https://doi.org/10.1021/jf60231a014 . [all data]


Notes

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