3-Hexen-1-ol, (Z)-

Formula: C₆H₁₂O
Molecular weight: 100.1589
IUPAC Standard InChI: InChI=1S/C6H12O/c1-2-3-4-5-6-7/h3-4,7H,2,5-6H2,1H3/b4-3-
IUPAC Standard InChIKey: UFLHIIWVXFIJGU-ARJAWSKDSA-N
CAS Registry Number: 928-96-1
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.
Species with the same structure:
- (Z)-3-Hexen-1-ol
Isotopologues:
- 3Z-hexenol-d2
Stereoisomers:
- 3-Hexen-1-ol
- 3-Hexen-1-ol, (E)-
Other names: (Z)-Hex-3-en-1-ol; cis-3-Hexen-1-ol; cis-3-Hexene-1-ol; cis-3-Hexenol; Blatteralkohol (German); Leaf alcohol; Z-3-Hexenol; 3-(Z)-Hexenol; Blatteralkohol; 3-Hexen-1-ol, cis-; 3-Hexenol, cis-; 3-(Z)-Hexen-1-ol; c-3-Hexen-1-ol; cis-Hex-3-en-1ol; cis-Hex-3-enol; Hex-3( Z)-en-1-ol; Hex-3(Z)-enol; (Z)-Hex-3-ene-1-ol; (Z)Hex-3-enol; (Z)-3-Hexen-1-ol; 3-Hexen-1-ol, (3Z)-; β,γ-Hexenol; HEXEN-30L-1; 3-Hexen-1-ol; (3Z)-3-Hexen-1-ol; cis-3-1-Hexenol
Information on this page:
Other data available:
- Phase change data
Data at other public NIST sites:
- Gas Phase Kinetics Database
Options:
- Switch to SI units

Data at NIST subscription sites:

NIST / TRC Web Thermo Tables, professional edition (thermophysical and thermochemical data)

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.

IR Spectrum

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

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

Gas Phase Spectrum

Notice: This spectrum may be better viewed with a Javascript and HTML 5 enabled browser.

Notice: Concentration information is not available for this spectrum and, therefore, molar absorptivity values cannot be derived.

Additional Data

View image of digitized spectrum (can be printed in landscape orientation).

View spectrum image in SVG format.

Download spectrum in JCAMP-DX format.

Owner	NIST Standard Reference Data Program Collection (C) 2018 copyright by the U.S. Secretary of Commerce on behalf of the United States of America. All rights reserved.
Origin	Sadtler Research Labs Under US-EPA Contract
State	gas

This IR spectrum is from the NIST/EPA Gas-Phase Infrared Database .

Mass spectrum (electron ionization)

Go To: Top, IR Spectrum, Gas Chromatography, References, Notes

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

Spectrum

Notice: This spectrum may be better viewed with a Javascript and HTML 5 enabled browser.

Additional Data

View image of digitized spectrum (can be printed in landscape orientation).

Due to licensing restrictions, this spectrum cannot be downloaded.

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	NIST Mass Spectrometry Data Center, 1990.
NIST MS number	114154

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, IR Spectrum, Mass spectrum (electron ionization), References, Notes

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

Kovats' RI, non-polar column, isothermal

View large format table.

Column type	Active phase	Temperature (C)	I	Reference	Comment
Capillary	SE-30	100.	839.3	Tudor, 1997	40. m/0.35 mm/0.35 μm
Capillary	SE-30	100.	836.	Haken and Korhonen, 1985	Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	120.	829.	Haken and Korhonen, 1985	Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	140.	855.	Haken and Korhonen, 1985	Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	160.	873.	Haken and Korhonen, 1985	Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	80.	859.	Haken and Korhonen, 1985	Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	100.	836.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	120.	829.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	140.	855.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	160.	873.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.33 mm
Capillary	SE-30	80.	859.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.33 mm
Packed	SE-30	100.	850.	Pías and Gascó, 1975	Ar, Chromosorb W AW DMCS HP (80-100 mesh); Column length: 1. m
Packed	SE-30	120.	851.	Pías and Gascó, 1975	Ar, Chromosorb W AW DMCS HP (80-100 mesh); Column length: 1. m

Kovats' RI, non-polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	HP-5MS	855.	Jalali-Heravi, Zekavat, et al., 2006	60. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 3. K/min, 250. C @ 20. min
Capillary	CP Sil 8 CB	854.	Tayoub, Schwob, et al., 2006	30. m/0.25 mm/0.25 μm, H2, 50. C @ 2. min, 3. K/min; T_end: 220. C
Capillary	HP-5MS	858.	Asuming, Beauchamp, et al., 2005	30. m/0.25 mm/0.25 μm, He, 50. C @ 10. min, 3. K/min, 250. C @ 5. min
Capillary	BP-1	846.	Raina, Lal, et al., 2002	60. m/0.32 mm/0.25 μm, N2, 5. K/min; T_start: 60. C; T_end: 220. C
Capillary	BP-1	849.	Raina, Srivastava, et al., 2002	25. m/0.55 mm/0.25 μm, N2, 5. K/min, 220. C @ 15. min; T_start: 60. C
Capillary	BP-1	839.	Shawl, Srivastava, et al., 2002	30. m/0.32 mm/0.25 μm, N2, 5. K/min, 220. C @ 13. min; T_start: 60. C
Capillary	BP-1	834.	Jain, Aggarwal, et al., 2001	25. m/0.55 mm/0.25 μm, N2, 5. K/min, 220. C @ 15. min; T_start: 60. C
Capillary	SE-54	857.	Adams, 2000	30. m/0.26 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 246. C
Capillary	DB-5	858.	Dickens, 1999	30. m/0.25 mm/0.25 μm, 50. C @ 2. min, 15. K/min, 235. C @ 2. min
Capillary	CP Sil 5 CB	841.	Kaul, Gujral, et al., 1999	He, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 280. C
Capillary	HP-5MS	851.	Siani, Ramos, et al., 1999	30. m/0.32 mm/0.25 μm, He, 70. C @ 5. min, 3. K/min; T_end: 250. C
Capillary	BP-1	831.	Kulkarni, Mallavarapu, et al., 1998	N2, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 220. C
Capillary	DB-5	857.	Tellez, Estell, et al., 1997	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	OV-101	847.	Menut, Molangui, et al., 1995	N2, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_start: 50. C; T_end: 200. C
Capillary	SPB-1	847.	Wong and Tie, 1993	He, 35. C @ 5. min, 3. K/min, 200. C @ 20. min; Column length: 50. m; Column diameter: 0.20 mm
Capillary	DB-1	843.	Takeoka, Flath, et al., 1990	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	844.	Takeoka, Flath, et al., 1990	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	BP-1	845.	Bartley and Schwede, 1989	He, 30. C @ 2. min, 2. K/min; Column length: 50. m; Column diameter: 0.23 mm; T_end: 200. C
Capillary	DB-1	863.	Burns and Tingey, 1983	60. m/0.25 mm/1. μm, He, 40. C @ 4. min, 12. K/min; T_end: 250. C
Capillary	DB-1	862.	Burns and Tingey, 1983	60. m/0.25 mm/1. μm, He, 4. K/min; T_start: 40. C; T_end: 250. C
Capillary	SF96+Igepal	852.	Palma-Fleming and Kepner, 1983	1. K/min; Column length: 127. m; Column diameter: 0.75 mm; T_start: 70. C; T_end: 190. C
Capillary	OV-101	846.	Yamaguchi and Shibamoto, 1981	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	847.	Yamaguchi and Shibamoto, 1981	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	849.	Yamaguchi and Shibamoto, 1979	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	847.	Yamaguchi and Shibamoto, 1979	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C

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

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	BP-1	839.	Khan, Verma, et al., 2006	30. m/0.32 mm/0.25 μm, N2; Program: 60C => 5C/min => 220C (5min) => 3C/min => 245C(5min)
Capillary	BP-1	839.	Dwivedi, Khan, et al., 2004	25. m/0.25 mm/0.25 μm, N2; Program: 60C => 5C/min => 220C(5min) => 3C/min => 245C(5min)
Capillary	BP-1	850.	Khan, Srivastava, et al., 2003	25. m/0.25 mm/0.25 μm, N2; Program: 60C => 5C/min => 220C (5min) => 3C/min => 245 C (5min)
Capillary	BP-1	846.	Raina, Srivastava, et al., 2003	25. m/0.32 mm/0.25 μm, N2; Program: 60C => 5C/min => 220C(5min) => 3C/min => 245C(5min)
Capillary	HP-5	857.	Shellie and Marriott, 2003	30. m/0.25 mm/0.25 μm, He; Program: not specified
Capillary	SPB-1	842.	Borse, Jagan Mohan Rao, et al., 2002	30. m/0.32 mm/0.25 μm, He; Program: 40C(3min) => 2C/min => 100C => 4C/min => 220C (7min)
Capillary	BP-1	850.	Khan, Srivastava, et al., 2002	30. m/0.32 mm/0.25 μm, N2; Program: 60 C 5 C/min -> 220 C (5 min) 3 C/min -> 245 C (5 min)
Capillary	DB-5	858.	Dickens J.C., 2000	Program: not specified
Capillary	DB-5MS	855.	Maia, Andrade, et al., 2000	30. m/0.25 mm/0.25 μm, He; Program: 40C => 2C/min => 60C => 4C/min => 260C

Kovats' RI, polar column, isothermal

View large format table.

Column type	Active phase	Temperature (C)	I	Reference	Comment
Capillary	OV-351	100.	1385.	Haken and Korhonen, 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	OV-351	120.	1382.	Haken and Korhonen, 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	OV-351	80.	1387.	Haken and Korhonen, 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	OV-351	100.	1385.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	OV-351	120.	1382.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	OV-351	80.	1387.	Haken, Madden, et al., 1985	N2; Column length: 25. m; Column diameter: 0.32 mm
Capillary	Carbowax 20M	130.	1372.	Hedin, Thopson, et al., 1972	N2; Column length: 15.24 m; Column diameter: 0.5 mm

Kovats' RI, polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	BP-20	1388.	Khan, Verma, et al., 2006	30. m/0.32 mm/0.25 μm, N2, 5. K/min, 220. C @ 14. min; T_start: 60. C
Capillary	PE-Wax	1359.	Chandravadana, Vekateshwarlu, et al., 2005	N2, 60. C @ 4. min, 5. K/min, 200. C @ 5. min; Column length: 30. m; Column diameter: 0.25 mm
Capillary	Carbowax 20M	1335.	Kulkarni, Mallavarapu, et al., 1998	N2, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 200. C
Capillary	DB-Wax	1386.	Umano, Hagi, et al., 1994	He, 40. C @ 2. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	Supelcowax-10	1390.	Wong and Teng, 1994	He, 35. C @ 5. min, 3. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm
Capillary	Supelcowax-10	1390.	Wong and Tie, 1993	He, 35. C @ 5. min, 3. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm
Capillary	DB-Wax	1387.	Tatsuka, Suekane, et al., 1990	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 200. C
Capillary	DB-Wax	1389.	Tatsuka, Suekane, et al., 1990	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 200. C
Capillary	DB-Wax	1389.	Tatsuka, Suekane, et al., 1990	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 200. C
Capillary	DB-Wax	1389.	Tatsuka, Suekane, et al., 1990	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 200. C
Capillary	Carbowax 20M	1362.	Nishimura, Yamaguchi, et al., 1989	2. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-Wax	1390.	Umano, Shoji, et al., 1986	N2, 60. C @ 10. min, 2. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	Carbowax 20M	1387.	Palma-Fleming and Kepner, 1983	1. K/min; Column length: 59. m; Column diameter: 0.25 mm; T_start: 70. C; T_end: 190. C
Capillary	Carbowax 20M	1351.	Toda, Mihara, et al., 1983	2. K/min; Column length: 50. m; Column diameter: 0.23 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1352.	Toda, Mihara, et al., 1983	2. K/min; Column length: 50. m; Column diameter: 0.23 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1370.	Buttery, Kamm, et al., 1982	He, 50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C
Capillary	Carbowax 20M	1370.	Buttery, Kamm, et al., 1982	He, 50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C
Capillary	Carbowax 20M	1370.	Buttery, Ling, et al., 1982	50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C
Capillary	Carbowax 20M	1351.	Yamaguchi and Shibamoto, 1981	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1354.	Yamaguchi and Shibamoto, 1981	N2, 2. K/min; Column length: 70. m; Column diameter: 0.28 mm; T_start: 80. C; T_end: 200. C

Kovats' RI, polar column, custom temperature program

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	Carbowax 20M	1367.	Garruti, Franco, et al., 2001	H2; Column length: 30. m; Column diameter: 0.25 mm; Program: 50 0C (8 min) 4 K/min -> 110 0C 16 K/min -> 200 0C
Capillary	Carbowax 20M	1390.	Brander, Kepner, et al., 1980	Program: not specified
Capillary	Carbowax 20M	1391.	Brander, Kepner, et al., 1980	Program: not specified

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

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	HP-101	838.	Politeo, Jukic, et al., 2007	25. m/0.2 mm/0.2 μm, He, 70. C @ 2. min, 3. K/min, 200. C @ 15. min
Capillary	HP-5	857.	Quijano, Salamanca, et al., 2007	30. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 250. C @ 10. min
Capillary	DB-1	872.	Osorio, Alarcon, et al., 2006	25. m/0.2 mm/0.33 μm, 4. K/min; T_start: 50. C; T_end: 300. C
Capillary	DB-5	857.	Alves, Pinto, et al., 2005	30. m/0.25 mm/0.25 μm, H2, 5. K/min, 270. C @ 20. min; T_start: 35. C
Capillary	HP-5	864.	Mahattanatawee, Goodner, et al., 2005	30. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 4. K/min, 250. C @ 15. min
Capillary	HP-5MS	857.	Pino, Mesa, et al., 2005	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	DB-5MS	875.	Seo and Baek, 2005	60. m/0.25 mm/0.25 μm, He, 2. K/min, 200. C @ 20. min; T_start: 40. C
Capillary	HP-5	860.	Isidorov, Krajewska, et al., 2004	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 40. C; T_end: 250. C
Capillary	HP-5MS	851.	Mumm, Tiemann, et al., 2004	30. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 5. K/min; T_end: 300. C
Capillary	RSL-200	873.	Ngassoum, Ousmaila, et al., 2004	30. m/0.32 mm/0.25 μm, H2, 40. C @ 5. min, 6. K/min, 280. C @ 5. min
Capillary	SPB-5	860.	Píno, Marbot, et al., 2004	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	SPB-5	858.	Pino, Marbot, et al., 2004	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	BP-1	838.	Raina, Kumar, et al., 2004	30. m/0.32 mm/0.25 μm, N2, 5. K/min, 220. C @ 13. min; T_start: 60. C
Capillary	DB-5MS	861.	Yu, Kim, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 4. K/min, 200. C @ 20. min
Capillary	HP-1	837.	Cavalli, Fernandez, et al., 2003	50. m/0.2 mm/0.33 μm, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
Capillary	HP-1	834.	Cavalli, Fernandez, et al., 2003	50. m/0.2 mm/0.33 μm, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
Capillary	HP-1	834.	Cavalli, Fernandez, et al., 2003	50. m/0.2 mm/0.33 μm, He, 60. C @ 5. min, 2. K/min, 250. C @ 20. min
Capillary	Ultra-2	861.	Ceva-Antunes, Bizzo, et al., 2003	25. m/0.25 mm/0.33 μm, H2, 40. C @ 2. min, 3. K/min, 280. C @ 10. min
Capillary	SPB-1	837.	Chisholm, Wilson, et al., 2003	25. m/0.25 mm/0.25 μm, 35. C @ 10. min, 4. K/min; T_end: 225. C
Capillary	HP-5	853.	Flamini, Luigi Cioni, et al., 2003	30. m/0.25 mm/0.25 μm, N2, 60. C @ 10. min, 5. K/min; T_end: 220. C
Capillary	HP-5MS	854.	Lalel, Singh, et al., 2003	60. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 3. K/min, 310. C @ 20. min
Capillary	CP Sil 5 CB	827.	Pino, Almora, et al., 2003	60. m/0.32 mm/0.25 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Capillary	HP-5	853.	Shellie and Marriott, 2003	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 40. C; T_end: 240. C
Capillary	SPB-5	850.	Pino, Marbot, et al., 2002	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	CP Sil 5 CB	828.	Pino, Marbot, et al., 2002, 2	30. m/0.25 mm/0.25 μm, H2, 60. C @ 10. min, 2. K/min, 280. C @ 40. min
Capillary	CP Sil 5 CB	828.	Pino, Marbot, et al., 2002, 3	50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Capillary	SPB-1	845.	Chisholm, Wilson, et al., 2001	15. m/0.25 mm/0.25 μm, 35. C @ 3. min, 6. K/min, 225. C @ 10. min
Capillary	HP-1	841.	Guilliard, Delgado, et al., 2001	60. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 2.5 K/min; T_end: 250. C
Capillary	HP-5	855.	Guilliard, Delgado, et al., 2001	50. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 2.5 K/min; T_end: 250. C
Capillary	CP Sil 5 CB	827.	Pino and Marbot, 2001	50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Capillary	CP Sil 5 CB	828.	Pino, Marbot, et al., 2001	50. m/0.32 mm/0.4 μm, He, 60. C @ 10. min, 3. K/min, 280. C @ 60. min
Capillary	HP-5	855.0	Siegmund, Derler, et al., 2001	30. m/0.25 mm/0.25 μm, He, 5.3 K/min, 280. C @ 5. min; T_start: 35. C
Capillary	HP-5MS	857.	Skaltsa, Mavrommati, et al., 2001	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 4. K/min; T_end: 280. C
Capillary	DB-1	843.	Brat, Brillouet, et al., 2000	30. m/0.32 mm/0.25 μm, H2, 40. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	HP-5	854.	Kim, Thuy, et al., 2000	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 20. min
Capillary	HP-5	859.	Kim, Thuy, et al., 2000	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 20. min
Capillary	HP-5	849.	Ruther, 2000	30. m/0.32 mm/0.25 μm, 40. C @ 4. min, 3. K/min; T_end: 280. C
Capillary	DB-5MS	848.	Chassagne, Boulanger, et al., 1999	30. m/0.25 mm/0.25 μm, H2, 2. K/min; T_start: 40. C; T_end: 200. C
Capillary	DB-1	840.3	Helmig, Klinger, et al., 1999	60. m/0.32 mm/1. μm, -50. C @ 2. min, 6. K/min; T_end: 175. C
Capillary	Methyl Silicone	850.	Sumathykutty, Rao, et al., 1999	50. m/0.25 mm/0.17 μm, N2, 2. K/min; T_start: 80. C; T_end: 200. C
Capillary	CP Sil 5 CB	840.	Weyerstahl, Marschall, et al., 1999	He, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 260. C
Capillary	OV-1	849.	Bicchi, Rubiolo, et al., 1998	25. m/0.25 mm/0.3 μm, 50. C @ 1. min, 3. K/min, 200. C @ 20. min
Capillary	SPB-1	836.	Chen, Huang, et al., 1998	60. m/0.32 mm/0.25 μm, N2, 4. K/min, 200. C @ 20. min; T_start: 40. C
Capillary	DB-5	854.	Sakho, Chassagne, et al., 1997	H2, 60. C @ 3. min, 2. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_end: 220. C
Capillary	DB-1	839.	Warthen, Lee, et al., 1997	25. m/0.2 mm/0.11 μm, He, 5. K/min; T_start: 50. C; T_end: 250. C
Capillary	DB-1	841.	Warthen, Lee, et al., 1997	25. m/0.2 mm/0.11 μm, He, 5. K/min; T_start: 50. C; T_end: 250. C
Capillary	DB-1	840.	Stashenko, Prada, et al., 1996	60. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 3.5 K/min; T_end: 250. C
Capillary	DB-1	853.	Coen, Engel, et al., 1995	30. m/0.32 mm/0.25 μm, N2, 3. K/min; T_start: 150. C; T_end: 280. C
Capillary	DB-1	853.	Coen, Engel, et al., 1995	30. m/0.32 mm/0.25 μm, N2, 3. K/min; T_start: 150. C; T_end: 280. C
Capillary	DB-1	832.	Stashenko, Villa, et al., 1995	60. m/0.25 mm/0.25 μm, H2, 50. C @ 5. min, 2.5 K/min; T_end: 250. C
Capillary	HP-101	860.	Chung, Eiserich, et al., 1993	N2, 3. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 70. C; T_end: 200. C
Capillary	DB-5	849.	Gómez, Ledbetter, et al., 1993	He, 4. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_start: 50. C; T_end: 250. C
Capillary	SPB-1	854.	Chisholm and Samuels, 1992	15. m/0.32 mm/0.25 μm, He, 35. C @ 3. min, 6. K/min; T_end: 250. C
Capillary	OV-101	834.	Yang, Sugisawa, et al., 1992	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	836.	Yang, Sugisawa, et al., 1992	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-1	844.	Adedeji, Hartman, et al., 1991	60. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 2. K/min, 280. C @ 10. min
Capillary	DB-5	855.	Guichard and Souty, 1988	H2, 30. C @ 5. min, 1.5 K/min; Column length: 0.32 m; Column diameter: 1. mm; T_end: 180. C
Capillary	OV-1	825.	Wu and Liou, 1986	H2, 2. K/min, 200. C @ 55. min; Column length: 50. m; Column diameter: 0.2 mm; T_start: 50. C
Capillary	OV-1	848.	Schreyen, Dirinck, et al., 1976	1. K/min; Column length: 183. m; Column diameter: 0.762 mm; T_start: 0. C; T_end: 230. C

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

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	VF-5MS	859.8	Tret'yakov, 2008	30. m/0.25 mm/0.25 μm, He; Program: Multi-step temperature program; T(initial)=60C; T(final)=270C
Capillary	DB-5	853.	Andrade, Sampaio, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C(2min) => 4C/min => 220C => 20C/min => 280C
Capillary	DB-5	848.	Escudero, Campo, et al., 2007	Program: not specified
Capillary	HP-5MS	855.	Pérez, Navarro, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 50C(4min) => 10C/min => 200C(0.5min) => 20C/min => 260C(5min)
Capillary	DB-5	855.	Sampaio and Nogueira, 2006	30. m/0.25 mm/0.25 μm; Program: 40C(2min) => 4C/min => 220C => 20C/min => 280C
Capillary	SE-54	858.	Schuh and Schieberle, 2006	30. m/0.32 mm/0.25 μm; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
Capillary	DB-5	849.	Campo, Ferreira, et al., 2005	Program: not specified
Capillary	DB-5	858.	Wang, Finn, et al., 2005	30. m/0.32 mm/1. μm, He; Program: 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)
Capillary	CP Sil 8 CB	864.	Oruna-Concha, Bakker, et al., 2002	60. m/0.25 mm/0.25 μm, He; Program: 0C => rapidly => 40C(8min) => 4C/min => 250C(10min)
Capillary	DB-5	851.	Beaulieu and Grimm, 2001	30. m/0.25 mm/0.25 μm, He; Program: 50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)
Capillary	DB-5MS	846.	Boulanger and Crouzet, 2001	30. m/0.25 mm/0.25 μm, H2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
Capillary	DB-5MS	848.	Boulanger and Crouzet, 2001	30. m/0.25 mm/0.25 μm, H2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
Capillary	DB-5MS	854.	Boulanger and Crouzet, 2000	30. m/0.25 mm/0.25 μm, He; Program: 60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)
Capillary	DB-5MS	856.	Boulanger and Crouzet, 2000, 2	30. m/0.25 mm/0.25 μm, H2/N2; Program: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)
Capillary	DB-5	855.	Boulanger, Chassagne, et al., 1999	30. m/0.25 mm/0.25 μm, H2; Program: 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
Capillary	DB-5	857.	Boulanger, Chassagne, et al., 1999	30. m/0.25 mm/0.25 μm, H2; Program: 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
Capillary	DB-5	855.	Boulanger, Chassagne, et al., 1999	30. m/0.25 mm/0.25 μm, H2; Program: 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
Capillary	DB-5	857.	Boulanger, Chassagne, et al., 1999	30. m/0.25 mm/0.25 μm, H2; Program: 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
Capillary	SE-54	858.	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-52	853.	Mondello, Dugo, et al., 1995	60. m/0.32 mm/0.40 μm, He; Program: 45 C (6 min) 3 C/min -> 111 0C 2 C/min -> 160 C 3 C/min -> 300 C (15 min)

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

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax Etr	1386.	Aubert and Chanforan, 2007	30. m/0.25 mm/0.25 μm, 40. C @ 3. min, 5. K/min, 250. C @ 15. min
Capillary	DB-Wax	1383.	Botelho, Caldeira, et al., 2007	30. m/0.25 mm/0.25 μm, He, 50. C @ 2. min, 3.5 K/min, 180. C @ 25. min
Capillary	Innowax	1401.	Botelho, Caldeira, et al., 2007	30. m/0.25 mm/0.25 μm, H2, 45. C @ 5. min, 3.5 K/min, 210. C @ 20. min
Capillary	HP-20M	1351.	Politeo, Jukic, et al., 2007	50. m/0.2 mm/0.2 μm, He, 70. C @ 4. min, 4. K/min, 180. C @ 15. min
Capillary	DB-Wax	1394.	Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007	30. m/0.25 mm/0.5 μm, He, 40. C @ 5. min, 4. K/min, 250. C @ 15. min
Capillary	DB-Wax	1394.	Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007	30. m/0.25 mm/0.5 μm, He, 40. C @ 5. min, 4. K/min, 250. C @ 15. min
Capillary	HP-Innowax	1363.	Quijano, Linares, et al., 2007	60. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 220. C @ 10. min
Capillary	DB-Wax Etr	1387.	Aubert C. and Pitrat M., 2006	30. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 5. K/min, 250. C @ 15. min
Capillary	Innowax	1384.	Lee, Lee, et al., 2006	60. m/0.25 mm/0.25 μm, He, 40. C @ 4. min, 4. K/min, 230. C @ 20. min
Capillary	DB-Wax	1373.	Osorio, Alarcon, et al., 2006	30. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 220. C @ 20. min
Capillary	DB-Wax	1397.	Petka, Ferreira, et al., 2006	30. m/0.32 mm/0.5 μm, 40. C @ 3. min, 5. K/min, 200. C @ 8. min
Capillary	Stabilwax	1390.	Fang and Qian, 2005	30. m/0.32 mm/1. μm, N2, 40. C @ 2. min, 4. K/min, 230. C @ 10. min
Capillary	BP-20	1382.	Ferrari, Tomi, et al., 2005	50. m/0.22 mm/0.25 μm, He, 2. K/min, 220. C @ 20. min; T_start: 60. C
Capillary	DB-Wax	1373.	Gancel, Ollitrault, et al., 2005	30. m/0.25 mm/0.25 μm, He, 3. K/min, 250. C @ 20. min; T_start: 40. C
Capillary	Innowax	1394.	Lee, Lee, et al., 2005	50. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 2. K/min, 220. C @ 20. min
Capillary	RTX-Wax	1377.	Paolini, Costa, et al., 2005	60. m/0.22 mm/0.25 μm, He, 2. K/min, 230. C @ 35. min; T_start: 60. C
Capillary	Supelcowax-10	1382.	Riu-Aumatell, Lopez-Tamames, et al., 2005	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 3. K/min, 240. C @ 10. min
Capillary	DB-Wax	1372.	Seo and Baek, 2005	30. m/0.25 mm/0.25 μm, He, 2. K/min, 200. C @ 20. min; T_start: 40. C
Capillary	Carbowax 20M	1370.	Verzera, Campisi, et al., 2005	60. m/0.25 mm/0.25 μm, He, 45. C @ 0.17 min, 2. K/min; T_end: 250. C
Capillary	DB-Wax	1374.	Aubert and Bourger, 2004	30. m/0.25 mm/0.25 μm, H2, 40. C @ 3. min, 3. K/min, 250. C @ 20. min
Capillary	CP-Wax 52CB	1377.	Ferrari, Lablanquie, et al., 2004	30. m/0.25 mm/0.2 μm, He, 80. C @ 4. min, 10. K/min; T_end: 240. C
Capillary	ZB-Wax	1381.	Ledauphin, Saint-Clair, et al., 2004	30. m/0.25 mm/0.15 μm, He, 35. C @ 10. min, 1.8 K/min, 220. C @ 10. min
Capillary	DB-Wax Etr	1372.	Ménager, Jost, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1371.	Varming, Andersen, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min
Capillary	DB-Wax	1372.	Varming, Petersen, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 6. K/min, 240. C @ 25. min
Capillary	DB-Wax	1373.	Yu, Kim, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 4. K/min, 200. C @ 20. min
Capillary	DB-Wax	1380.	Zheng, Kim, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 4. K/min, 200. C @ 20. min
Capillary	DB-Wax	1387.	Aubert, Ambid, et al., 2003	30. m/0.32 mm/0.5 μm, 40. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1383.	Aubert, Günata, et al., 2003	30. m/0.32 mm/0.5 μm, 40. C @ 3. min, 2. K/min, 245. C @ 20. min
Capillary	Supelcowax	1391.	Chisholm, Wilson, et al., 2003	25. m/0.25 mm/0.25 μm, 35. C @ 5. min, 4. K/min, 225. C @ 10. min
Capillary	DB-Wax	1373.	Gancel, Ollitrault, et al., 2003	60. m/0.32 mm/0.25 μm, H2, 1.5 K/min, 245. C @ 20. min; T_start: 40. C
Capillary	DB-Wax	1380.	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	AT-Wax	1370.	Pino, Almora, et al., 2003	60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Capillary	DB-Wax	1382.	Rega, Fournier, et al., 2003	30. m/0.32 mm/0.5 μm, 35. C @ 5. min, 5. K/min, 240. C @ 5. min
Capillary	DB-Wax	1426.	Claudela, Dirningera, et al., 2002	60. m/0.32 mm/0.5 μm, He, 2.7 K/min, 235. C @ 30. min; T_start: 67. C
Capillary	AT-Wax	1368.	Pino, Marbot, et al., 2002, 3	60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Capillary	DB-Wax	1397.8	Pet'ka, Mocák, et al., 2001	30. m/0.32 mm/0.25 μm, H2, 35. C @ 0.5 min, 4. K/min; T_end: 220. C
Capillary	AT-Wax	1367.	Pino and Marbot, 2001	60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Capillary	AT-Wax	1368.	Pino, Marbot, et al., 2001	60. m/0.32 mm/0.25 μm, He, 65. C @ 10. min, 2. K/min, 250. C @ 60. min
Capillary	DB-Wax	1387.	Serot, Prost, et al., 2001	30. m/0.32 mm/0.5 μm, He, 8. K/min; T_start: 50. C; T_end: 250. C
Capillary	DB-Wax	1397.8	Siegmund, Derler, et al., 2001	30. m/0.32 mm/0.5 μm, He, 1.1 K/min, 250. C @ 10. min; T_start: 35. C
Capillary	CP-Wax 52CB	1370.	Verzera, Campisi, et al., 2001	60. m/0.25 mm/0.25 μm, He, 45. C @ 0.17 min, 2. K/min; T_end: 250. C
Capillary	DB-Wax	1383.	Wirth, Guo, et al., 2001	30. m/0.32 mm/0.5 μm, He, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1422.	Beauchene, Grua-Priol, et al., 2000	60. m/0.32 mm/0.5 μm, He, 3. K/min, 160. C @ 5. min; T_start: 30. C
Capillary	DB-Wax	1350.	Brophy, Goldsack, et al., 2000	60. m/0.53 mm/1.0 μm, He, 3. K/min; T_start: 50. C; T_end: 220. C
Capillary	DB-Wax	1386.	Bureau, Baumes, et al., 2000	30. m/0.32 mm/0.5 μm, He, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1386.	Bureau, Razungles, et al., 2000	30. m/0.32 mm/0.5 μm, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1391.	le Guen, Prost, et al., 2000	60. m/0.32 mm/0.5 μm, He, 40. C @ 5. min, 3. K/min, 250. C @ 10. min
Capillary	CP-Wax 52CB	1366.	Jensen, Christensen, et al., 2000	50. m/0.25 mm/0.2 μm, He, 30. C @ 1.3 min, 2. K/min; T_end: 220. C
Capillary	DB-Wax	1382.	Kim, Thuy, et al., 2000	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 20. min
Capillary	DB-Wax	1384.	Kim, Thuy, et al., 2000	30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 200. C @ 20. min
Capillary	HP-20M	1350.	Milos, Mastelic, et al., 2000	50. m/0.2 mm/0.2 μm, He, 70. C @ 4. min, 4. K/min, 180. C @ 10. min
Capillary	HP-20M	1346.	Milos and Radonic, 2000	50. m/0.2 mm/0.2 μm, He, 70. C @ 4. min, 4. K/min, 180. C @ 10. min
Capillary	DB-Wax	1378.	Ruther, 2000	30. m/0.32 mm/0.25 μm, 40. C @ 4. min, 3. K/min; T_end: 230. C
Capillary	DB-Wax	1384.	Chassagne, Boulanger, et al., 1999	30. m/0.25 mm/0.25 μm, H2, 60. C @ 3. min, 2. K/min; T_end: 220. C
Capillary	HP-Innowax	1393.	Christensen, Jakobsen, et al., 1999	He, 32. C @ 1. min, 2. K/min, 220. C @ 40. min; Column length: 60. m; Column diameter: 0.25 mm
Capillary	DB-Wax	1381.	Cha, Kim, et al., 1998	60. m/0.25 mm/0.25 μm, 40. C @ 5. min, 3. K/min, 200. C @ 60. min
Capillary	DB-Wax	1357.	Ollé, Baumes, et al., 1998	30. m/0.32 mm/0.5 μm, 40. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	HP-Wax	1396.	Christensen, Jakobsen, et al., 1997	50. m/0.2 mm/0.4 μm, He, 30. C @ 1. min, 5. K/min, 220. C @ 30. min
Capillary	DB-Wax	1388.	Shimoda, Wu, et al., 1996	60. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 50. C; T_end: 230. C
Capillary	DB-Wax	1396.	Coen, Engel, et al., 1995	30. m/0.32 mm/0.5 μm, He, 2. K/min; T_start: 50. C; T_end: 230. C
Capillary	DB-Wax	1395.	Coen, Engel, et al., 1995	30. m/0.32 mm/0.5 μm, He, 2. K/min; T_start: 50. C; T_end: 230. C
Capillary	Carbowax 20M	1370.	Mondello, Dugo, et al., 1995	60. m/0.32 mm/0.425 μm, He, 45. C @ 3. min, 3. K/min, 300. C @ 20. min
Capillary	DB-Wax	1383.	Shimoda, Shigematsu, et al., 1995	60. m/0.25 mm/0.25 μm, 2. K/min; T_start: 50. C; T_end: 230. C
Capillary	DB-Wax	1387.	Iwaoka, Hagi, et al., 1994	He, 40. C @ 5. min, 2. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	DB-Wax	1389.	Sumitani, Suekane, et al., 1994	He, 40. C @ 5. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	HP-20M	1357.	Chung, Eiserich, et al., 1993	He, 3. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 190. C
Capillary	HP-FFAP	1400.	Chung, Eiserich, et al., 1993	He, 3. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 210. C
Capillary	DB-Wax	1382.	Umano, Hagi, et al., 1992	He, 40. C @ 10. min, 2. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	DB-Wax	1370.	Humpf and Schreier, 1991	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min, 220. C @ 20. min
Capillary	CP-Wax 58CB	1364.	Pabst, Barron, et al., 1991	30. m/0.25 mm/0.22 μm, He, 3. K/min; T_start: 40. C; T_end: 220. C
Capillary	Carbowax 20M	1351.	Suárez and Duque, 1991	2. K/min; Column length: 25. m; Column diameter: 0.31 mm; T_start: 50. C; T_end: 200. C
Capillary	Carbowax 20M	1360.	Suárez and Duque, 1991	2. K/min; Column length: 25. m; Column diameter: 0.31 mm; T_start: 50. C; T_end: 200. C
Capillary	DB-Wax	1387.	Frohlich and Schreier, 1990	30. m/0.32 mm/0.25 μm, He, 40. C @ 3. min, 5. K/min; T_end: 220. C
Capillary	DB-Wax	1387.	Fröhlich, Duque, et al., 1989	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min; T_end: 250. C
Capillary	DB-Wax	1391.	Fröhlich, Duque, et al., 1989	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min; T_end: 250. C
Capillary	Carbowax 20M	1362.	Wu and Liou, 1986	H2, 2. K/min, 200. C @ 55. min; Column length: 50. m; Column diameter: 0.2 mm; T_start: 50. C
Capillary	OV-351	1359.	Korhonen, 1984	N2, 6. K/min; Column length: 25. m; Column diameter: 0.32 mm; T_start: 50. C

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

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	Supelcowax-10	1388.	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	DB-Wax	1398.	Escudero, Campo, et al., 2007	30. m/0.32 mm/0.5 μm, H2; Program: 40C(5min) => 4C/min => 100C6C/min => 136C => 3C/min => 220C (10min)
Capillary	FFAP	1381.	Schuh and Schieberle, 2006	30. m/0.32 mm/0.25 μm; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
Capillary	DB-Wax	1387.	Selli, Canbas, et al., 2006	30. m/0.32 mm/0.5 μm, H2; Program: 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min)
Capillary	DB-Wax	1387.	Selli, Canbas, et al., 2006, 2	30. m/0.32 mm/0.5 μm, H2; Program: 60C(3min) => 2C/min => 220C => 3C/min => 245C(20min)
Capillary	SOLGel-Wax	1366.	Aubert, Baumann, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min)
Capillary	SOLGel-Wax	1366.	Aubert, Baumann, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)
Capillary	SOLGel-Wax	1366.	Aubert, Baumann, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)
Capillary	SOLGel-Wax	1366.	Aubert, Baumann, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)
Capillary	SOLGel-Wax	1366.	Aubert, Baumann, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)
Capillary	DB-Wax	1398.	Campo, Ferreira, et al., 2005	30. m/0.32 mm/0.5 μm, H2; Program: 40C(5min) => 4C/min => 100C => 6C/min => 200C
Capillary	Supelcowax-10	1384.	Howard, Mike, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 35C(8min) => 3C/min => 134C => 20C/min => 250C(3.2min)
Capillary	CP-Wax 52CB	1366.	Kaack, Christensen, et al., 2005	50. m/0.25 mm/0.2 μm, He; Program: 33C(1.5min) => 1.5C/min => 60C(4min) => 2C/min => 100C => 8C/min => 220C(15min)
Capillary	DB-Wax	1375.	Zheng, Kim, et al., 2005	30. m/0.25 mm/0.25 μm, He; Program: 40 (5min) => 4C/min => 140C => 4C/min => 200C (20min)
Capillary	DB-Wax	1371.	Ferrari, Lablanquie, et al., 2004	60. m/0.25 mm/0.25 μm, He; Program: 35C(0.7min) => 20C/min => 70C => 4C/min => 240C
Capillary	Stabilwax	1406.	Klesk, Qian, et al., 2004	30. m/0.32 mm/1. μm, He; Program: 40C (2min) => 5C/min => 100C => 4C/min => 230C (10min)
Capillary	DB-Wax	1387.	Selli, Cabaroglu, et al., 2004	30. m/0.32 mm/0.5 μm, H2; Program: 60C(3min) => 2C/min => 220C => 3C/min => 245C (20min)
Capillary	Carbowax 20M	1382.	Boido, Lloret, et al., 2003	25. m/0.32 mm/0.25 μm, H2; Program: 40C (8min) => 3C/min => 180C => 20C/min => 230C
Capillary	DB-Wax	1397.	Klesk and Qian, 2003	30. m/0.25 mm/0.5 μm, He; Program: 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min)
Capillary	Supelcowax-10	1381.	da Porto, Pizzale, et al., 2003	30. m/0.32 mm/0.3 μm; Program: 60C(8min) => 8C/min => 170C => 13C/min => 240C(20min)
Capillary	HP-Innowax	1394.	Koprivnjak, Conte, et al., 2002	30. m/0.32 mm/0.5 μm, He; Program: 40C(4min) => 10C/min => 70C => 5C/min => 150C => 10C/min => 250C (10min)
Capillary	DB-Wax	1387.	Boulanger and Crouzet, 2001	30. m/0.25 mm/0.25 μm, H2; Program: 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)
Capillary	DB-Wax	1390.	Boulanger and Crouzet, 2001	30. m/0.25 mm/0.25 μm, H2; Program: 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)
Capillary	DB-Wax	1417.	Radovic, Careri, et al., 2001	30. m/0.25 mm/0.25 μm; Program: 30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)
Capillary	DB-Wax	1359.	Boulanger and Crouzet, 2000	30. m/0.25 mm/0.25 μm, H2; Program: 60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)
Capillary	DB-Wax	1372.	Boulanger and Crouzet, 2000, 2	30. m/0.25 mm/0.25 μm, H2; Program: 60C(3min) => 2C/min => 220C => 5C/min => 250C (15min)
Capillary	HP-Innowax	1390.	Bisio, Ciarallo, et al., 1998	30. m/0.25 mm/0.25 μm, He; Program: 60C(8min) => 3C/min => 180C(5min) => 40C/min => 250C
Capillary	FFAP	1389.	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)

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	HP-5 MS	852.	Miyazawa, Marumoto, et al., 2011	30. m/0.25 mm/0.25 μm, Helium, 4. K/min, 260. C @ 5. min; T_start: 40. C
Capillary	HP-5 MS	844.	Lazarevic, Radulovic, et al., 2010	30. m/0.25 mm/0.25 μm, Helium, 5. K/min; T_start: 70. C; T_end: 290. C
Capillary	DB-5 MS	859.	Mesa-Arango, Betancur-Galvis, et al., 2010	60. m/0.25 mm/0.25 μm, Helium, 40. C @ 15. min, 5. K/min, 250. C @ 15. min
Capillary	BP-1	835.	Mishra, Chaudhary, et al., 2010	Nitrogen, 60. C @ 10. min, 5. K/min, 220. C @ 30. min
Capillary	HP-5	861.	Radulovic, Dordevic, et al., 2010	30. m/0.25 mm/0.25 μm, Hydrogen, 5. K/min; T_start: 70. C; T_end: 290. C
Capillary	DB-1-MS	843.	Takeoka, Hobbs, et al., 2010	60. m/0.25 mm/0.25 μm, Helium, 30. C @ 4. min, 2. K/min, 200. C @ 35. min
Capillary	HP-5MS	855.	Wannes, Mhamdi, et al., 2009	30. m/0.25 mm/0.25 μm, Helium, 5. K/min; T_start: 50. C; T_end: 240. C
Capillary	HP-101	863.	Blazevic and Mastelic, 2008	25. m/0.20 mm/0.25 μm, Helium, 70. C @ 2. min, 3. K/min; T_end: 200. C
Capillary	HP-101	871.	Blazevic and Mastelic, 2008	25. m/0.20 mm/0.25 μm, Helium, 70. C @ 2. min, 3. K/min; T_end: 200. C
Capillary	HP-1	835.	Breme, Langle, et al., 2008	50. m/0.20 mm/0.33 μm, Helium, 2. K/min, 250. C @ 20. min; T_start: 60. C
Capillary	HP-1	838.	Breme, Langle, et al., 2008	50. m/0.20 mm/0.33 μm, Helium, 2. K/min, 250. C @ 20. min; T_start: 60. C
Capillary	HP-5 MS	859.	Forero, Quijano, et al., 2008	30. m/0.25 mm/0.25 μm, Helium, 50. C @ 4. min, 4. K/min, 230. C @ 10. min
Capillary	DB-1	836.	Kumazawa, Itobe, et al., 2008	30. m/0.25 mm/0.25 μm, He, 5. K/min; T_start: 30. C; T_end: 210. C
Capillary	RTX-1	818.	Paolini, Tomi, et al., 2008	60. m/0.22 mm/0.25 μm, He, 2. K/min, 230. C @ 35. min; T_start: 60. C
Capillary	RTX-5 MS	841.	Edris, Chizzola, et al., 2007	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 2. K/min, 200. C @ 10. min
Capillary	ZP-5	860.	Füssel, Dötterl, et al., 2007	60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 260. C @ 1. min
Capillary	HP-101	844.	Jerkovic, Mastelic, et al., 2007	25. m/0.2 mm/0.2 μm, He, 70. C @ 2. min, 3. K/min; T_end: 200. C
Capillary	Elite-5MS	855.	Tava, Pecetti, et al., 2007	30. m/0.32 mm/0.5 μm, He, 40. C @ 5. min, 4. K/min, 280. C @ 10. min
Capillary	HP-5 MS	859.	Vagionas, Graikou, et al., 2007	30. m/0.25 mm/0.25 μm, Helium, 3. K/min; T_start: 60. C; T_end: 280. C
Capillary	HP-1	837.	Berlioz, Cordella, et al., 2006	50. m/0.2 mm/0.33 μm, N2, 2. K/min, 250. C @ 20. min; T_start: 60. C
Capillary	BP-1	835.	Boti, Yao, et al., 2006	50. m/0.22 mm/0.25 μm, 2. K/min, 220. C @ 20. min; T_start: 60. C
Capillary	Ultra-2	859.	Ceva-Antunes, Bizzo, et al., 2006	25. m/0.25 mm/0.33 μm, H2, 40. C @ 2. min, 3. K/min, 280. C @ 10. min
Capillary	DB-1	840.	Chen, Sheu, et al., 2006	Nitrogen, 40. C @ 1. min, 2. K/min, 200. C @ 9. min; Column length: 60. m; Column diameter: 0.25 mm
Capillary	HP-1	833.	Filippi, Lanfranchi, et al., 2006	50. m/0.2 mm/0.33 μm, He, 2. K/min, 250. C @ 40. min; T_start: 60. C
Capillary	HP-5	858.	Jiménez, Aguilera, et al., 2006	30. m/0.25 mm/0.25 μm, 40. C @ 5. min, 4. K/min, 220. C @ 10. min
Capillary	SPB-5	856.	Pino, Marquez, et al., 2006	30. m/0.25 mm/0.25 μm, Helium, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	DB-5	857.	Pino, Marbot, et al., 2006	30. m/0.25 mm/0.25 μm, Hydrogen, 70. C @ 4. min, 4. K/min; T_end: 280. C
Capillary	HP-5	857.	Pino, Sauri-Duch, et al., 2006	30. m/0.25 mm/0.25 μm, H2, 50. C @ 2. min, 4. K/min, 280. C @ 10. min
Capillary	FSOT-RSL-200	860.	Schmidt, Jirovetz, et al., 2006	30. m/0.32 mm/0.25 μm, Hydrogen, 40. C @ 5. min, 6. K/min, 280. C @ 5. min
Capillary	HP-5MS	865.	Setzer, Noletto, et al., 2006	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 3. K/min; T_end: 280. C
Capillary	DB-5	855.	Silva, Oliveira, et al., 2006	30. m/0.20 mm/0.18 μm, H2, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	HP-5	857.	Wang, Yang, et al., 2006	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 10. K/min, 250. C @ 10. min
Capillary	DB-5	853.	Chagonda and Chalchat, 2005	50. m/0.3 mm/0.25 μm, 2. K/min; T_start: 60. C; T_end: 240. C
Capillary	ZB-5	860.	Dötterl and Jürgens, 2005	60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 250. C @ 1. min
Capillary	ZB-5	860.	Dötterl, Wolfe, et al., 2005	60. m/0.25 mm/0.25 μm, He, 40. C @ 7. min, 6. K/min, 250. C @ 1. min
Capillary	RSL-200	849.	Jirovetz, Buchbauer, et al., 2005	30. m/0.25 mm/0.25 μm, 40. C @ 2. min, 6. K/min, 280. C @ 10. min
Capillary	SPB-5	862.	Kilic, Kollmannsberger, et al., 2005	He, 5. K/min; Column length: 30. m; Column diameter: 0.53 mm; T_start: 100. C; T_end: 250. C
Capillary	HP-5	863.9	Leffingwell and Alford, 2005	60. m/0.32 mm/0.25 μm, He, 30. C @ 2. min, 2. K/min, 260. C @ 28. min
Capillary	DB-1	832.	Nyegue, Belinga-Ndoye, et al., 2005	30. m/0.25 mm/0.25 μm, N2, 5. K/min; T_start: 50. C; T_end: 200. C
Capillary	SPB-5	857.	Pino, Marbot, et al., 2005	30. m/0.25 mm/0.25 μm, He, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	HP-5MS	874.	Sajjadi and Ghannadi, 2005	30. m/0.25 mm/0.25 μm, He, 4. K/min; T_start: 60. C; T_end: 275. C
Capillary	HP-5MS	859.	Setzer, Noletto, et al., 2005	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 3. K/min; T_end: 280. C
Capillary	HP-1	835.	Cavalli, Fernandez, et al., 2004	50. m/0.2 mm/0.33 μm, N2, 2. K/min, 250. C @ 20. min; T_start: 60. C
Capillary	DB-5	859.	Cicció, 2004	30. m/0.25 mm/0.25 μm, He, 2. K/min; T_start: 60. C; T_end: 240. C
Capillary	ZB-5	866.	Jürgens and Dötterl, 2004	60. m/0.25 mm/0.25 μm, He, 40. C @ 4.6 min, 6. K/min, 260. C @ 1. min
Capillary	SE-54	852.	Kilic, Hafizoglu, et al., 2004	30. m/0.25 mm/0.25 μm, He, 60. C @ 5. min, 2. K/min; T_end: 260. C
Capillary	DB-1	834.	Park, Lee, et al., 2004	60. m/0.32 mm/0.25 μm, He, 35. C @ 4. min, 2. K/min, 230. C @ 25. min
Capillary	DB-1	836.	Park, Lee, et al., 2004	60. m/0.32 mm/0.25 μm, He, 35. C @ 4. min, 2. K/min, 230. C @ 25. min
Capillary	HP-5	852.	Shafi, Nambiar, et al., 2004	25. m/0.2 mm/0.5 μm, N2, 3. K/min; T_start: 30. C; T_end: 280. C
Capillary	BP-5	866.	Ardakani, Mosaddegh, et al., 2003	He, 3. K/min; Column length: 25. m; Column diameter: 0.33 mm; T_start: 50. C; T_end: 275. C
Capillary	RSL-200	844.	Jirovetz, Buchbauer, et al., 2003	30. m/0.32 mm/0.25 μm, H2, 40. C @ 5. min, 6. K/min, 280. C @ 5. min
Capillary	RSL-200	849.	Jirovetz, Buchbauer, et al., 2003, 2	30. m/0.25 mm/0.25 μm, H2, 40. C @ 2. min, 6. K/min, 280. C @ 10. min
Capillary	CP Sil 5 CB	833.	Kanjilal, Kotoky, et al., 2003	25. m/0.25 mm/0.25 μm, He, 35. C @ 2.5 min, 5. K/min; T_end: 280. C
Capillary	SPB-5	858.	Ledauphin, Guichard, et al., 2003	30. m/0.32 mm/0.25 μm, He, 40. C @ 1. min, 5. K/min, 220. C @ 20. min
Capillary	DB-5	858.	Pino, Marbot, et al., 2003	30. m/0.25 mm/0.25 μm, H2, 60. C @ 10. min, 4. K/min, 280. C @ 40. min
Capillary	HP-1	835.	Valette, Fernandez, et al., 2003	50. m/0.2 mm/0.5 μm, He, 2. K/min, 220. C @ 40. min; T_start: 60. C
Capillary	SPB-1	838.	Vichi, Castellote, et al., 2003	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	SPB-1	838.	Vichi, Pizzale, et al., 2003	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	SPB-1	838.	Vichi, Pizzale, et al., 2003, 2	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	HP-5	877.	Darriet, Pons, et al., 2002	30. m/0.32 mm/0.25 μm, H2, 45. C @ 1. min, 3. K/min, 230. C @ 10. min
Capillary	BP-1	832.	Das, Ram, et al., 2002	25. m/0.50 mm/0.25 μm, N2, 5. K/min, 220. C @ 10. min; T_start: 60. C
Capillary	RSL-200	849.	Jirovetz, Buchbauer, et al., 2002	30. m/0.32 mm/0.25 μm, H2, 40. C @ 5. min, 6. K/min, 280. C @ 5. min
Capillary	RSL-200	849.	Jirovetz, Smith, et al., 2002	30. m/0.25 mm/0.25 μm, H2, 40. C @ 2. min, 6. K/min, 280. C @ 10. min
Capillary	DB-5	858.	Kobaisy, Tellez, et al., 2002	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	SPB-5	856.	Pino, Marbot, et al., 2002, 4	30. m/0.25 mm/0.25 μm, Helium, 60. C @ 2. min, 4. K/min, 250. C @ 20. min
Capillary	DB-5	838.	Ruberto, Biondi, et al., 2002	30. m/0.25 mm/0.25 μm, He, 2. K/min; T_start: 60. C; T_end: 300. C
Capillary	DB-5	855.	Tellez, Khan, et al., 2002	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	DB-5MS	851.	Marongiu, Porcedda, et al., 2001	30. m/0.25 mm/0.25 μm, He, 3. K/min, 240. C @ 30. min; T_start: 60. C
Capillary	OV-101	834.	Yang, 2001	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	RSL-200	841.	Jirovetz, Puschmann, et al., 2000	60. m/0.32 mm/0.25 μm, H2, 6. K/min; T_start: 40. C; T_end: 250. C
Capillary	SPB-5	857.	Kim, Kim, et al., 2000	60. m/0.25 mm/0.25 μm, He, 70. C @ 8. min, 5. K/min, 240. C @ 20. min
Capillary	DB-5	858.	Kotseridis and Baumes, 2000	30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-5	858.	Kotseridis and Baumes, 2000	30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	HP-5	833.	Lis-Balchin and Roth, 2000	He, 9. K/min, 200. C @ 10. min; Column length: 30. m; Column diameter: 0.25 mm; T_start: 80. C
Capillary	DB-5	858.	Tellez, Dayan, et al., 2000	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	RTX-1	840.	Kalemba, 1999	30. m/0.25 mm/0.25 μm, N2, 4. K/min; T_start: 60. C; T_end: 300. C
Capillary	BP-5	870.	Lopez, Ferreira, et al., 1999	50. m/0.32 mm/1. μm, He, 40. C @ 5. min, 2. K/min; T_end: 190. C
Capillary	HP-1	842.	Lopes, Koketsu, et al., 1999	25. m/0.32 mm/0.17 μm, H2, 40. C @ 5. min, 3. K/min; T_end: 260. C
Capillary	PONA	868.	Ramalho, de Freitas, et al., 1999	50. m/0.2 mm/0.5 μm, He, 40. C @ 5. min, 6. K/min; T_end: 250. C
Capillary	BP-1	830.	Rao, Bhattacharya, et al., 1999	N2, 5. K/min, 220. C @ 10. min; Column length: 25. m; Column diameter: 0.5 mm; T_start: 60. C
Capillary	DB-5	856.	Tellez, Canel, et al., 1999	30. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 60. C; T_end: 240. C
Capillary	Optima 1	843.	Fons, Rapior, et al., 1998	25. m/0.20 mm/0.25 μm, Helium, 3. K/min; T_start: 50. C; T_end: 200. C
Capillary	SE-30	842.	Jantan, Ahmad, et al., 1998	He, 60. C @ 10. min, 3. K/min; Column length: 25. m; Column diameter: 0.2 mm; T_end: 180. C
Capillary	CBP-1	834.	Lamarque, Maestri, et al., 1998	He, 4. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 240. C
Capillary	HP-1	831.	Quiroz A. and Niemeyer H.M., 1998	35. C @ 5. min, 5. K/min; Column length: 25. m; Column diameter: 0.2 mm; T_end: 200. C
Capillary	OV-101	853.	Orav, Kailas, et al., 1996	He, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 50. C; T_end: 250. C
Capillary	DB-1	849.	Stashenko, Puertas, et al., 1996	60. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 2.5 K/min; T_end: 250. C
Capillary	SPB-1	831.	Wong and Lai, 1996	50. m/0.2 mm/0.33 μm, He, 40. C @ 3. min, 3. K/min, 200. C @ 30. min
Capillary	OV-101	844.	Chisholm, Guiher, et al., 1995	He, 35. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; T_end: 250. C
Capillary	OV-101	848.	Chisholm, Guiher, et al., 1995	He, 35. C @ 3. min, 6. K/min; Column length: 15. m; Column diameter: 0.32 mm; T_end: 250. C
Capillary	DB-1	860.	Stashenko, Torres, et al., 1995	60. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 3.5 K/min; T_end: 250. C
Capillary	OV-101	830.	Tamura, Nakamoto, et al., 1995	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	830.	Tamura, Nakamoto, et al., 1995	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-1	834.	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	HP-101	837.	Demarne and van der Walt, 1993	50. m/0.32 mm/0.3 μm, H2, 65. C @ 5. min, 2. K/min; T_end: 300. C
Capillary	Ultra-1	848.	Iwaoka, Zhang, et al., 1993	50. m/0.31 mm/0.17 μm, He, 30. C @ 4. min, 2. K/min; T_end: 210. C
Capillary	DB-1	834.	Shiota, 1993	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 5. K/min; T_end: 240. C
Capillary	DB-1	836.	Shiota, 1993	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 5. K/min; T_end: 240. C
Capillary	OV-101	834.	Tamura, Yang, et al., 1993	2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	836.	Tamura, Yang, et al., 1993	2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-1	834.	Hansen, Buttery, et al., 1992	30. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.32 mm
Capillary	SPB-5	844.	King and Knight, 1992	8. K/min; Column length: 30. m; Phase thickness: 1.0 μm; T_start: 50. C; T_end: 250. C
Capillary	HG-5	862.	Drumm and Spanier, 1991	50. m/0.32 mm/0.52 μm, He, 35. C @ 15. min, 3. K/min, 250. C @ 45. min
Capillary	DB-1	836.	Shiota, 1991	60. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 50. C; T_end: 240. C
Capillary	DB-1	836.	Shiota, 1991	60. m/0.25 mm/0.25 μm, He, 3. K/min; T_start: 50. C; T_end: 240. C
Capillary	DB-1	834.	Binder, Benson, et al., 1990	4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	DB-1	834.	Binder, Turner, et al., 1990	4. K/min, 230. C @ 10. min; T_start: 50. C
Capillary	DB-1	834.	Binder, Turner, et al., 1990, 2	4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	DB-1	834.	Buttery, Teranishi, et al., 1990	He, 30. C @ 25. min, 4. K/min, 200. C @ 5. min; Column length: 60. m; Column diameter: 0.25 mm
Capillary	OV-101	834.	Sugisawa, Nakamura, et al., 1990	Nitrogen, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 70. C; T_end: 200. C
Capillary	OV-101	833.	Sugisawa, Nakamura, et al., 1990	Nitrogen, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-1	834.	Binder, Flath, et al., 1989	4. K/min, 250. C @ 5. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	DB-1	836.	Binder and Flath, 1989	50. C @ 0.1 min, 4. K/min, 250. C @ 5. min; Column length: 60. m; Column diameter: 0.32 mm
Capillary	OV-101	836.	Sugisawa, Yamamoto, et al., 1989	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	834.	Sugisawa, Yang, et al., 1989	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	OV-101	836.	Sugisawa, Yang, et al., 1989	N2, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	SE-54	851.	Bestmann, Classen, et al., 1988	N2, 60. C @ 2. min, 6. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_end: 260. C
Capillary	DB-1	834.	Engel, Flath, et al., 1988	60. m/0.315 mm/0.25 μm, He, 4. K/min; T_start: 50. C; T_end: 250. C
Capillary	OV-101	839.	Nykanen, 1986	40. C @ 5. min, 3.5 K/min; Column length: 50. m; Column diameter: 0.30 mm; T_end: 230. C
Capillary	DB-1	842.	Habu, Flath, et al., 1985	3. K/min; Column length: 50. m; Column diameter: 0.32 mm; T_start: 0. C; T_end: 250. C
Capillary	OV-101	848.	del Rosario, de Lumen, et al., 1984	He, 0. C @ 1. min, 3. K/min; Column length: 50. m; Column diameter: 0.31 mm; T_end: 225. C
Capillary	OV-1	848.	Schreyen, Dirinck, et al., 1979	N2, 1. K/min; Column length: 183. m; Column diameter: 0.762 mm; T_start: 0. C; T_end: 230. C

Normal alkane RI, non-polar column, custom temperature program

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	Polydimethyl siloxane with 5 % Ph groups	860.	Robinson, Adams, et al., 2012	Program: not specified
Capillary	Polydimethyl siloxane with 5 % Ph groups	864.	Robinson, Adams, et al., 2012	Program: not specified
Capillary	Siloxane, 5 % Ph	854.	VOC BinBase, 2012	Program: not specified
Capillary	CP-Sil 8 CB	858.	de Freitas, Garruti, et al., 2011	30. m/0.25 mm/0.25 μm, Hydrogen; Program: 30 0C 3 0C/min -> 150 0C 20 0C/min -> 220 0C
Capillary	HP-5	855.	Laribi, Kouki, et al., 2011	30. m/0.25 mm/0.25 μm, Nitrogen; Program: 35 0C (10 min) 3 0C/min -> 205 0C 10 0C/min -> 225 0C
Capillary	Polydimethyl siloxane, 5 % phenyl	854.	Skogerson, Wohlgemuth, et al., 2011	Program: not specified
Capillary	DB-1-MS	834.	Takeoka, Hobbs, et al., 2010	60. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	DB-5	864.	Courtois, Paine, et al., 2009	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C m6 0C/min -> 140 0C 5 0C/min -> 160 0C (1 min) 10 0C/min -> 200 0C
Capillary	RTX-5	849.	Leela, Vipin, et al., 2009	30. m/0.25 mm/0.25 μm, Nitrogen; Program: 60 0C 95 min) 110 0C 3 0C/min -> 200 0C 5 0C/min -> 220 0C 95 min)
Capillary	RTX-5	859.	Leela, Vipin, et al., 2009	30. m/0.25 mm/0.25 μm, Nitrogen; Program: not specified
Capillary	HP-5	860.	Maggi, Bilek, et al., 2009	25. m/0.32 mm/0.17 μm, Helium; Program: 60 0C (5 min) 4 0C/min -> 220 0C 11 0C/min -> 280 0C
Capillary	HP-1	839.	Breme, Langle, et al., 2008	50. m/0.20 mm/0.33 μm, Helium; Program: not specified
Capillary	CB-1	836.	Kannaste, Vongvanich, et al., 2008	30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (2 min) 4 0C/min -> 180 0C 20 0C/min -> 220 0C (1 min)
Capillary	CB-1	851.	Kannaste, Vongvanich, et al., 2008	30. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	DB-1	868.	Nogueira, Marcelo-Curto, et al., 2008	30. m/0.25 mm/0.25 μm, He; Program: 45C => 3C/min => 175C => 15C/min => 300C (10min)
Capillary	CP-Sil 8CB-MS	857.	Profitt, Schatz, et al., 2008	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C(3 min) 3 0C/min -> 100 0C 2.7 0C/min -> 140 0C 2.4 0C/min -> 180 0C 6 0C/min -> 260 0C
Capillary	HP-5	864.	Zhao, Li, et al., 2008	30. m/0.25 mm/0.25 μm; Program: 40 0C (2 min) 5 0C/min -> 80 0C 7 oC/min -> 160 0C 9 0C/min -> 200 0C 20 0C/min -> 280 0C (10 min)
Capillary	HP-5	860.	Zhao, Li, et al., 2008	30. m/0.25 mm/0.25 μm; Program: not specified
Capillary	DB-5 MS	836.	Zhu, Li, et al., 2008	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C (2.8 min) 5.5 0C/min -> 140 0C (1 min) 4.5 oC/min -> 220 0C -> 225 0C (2 min) 3.4 0C/min -> 265 0C (5 min)
Capillary	DB-5 MS	851.	Zhu, Li, et al., 2008	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C (2.8 min) 5.5 0C/min -> 140 0C (1 min) 4.5 oC/min -> 220 0C -> 225 0C (2 min) 3.4 0C/min -> 265 0C (5 min)
Capillary	HP-1	839.	Barra, Baldovini, et al., 2007	50. m/0.2 mm/0.33 μm, He; Program: 40C(2min) => 2C/min => 200C => 15C/min => 250C (30min)
Capillary	SPB-1	853.	Bosch-Fuste, Riu-Aumatell, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C(10min) => 2C/min => 200C(1min) => 2C/min => 250C (10min)
Capillary	HP-5MS	857.	Chokeprasert P., Charles A.L., et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C => 3C/min => 100C => 5C/min => 230C(2min)
Capillary	HP-5MS	855.	Cole, Haber, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C(10min) => 3C/min => 200C => 2C/min => 220C
Capillary	HP-5	862.	Dou, Li, et al., 2007	30. m/0.32 mm/0.25 μm, He; Program: 40 0C (2 min) 110 0C (2 min) 3 0C/min -> 170 0C (2 min) 4 0C/min -> 220 0C (2 min) 10 0C/min -> 260 0C (5 min)
Capillary	HP-5MS	857.	Mallia, Escher, et al., 2007	Program: not specified
Capillary	CP Sil 8 CB	858.	Meekijjaroenroj, Bessière, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 50C(3min) => 3C/min => 100C => 2.7C/min => 140C => 2.4C/min => 180C => 6C/min => 250C
Capillary	HP-5 MS	860.	Moriarity, Bansal, et al., 2007	30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (10 min) 3 0C/min -> 200 0C 2 0C/min -> 220 0C
Capillary	CP-Sil	857.	Proffit, 2007	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C (3 min) 3 0C/min -> 100 0C 2.7 0C/min -> 140 0C 2.4 0C/min -> 180 0C 6 0C/min -> 250 0C
Capillary	CP-Sil	857.	Proffit, 2007	30. m/0.25 mm/0.25 μm, Helium; Program: 50 0C (3 min) 3 0C/min -> 100 0C 2.7 0C/min -> 140 0C 2.4 0C/min -> 180 0C 6 0C/min -> 250 0C
Capillary	HP-5 MS	856.	Setzer, Stokes, et al., 2007	Helium; Column length: 30. m; Column diameter: 0.25 mm; Program: 40 0C (10 min) 3 oC/min -> 200 0C 2 0C/min -> 220 0C
Capillary	HP-5 MS	857.	Sharififar, Mozaffarian, et al., 2007	30. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	HP-5MS	864.	Takaku, Haber, et al., 2007	He; Column length: 30. m; Column diameter: 0.25 mm; Program: 40C(10min) => 3C/min => 200C => 2C/min => 220C
Capillary	Polydimethyl siloxane	856.	Werka, Boehme, et al., 2007	Program: not specified
Capillary	5 % Phenyl methyl siloxane	855.	Beaulieu J.C. and Lea J.M., 2006	30. m/0.25 mm/0.75 μm; Program: 50C(1min) => 5C/min => 100C => 10C/min => 190C => 30C/min => 250C(1min)
Capillary	Ultra-2	857.	Ceva-Antunes, Bizzo, et al., 2006	25. m/0.25 mm/0.33 μm, H2; Program: not specified
Capillary	HP-5	852.	Jordan, Martinez, et al., 2006	30. m/0.25 mm/0.25 μm, He; Program: 60C(4min) => 1C/min => 64C => 2.5C/min => 155C => 5C/min => 250C
Capillary	HP-5	852.	Jordan, Martinez, et al., 2006	30. m/0.25 mm/0.25 μm, He; Program: 60C(4min) => 1C/min => 64C => 2.5C/min => 155C => 5C/min => 250C
Capillary	Methyl Silicone	850.	Kou, Zhang, et al., 2006	Program: not specified
Capillary	HP-5 MS	854.	Schmidt, Noletto, et al., 2006	30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (10 min) 3 0C/min -> 200 0C 2 0C/min -> 220 0C
Capillary	HP-5 MS	876.	Schmidt, Noletto, et al., 2006	30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (10 min) 3 0C/min -> 200 0C 2 0C/min -> 220 0C
Capillary	HP-1	843.	Senger-Emonnot, Rochard, et al., 2006	50. m/0.32 mm/0.52 μm, He; Program: 40C => 2C/min => 130C => 4C/min => 250C (25min)
Capillary	HP-5	855.	Himanen, Vuorinen, et al., 2005	50. m/0.2 mm/0.5 μm, He; Program: 40C(1min) => 5C/min => 210C => 20C/min => 250C(8min)
Capillary	CP-Sil5 CB MS	836.	Iraqi, Vermeulen, et al., 2005	50. m/0.32 mm/1.2 μm; Program: 36C(2min) => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)
Capillary	DB-5	857.	de Andrade, Bezerra, et al., 2004	30. m/0.25 mm/0.25 μm, He; Program: 35C => 4C/min => 180C => 10C/min => 280C
Capillary	MFE-73	852.	Escudero, Gogorza, et al., 2004	Program: not specified
Capillary	Methyl Silicone	850.	Fu and Wang, 2004	Program: not specified
Capillary	HP-5	852.	Sotomayor, Martínez, et al., 2004	30. m/0.25 mm/0.25 μm, He; Program: 60C(4min) => 1C/min => 64C => 2.5C/min => 155C => 5C/min => 250C
Capillary	SE-30	847.	Vinogradov, 2004	Program: not specified
Capillary	HP-5	852.	Jordán, Margaría, et al., 2003	30. m/0.25 mm/0.25 μm; Program: 40C(6min) => 2.5C/min => 150C => 90C/min => 250C
Capillary	HP-5	852.	Jordán, Margaría, et al., 2003	30. m/0.25 mm/0.25 μm; Program: 40C(6min) => 2.5C/min => 150C => 90C/min => 250C
Capillary	HP-5	852.	Jordán, Goodner, et al., 2002	30. m/0.25 mm/0.25 μm; Program: not specified
Capillary	HP-5	841.	Jordán, Goodner, et al., 2002	30. m/0.25 mm/0.25 μm; Program: not specified
Capillary	CP Sil 8 CB	865.	Landy, Boucon, et al., 2002	60. m/0.32 mm/0.25 μm, He; Program: 40C(2min) => 40C/min => 60C(2min) => 6C/min => 250C(15min)
Capillary	MFE-73	860.	Aznar, López, et al., 2001	30. m/0.32 mm/0.1 μm, H2; Program: 40C(5min) => 2C/min => 120C => 10C/min => 210C(30min)
Capillary	MFE-73	860.	Ferreira, Aznar, et al., 2001	30. m/0.32 mm/0.1 μm, H2; Program: 40 C (5min) => 2C/min => 120C => 10 C/min => 210 C (30min)
Capillary	HP-5	869.	Jordán, Shaw, et al., 2001	30. m/0.25 mm/0.25 μm; Program: 40C (6min) => 2.5C/min => 150C => 90C/min => 250C
Capillary	OV-101	836.	Yang, 2001	N2; Column length: 50. m; Column diameter: 0.25 mm; Program: not specified
Capillary	DB-5	856.	Andrade, Maia, et al., 2000	30. m/0.25 mm/0.25 μm, He; Program: 40C => 2C/min => 60C => 4C/min => 260C
Capillary	CP Sil 5 CB	840.	Weyerstahl, Marschall, et al., 1999, 2	Column length: 25. m; Column diameter: 0.39 mm; Program: not specified
Capillary	SF-96	839.	Kawasaki, Matsui, et al., 1998	Column length: 40. m; Column diameter: 0.28 mm; Program: 75C => 3C/min => 190C(25min) => 3C/min => 210C
Capillary	RTX-5	858.	Masanetz and Grosch, 1998	30. m/0.53 mm/1.5 μm, He; Program: 35 0C (2 min) 40 0C/min -> 60 0C (1 min) 6 0C/min -> 230 0C
Capillary	SE-54	858.	Reiners and Grosch, 1998	30. m/0.32 mm/0.25 μm; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C
Capillary	DB-5	858.	Guth, 1997	30. m/0.32 mm/0.25 μm; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
Capillary	DB-5	862.	Garneau, Bouhajib, et al., 1994	Column length: 30. m; Column diameter: 0.25 mm; Program: not specified
Capillary	DB-5	861.	Jean, Garneau, et al., 1993	Column length: 30. m; Column diameter: 0.25 mm; Program: not specified
Capillary	DB-5	822.	Storer, Elmore, et al., 1993	30. m/0.32 mm/1. μm; Program: 0C(5min) => 60C/min => 60C (5min) => 4C/min => 250C (5min)
Capillary	DB-5	831.	Storer, Elmore, et al., 1993	30. m/0.32 mm/1. μm; Program: 0C(5min) => 60C/min => 60C (5min) => 4C/min => 250C (5min)
Capillary	DB-1	834.	Binder, Flath, et al., 1989	Column length: 60. m; Column diameter: 0.32 mm; Program: not specified
Capillary	DB-1	834.	Binder and Flath, 1989	Column length: 60. m; Column diameter: 0.32 mm; Program: not specified
Capillary	DB-1	847.	MacLeod and Snyder, 1988	Program: not specified
Capillary	DB-1	834.	Takeoka, Flath, et al., 1988	30. m/0.25 mm/0.25 μm, H2; Program: 30C (2min) => 2C/min => 150C => 4C/min => 250C
Capillary	DB-1	836.	Takeoka, Flath, et al., 1988	30. m/0.25 mm/0.25 μm, H2; Program: 30C (2min) => 2C/min => 150C => 4C/min => 250C
Capillary	OV-101	847.	Shibamoto, 1987	Column length: 60. m; Column diameter: 0.25 mm; Program: not specified
Capillary	SF96+Igepal	877.	Flath, Altieri, et al., 1984	Column length: 152. m; Column diameter: 0.76 mm; Program: 25C(1min) => 5C/min => 50C (4min) => 1.25C/min => 180C
Capillary	SF-96	849.	Fagan, Kepner, et al., 1982	He; Program: not specified
Capillary	SF-96	853.	Fagan, Kepner, et al., 1982	He; Program: not specified

Normal alkane RI, polar column, isothermal

View large format table.

Column type	Active phase	Temperature (C)	I	Reference	Comment
Packed	Carbowax 20M	100.	1369.	Yabumoto, Jennings, et al., 1977

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	DB-FFAP	1389.	Osorio, Carriazo, et al., 2011	30. m/0.32 mm/0.25 μm, Helium, 50. C @ 4. min, 4. K/min, 250. C @ 5. min
Capillary	DB-Wax	1378.	Kumazawa, Sakai, et al., 2010	30. m/0.25 mm/0.25 μm, Helium, 3. K/min; T_start: 40. C; T_end: 210. C
Capillary	BP-20	1370.	Mishra, Chaudhary, et al., 2010	Nitrogen, 5. K/min; T_start: 60. C; T_end: 200. C
Capillary	TC-Wax	1393.	Miyazawa, Fujita, et al., 2010	Helium, 40. C @ 3. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 230. C
Capillary	CP Wax 52 CB	1386.	Birtic, Ginies, et al., 2009	30. m/0.32 mm/0.50 μm, Helium, 40. C @ 2. min, 4. K/min, 230. C @ 15. min
Capillary	DB-Wax	1379.	Karlsson, Birgersson, et al., 2009	30. m/0.25 mm/0.25 μm, Hydrogen, 30. C @ 5. min, 8. K/min, 230. C @ 10. min
Capillary	HP-Innowax	1370.	Wannes, Mhamdi, et al., 2009	30. m/0.25 mm/0.52 μm, Nitrogen, 35. C @ 10. min, 3. K/min, 205. C @ 10. min
Capillary	DB-Wax	1386.	Zhao, Xu, et al., 2009	30. m/0.25 mm/0.25 μm, Helium, 40. C @ 2. min, 3. K/min, 230. C @ 5. min
Capillary	HP-20M	1347.	Blazevic and Mastelic, 2008	50. m/0.25 mm/0.25 μm, Helium, 70. C @ 4. min, 4. K/min; T_end: 180. C
Capillary	HP-20M	1350.	Blazevic and Mastelic, 2008	50. m/0.25 mm/0.25 μm, Helium, 70. C @ 4. min, 4. K/min; T_end: 180. C
Capillary	HP-20M	1346.	Breme, Langle, et al., 2008	50. m/0.20 mm/0.20 μm, Helium, 2. K/min, 220. C @ 20. min; T_start: 60. C
Capillary	DB-Wax	1385.	Kumazawa, Itobe, et al., 2008	30. m/0.25 mm/0.25 μm, He, 5. K/min; T_start: 30. C; T_end: 210. C
Capillary	RTX-Wax	1377.	Paolini, Tomi, et al., 2008	60. m/0.22 mm/0.25 μm, He, 2. K/min, 230. C @ 35. min; T_start: 60. C
Capillary	HP-Innowax	1388.	Soria, Sanz, et al., 2008	50. m/0.20 mm/0.20 μm, Helium, 45. C @ 2. min, 4. K/min, 190. C @ 50. min
Capillary	DB-Wax	1395.	Dury-Brun, Fournier, et al., 2007	30. m/0.32 mm/0.5 μm, He, 5. K/min; T_start: 40. C; T_end: 240. C
Capillary	HP-20M	1350.	Jerkovic, Mastelic, et al., 2007	50. m/0.2 mm/0.2 μm, He, 70. C @ 4. min, 4. K/min; T_end: 180. C
Capillary	TC-FFAP	1394.	Kurose, Okamura, et al., 2007	He, 3. K/min, 220. C @ 30. min; Column diameter: 0.25 mm; Phase thickness: 0.25 μm; T_start: 60. C
Capillary	CP-Wax 52CB	1387.	Povolo, Contarini, et al., 2007	60. m/0.32 mm/0.5 μm, He, 40. C @ 8. min, 4. K/min, 220. C @ 20. min
Capillary	BP-20	1393.	Rawat, Gulati, et al., 2007	30. m/0.25 mm/0.25 μm, He, 70. C @ 4. min, 4. K/min, 220. C @ 5. min
Capillary	BP-20	1393.	Rawat, Gulati, et al., 2007	30. m/0.25 mm/0.25 μm, He, 70. C @ 4. min, 4. K/min, 220. C @ 5. min
Capillary	TR-WAX	1385.	Tena N., Lazzez A., et al., 2007	60. m/0.25 mm/0.25 μm, H2, 40. C @ 10. min, 3. K/min, 200. C @ 10. min
Capillary	DB-Wax	1372.	Xu, Fan, et al., 2007	30. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 4. K/min, 230. C @ 5. min
Capillary	DB-Wax	1351.	Berlinet, Brat, et al., 2006	30. m/0.25 mm/0.25 μm, Helium, 3. K/min, 250. C @ 20. min; T_start: 40. C
Capillary	BP-20	1381.	Boti, Yao, et al., 2006	50. m/0.22 mm/0.25 μm, 2. K/min, 220. C @ 20. min; T_start: 60. C
Capillary	DB-Wax	1381.	Cai, Lin, et al., 2006	60. m/0.25 mm/0.5 μm, He, 50. C @ 2. min, 3. K/min, 230. C @ 20. min
Capillary	HP-20M	1347.	Filippi, Lanfranchi, et al., 2006	50. m/0.2 mm/0.1 μm, He, 2. K/min, 220. C @ 30. min; T_start: 60. C
Capillary	DB-Wax Etr	1390.	Ibarz, Ferreira, et al., 2006	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 2. K/min, 230. C @ 100. min
Capillary	DB-Wax	1383.	Kishimoto, Wanikawa, et al., 2006	15. m/0.32 mm/0.25 μm, He, 6. K/min, 230. C @ 20. min; T_start: 40. C
Capillary	HP-Innowax	1367.	Komes, Ulrich, et al., 2006	30. m/0.25 mm/0.5 μm, He, 40. C @ 3. min, 2. K/min, 200. C @ 15. min
Capillary	TR-WAX	1396.	Salas J.J., Garcia-Gonzalez D.L., et al., 2006	60. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	HP-Innowax	1388.	Senger-Emonnot, Rochard, et al., 2006	60. m/0.32 mm/0.5 μm, He, 2. K/min, 220. C @ 10. min; T_start: 60. C
Capillary	Supelcowax-10	1386.	Wong, Lim, et al., 2006	30. m/0.25 mm/0.25 μm, He, 50. C @ 1. min, 4. K/min, 220. C @ 10. min
Capillary	Carbowax 20M	1351.	Babu and Kaul, 2005	60. m/0.25 mm/0.25 μm, N2, 40. C @ 2. min, 10. K/min, 190. C @ 15. min
Capillary	Carbowax 20M	1388.	de la Fuente, Martinez-Castro, et al., 2005	50. m/0.25 mm/0.25 μm, Helium, 40. C @ 2. min, 4. K/min, 190. C @ 30. min
Capillary	Supelcowax	1345.	Gauvin and Smadja, 2005	60. m/0.2 mm/0.2 μm, He, 60. C @ 30. min, 4. K/min; T_end: 230. C
Capillary	Innowax	1393.	Joichi, Yomogida, et al., 2005	60. m/0.25 mm/0.25 μm, He, 5. K/min, 240. C @ 30. min; T_start: 60. C
Capillary	DB-Wax	1381.	Lee, Umano, et al., 2005	30. m/0.25 mm/0.25 μm, He, 3. K/min, 180. C @ 40. min; T_start: 50. C
Capillary	DB-Wax	1410.	Qian and Wang, 2005	60. m/0.32 mm/0.50 μm, Nitrogen, 35. C @ 4. min, 2. K/min, 235. C @ 30. min
Capillary	TR-WAX	1396.	Salas, Sánchez, et al., 2005	60. m/0.25 mm/0.25 μm, H2, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	PEG-20M	1386.	Yao, Guo, et al., 2005	60. C @ 10. min, 3. K/min, 180. C @ 30. min; Column length: 30. m; Column diameter: 0.25 mm
Capillary	DB-Wax	1418.	Chida, Sone, et al., 2004	60. m/0.25 mm/0.5 μm, 35. C @ 5. min, 4. K/min, 240. C @ 10. min
Capillary	DB-Wax	1368.	Choi, 2004	60. m/0.25 mm/0.25 μm, N2, 70. C @ 2. min, 2. K/min, 230. C @ 20. min
Capillary	DB-Wax	1407.	Culleré, Escudero, et al., 2004	30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min; T_end: 200. C
Capillary	DB-Wax	1385.	Jiang and Kubota, 2004	He, 60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 220. C
Capillary	DB-Wax	1385.	Jiang and Kubota, 2004	He, 60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 220. C
Capillary	DB-Wax	1382.	López, Ezpeleta, et al., 2004	60. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 220. C
Capillary	PEG-20M	1381.	Narain, Almeida, et al., 2004	50. m/0.20 mm/0.20 μm, 40. C @ 5. min, 3. K/min, 180. C @ 30. min
Capillary	DB-Wax	1388.	Palá-Paúl, Brophy, et al., 2004	60. m/0.32 mm/0.25 μm, He, 3. K/min; T_start: 35. C; T_end: 220. C
Capillary	HP-Innowax	1391.	Soria, Gonzalez, et al., 2004	50. m/0.2 mm/0.2 μm, He, 45. C @ 2. min, 4. K/min, 190. C @ 50. min
Capillary	DB-Wax	1391.	Alves and Franco, 2003	30. m/0.25 mm/0.5 μm, H2, 50. C @ 10. min, 3. K/min, 200. C @ 10. min
Capillary	DB-Wax	1385.	Dregus and Engel, 2003	60. m/0.32 mm/0.25 μm, H2, 40. C @ 5. min, 4. K/min, 230. C @ 25. min
Capillary	DB-Wax	1405.	López, Ortín, et al., 2003	30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min; T_end: 200. C
Capillary	TC-Wax	1383.	Miyazawa, Teranishi, et al., 2003	He, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 240. C
Capillary	Supelcowax-10	1385.	Vichi, Castellote, et al., 2003	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	Supelcowax-10	1380.	Vichi, Pizzale, et al., 2003	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	Supelcowax-10	1378.	Vichi, Pizzale, et al., 2003, 2	30. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min; T_end: 200. C
Capillary	BP-20	1356.	Darriet, Pons, et al., 2002	50. m/0.25 mm/0.25 μm, H2, 45. C @ 1. min, 3. K/min, 230. C @ 10. min
Capillary	DB-Wax	1384.	Hayata, Sakamoto, et al., 2002	60. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min, 220. C @ 10. min
Capillary	DB-Wax	1390.	Ito, Sugimoto, et al., 2002	60. C @ 4. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	DB-Wax	1387.	Kumazawa and Masuda, 2002	30. m/0.25 mm/0.25 μm, He, 5. K/min; T_start: 40. C; T_end: 210. C
Capillary	DB-Wax	1387.	Kumazawa and Masuda, 2002	60. m/0.25 mm/0.25 μm, He, 5. K/min; T_start: 40. C; T_end: 210. C
Capillary	TC-WAX FFS	1378.	Miyazawa, Maehara, et al., 2002	He, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 240. C
Capillary	TC-Wax	1371.	Suhardi, Suzuki, et al., 2002	60. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min, 230. C @ 10. min
Capillary	DB-Wax	1376.	Umano, Hagi, et al., 2002	60. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 2. K/min; T_end: 200. C
Capillary	DB-Wax	1401.	Aznar, López, et al., 2001	30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min, 200. C @ 60. min
Capillary	DB-Wax	1401.	Ferreira, Aznar, et al., 2001	30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min, 200. C @ 60. min
Capillary	DB-Wax	1411.	Jiang, Kojima, et al., 2001	He, 60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 220. C
Capillary	DB-Wax	1418.	Jiang and Kubota, 2001	He, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_start: 40. C; T_end: 220. C
Capillary	DB-Wax	1385.	Kato and Shibamoto, 2001	30. m/0.25 mm/0.1 μm, He, 40. C @ 5. min, 2. K/min, 180. C @ 20. min
Capillary	Carbowax 20M	1350.	Vernin, Lageot, et al., 2001	50. m/0.22 mm/0.25 μm, He, 2. K/min; T_start: 60. C; T_end: 220. C
Capillary	DB-Wax	1389.	Weckerle, Bastl-Borrmann, et al., 2001	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min; T_end: 220. C
Capillary	DB-Wax	1380.	Buttery, Light, et al., 2000	60. m/0.25 mm/0.25 μm, 30. C @ 4. min, 2. K/min, 170. C @ 30. min
Capillary	CP-Wax 52CB	1351.	Chagonda, Makanda, et al., 2000	50. m/0.30 mm/0.25 μm, He, 40. C @ 5. min, 3. K/min; T_end: 220. C
Capillary	DB-Wax	1425.	Ebeler, Terrien, et al., 2000	30. m/0.32 mm/0.25 μm, He, 50. C @ 2. min, 2. K/min; T_end: 210. C
Capillary	Supelcowax-10	1376.	Kim, Kim, et al., 2000	30. m/0.32 mm/0.25 μm, He, 70. C @ 8. min, 5. K/min, 240. C @ 20. min
Capillary	Supelcowax-10	1355.	Korány, Mednyánszky, et al., 2000	60. m/0.25 mm/0.25 μm, He, 4. K/min; T_start: 60. C; T_end: 280. C
Capillary	DB-Wax	1400.	Kotseridis and Baumes, 2000	30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1400.	Kotseridis and Baumes, 2000	30. m/0.32 mm/0.5 μm, H2, 60. C @ 3. min, 3. K/min, 245. C @ 20. min
Capillary	DB-Wax	1358.	Lee and Shibamoto, 2000	30. m/0.25 mm/0.25 μm, He, 3. K/min, 180. C @ 40. min; T_start: 50. C
Capillary	DB-Wax	1370.	Morales, Duque, et al., 2000	25. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	DB-Wax	1371.	Morales, Duque, et al., 2000	25. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	DB-Wax	1377.	Morales, Duque, et al., 2000	25. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	DB-Wax	1377.	Morales, Duque, et al., 2000	25. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	DB-Wax	1376.	Parada, Duque, et al., 2000	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min, 240. C @ 10. min
Capillary	DB-Wax	1377.	Parada, Duque, et al., 2000	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min, 240. C @ 10. min
Capillary	DB-Wax	1386.	Umano, Hagi, et al., 2000	60. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 2. K/min; T_end: 200. C
Capillary	Carbowax 20M	1389.	Lopez, Ferreira, et al., 1999	60. m/0.32 mm/0.5 μm, He, 40. C @ 5. min, 2. K/min; T_end: 190. C
Capillary	DB-Wax	1379.	Ngassoum, Yonkeu, et al., 1999	60. m/0.25 mm/0.25 μm, He, 4. K/min; T_start: 60. C; T_end: 240. C
Capillary	DB-Wax	1386.	Umano, Nakahara, et al., 1999	60. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 2. K/min; T_end: 200. C
Capillary	Supelcowax-10	1404.	Campeanu, Burcea, et al., 1998	60. m/0.32 mm/0.5 μm, H2, 35. C @ 5. min, 5. K/min, 250. C @ 20. min
Capillary	Carbowax 20M	1389.	Ferreira, Ardanuy, et al., 1998	60. m/0.32 mm/0.5 μm, He, 40. C @ 5. min, 2. K/min; T_end: 190. C
Capillary	Carbowax 20M	1389.	Ferreira, Lopez, et al., 1998	60. m/0.32 mm/0.5 μm, He, 40. C @ 5. min, 2. K/min; T_end: 190. C
Capillary	Supelcowax-10	1390.	Lamarque, Maestri, et al., 1998	He, 4. K/min; Column length: 30. m; Column diameter: 0.25 mm; T_start: 60. C; T_end: 240. C
Capillary	DB-Wax	1376.	Parada and Duque, 1998	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min, 240. C @ 10. min
Capillary	DB-Wax	1378.	Parada and Duque, 1998	30. m/0.25 mm/0.25 μm, He, 50. C @ 3. min, 4. K/min, 240. C @ 10. min
Capillary	CBP-20	1371.	Quiroz A. and Niemeyer H.M., 1998	35. C @ 5. min, 5. K/min; Column length: 25. m; Column diameter: 0.25 mm; T_end: 200. C
Capillary	DB-Wax	1385.	Ravichandran and Parthiban, 1998	60. m/0.25 mm/0.25 μm, 2. K/min; T_start: 50. C; T_end: 230. C
Capillary	HP-Innowax	1398.	Ulrich, Hoberg, et al., 1997	60. m/0.32 mm/0.5 μm, H2, 1.5 K/min; T_start: 50. C; T_end: 180. C
Capillary	DB-Wax	1393.	Wada and Shibamoto, 1997	He, 3. K/min, 200. C @ 40. min; Column length: 60. m; Column diameter: 0.25 mm; T_start: 50. C
Capillary	DB-Wax	1342.	Morales, Albarracín, et al., 1996	30. m/0.25 mm/0.25 μm, He, 20. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	DB-Wax	1355.	Morales, Albarracín, et al., 1996	30. m/0.25 mm/0.25 μm, He, 50. C @ 4. min, 4. K/min, 200. C @ 10. min
Capillary	PEG-20M	1379.	Orav, Kailas, et al., 1996	He, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 70. C; T_end: 250. C
Capillary	TC-Wax	1383.	Shuichi, Masazumi, et al., 1996	80. C @ 5. min, 3. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 240. C
Capillary	Supelcowax-10	1392.	Wong and Lai, 1996	60. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 3. K/min, 200. C @ 30. min
Capillary	Supelcowax-10	1369.	Girard and Lau, 1995	90. m/0.25 mm/0.25 μm, He, 35. C @ 20. min, 2. K/min, 220. C @ 30. min
Capillary	Carbowax 20M	1361.	Kawakami, Ganguly, et al., 1995	60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	DB-Wax	1374.	Kobayashi, Tsuda, et al., 1995	He, 60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	DB-Wax	1378.	Kobayashi, Tsuda, et al., 1995	He, 60. C @ 4. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	DB-Wax	1368.	Stashenko, Torres, et al., 1995	60. m/0.25 mm/0.25 μm, He, 50. C @ 5. min, 2.5 K/min; T_end: 180. C
Capillary	PEG-20M	1361.	Togari, Kobayashi, et al., 1995	50. m/0.25 mm/0.15 μm, He, 60. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	PEG-20M	1361.	Togari, Kobayashi, et al., 1995	50. m/0.25 mm/0.15 μm, He, 60. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	Carbowax 20M	1361.	Kawakami, Kobayashi, et al., 1993	He, 60. C @ 4. min, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	CP-Wax 52CB	1392.5	Chyau, Chen, et al., 1992	50. m/0.32 mm/0.22 μm, H2, 50. C @ 5. min, 2. K/min; T_end: 200. C
Capillary	Carbowax 20M	1361.	Kawakami and Kobayashi, 1991	He, 60. C @ 4. min, 2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_end: 180. C
Capillary	DB-Wax	1378.	Binder, Benson, et al., 1990	4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	DB-Wax	1378.	Binder, Turner, et al., 1990	4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	DB-Wax	1378.	Binder, Turner, et al., 1990, 2	4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm; T_start: 50. C
Capillary	Supelcowax-10	1402.	Loughrin, Hamilton-Kemp, et al., 1990	He, 60. C @ 1. min, 2. K/min; Column length: 60. m; Column diameter: 0.32 mm; T_end: 220. C
Capillary	DB-Wax	1377.	Binder, Flath, et al., 1989	50. C @ 0.1 min, 4. K/min, 230. C @ 10. min; Column length: 60. m; Column diameter: 0.32 mm
Capillary	DB-Wax	1376.	Binder and Flath, 1989	50. C @ 0.1 min, 4. K/min, 250. C @ 5. min; Column length: 60. m; Column diameter: 0.32 mm
Capillary	DB-Wax	1378.	Takeoka and Butter, 1989	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	DB-Wax	1378.	Takeoka and Butter, 1989	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	DB-Wax	1382.	Takeoka and Butter, 1989	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	DB-Wax	1382.	Takeoka and Butter, 1989	60. m/0.32 mm/0.25 μm, He, 30. C @ 4. min, 2. K/min; T_end: 180. C
Capillary	Supelcowax-10	1401.	Andersen, Hamilton-Kemp, et al., 1988	He, 60. C @ 1. min, 2. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.32 mm
Capillary	DB-Wax	1381.	Engel, Flath, et al., 1988	60. m/0.322 mm/0.25 μm, He, 4. K/min; T_start: 50. C; T_end: 230. C
Capillary	Supelcowax-10	1396.	Hamilton-Kemp, Andersen, et al., 1988	60. C @ 1. min, 3. K/min; Column length: 60. m; Column diameter: 0.32 mm; T_end: 220. C
Capillary	Carbowax 20M	1358.	Mihara, Tateba, et al., 1988	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1360.	Mihara, Tateba, et al., 1988	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1358.	Mihara, Tateba, et al., 1988	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1360.	Mihara, Tateba, et al., 1988	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	DB-Wax	1385.	Takeoka, Flath, et al., 1988	60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 2. K/min; T_end: 180. C
Capillary	DB-Wax	1386.	Takeoka, Flath, et al., 1988	60. m/0.25 mm/0.25 μm, H2, 30. C @ 2. min, 2. K/min; T_end: 180. C
Capillary	Carbowax 20M	1370.	Buttery, Ling, et al., 1987	60. C @ 40. min, 1. K/min; Column length: 150. m; Column diameter: 0.66 mm; T_end: 170. C
Capillary	Carbowax 20M	1358.	Mihara, Tateba, et al., 1987	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1360.	Mihara, Tateba, et al., 1987	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1358.	Mihara, Tateba, et al., 1987	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1360.	Mihara, Tateba, et al., 1987	N2, 3. K/min; Column length: 50. m; Column diameter: 0.22 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1354.	Shibamoto, 1987	2. K/min; Column length: 50. m; Column diameter: 0.25 mm; T_start: 80. C; T_end: 200. C
Capillary	Carbowax 20M	1370.	Buttery, Maddox, et al., 1986	He, 60. C @ 40. min, 1. K/min; Column length: 150. m; Column diameter: 0.66 mm; T_end: 170. C
Capillary	Carbowax 20M	1370.	Buttery, Xu, et al., 1985	60. C @ 40. min, 1. K/min; Column length: 150. m; Column diameter: 0.66 mm; T_end: 170. C
Capillary	BP-20	1351.	MacLeod and Snyder, 1985	70. C @ 5. min, 3. K/min; Column length: 25. m; Column diameter: 0.2 mm; T_end: 180. C
Capillary	Carbowax 20M	1370.	Buttery, Kamm, et al., 1984	1. K/min, 170. C @ 30. min; Column length: 150. m; Column diameter: 0.64 mm; T_start: 50. C
Capillary	Carbowax 20M	1370.	Buttery and Ling, 1984	60. C @ 40. min, 1. K/min; Column length: 150. m; Column diameter: 0.66 mm; T_end: 170. C
Capillary	Carbowax 20M	1365.	Engel and Tressl, 1983	2. K/min; Column length: 50. m; Column diameter: 0.32 mm; T_start: 70. C; T_end: 180. C
Capillary	Carbowax 20M	1370.	Buttery, Parker, et al., 1981	50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C
Capillary	Carbowax 20M	1370.	Buttery and Kamm, 1980	50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C
Capillary	Carbowax 20M	1370.	Buttery, Ling, et al., 1980	50. C @ 30. min, 1. K/min; Column length: 150. m; Column diameter: 0.64 mm; T_end: 170. C

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type	Active phase	I	Reference	Comment
Capillary	SOLGel-Wax	1389.	Johanningsmeier and McFeeters, 2011	30. m/0.25 mm/0.25 μm, Helium; Program: 40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min)
Capillary	SOLGel-Wax	1388.	Johanningsmeier and McFeeters, 2011	30. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	HP Innowax	1370.	Laribi, Kouki, et al., 2011	30. m/0.25 mm/0.25 μm, Nitrogen; Program: 35 0C (10 min) 3 0C/min -> 205 0C 10 0C/min -> 225 0C
Capillary	DB-Wax	1388.	Sampaio, Garruti, et al., 2011	30. m/0.25 mm/0.25 μm, Hydrogen; Program: 35 0C (9 min) 5 0C/min -> 80 0C 1 0C/min -> 100 0C 16 0C/min -> 210 0C (20 min)
Capillary	DB-Wax	1394.	Ferreira, Juan, et al., 2009	30. m/0.32 mm/0.50 μm; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)
Capillary	DB-Wax	1390.	Loscos, Hernandez-Orte, et al., 2009	60. m/0.25 mm/0.50 μm, Helium; Program: 40 0C (3 min) 10 0C/min -> 90 0C 2 0C/min -> 230 0C (37 min)
Capillary	CP-Wax 52 CB	1381.	Romeo, Verzera, et al., 2009	60. m/0.25 mm/0.25 μm, Helium; Program: 45 0C (5 min) 3 0C/min -> 150 0C 10 0C/min -> 240 0C
Capillary	DB-Wax	1381.	Zhao, Xu, et al., 2009	30. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	CP-Wax 52 CB	1366.	Kaack and Christensen, 2008	50. m/0.25 mm/0.29 μm, Helium; Program: 33 0C (1 min) 2 0C/min -> 130 0C 10 0C/min -> 220 0C
Capillary	DB-Wax	1415.	Yongsheng, Hua, et al., 2008	30. m/0.32 mm/0.25 μm, Helium; Program: 40 0C (4 min) 3 0C/min -> 50 0C 5 0C/min -> 120 0C 7 0C/min -> 175 0C 10 0C/min -> 230 0C (8 min)
Capillary	Supelcowax-10	1379.	Bosch-Fuste, Riu-Aumatell, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C(10min) => 2C/min => 200C(1min) => 2C/min => 250C (10min)
Capillary	DB-Wax Etr	1390.	Loskos, Hernandez-Orte, et al., 2007	60. m/0.25 mm/0.5 μm, He; Program: 40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)
Capillary	HP-Innowax	1378.	Narain, Galvao, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 30C(5min) => 7C/min => 100C(5min) => 1C/min => 130C => 10C/min => 195C(45min)
Capillary	HP-Innowax	1379.	Narain, Galvao, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 30C(5min) => 7C/min => 100C(5min) => 1C/min => 130C => 10C/min => 195C(45min)
Capillary	DB-Wax	1377.	Selli, 2007	30. m/0.32 mm/0.50 μm, Hydrogen; Program: 60 0C (3 min) 2 0C/min -> 220 0C 3 0C/min -> 245 0C (20 min)
Capillary	DB-Wax	1377.	Tian, Zhang, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 50 0C (2 min) 6 0C/min -> 150 0C 8 0C/min -> 230 0C (15 min)
Capillary	Supelcowax-10	1392.	Vichi, Guadayol, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 40C(3min) => 4C/min => 75C => 8C/min => 250C(5min)
Capillary	HP-Innowax	1391.	Quijano and Pino, 2006	60. m/0.25 mm/0.25 μm, Nitrogen; Program: 50 0C (4 min) -> 40 0C 4 0C/min -> 220 0C
Capillary	HP-Innowax FSC	1391.	Suleimenov Y.M., Atazhanova G.A., et al., 2006	60. m/0.25 mm/0.25 μm, He; Program: 60(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	HP-Innowax FSC	1391.	Tabanca, Demirci, et al., 2006	60. m/0.25 mm/0.25 μm, N2; Program: 60C(10min) => 4C/min => 220C => (10min) => 1C/min => 240C
Capillary	DB-FFAP	1389.	Buettner and Mestres, 2005	30. m/0.32 mm/0.25 μm; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min=230C(10min)
Capillary	HP-Innowax FSC	1391.	Demirci, Demirci, et al., 2005	60. m/0.25 mm/0.25 μm, N2; Program: 60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C
Capillary	Carbowax 20M	1387.	Dhifi, Angerosa, et al., 2005	50. m/0.32 mm/0.5 μm, H2; Program: 25C(7min) => 0.8C/min => 33C => 2.4C/min => 80C => 3.7C/min => 155C (20min)
Capillary	Carbowax 20M	1370.	Editorial paper, 2005	Program: not specified
Capillary	Carbowax 20M	1378.	Editorial paper, 2005	Program: not specified
Capillary	CP-Wax 52CB	1378.	Jales, Maia, et al., 2005	Hydrogen; Program: not specified
Capillary	HP-Innowax FSC	1391.	Viljoen, Subramoney, et al., 2005	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	HP Innowax FSP	1391.	Altintas, Kose, et al., 2004	60. m/0.25 mm/0.25 μm, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	Innowax FSC	1391.	Baser, Özek, et al., 2004	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	Innowax FSC	1391.	Baser, Özek, et al., 2004	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	HP-Innowax FSC	1391.	Demirci and Baser, 2004	60. m/0.25 mm/0.25 μm, He; Program: 60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C
Capillary	DB-Wax	1405.	Escudero, Gogorza, et al., 2004	Program: not specified
Capillary	BP-21	1382.	Salinas, Zalacain, et al., 2004	50. m/0.22 mm/0.25 μm, He; Program: 50C => 2.5C/min => 180C(2min) => 1C/min => 200C(10min)
Capillary	Carbowax 20M	1351.	Vinogradov, 2004	Program: not specified
Capillary	HP-Innowax FSC	1391.	Demirci, Baser, et al., 2003	60. m/0.25 mm/0.25 μm, He; Program: 60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C
Capillary	PEG-20M	1370.	Garruti, Franco, et al., 2003	30. m/0.25 mm/0.25 μm; Program: 50C(8min) => 4C/min => 110C => 16C/min => 200C
Capillary	DB-Wax	1390.	Selli, Cabaroglu, et al., 2003	30. m/0.32 mm/0.5 μm, He; Program: 60C(2min) => 2C/min => 220C => 3C/min => 245C(20min)
Capillary	HP Innowax FSP	1391.	Tasdemir, Demirci, et al., 2003	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C
Capillary	HP Innowax FSP	1391.	Tasdemir, Demirci, et al., 2003	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C
Capillary	HP-Innowax	1391.	Viljoen, van Vuuren, et al., 2003	60. m/0.25 mm/0.25 μm; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	HP-Innowax FSC	1391.	Hüsnü Can Baser, Demirci, et al., 2002	60. m/0.25 mm/0.25 μm, N2; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	Supelcowax-10	1335.	Rogerson and de Freitas, 2002	60. m/0.25 mm/0.25 μm, He; Program: 40C(20min) => (1.5C/min) => 200C => (10C/min) => 250C(120min)
Capillary	TRWAX	1408.	Torrens, 2002	60. m/0.25 mm/0.25 μm, He; Program: not specified
Capillary	HP-Innowax	1391.	Baser, Demirci, et al., 2001	60. m/0.25 mm/0.25 μm, He; Program: 60 0C (10 min) 10 K/min -> 220 0C (10 min) 1K/min -> 240 0C
Capillary	DB-Wax	1351.	Miranda, Nogueira, et al., 2001	30. m/0.25 mm/0.25 μm, He; Program: 25 0C (0.5 min) 50 K/min -> 50 0C 3.5 K/min -> 150 0C 7.5 K/min -> 240 0C
Capillary	Innowax FSC	1391.	Saglam, Gozler, et al., 2001	60. m/0.25 mm/0.25 μm, He; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	Innowax FSC	1391.	Kirimer, Tabanca, et al., 2000	60. m/0.25 mm/0.25 μm, He; Program: 60C(10 min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	DB-Wax	1416.	Piveteau, le Guen, et al., 2000	60. m/0.32 mm/0.5 μm, He; Program: 50C(6min) => 1C/min => 130C => 10C/min => 240C (15min)
Capillary	Supelcowax-10	1379.	Ramalho, de Freitas, et al., 1999	60. m/0.25 mm/1. μm; Program: 50 C(5min) => 3C/min => 200C(4min) => 3C/min => 250C
Capillary	Innowax	1391.	Baser, Kürkcüoglu, et al., 1998	60. m/0.25 mm/0.25 μm; Program: 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
Capillary	Supelcowax-10	1387.	Forney and Jordan, 1998	60. m/0.53 mm/1. μm, He; Program: 40C (2min) => 16C/min => 120C => 15C/min => 240C(3min)
Capillary	CP-Wax 52CB	1379.	Jakobsen, Hansen, et al., 1998	50. m/0.25 mm/0.2 μm, He; Program: 30C (1.5min) => 3C/min => 120C => 10C/min => 220C (3.5min)
Capillary	FFAP	1380.	Reiners and Grosch, 1998	25. m/0.32 mm/0.3 μm; Program: 35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C
Capillary	PEG	1375.	Vas, Gal, et al., 1998	40. m/0.182 mm/0.30 μm, Hydrogen; Program: 35 0C (5 min) 5 0C/min -> 100 0C 3 0C/min -> 200 0C (1 min) 20 0C/min -> 240 0C (2 min)
Capillary	DB-FFAP	1378.	Guth, 1997	30. m/0.32 mm/0.25 μm; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)
Capillary	CP-Wax 52CB	1395.	López-Tamames, Carro-Mariño, et al., 1997	25. m/0.3 mm/1.2 μm, H2; Program: 60C(3min) => 2C/min => 220C => 3C/min => 245C
Capillary	Supelcowax 10	1372.	Castioni and Kapetanidis, 1996	60. m/0.25 mm/0.25 μm, Helium; Program: 60 0C (10 min) 2 0C/min -> 80 0C 3 0C/min -> 100 0C 4 0C/min -> 220 0C (30 min)
Capillary	Supelcowax 10	1360.	Castioni and Kapetanidis, 1996	60. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	Supelcowax 10	1378.	Castioni and Kapetanidis, 1996	60. m/0.25 mm/0.25 μm, Helium; Program: not specified
Capillary	CP-Wax 52 CB	1395.	Carro Marino, López Tamames, et al., 1995	H2; Column length: 30. m; Column diameter: 0.32 mm; Program: 60 0C 2 0C/min -> 220 0C 3 0C/min -> 245 0C
Capillary	CP-Wax 52CB	1361.	Luning, Carey, et al., 1995	Program: 40C => 2C/min => 150C => 10C/min => 250C
Capillary	Supelcowax	1382.	Garneau, Bouhajib, et al., 1994	Column length: 30. m; Column diameter: 0.25 mm; Program: not specified
Capillary	CP-Wax 52CB	1364.	Luning, de Rijk, et al., 1994	50. m/0.32 mm/1.5 μm; Program: 40C => 2C/min => 150C => 10C/min => 250C
Capillary	CP-Wax 52CB	1364.	Luning, de Rijk, et al., 1994	50. m/0.32 mm/1.5 μm; Program: 40C => 2C/min => 150C => 10C/min => 250C
Capillary	Supelcowax-10	1379.	Jean, Garneau, et al., 1993	Column length: 30. m; Column diameter: 0.25 mm; Program: not specified
Capillary	Supelcowax-10	1391.	Miranda-Lopez, Libbey, et al., 1992	30. m/0.53 mm/0.25 μm; Program: 80C(5min) => 5C/min => 155C => 4C/min => 240C(30min)
Capillary	CP-Wax 52CB	1358.	Vernin, 1991	Column length: 50. m; Column diameter: 0.32 mm; Program: not specified
Capillary	DB-Wax	1378.	Binder, Flath, et al., 1989	Column length: 60. m; Column diameter: 0.32 mm; Program: not specified
Capillary	DB-Wax	1378.	Binder and Flath, 1989	Column length: 60. m; Column diameter: 0.32 mm; Program: not specified
Capillary	Carbowax 20M	1369.	Fagan, Kepner, et al., 1982	He; Column length: 60. m; Column diameter: 0.25 mm; Program: not specified
Capillary	Carbowax 20M	1375.	Fagan, Kepner, et al., 1982	He; Column length: 60. m; Column diameter: 0.25 mm; Program: not specified

References

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

Tudor, 1997
Tudor, E., Temperature dependence of the retention index for perfumery compounds on a SE-30 glass capillary column. I. Linear equations, J. Chromatogr. A, 1997, 779, 1-2, 287-297, https://doi.org/10.1016/S0021-9673(97)00453-6 . [all data]

Haken and Korhonen, 1985
Haken, J.K.; Korhonen, I.O.O., Gas-liquid chromatography of homologous esters. XXIX. Propanoyl and monochlorpropanoyl esters of lower saturated branched-chain and unsaturated alcohols, J. Chromatogr., 1985, 324, 343-353, https://doi.org/10.1016/S0021-9673(01)81333-9 . [all data]

Haken, Madden, et al., 1985
Haken, J.K.; Madden, B.G.; Korhonen, I.O.O., Gas chromatography of homologous esters. XXXI. Butanoyl and monochlorobutanoyl esters of lower saturated branched chain and unsaturated alcohols on SE-30 and OV-351 capillary columns, J. Chromatogr., 1985, 325, 61-73, https://doi.org/10.1016/S0021-9673(00)96008-4 . [all data]

Pías and Gascó, 1975
Pías, J.B.; Gascó, L., GC Retention Data of Alcohols and Benzoyl Derivatives of Alcohols, J. Chromatogr. - Chrom. Data, 1975, d14-d16. [all data]

Jalali-Heravi, Zekavat, et al., 2006
Jalali-Heravi, M.; Zekavat, B.; Sereshti, H., Characterization of essential oil components of Iranian geranium oil using gas chromatography-mass spectrometry combined with chemometric resolution techniques, J. Chromatogr. A, 2006, 1114, 1, 154-163, https://doi.org/10.1016/j.chroma.2006.02.034 . [all data]

Tayoub, Schwob, et al., 2006
Tayoub, G.; Schwob, I.; Bessière, J.-M.; Rabier, J.; Masotti, V.; J.; M.; Girard, G.; Viano, J., Essential oil composition of leaf, flower and stem of Styrax (Styrax officinalis L.) from south-eastern France, Flavour Fragr. J., 2006, 21, 5, 809-812, https://doi.org/10.1002/ffj.1731 . [all data]

Asuming, Beauchamp, et al., 2005
Asuming, W.A.; Beauchamp, P.S.; Descalzo, J.T.; Dev, B.C.; Dev, V.; Frost, S.; Ma, C.W., Essential oil composition of four Lomatium Raf. species and their chemotaxonomy, Biochem. Syst. Ecol., 2005, 33, 1, 17-26, https://doi.org/10.1016/j.bse.2004.06.005 . [all data]

Raina, Lal, et al., 2002
Raina, V.K.; Lal, R.K.; Tripathi, S.; Khan, M.; Syamasundar, K.V.; Srivastava, S.K., Erratum. Essential oil composition of genetically diverse stocks of Murraya koenigii from India, Flavour Fragr. J., 2002, 17, 5, 404, https://doi.org/10.1002/ffj.1139 . [all data]

Raina, Srivastava, et al., 2002
Raina, V.K.; Srivastava, S.K.; Jain, N.; Ahmad, A.; Syamasundar, K.V.; Aggarwal, K.K., Essential oil composition of Curcuma longa L. cv. Roma from the plains of northern India, Flavour Fragr. J., 2002, 17, 2, 99-102, https://doi.org/10.1002/ffj.1053 . [all data]

Shawl, Srivastava, et al., 2002
Shawl, A.S.; Srivastava, S.K.; Syamasundar, K.V.; Tripathi, S.; Raina, V.K., Essential oil composition of Achillea millefolium L. growing wild in Kashmir, India, Flavour Fragr. J., 2002, 17, 3, 165-168, https://doi.org/10.1002/ffj.1074 . [all data]

Jain, Aggarwal, et al., 2001
Jain, N.; Aggarwal, K.K.; Syamasundar, K.V.; Srivastava, S.K.; Kumar, S., Essential oil composition of geranium (Pelargonium sp.) from the plains of Northern India, Flavour Fragr. J., 2001, 16, 1, 44-46, https://doi.org/10.1002/1099-1026(200101/02)16:1<44::AID-FFJ943>3.0.CO;2-X . [all data]

Adams, 2000
Adams, R.P., Systematics of smooth leaf margin Juniperus of the western hemisphere based on leaf essential oils and RAPD DNA fingerprinting, Biochem. Syst. Ecol., 2000, 28, 2, 149-162, https://doi.org/10.1016/S0305-1978(99)00047-2 . [all data]

Dickens, 1999
Dickens, J.C., Predator-prey interactions: olfactory adaptations of generalist and specialist predators, Agric. For. Entomol., 1999, 1, 1, 47-54, https://doi.org/10.1046/j.1461-9563.1999.00007.x . [all data]

Kaul, Gujral, et al., 1999
Kaul, V.K.; Gujral, R.K.; Singh, B., Volatile constituents of the essential oil of flowers of Rosa brunonii Lindl, Flavour Fragr. J., 1999, 14, 1, 9-11, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<9::AID-FFJ761>3.0.CO;2-C . [all data]

Siani, Ramos, et al., 1999
Siani, A.C.; Ramos, M.F.S.; Menezes-de-Lima, O., Jr.; Ribeiro-dos-Santos, R.; Fernadez-Ferreira, E.; Soares, R.O.A.; Rosas, E.C.; Susunaga, G.S.; Guimarães, A.C.; Zoghbi, M.G.B.; Henriques, M.G.M.O., Evaluation of anti-inflammatory-related activity of essential oils from the leaves and resin of species of Protium, J. Ethnopharmacol., 1999, 66, 1, 57-69, https://doi.org/10.1016/S0378-8741(98)00148-2 . [all data]

Kulkarni, Mallavarapu, et al., 1998
Kulkarni, R.N.; Mallavarapu, G.R.; Baskaran, K.; Ramesch, S.; Kumar, S., Composition of the essential oils of two isomenthone-rich variants of geranium (Pelargonium sp.), Flavour Fragr. J., 1998, 13, 6, 389-392, https://doi.org/10.1002/(SICI)1099-1026(199811/12)13:6<389::AID-FFJ757>3.0.CO;2-2 . [all data]

Tellez, Estell, et al., 1997
Tellez, M.R.; Estell, R.E.; Fredrickson, E.L.; Havstad, K.M., Essential oil of Dyssodia acerosa DC., J. Agric. Food Chem., 1997, 45, 8, 3276-3278, https://doi.org/10.1021/jf9701502 . [all data]

Menut, Molangui, et al., 1995
Menut, C.; Molangui, T.; Lamaty, G.E.; Bessière, J.-M.; Habimana, J.-B. Menut.; Molangui, T.; Lamaty, G.E.; Bessière, J.-M.; Habimana, J.-B., Aromatic plants of tropical Central Africa. 23. Chemical composition of leaf essential oils of Eucalyptus goniocalyx F. Muell. and Eucalyptus patens Benth. grown in Rwanda, J. Agric. Food Chem., 1995, 43, 5, 1267-1271, https://doi.org/10.1021/jf00053a026 . [all data]

Wong and Tie, 1993
Wong, K.C.; Tie, D.Y., The Essential Oil of the Leaves of Murraya koenigii Spreng., J. Essent. Oil Res., 1993, 5, 4, 371-374, https://doi.org/10.1080/10412905.1993.9698245 . [all data]

Takeoka, Flath, et al., 1990
Takeoka, G.R.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Guentert, M., Volatile Constituents of Apricot (Prunus armeniaca), J. Agric. Food Chem., 1990, 38, 2, 471-477, https://doi.org/10.1021/jf00092a031 . [all data]

Bartley and Schwede, 1989
Bartley, J.P.; Schwede, A.M., Production of volatile componds in ripening kiwi fruit (Actinidia chinensis), J. Agric. Food Chem., 1989, 37, 4, 1023-1025, https://doi.org/10.1021/jf00088a046 . [all data]

Burns and Tingey, 1983
Burns, W.F.; Tingey, D.T., GC/MS Analysis of biogenic volatile hydrocarbons on a chemically-bonded fused silica column, J. Chromatogr. Sci., 1983, 21, 8, 341-345, https://doi.org/10.1093/chromsci/21.8.341 . [all data]

Palma-Fleming and Kepner, 1983
Palma-Fleming, H.A.; Kepner, R.E., Volatile components of California live oak, Quercus agrifolia, Phytochemistry, 1983, 22, 6, 1503-1505, https://doi.org/10.1016/S0031-9422(00)84047-9 . [all data]

Yamaguchi and Shibamoto, 1981
Yamaguchi, K.; Shibamoto, T., Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita), J. Agric. Food Chem., 1981, 29, 2, 366-370, https://doi.org/10.1021/jf00104a035 . [all data]

Yamaguchi and Shibamoto, 1979
Yamaguchi, K.; Shibamoto, T., Volatile constituents of Castanopsis flower, J. Agric. Food Chem., 1979, 27, 4, 847-850, https://doi.org/10.1021/jf60224a025 . [all data]

Khan, Verma, et al., 2006
Khan, M.; Verma, S.C.; Srivastava, S.K.; Shawl, A.S.; Syamsundar, K.V.; Khanuja, S.P.S.; Kumar, T., Essential oil composition of Taxus wallichiana Zucc. from the Northern Himalayan region of India, Flavour Fragr. J., 2006, 21, 5, 772-775, https://doi.org/10.1002/ffj.1682 . [all data]

Dwivedi, Khan, et al., 2004
Dwivedi, S.; Khan, M.; Srivastava, S.K.; Syamasunnder, K.V.; Srivastava, A., Essential oil composition of different accessions of Mentha × piperita L. grown on the northern plains of India, Flavour Fragr. J., 2004, 19, 5, 437-440, https://doi.org/10.1002/ffj.1333 . [all data]

Khan, Srivastava, et al., 2003
Khan, M.; Srivastava, S.K.; Jain, N.; Syamasundar, K.V.; Yadav, A.K., Chemical composition of fruit and stem essential oils of Lantana camara from northern India, Flavour Fragr. J., 2003, 18, 5, 376-379, https://doi.org/10.1002/ffj.1197 . [all data]

Raina, Srivastava, et al., 2003
Raina, V.K.; Srivastava, S.K.; Aggarwal, K.K.; Syamasunder, K.V.; Khanuja, S.P.S., Essential oil composition of Cymbopogon martinii from different places in India, Flavour Fragr. J., 2003, 18, 4, 312-315, https://doi.org/10.1002/ffj.1222 . [all data]

Shellie and Marriott, 2003
Shellie, R.A.; Marriott, P.J., Comprehensive two-dimensional gas chromatography-mass spectrometry analysis of Pelargonium graveolens essential oil using rapid scanning quadrupole mass spectrometry, Analyst, 2003, 128, 7, 879-883, https://doi.org/10.1039/b304371a . [all data]

Borse, Jagan Mohan Rao, et al., 2002
Borse, B.B.; Jagan Mohan Rao, L.; Nagalakshmi, S.; Krishnamurthy, N., Fingerprint of black teas from India: identification of the regio-specific characteristics, Food Chem., 2002, 79, 4, 419-424, https://doi.org/10.1016/S0308-8146(02)00191-7 . [all data]

Khan, Srivastava, et al., 2002
Khan, M.; Srivastava, S.K.; Syamasundar, K.V.; Singh, M.; Naqvi, A.A., Chemical composition of leaf and flower essential oil of Lantana camara from India, Flavour Fragr. J., 2002, 17, 1, 75-77, https://doi.org/10.1002/ffj.1047 . [all data]

Dickens J.C., 2000
Dickens J.C., Sexual maturation and temporal variation of neural responses in adult Colorado potato beetles to volatiles emitted by potato plants, J. Chem. Ecol., 2000, 26, 5, 1265-1279, https://doi.org/10.1023/A:1005492229377 . [all data]

Maia, Andrade, et al., 2000
Maia, J.G.S.; Andrade, E.H.A.; Zoghbi, M.G.B., Volatile constituents of the leaves, fruits and flowers of cashew ( Anacardium occidentaleL.), J. Food Comp. Anal., 2000, 13, 3, 227-232, https://doi.org/10.1006/jfca.2000.0894 . [all data]

Hedin, Thopson, et al., 1972
Hedin, P.A.; Thopson, A.C.; Gueldner, R.C.; Minyard, J.P., Volatile constituents of the boll weevil, J. Insect. Physiol., 1972, 18, 1, 79-86, https://doi.org/10.1016/0022-1910(72)90066-2 . [all data]

Chandravadana, Vekateshwarlu, et al., 2005
Chandravadana, M.V.; Vekateshwarlu, G.; Bujji Babu, C.S.; Roy, T.K.; Shivashankara, K.S.; Pandey, M.; Tewari, R.P.; Selvaraj, Y., Volatile flavour components of dry milky mushrooms (Calocybe indica), Flavour Fragr. J., 2005, 20, 6, 715-717, https://doi.org/10.1002/ffj.1653 . [all data]

Umano, Hagi, et al., 1994
Umano, K.; Hagi, Y.; Tamura, T.; Shoji, A.; Shibamoto, T., Identification of volatile compounds isolated from round kumquat (Fortunella japonica Swingle), J. Agric. Food Chem., 1994, 42, 9, 1888-1890, https://doi.org/10.1021/jf00045a011 . [all data]

Wong and Teng, 1994
Wong, K.C.; Teng, Y.E., Volatile Components of Mimusops elengi L. Flowers, J. Essent. Oil Res., 1994, 6, 5, 453-458, https://doi.org/10.1080/10412905.1994.9698425 . [all data]

Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Umano, Shoji, et al., 1986
Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. Food Chem., 1986, 34, 4, 593-596, https://doi.org/10.1021/jf00070a003 . [all data]

Toda, Mihara, et al., 1983
Toda, H.; Mihara, S.; Umano, K.; Shibamoto, T., Photochemical studies on jasmin oil, J. Agric. Food Chem., 1983, 31, 3, 554-558, https://doi.org/10.1021/jf00117a022 . [all data]

Buttery, Kamm, et al., 1982
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. Food Chem., 1982, 30, 4, 739-742, https://doi.org/10.1021/jf00112a028 . [all data]

Buttery, Ling, et al., 1982
Buttery, R.G.; Ling, L.C.; Wellso, S.G., Oat leaf volatiles: possible insect attractants, J. Agric. Food Chem., 1982, 30, 4, 791-792, https://doi.org/10.1021/jf00112a045 . [all data]

Garruti, Franco, et al., 2001
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.A.P.; Janzantti, N.S.; Alves, G.L., Compostos voláteis do sabor de pseudofrutos de cajueiro anão precoce (Anacardium occidentale L.) CCP-76, Boletim de Pesquisa e Desenvolvimento 4, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, Brazil, 2001, 29, retrieved from http://www.cnpat.embrapa.br/publica/pub/BolPesq/pd₄.pdf. [all data]

Brander, Kepner, et al., 1980
Brander, C.F.; Kepner, R.E.; Webb, A.D., Identification of Some Volatile Compounds of Wine of Vitis Vinifera Cultivar Pinot Noir, Am. J. Enol. Vitic, 1980, 31, 1, 69-75. [all data]

Politeo, Jukic, et al., 2007
Politeo, O.; Jukic, M.; Milos, M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 2007, 101, 1, 379-385, https://doi.org/10.1016/j.foodchem.2006.01.045 . [all data]

Quijano, Salamanca, et al., 2007
Quijano, C.E.; Salamanca, G.; Pino, J.A., Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.), Flavour Fragr. J., 2007, 22, 5, 401-406, https://doi.org/10.1002/ffj.1812 . [all data]

Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.), J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c . [all data]

Alves, Pinto, et al., 2005
Alves, R.J.V.; Pinto, A.C.; da Costa, A.V.M.; Rezende, C.M., Zizyphus mauritiana Lam. (Rhamnaceae) and the chemical composition of its floral fecal odor, J. Braz. Chem. Soc., 2005, 16, 3B, 654-656, https://doi.org/10.1590/S0103-50532005000400027 . [all data]

Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A., Volatile constituents and character impact compounds of selected Florida's tropical fruit, Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]

Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R., Volatile components from mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633 . [all data]

Seo and Baek, 2005
Seo, W.H.; Baek, H.H., Identification of characteristic aroma-active compounds from water dropword (Oenanthe javanica DC.), J. Agric. Food Chem., 2005, 53, 17, 6766-6770, https://doi.org/10.1021/jf050150z . [all data]

Isidorov, Krajewska, et al., 2004
Isidorov, V.A.; Krajewska, U.; Vinogorova, V.T.; Vetchinnikova, L.V.; Fuksman, I.L.; Bal, K., Gas chromatographic analysis of essential oil from buds of different birch species with preliminary partition of components, Biochem. Syst. Ecol., 2004, 32, 1, 1-13, https://doi.org/10.1016/S0305-1978(03)00175-3 . [all data]

Mumm, Tiemann, et al., 2004
Mumm, R.; Tiemann, T.; Schulz, S.; Hilker, M., Analysis of volatiles from black pine (Pinus nigra): significance of wounding and egg deposition by a herbivorous sawfly, Phytochemistry, 2004, 65, 24, 3221-3230, https://doi.org/10.1016/j.phytochem.2004.10.010 . [all data]

Ngassoum, Ousmaila, et al., 2004
Ngassoum, M.B.; Ousmaila, H.; Ngamo, L.T.; Maponmetsem, P.M.; Jirovetz, L.; Buchbauer, G., Aroma compounds of essential oils of two varieties of the spice plant Ocimum canum Sims from northern Cameroon, J. Food Comp. Anal., 2004, 17, 2, 197-204, https://doi.org/10.1016/j.jfca.2003.08.002 . [all data]

Píno, Marbot, et al., 2004
Píno, J.A.; Marbot, R.; Vázquez, C., Volatile components of the fruits of Vangueria madagascariensis J. F. Gmel. from Cuba, J. Essent. Oil Res., 2004, 16, 4, 302-304, https://doi.org/10.1080/10412905.2004.9698727 . [all data]

Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269 . [all data]

Raina, Kumar, et al., 2004
Raina, V.K.; Kumar, A.; Srivastava, S.K.; Syamsundar, K.V.; Kahol, A.P., Essential oil composition of 'kewda' (Pandanus odoratissimus) from India, Flavour Fragr. J., 2004, 19, 5, 434-436, https://doi.org/10.1002/ffj.1331 . [all data]

Yu, Kim, et al., 2004
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J., Characterization of aroma-active compounds of Abies nephrolepis (Khingan fir) needles using aroma extract dilution analysis, Flavour Fragr. J., 2004, 19, 1, 74-79, https://doi.org/10.1002/ffj.1314 . [all data]

Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n . [all data]

Ceva-Antunes, Bizzo, et al., 2003
Ceva-Antunes, P.M.N.; Bizzo, H.R.; Alves, S.M.; Antunes, O.A.C., Analysis of volatile compounds of taperebá (Spondias mombin L.) and Cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME), J. Agric. Food Chem., 2003, 51, 5, 1387-1392, https://doi.org/10.1021/jf025873m . [all data]

Chisholm, Wilson, et al., 2003
Chisholm, M.G.; Wilson, M.A.; Gaskey, G.M., Characterization of aroma volatiles in key lime essential oils (Cirtrus aurantifolia Swingle), Flavour Fragr. J., 2003, 18, 2, 106-115, https://doi.org/10.1002/ffj.1172 . [all data]

Flamini, Luigi Cioni, et al., 2003
Flamini, G.; Luigi Cioni, P.; Morelli, I., Differences in the fragrances of pollen, leaves, and floral parts of garland (Chrysanthemum coronarium) and composition of the essential oils from flowerheads and leaves, J. Agric. Food Chem., 2003, 51, 8, 2267-2271, https://doi.org/10.1021/jf021050l . [all data]

Lalel, Singh, et al., 2003
Lalel, H.J.D.; Singh, Z.; Chye Tan, S., Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity, Postharvest Biol. Technol., 2003, 29, 2, 205-218, https://doi.org/10.1016/S0925-5214(02)00250-8 . [all data]

Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [all data]

Pino, Marbot, et al., 2002
Pino, J.; Marbot, R.; Rosado, A., Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba, Flavour Fragr. J., 2002, 17, 5, 401-403, https://doi.org/10.1002/ffj.1116 . [all data]

Pino, Marbot, et al., 2002, 2
Pino, J.A.; Marbot, R.; Bello, A., Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit, J. Agric. Food Chem., 2002, 50, 18, 5146-5148, https://doi.org/10.1021/jf0116303 . [all data]

Pino, Marbot, et al., 2002, 3
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit, J. Agric. Food Chem., 2002, 50, 21, 6023-6026, https://doi.org/10.1021/jf011456i . [all data]

Chisholm, Wilson, et al., 2001
Chisholm, M.G.; Wilson, M.A.; Gaskey, G.M.; Jell, J.A.; Cass, D.M., Jr., Chapter 9. The identification of aroma compounds in key lime oil using solid-phase microextraction and gas chromatography-olfactometry, Am. Chem. Soc. Symp. Ser., 2001, 782, 100-112. [all data]

Guilliard, Delgado, et al., 2001
Guilliard, M.; Delgado, W.; Martínez, J.R.; Stashenko, E., Determination of the enantiomeric purity of carvone, main component of Colombian Lippia alba (Mill) oil by means of bidimensional gas chromatography (23rd International Symposium on Capillary Chromatography), 2001, retrieved from http://www.richrom.com/assets/CD23PDF/i01.pdf. [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [all data]

Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r . [all data]

Siegmund, Derler, et al., 2001
Siegmund, B.; Derler, K.; Pfannhauser, W., Changes in the aroma of a strawberry drink during storage, J. Agric. Food Chem., 2001, 49, 7, 3244-3252, https://doi.org/10.1021/jf010116u . [all data]

Skaltsa, Mavrommati, et al., 2001
Skaltsa, H.D.; Mavrommati, A.; Constantinidis, T., A chemotaxonomic investigation of volatile constituents in Stachys subsect. Swainsonianeae (Labiatae), Phytochemistry, 2001, 57, 2, 235-244, https://doi.org/10.1016/S0031-9422(01)00003-6 . [all data]

Brat, Brillouet, et al., 2000
Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O.; Ollé, D., Free volatile components of passion fruit puree obtained by flash vacuum-expansion, J. Agric. Food Chem., 2000, 48, 12, 6210-6214, https://doi.org/10.1021/jf000645i . [all data]

Kim, Thuy, et al., 2000
Kim, T.H.; Thuy, N.T.; Shin, J.H.; Baek, H.H.; Lee, H.J., Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim.), J. Agric. Food Chem., 2000, 48, 7, 2877-2881, https://doi.org/10.1021/jf000219x . [all data]

Ruther, 2000
Ruther, J., Retention index database for identification of general green leaf volatiles in plants coupled capillary gas chromatography-mass spectrometry, J. Chromatogr. A, 2000, 890, 2, 313-319, https://doi.org/10.1016/S0021-9673(00)00618-X . [all data]

Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J., Enzymatic hydrolysis of edible Passiflora fruit glycosides, Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8 . [all data]

Helmig, Klinger, et al., 1999
Helmig, D.; Klinger, L.F.; Guenther, A.; Vierling, L.; Geron, C.; Zimmerman, P., Biogenic volatile organic compound emissions (BVOCs). I. Identifications from three continental sites in the U.S., Chemosphere, 1999, 38, 9, 2163-2187, https://doi.org/10.1016/S0045-6535(98)00425-1 . [all data]

Sumathykutty, Rao, et al., 1999
Sumathykutty, M.A.; Rao, J.M.; Padmakumari, K.P.; Narayanan, C.S., Essential oil constituents of some Piper species, Flavour Fragr. J., 1999, 14, 5, 279-282, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<279::AID-FFJ821>3.0.CO;2-0 . [all data]

Weyerstahl, Marschall, et al., 1999
Weyerstahl, P.; Marschall, H.; Wahlburg, H.-C.; Christiansen, C.; Rustaiyan, A.; Mirdjalili, F., Constituents of the essential oil of Pulicaria gnaphalodes (Vent.) Boiss. from Iran, Flavour Fragr. J., 1999, 14, 2, 121-130, https://doi.org/10.1002/(SICI)1099-1026(199903/04)14:2<121::AID-FFJ790>3.0.CO;2-K . [all data]

Bicchi, Rubiolo, et al., 1998
Bicchi, C.; Rubiolo, P.; Marschall, H.; Weyerstahl, P.; Laurent, R., Constituents of Artemisia roxburghiana Besser essential oil, Flavour Fragr. J., 1998, 13, 1, 40-46, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<40::AID-FFJ688>3.0.CO;2-Z . [all data]

Chen, Huang, et al., 1998
Chen, S.-H.; Huang, T.-C.; Ho, C.-T.; Tsai, P.-J., Extraction, analysis, and study on the volatiles in roselle tea, J. Agric. Food Chem., 1998, 46, 3, 1101-1105, https://doi.org/10.1021/jf970720y . [all data]

Sakho, Chassagne, et al., 1997
Sakho, M.; Chassagne, D.; Crouzet, J., African mango glycosidically bound volatile compounds, J. Agric. Food Chem., 1997, 45, 3, 883-888, https://doi.org/10.1021/jf960277b . [all data]

Warthen, Lee, et al., 1997
Warthen, J.D.; Lee, C.-J.; Jang, E.B.; Lance, D.R.; McInnis, D.O., Volatile, potential attractants from ripe coffee fruit for female Mediterranean fruit fly, J. Chem. Ecol., 1997, 23, 7, 1891-1900, https://doi.org/10.1023/B:JOEC.0000006458.02342.61 . [all data]

Stashenko, Prada, et al., 1996
Stashenko, E.E.; Prada, N.Q.; Martínez, J.R., HRGC/FID/NP and HRGC/MSD study of Colombian Ylang-Ylang (Cananga odorata) oils obtained by different extraction techniques, J. Hi. Res. Chromatogr., 1996, 19, 6, 353-358, https://doi.org/10.1002/jhrc.1240190609 . [all data]

Coen, Engel, et al., 1995
Coen, M.; Engel, R.; Nahrstedt, A., Chavicol β-D-glucoside, a phenylpropanoid heteroside, benzyl-β-D-glucoside and glycosidically bound volatiles from subspecies of Cedronella canariensis, Phytochemistry, 1995, 40, 1, 149-155, https://doi.org/10.1016/0031-9422(95)00241-X . [all data]

Stashenko, Villa, et al., 1995
Stashenko, E.E.; Villa, H.S.; Combariza, M.Y., Comparative study of Colombian rue oils by high resolution gas chromatography using different detection systems, J. Microcolumn Sep., 1995, 7, 2, 117-122, https://doi.org/10.1002/mcs.1220070204 . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb), J. Agric. Food Chem., 1993, 41, 10, 1693-1697, https://doi.org/10.1021/jf00034a033 . [all data]

Gómez, Ledbetter, et al., 1993
Gómez, E.; Ledbetter, C.A.; Hartsell, P.L., Volatile compounds in apricot, plum, and their interspecific hybrids, J. Agric. Food Chem., 1993, 41, 10, 1669-1676, https://doi.org/10.1021/jf00034a029 . [all data]

Chisholm and Samuels, 1992
Chisholm, M.G.; Samuels, J.M., Determination of the impact of the metabolites of sorbic acid on the ordor of a spoiled red wine, J. Agric. Food Chem., 1992, 40, 4, 630-633, https://doi.org/10.1021/jf00016a021 . [all data]

Yang, Sugisawa, et al., 1992
Yang, R.; Sugisawa, H.; Nakatani, H.; Tamura, H.; Takagi, N., Comparison of odor quality in peel oils of acid citrus, Nippon Shokuhin Kogyo Gakkaishi, 1992, 39, 1, 16-24, https://doi.org/10.3136/nskkk1962.39.16 . [all data]

Adedeji, Hartman, et al., 1991
Adedeji, J.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.), J. Agric. Food Chem., 1991, 39, 8, 1494-1497, https://doi.org/10.1021/jf00008a025 . [all data]

Guichard and Souty, 1988
Guichard, E.; Souty, M., Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties, Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031 . [all data]

Wu and Liou, 1986
Wu, C.-M.; Liou, S.-E., Effect of tissue disruption of volatile constituents of bell peppers, J. Agric. Food Chem., 1986, 34, 4, 770-772, https://doi.org/10.1021/jf00070a044 . [all data]

Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Analysis of leek volatiles by headspace condensation, J. Agric. Food Chem., 1976, 24, 6, 1147-1152, https://doi.org/10.1021/jf60208a023 . [all data]

Tret'yakov, 2008
Tret'yakov, K.V., Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2008. [all data]

Andrade, Sampaio, et al., 2007
Andrade, M.S.; Sampaio, T.S.; Nogueira, P.C.L.; Ribeiro, A.S.; Bittrich, V.; Amaral, M.C.E., Volatile compounds of the leaves, flowers and fruits of Kielmeyera rugosa Choisy (Clusiaceae), Flavour Fragr. J., 2007, 22, 1, 49-52, https://doi.org/10.1002/ffj.1751 . [all data]

Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V., Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines, J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418 . [all data]

Pérez, Navarro, et al., 2007
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Campo, Ferreira, et al., 2005
Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J., Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data, J. Agric. Food Chem., 2005, 53, 14, 5682-5690, https://doi.org/10.1021/jf047870a . [all data]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Oruna-Concha, Bakker, et al., 2002
Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Beaulieu and Grimm, 2001
Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [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]

Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605 . [all data]

Aubert and Chanforan, 2007
Aubert, C.; Chanforan, C., Postharvest Changes in Physicochemical Properties and Volatile Constituents of Apricot (Prunus armeniaca L.). Characterization of 28 Cultivars, J. Agric. Food Chem., 2007, 55, 8, 3074-3082, https://doi.org/10.1021/jf063476w . [all data]

Botelho, Caldeira, et al., 2007
Botelho, G.; Caldeira, I.; Mendes-Faia, A.; Clímaco, M.C., Evaluation of two quantitative gas chromatography-olfactometry methods for clonal red wines differentiation, Flavour Fragr. J., 2007, 22, 5, 414-420, https://doi.org/10.1002/ffj.1815 . [all data]

Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N., Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes, J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y . [all data]

Quijano, Linares, et al., 2007
Quijano, C.E.; Linares, D.; Pino, J.A., Changes in volatile compounds of fermented cereza agria [Phyllanthus acidus (L.) Skeels] fruit, Flavour Fragr. J., 2007, 22, 5, 392-394, https://doi.org/10.1002/ffj.1810 . [all data]

Aubert C. and Pitrat M., 2006
Aubert C.; Pitrat M., Volatile compounds in the skin and pulp of Queen Anne's pocket melon, J. Agric. Food Chem., 2006, 54, 21, 8177-8182, https://doi.org/10.1021/jf061415s . [all data]

Lee, Lee, et al., 2006
Lee, S.-J.; Lee, J.-E.; Kim, H.-W.; Kim, S.-S.; Koh, K.-H., Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization, Food Chem., 2006, 94, 3, 385-393, https://doi.org/10.1016/j.foodchem.2004.11.035 . [all data]

Petka, Ferreira, et al., 2006
Petka, J.; Ferreira, V.; González-Viñas, M.A.; Cacho, J., Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes, J. Agric. Food Chem., 2006, 54, 3, 909-915, https://doi.org/10.1021/jf0518397 . [all data]

Fang and Qian, 2005
Fang, Y.; Qian, M., Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA), Flavour Fragr. J., 2005, 20, 1, 22-29, https://doi.org/10.1002/ffj.1551 . [all data]

Ferrari, Tomi, et al., 2005
Ferrari, B.; Tomi, F.; Casanova, J., Composition and chemical variability of Ferula communis essential oil from Corsica, Flavour Fragr. J., 2005, 20, 2, 180-185, https://doi.org/10.1002/ffj.1405 . [all data]

Gancel, Ollitrault, et al., 2005
Gancel, A.-L.; Ollitrault, P.; Froelicher, Y.; Tomi, F.; Jacquemond, C.; Luro, F.; Brillouet, J.-M., Leaf volatile compounds of six citrus somatic allotetraploid hybrids originating from various combinations of lime, lemon, citron, sweet orange, and grapefruit, J. Agric. Food Chem., 2005, 53, 6, 2224-2230, https://doi.org/10.1021/jf048315b . [all data]

Lee, Lee, et al., 2005
Lee, J.-G.; Lee, C.-G.; Kwag, J.-J.; Buglass, A.J.; Lee, G.-H., Determination of optimum conditions for the analysis of volatile components in pine needles by double-shot pyrolysis-gas chromatography-mass spectrometry, J. Chromatogr. A, 2005, 1089, 1-2, 227-234, https://doi.org/10.1016/j.chroma.2005.06.060 . [all data]

Paolini, Costa, et al., 2005
Paolini, J.; Costa, J.; Bernardini, A., Analysis of the essential oil from aerial parts of Eupatorium cannabinum subsp. corsicum (L.) by gas chromatography with electron impact and chemical ionization mass spectrometry, J. Chromatogr. A, 2005, 1076, 1-2, 170-178, https://doi.org/10.1016/j.chroma.2005.03.131 . [all data]

Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z . [all data]

Verzera, Campisi, et al., 2005
Verzera, A.; Campisi, S.; Zappalá, M., SUPELCO. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005, retrieved from http://www.sigmaaldrich.com/Brands/Supelco_Home/TheReporter.html. [all data]

Aubert and Bourger, 2004
Aubert, C.; Bourger, N., Investigation of volatiles in charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars, J. Agric. Food Chem., 2004, 52, 14, 4522-4528, https://doi.org/10.1021/jf049777s . [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D., Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y . [all data]

Ménager, Jost, et al., 2004
Ménager, I.; Jost, M.; Aubert, C., Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation, J. Agric. Food Chem., 2004, 52, 5, 1248-1254, https://doi.org/10.1021/jf0350919 . [all data]

Varming, Andersen, et al., 2004
Varming, C.; Andersen, M.L.; Poll, L., Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma, J. Agric. Food Chem., 2004, 52, 25, 7628-7636, https://doi.org/10.1021/jf049435m . [all data]

Varming, Petersen, et al., 2004
Varming, C.; Petersen, M.A.; Poll, L., Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling, J. Agric. Food Chem., 2004, 52, 6, 1647-1652, https://doi.org/10.1021/jf035133t . [all data]

Zheng, Kim, et al., 2004
Zheng, C.H.; Kim, T.H.; Kim, K.H.; Leem, Y.H.; Lee, H.J., Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis, Flavour Fragr. J., 2004, 19, 5, 401-405, https://doi.org/10.1002/ffj.1447 . [all data]

Aubert, Ambid, et al., 2003
Aubert, C.; Ambid, C.; Baumes, R.; Günata, Z., Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). Changes in bound aroma profile during maturation, J. Agric. Food Chem., 2003, 51, 21, 6280-6286, https://doi.org/10.1021/jf034613h . [all data]

Aubert, Günata, et al., 2003
Aubert, C.; Günata; Ambid, C.; Baumes, R., Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening, J. Agric. Food Chem., 2003, 51, 10, 3083-3091, https://doi.org/10.1021/jf026153i . [all data]

Gancel, Ollitrault, et al., 2003
Gancel, A.-L.; Ollitrault, P.; Froelicher, Y.; Tomi, F.; Jacquemond, C.; Luro, F.; Brillouet, J.-M., Leaf volatile compounds of seven citrus somatic tetraploid hybrids sharing willow leaf mandarin (Citrus deliciosa Ten.) as their common parent, J. Agric. Food Chem., 2003, 51, 20, 6006-6013, https://doi.org/10.1021/jf0345090 . [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]

Rega, Fournier, et al., 2003
Rega, B.; Fournier, N.; Guichard, E., Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O), J. Agric. Food Chem., 2003, 51, 24, 7092-7099, https://doi.org/10.1021/jf034384z . [all data]

Claudela, Dirningera, et al., 2002
Claudela, P.; Dirningera, N.; Etievant, P., Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds, J. Sep. Sci., 2002, 25, 5-6, 365-370, https://doi.org/10.1002/1615-9314(20020401)25:5/6<365::AID-JSSC365>3.0.CO;2-Y . [all data]

Pet'ka, Mocák, et al., 2001
Pet'ka, J.; Mocák, J.; Farkas, P.; Balla, B.; Kovác, M., Classification of Slovak varietal white wines by volatile compounds, J. Sci. Food Agric., 2001, 81, 15, 1533-1539, https://doi.org/10.1002/jsfa.979 . [all data]

Serot, Prost, et al., 2001
Serot, T.; Prost, C.; Visan, L.; Burcea, M., Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods, J. Agric. Food Chem., 2001, 49, 4, 1909-1914, https://doi.org/10.1021/jf0012291 . [all data]

Verzera, Campisi, et al., 2001
Verzera, A.; Campisi, S.; Zappalá, M.; Bonaccorsi, I., SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin, Am. Lab. Fairfield Conn., 2001, 33, 15, 18-21. [all data]

Wirth, Guo, et al., 2001
Wirth, J.; Guo, W.; Baumes, R.; Günata, Z., Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera muscat of Alexandria and Shiraz cultivars, J. Agric. Food Chem., 2001, 49, 6, 2917-2923, https://doi.org/10.1021/jf001398l . [all data]

Beauchene, Grua-Priol, et al., 2000
Beauchene, D.; Grua-Priol, J.; Lamer, T.; Demaimay, M.; Quemeneur, F., Concentration by pervaporation of aroma compounds from Fucus serratus, J. Sci. Food Agric., 2000, 75, 451-458. [all data]

Brophy, Goldsack, et al., 2000
Brophy, J.J.; Goldsack, R.J.; Punruckvong, A.; Bean, A.R.; Forster, P.I.; Lepschi, B.J.; Doran, J.C.; Rozefelds, A.C., Leaf essential oils of the genus Leptospermum (Myrtaceae) in eastern Australia. Part 7. Leptospermum petersonii, L. liversidgei and allies, Flavour Fragr. J., 2000, 15, 5, 342-351, https://doi.org/10.1002/1099-1026(200009/10)15:5<342::AID-FFJ924>3.0.CO;2-V . [all data]

Bureau, Baumes, et al., 2000
Bureau, S.M.; Baumes, R.L.; Razungles, A.J., Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. Syrah, J. Agric. Food Chem., 2000, 48, 4, 1290-1297, https://doi.org/10.1021/jf990507x . [all data]

Bureau, Razungles, et al., 2000
Bureau, S.M.; Razungles, A.R.; Baumes, R.L., The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates, J. Sci. Food Agric., 2000, 80, 14, 2012-2020, https://doi.org/10.1002/1097-0010(200011)80:14<2012::AID-JSFA738>3.0.CO;2-X . [all data]

le Guen, Prost, et al., 2000
le Guen, S.; Prost, C.; Demaimay, M., Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis), J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s . [all data]

Jensen, Christensen, et al., 2000
Jensen, K.; Christensen, L.P.; Hansen, M.; Jørgensen, U.; Kaack, K., Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars, J. Sci. Food Agric., 2000, 81, 2, 237-244, https://doi.org/10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H . [all data]

Milos, Mastelic, et al., 2000
Milos, M.; Mastelic, J.; Jerkovic, I., Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum), Food Chem., 2000, 71, 1, 79-83, https://doi.org/10.1016/S0308-8146(00)00144-8 . [all data]

Milos and Radonic, 2000
Milos, M.; Radonic, A., Gas chromatography mass spectral analysis of free and glycosidically bound volatile compounds from Juniperus oxycedrus L. growing wild in Croatia, Food Chem., 2000, 68, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00192-2 . [all data]

Christensen, Jakobsen, et al., 1999
Christensen, L.P.; Jakobsen, H.B.; Paulsen, E.; Hodal, L.; Andersen, K.E., Airborne compositae dermatitis: monoterpenes and no parthenolide are released from flowering Tanacetum parthenium (feverfew) plants, Arch. Dermatol. Res., 1999, 291, 7-8, 425-431, https://doi.org/10.1007/s004030050433 . [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]

Ollé, Baumes, et al., 1998
Ollé, D.; Baumes, R.L.; Bayonove, C.L.; Lozano, Y.F.; Sznaper, C.; Brillouet, J.-M., Comparison of free and glycosidically linked volatile components from polyembryonic and monoembryonic mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 1998, 46, 3, 1094-1100, https://doi.org/10.1021/jf9705781 . [all data]

Christensen, Jakobsen, et al., 1997
Christensen, L.P.; Jakobsen, H.B.; Kristiansen, K.; Møller, J., Volatiles emitted from flowers of γ-radiated and nonradiated Jasminum polyanthum Franch. in Situ, J. Agric. Food Chem., 1997, 45, 6, 2199-2203, https://doi.org/10.1021/jf960961q . [all data]

Shimoda, Wu, et al., 1996
Shimoda, M.; Wu, Y.; Osajima, Y., Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography, J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168 . [all data]

Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion, J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037 . [all data]

Iwaoka, Hagi, et al., 1994
Iwaoka, W.; Hagi, Y.; Umano, K.; Shibamoto, T., Volatile chemicals identified in fresh and cooked breadfruit, J. Agric. Food Chem., 1994, 42, 4, 975-976, https://doi.org/10.1021/jf00040a026 . [all data]

Sumitani, Suekane, et al., 1994
Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K., Changes in composition of volatile compounds in high pressure treated peach, J. Agric. Food Chem., 1994, 42, 3, 785-790, https://doi.org/10.1021/jf00039a037 . [all data]

Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.), J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014 . [all data]

Humpf and Schreier, 1991
Humpf, H.-U.; Schreier, P., Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.), J. Agric. Food Chem., 1991, 39, 10, 1830-1832, https://doi.org/10.1021/jf00010a028 . [all data]

Pabst, Barron, et al., 1991
Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P., Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp, J. Agric. Food Chem., 1991, 39, 1, 173-175, https://doi.org/10.1021/jf00001a034 . [all data]

Suárez and Duque, 1991
Suárez, M.; Duque, C., Volatile constituents of lulo (Salanum vestissimum D.) fruit, J. Agric. Food Chem., 1991, 39, 8, 1498-1500, https://doi.org/10.1021/jf00008a026 . [all data]

Frohlich and Schreier, 1990
Frohlich, O.; Schreier, P., Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit, J. Food Sci., 1990, 55, 1, 176-180, https://doi.org/10.1111/j.1365-2621.1990.tb06046.x . [all data]

Fröhlich, Duque, et al., 1989
Fröhlich, O.; Duque, C.; Schreier, P., Volatile constituents of curuba (Passiflora mollissima) fruit, J. Agric. Food Chem., 1989, 37, 2, 421-425, https://doi.org/10.1021/jf00086a033 . [all data]

Korhonen, 1984
Korhonen, I.O.O., Gas-Liquid Chromatographic Analyses. XXVI. Separation of Unsaturated Alcohols and Their Acetyl and Haloacetyl Derivatives on Capillary Columns Coated with SE-30 and OV-351, J. Chromatogr., 1984, 288, 329-346, https://doi.org/10.1016/S0021-9673(01)93710-0 . [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]

Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Gunata, Z., Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment, Food Chem., 2006, 94, 3, 319-326, https://doi.org/10.1016/j.foodchem.2004.11.019 . [all data]

Selli, Canbas, et al., 2006, 2
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Lepoutre, J.-P.; Gunata, Z., Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince, Food Control, 2006, 17, 1, 75-82, https://doi.org/10.1016/j.foodcont.2004.09.005 . [all data]

Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H., Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes, J. Agric. Food Chem., 2005, 53, 23, 8881-8895, https://doi.org/10.1021/jf0510541 . [all data]

Howard, Mike, et al., 2005
Howard, K.L.; Mike, J.H.; Riesen, R., Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components, Am. J. Enol. Vitic, 2005, 56, 1, 37-45. [all data]

Kaack, Christensen, et al., 2005
Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R., The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.), Eur. Food Res. Technol., 2005, 221, 3-4, 244-254, https://doi.org/10.1007/s00217-005-1141-4 . [all data]

Zheng, Kim, et al., 2005
Zheng, C.H.; Kim, K.H.; Kim, T.H.; Lee, H.J., Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves, J. Sci. Food Agric., 2005, 85, 1, 161-166, https://doi.org/10.1002/jsfa.1975 . [all data]

Klesk, Qian, et al., 2004
Klesk, K.; Qian, M.; Martin, R.R., Aroma extract dilution analysis of cv. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 2004, 52, 16, 5155-5161, https://doi.org/10.1021/jf0498721 . [all data]

Selli, Cabaroglu, et al., 2004
Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia, Food Chem., 2004, 85, 2, 207-213, https://doi.org/10.1016/j.foodchem.2003.06.008 . [all data]

Boido, Lloret, et al., 2003
Boido, E.; Lloret, A.; Medina, K.; Fariña, L.; Carrau, f.; Versini, G.; Dellacassa, E., Aroma composition of Vitis vinifera Cv. Tannat: the typical red wine from Uruguay, J. Agric. Food Chem., 2003, 51, 18, 5408-5413, https://doi.org/10.1021/jf030087i . [all data]

Klesk and Qian, 2003
Klesk, K.; Qian, M., Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique, J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x . [all data]

da Porto, Pizzale, et al., 2003
da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. J., 2003, 18, 1, 66-72, https://doi.org/10.1002/ffj.1164 . [all data]

Koprivnjak, Conte, et al., 2002
Koprivnjak, O.; Conte, L.; Totis, N., Influence of olive fruit storage in bags on oil quality and composition of volatile compounds, Food Technol. Biotechnol., 2002, 40, 2, 129-134. [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Bisio, Ciarallo, et al., 1998
Bisio, A.; Ciarallo, G.; Romussi, G.; Fontana, N.; Mascolo, N.; Capasso, R.; Biscardi, D., Chemical Composition of Essential Oils from some Salvia species, Phytother. Res., 1998, 12, S1, s117-s120, https://doi.org/10.1002/(SICI)1099-1573(1998)12:1+3.0.CO;2-2 . [all data]

Miyazawa, Marumoto, et al., 2011
Miyazawa, M.; Marumoto, S.; Kobayashi, T.; Yoshida, S.; Utsumi, Y., Determination of characteristic components in essential oils from Wisteria braphybotrys using gas chromatography - olfactometry incremental dilution technique, Rec. Nat. Prod., 2011, 5, 3, 221-227. [all data]

Lazarevic, Radulovic, et al., 2010
Lazarevic, J.; Radulovic, N.; Palic, R.; Zlatkovic, B., Chemical Analusis of volatile constituents of Berula erecta (Hudson) Coville subsp. erecta (Apiaceae) from Serbia, J. Essential Oil. Res., 2010, 22, 3, 153-156, https://doi.org/10.1080/10412905.2010.9700290 . [all data]

Mesa-Arango, Betancur-Galvis, et al., 2010
Mesa-Arango, A.C.; Betancur-Galvis, L.; Montiel, J.; Bueno, J.G.; Baena, A.; Duran, D.C.; Martinez, J.R.; Stashenko, E.E., Antifungal activity and chemical composition of the essential oils of Lippia alba (Miller) N.E. Brown grown in different regions of Colombia, J. Essential Oil Res., 2010, 22, 6, 568-574, https://doi.org/10.1080/10412905.2010.9700402 . [all data]

Mishra, Chaudhary, et al., 2010
Mishra, R.K.; Chaudhary, S.; Pandey, R.; Gupta, S.; Mallavarapu, G.R.; Kumar, S., Analysis of linalool content in the inflorescence (flower) essential oil and leaf oil of Lippia alba cultivar Kavach, J. Essen. Oil Res., 2010, 22, 1, 3-7, https://doi.org/10.1080/10412905.2010.9700253 . [all data]

Radulovic, Dordevic, et al., 2010
Radulovic, N.S.; Dordevic, N.D.; Palic, R.M., Volatiles of Pleurospermum austriacum (L.) Hoffm. (Apiaceae), J. Serbian Chem. Soc., 2010, 75, 12, 1-11, https://doi.org/10.2298/JSC100323127R . [all data]

Takeoka, Hobbs, et al., 2010
Takeoka, G.R.; Hobbs, C.; Byeoung-Soo, P., Volatile constituents of the aerial parts of Salvia apiana Jepson, J. Essential Oil. Res., 2010, 22, 3, 241-244, https://doi.org/10.1080/10412905.2010.9700314 . [all data]

Wannes, Mhamdi, et al., 2009
Wannes, W.A.; Mhamdi, B.; Marzouk, B., GC comparative analysis of least essential oils from two Myrtle varieties at different phenological stages, Chromatographia, 2009, 69, 1/2, 145-150, https://doi.org/10.1365/s10337-008-0818-9 . [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]

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

Forero, Quijano, et al., 2008
Forero, M.D.; Quijano, C.E.; Pino, J.A., Volatile compounds of Chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages, Flavour Fragr. J., 2008, 24, 1, 25-30, https://doi.org/10.1002/ffj.1913 . [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]

Paolini, Tomi, et al., 2008
Paolini, J.; Tomi, P.; Bernardini, A.-F.; Bradesi, P.; Casanova, J.; Kaloustian, J., Detailed analysis of the essential oil from Cistus albidus L. by combination of GC/RI, GC/MS and 13C-NMR spectroscopy, N.Z. J. Agric. Res., 2008, 22, 14, 1270-1278. [all data]

Edris, Chizzola, et al., 2007
Edris, A.E.; Chizzola, R.; Franz, C., Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt, Eur. Food Res. Technol., 2007, https://doi.org/10.1007/s00217-007-0623-y . [all data]

Füssel, Dötterl, et al., 2007
Füssel, U.; Dötterl, S.; Jürgens, A.; Aas, G., Inter- and intraspecific variation in floral scent in the genus Salix and its implication for pollination, J. Chem. Ecol., 2007, 33, 4, 749-765, https://doi.org/10.1007/s10886-007-9257-6 . [all data]

Jerkovic, Mastelic, et al., 2007
Jerkovic, I.; Mastelic, J.; Marijanovic, Z., Bound volatile compounds and essential oil from the fruit of Maclura pomifera (Raf.) Schneid. (osage orange), Flavour Fragr. J., 2007, 22, 1, 84-88, https://doi.org/10.1002/ffj.1763 . [all data]

Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L., Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy, Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806 . [all data]

Vagionas, Graikou, et al., 2007
Vagionas, K.; Graikou, K.; Ngassapa, O.; Runyoro, D.; Chinou, I., Composition and antimicrobial activity of the essential oils of three Satureja species growing in Tansania, Food Chem., 2007, 103, 2, 319-324, https://doi.org/10.1016/j.foodchem.2006.07.051 . [all data]

Berlioz, Cordella, et al., 2006
Berlioz, B.; Cordella, C.; Cavalli, J.-F.; Lizzani-Cuvelier, L.; Loiseau, A.-M.; Fernandez, X., Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils, J. Agric. Food Chem., 2006, 54, 26, 10092-10101, https://doi.org/10.1021/jf061796+ . [all data]

Boti, Yao, et al., 2006
Boti, J.B.; Yao, P.A.; Koukoua, G.; N'Guessan, T.Y.; Casanova, J., Components and chemical variability of Isolona campanulata Engler Diels leaf oil, Flavour Fragr. J., 2006, 21, 1, 166-170, https://doi.org/10.1002/ffj.1555 . [all data]

Ceva-Antunes, Bizzo, et al., 2006
Ceva-Antunes, P.M.N.; Bizzo, H.R.; Silva, A.S.; Carvalho, C.P.S.; Antunes, O.A.C., Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME), LWT, 2006, 39, 4, 437-443, https://doi.org/10.1016/j.lwt.2005.02.007 . [all data]

Chen, Sheu, et al., 2006
Chen, H.-C.; Sheu, M.-J.; Wu, C.-M., Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan, J. Food Drug. Anal., 2006, 14, 4, 398-402. [all data]

Filippi, Lanfranchi, et al., 2006
Filippi, J.-J.; Lanfranchi, D.-A.; Prado, S.; Baldovini, N.; Meierhenrich, U.J., Composition, Enantiomeric Distribution, and Antibacterial Activity of the Essential Oil of Achillea ligustica All. from Corsica, J. Agric. Food Chem., 2006, 54, 17, 6308-6313, https://doi.org/10.1021/jf060752y . [all data]

Jiménez, Aguilera, et al., 2006
Jiménez, A.; Aguilera, M.P.; Beltrán, G.; Uceda, M., Application of solid-phase microextraction to virgin olive oil quality control, J. Chromatogr. A, 2006, 1121, 1, 140-144, https://doi.org/10.1016/j.chroma.2006.05.005 . [all data]

Pino, Marquez, et al., 2006
Pino, J.A.; Marquez, E.; Marbot, R., Volatile constituents from tea of roselle (Hibiscus sabdariffa L.), Rev. CENIC Ciencias Quimicas, 2006, 37, 3, 127-129. [all data]

Pino, Marbot, et al., 2006
Pino, J.A.; Marbot, R.; Payo, A.; Chao, D.; Herrera, P., Aromatic Plants from Western Cuba VII. Composition of the Leaf Oil of Psidium wrightii KRug et Urb., Lantana involucrata L., Cinnamonum montanum (Sw.) Berchtold et J. Persl. and Caesalpinia violacea (Mill.) Standley, J. Essent. Oil. Res., 2006, 18, 2, 170-174, https://doi.org/10.1080/10412905.2006.9699058 . [all data]

Pino, Sauri-Duch, et al., 2006
Pino, J.; Sauri-Duch, E.; Marbot, R., Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages, Food Chem., 2006, 94, 3, 394-398, https://doi.org/10.1016/j.foodchem.2004.11.040 . [all data]

Schmidt, Jirovetz, et al., 2006
Schmidt, E.; Jirovetz, L.; Buchbauer, G.; Eller, G.A.; Stoilova, I.; Krastanov, A.; Stoyanova, A.; Geisseler, M., Composition and antioxidant activities of the essential oil of cinnamon (Cinnamomum zeylanicum Blume) leaves from Sri Lanka, Jeobp, 2006, 9, 2, 170-182. [all data]

Setzer, Noletto, et al., 2006
Setzer, W.N.; Noletto, J.A.; Lawton, R.O., Chemical composition of the floral essential oil of Randia matudae from Monteverde, Costa Rica, Flavour Fragr. J., 2006, 21, 2, 244-246, https://doi.org/10.1002/ffj.1567 . [all data]

Silva, Oliveira, et al., 2006
Silva, N.A.; Oliveira, F.F.; Costa, L.C.B.; Bizzo, H.R.; Oliveira, R.A., Caracterização química do óleo essencial da erva cidreira (Lippia alba (Mill.) N. E. Br.) cultivada em Ilhéus na Bahia, Rev. Bras. Pl. Med., Botucatu, 2006, 8, 3, 52-55. [all data]

Wang, Yang, et al., 2006
Wang, Q.; Yang, Y.; Zhao, X.; Zhu, B.; Nan, P.; Zhao, J.; Wang, L.; Chen, F.; Liu, Z.; Zhong, Y., Chemical variation in the essential oil of Ephedra sinica from Northeastern China, Food Chem., 2006, 98, 1, 52-58, https://doi.org/10.1016/j.foodchem.2005.04.033 . [all data]

Chagonda and Chalchat, 2005
Chagonda, L.S.; Chalchat, J.-C., The essential oil of wild and cultivated Hoslundia opposita Vahl. from Zimbabwe, Flavour Fragr. J., 2005, 20, 2, 193-195, https://doi.org/10.1002/ffj.1402 . [all data]

Dötterl and Jürgens, 2005
Dötterl, S.; Jürgens, A., Spatial fragrance patterns in flowers of Silene latifolia: Lilac compounds as olfactory nectar guides?, Plant Systematics and Evolution, 2005, 255, 1-2, 99-109, https://doi.org/10.1007/s00606-005-0344-2 . [all data]

Dötterl, Wolfe, et al., 2005
Dötterl, S.; Wolfe, L.M.; Jürgens, A., Qualitative and quantitative analyses of flower scent in Silene latifolia, Phytochemistry, 2005, 66, 2, 203-213, https://doi.org/10.1016/j.phytochem.2004.12.002 . [all data]

Jirovetz, Buchbauer, et al., 2005
Jirovetz, L.; Buchbauer, G.; Stoyanova, A.; Georgiev, E.V.; Damianova, S.T., Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminumL.) seeds from Bulgaria that had been stored for up to 36 years, Int. J. Food Sci. Technol., 2005, 40, 3, 305-310, https://doi.org/10.1111/j.1365-2621.2004.00915.x . [all data]

Kilic, Kollmannsberger, et al., 2005
Kilic, A.; Kollmannsberger, H.; Nitz, S., Glycosidically bound volatiles and flavor precursors in Laurus nobilis L., J. Agric. Food Chem., 2005, 53, 6, 2231-2235, https://doi.org/10.1021/jf040373+ . [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

Nyegue, Belinga-Ndoye, et al., 2005
Nyegue, M.A.; Belinga-Ndoye, C.F.; Amvam Zollo, P.H.; Agnaniet, H.; Menut, C.; Bessière, J.M., Aromatic plants of tropical central Africa. Part L. Volatile components of Clerodendrum buchholzii Gürke from Cameroon, Flavour Fragr. J., 2005, 20, 3, 321-323, https://doi.org/10.1002/ffj.1424 . [all data]

Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of genipap (Genipa americana L.) fruit from Cuba, Flavour Fragr. J., 2005, 20, 6, 583-586, https://doi.org/10.1002/ffj.1491 . [all data]

Sajjadi and Ghannadi, 2005
Sajjadi, S.-E.; Ghannadi, A., Essential oil of the Persian sage, Salvia rhytidea Benth., Acta Pharm. Sin., 2005, 55, 321-326. [all data]

Setzer, Noletto, et al., 2005
Setzer, W.N.; Noletto, J.A.; Lawton, R.O.; Haber, W.A., Leaf essential oil composition of five Zanthoxylum species from Monteverde, Costa Rica, Molecular Diversity, 2005, 9, 1-3, 3-13, https://doi.org/10.1007/s11030-005-1298-6 . [all data]

Cavalli, Fernandez, et al., 2004
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cievelier, L.; Loiseau, A.-M., Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME: identification of quality-freshness markers, Food Chem., 2004, 88, 1, 151-157, https://doi.org/10.1016/j.foodchem.2004.04.003 . [all data]

Cicció, 2004
Cicció, J.F., A source of almost pure methyl chavicol: volatile oil from the aerial parts of Tagetes lucida (Asteraceae) cultivated in Costa Rica, Rev. Biol. Trop., 2004, 52, 4, 853-857, retrieved from http://www.tropiweb.com. [all data]

Jürgens and Dötterl, 2004
Jürgens, A.; Dötterl, S., Chemical composition of anther volatiles in Ranunculaceae: genera-specific profiles in Aemone, Aquilegia, Caltha, Pulsatilla, Ranunculus, and Trollius species, American Journal of Botany, 2004, 91, 12, 1969-1980, https://doi.org/10.3732/ajb.91.12.1969 . [all data]

Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S., Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L., J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237 . [all data]

Park, Lee, et al., 2004
Park, B.-S.; Lee, K.-G.; Takeoka, G.R., Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC), Flavour Fragr. J., 2004, 19, 4, 287-292, https://doi.org/10.1002/ffj.1345 . [all data]

Shafi, Nambiar, et al., 2004
Shafi, P.M.; Nambiar, M.K.G.; Clery, R.A.; Sarma, Y.R.; Veena, S.S., Composition and antifungal activity of the oil of Artemisia nilagirica (Clarke) Pamp, J. Essent. Oil Res., 2004, 16, 4, 377-379, https://doi.org/10.1080/10412905.2004.9698748 . [all data]

Ardakani, Mosaddegh, et al., 2003
Ardakani, M.S.; Mosaddegh, M.; Shafaati, A., Volatile constituents from the aerial parts of Verbena Officinalis L. (Vervain), Iran. J. Pharm. Res., 2003, 2, 39-42. [all data]

Jirovetz, Buchbauer, et al., 2003
Jirovetz, L.; Buchbauer, G.; Shafi, M.P.; Kaniampady, M.M., Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimumspecies from southern India, Eur. Food Res. Technol., 2003, 217, 2, 120-124, https://doi.org/10.1007/s00217-003-0708-1 . [all data]

Jirovetz, Buchbauer, et al., 2003, 2
Jirovetz, L.; Buchbauer, G.; Stoyanova, A.S.; Georgiev, E.V.; Damianova, S.T., Composition, quality control, and antimicrobial activity of the essential oil of long-time stored dill (Anethum graveolens L.) seeds from Bulgaria, J. Agric. Food Chem., 2003, 51, 13, 3854-3857, https://doi.org/10.1021/jf030004y . [all data]

Kanjilal, Kotoky, et al., 2003
Kanjilal, P.B.; Kotoky, R.; Singh, R.S., Chemical composition of the leaf oil of Altingia excelsa Nornha, Flavour Fragr. J., 2003, 18, 5, 449-450, https://doi.org/10.1002/ffj.1250 . [all data]

Ledauphin, Guichard, et al., 2003
Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants, J. Agric. Food Chem., 2003, 51, 2, 433-442, https://doi.org/10.1021/jf020373e . [all data]

Pino, Marbot, et al., 2003
Pino, J.A.; Marbot, R.; Fuentes, V., Characterization of volatiles in Bullock's heart (Annona reticulata L.) fruit cultivars from Cuba, J. Agric. Food Chem., 2003, 51, 13, 3836-3839, https://doi.org/10.1021/jf020733y . [all data]

Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L., Volatile constituents from Romanesco cauliflower, Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8 . [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]

Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D., Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae, J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d . [all data]

Das, Ram, et al., 2002
Das, M.; Ram, G.; Singh, A.; Mallavarapu, G.R.; Ramesh, S.; Ram, M.; Kumar, S., Volatile constituents of different plant parts of Chamomilla recutita L. Rausch grown in the Indo-Gangetic plains, Flavour Fragr. J., 2002, 17, 1, 9-12, https://doi.org/10.1002/ffj.1035 . [all data]

Jirovetz, Buchbauer, et al., 2002
Jirovetz, L.; Buchbauer, G.; Ngassoum, M.B.; Geissler, M., Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry, J. Chromatogr. A, 2002, 976, 1-2, 265-275, https://doi.org/10.1016/S0021-9673(02)00376-X . [all data]

Jirovetz, Smith, et al., 2002
Jirovetz, L.; Smith, D.; Buchbauer, G., Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry, J. Agric. Food Chem., 2002, 50, 16, 4643-4646, https://doi.org/10.1021/jf020129n . [all data]

Kobaisy, Tellez, et al., 2002
Kobaisy, M.; Tellez, M.R.; Dayan, F.E.; Duke, S.O., Phytotoxicity and volatile constituents from leaves of Callicarpa japonica Thunb., Phytochemistry, 2002, 61, 1, 37-40, https://doi.org/10.1016/S0031-9422(02)00207-8 . [all data]

Pino, Marbot, et al., 2002, 4
Pino, J.A.; Marbot, R.; Vazquez, C., Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.), Revista CENIC Ciencias Quimicas, 2002, 33, 3, 115-119. [all data]

Ruberto, Biondi, et al., 2002
Ruberto, G.; Biondi, D.; Barbagallo, C.; Meli, R.; Savoca, F., Constituents of stem and flower oils of Helichrysum litoreum Guss., Flavour Fragr. J., 2002, 17, 1, 46-48, https://doi.org/10.1002/ffj.1037 . [all data]

Tellez, Khan, et al., 2002
Tellez, M.R.; Khan, I.A.; Kobaisy, M.; Schrader, K.K.; Dayan, F.E.; Osbrink, W., Composition of the essential oil of Lepidium meyenii (Walp.), Phytochemistry, 2002, 61, 2, 149-155, https://doi.org/10.1016/S0031-9422(02)00208-X . [all data]

Marongiu, Porcedda, et al., 2001
Marongiu, B.; Porcedda, S.; Porta, G.D.; Reverchon, E., Extraction and isolation of Salvia desoleana and Mentha spicata subsp. insularis essential oils by supercritical CO₂, Flavour Fragr. J., 2001, 16, 5, 384-388, https://doi.org/10.1002/ffj.1021 . [all data]

Yang, 2001
Yang, R., Analysis of the volatile components in peel oil of Yuzu by gas chromatography/mass spectrometry, Chin. J. Anal. Chem., 2001, 29, 3, 313-316. [all data]

Jirovetz, Puschmann, et al., 2000
Jirovetz, L.; Puschmann, C.; Stojanova, A.; Metodiev, S.; Buchbauer, G., Analysis of the essential oil volatiles of Douglas fir (Pseudotsuga menziesii) from Bulgaria, Flavour Fragr. J., 2000, 15, 6, 434-437, https://doi.org/10.1002/1099-1026(200011/12)15:6<434::AID-FFJ935>3.0.CO;2-0 . [all data]

Kim, Kim, et al., 2000
Kim, H.-J.; Kim, K.; Kim, N.-S.; Lee, D.-S., Determination of floral fragrances of Rosa hybrida using solid-phase trapping-solvent extraction and gas chromatography-mass spectrometry, J. Chromatogr. A, 2000, 902, 2, 389-404, https://doi.org/10.1016/S0021-9673(00)00863-3 . [all data]

Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i . [all data]

Lis-Balchin and Roth, 2000
Lis-Balchin, M.; Roth, G., Composition of the essential oils of Pelargonium odoratissimum, P. exstipulatum, and P. x fragrans (Geraniaceae) and their bioactivity, Flavour Fragr. J., 2000, 15, 6, 391-394, https://doi.org/10.1002/1099-1026(200011/12)15:6<391::AID-FFJ929>3.0.CO;2-W . [all data]

Tellez, Dayan, et al., 2000
Tellez, M.R.; Dayan, F.E.; Schrader, K.K.; Wedge, D.E.; Duke, S.O., Composition and some biological activities of the essential oils of Callicarpa Americana (L.), J. Agric. Food Chem., 2000, 48, 7, 3008-3012, https://doi.org/10.1021/jf991026g . [all data]

Kalemba, 1999
Kalemba, D., Constituents of the essential oil of Artemisia asiatica Nakai, Flavour Fragr. J., 1999, 14, 3, 173-176, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<173::AID-FFJ805>3.0.CO;2-Q . [all data]

Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Lopes, Koketsu, et al., 1999
Lopes, D.; Koketsu, M.; Carauta, J.P.P.; de Oliveira, R.R.; Kaplan, M.A.C., Chemical composition of Pourouma guianensis Aublet essential oils, Flavour Fragr. J., 1999, 14, 4, 233-236, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<233::AID-FFJ813>3.0.CO;2-L . [all data]

Ramalho, de Freitas, et al., 1999
Ramalho, P.S.; de Freitas, V.A.P.; Macedo, A.; Silva, G.; Silva, A.M.S., Volatile components of Cistus ladanifer leaves, Flavour Fragr. J., 1999, 14, 5, 300-302, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<300::AID-FFJ830>3.0.CO;2-X . [all data]

Rao, Bhattacharya, et al., 1999
Rao, B.R.R.; Bhattacharya, A.K.; Mallavarapu, G.R.; Ramesh, S., Volatile constituents of different parts of cornmint (Mentha arvensis L.), Flavour Fragr. J., 1999, 14, 5, 262-264, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<262::AID-FFJ766>3.0.CO;2-6 . [all data]

Tellez, Canel, et al., 1999
Tellez, M.R.; Canel, C.; Rimando, A.M.; Duke, S.O., Differential accumulation of isoprenoids in glanded and glandless Artemisia annua L, Phytochemistry, 1999, 52, 6, 1035-1040, https://doi.org/10.1016/S0031-9422(99)00308-8 . [all data]

Fons, Rapior, et al., 1998
Fons, F.; Rapior, S.; Gargadennec, A.; Andary, C.; Bessiere, J.-M., Volatile components of Plantago lanceolata (Plantaginaceae), Acta bot. Gallica, 1998, 145, 4, 265-269, https://doi.org/10.1080/12538078.1998.10516306 . [all data]

Jantan, Ahmad, et al., 1998
Jantan, I.; Ahmad, A.S.; Bakar, S.A.A.; Ahmad, A.R.; Trockenbrodt, M.; Chak, C.V., Constituents of the essential oil of Baeckea frutescens L. from Malaysia, Flavour Fragr. J., 1998, 13, 4, 245-247, https://doi.org/10.1002/(SICI)1099-1026(1998070)13:4<245::AID-FFJ736>3.0.CO;2-J . [all data]

Lamarque, Maestri, et al., 1998
Lamarque, A.L.; Maestri, D.M.; Zygadlo, J.A.; Grosso, N.R., Volatile constituents from flowers of Acacia caven (Mol.) Mol. var. caven, Acacia aroma Gill. ex Hook., Erythrina crista-galli L. and Calliandra tweedii Benth., Flavour Fragr. J., 1998, 13, 4, 266-268, https://doi.org/10.1002/(SICI)1099-1026(1998070)13:4<266::AID-FFJ739>3.0.CO;2-5 . [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]

Orav, Kailas, et al., 1996
Orav, A.; Kailas, T.; Liiv, M., Analysis of terpenoic composition of conifer needle oils by steam distillation/extraction, gas chromatography and gas chromatography-mass spectrometry, Chromatographia, 1996, 43, 3/4, 215-219, https://doi.org/10.1007/BF02292955 . [all data]

Stashenko, Puertas, et al., 1996
Stashenko, E.E.; Puertas, M.A.; Combariza, M.Y., Volatile secondary metabolites from Spilanthes americana obtained by simultaneous steam distillation--solvent extraction and supercritical fluid extraction, J. Chromatogr. A, 1996, 752, 1-2, 223-232, https://doi.org/10.1016/S0021-9673(96)00480-3 . [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]

Chisholm, Guiher, et al., 1995
Chisholm, M.G.; Guiher, L.A.; Zaczkiewicz, S.M., Aroma characteristics of aged Vidal blanc wine, Am. J. Enol. Vitic, 1995, 46, 1, 56-62. [all data]

Stashenko, Torres, et al., 1995
Stashenko, E.E.; Torres, W.; Morales, J.R.M., A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development, J. Hi. Res. Chromatogr., 1995, 18, 2, 101-104, https://doi.org/10.1002/jhrc.1240180206 . [all data]

Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H., Characteristic aroma compounds in green algae (Ulva pertusa) volatiles, Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887 . [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]

Demarne and van der Walt, 1993
Demarne, F.-E.; van der Walt, J.J.A., Composition of the Essential Oil of Pelargonium citronellum (Geraniaceae), J. Essent. Oil Res., 1993, 5, 3, 233-238, https://doi.org/10.1080/10412905.1993.9698214 . [all data]

Iwaoka, Zhang, et al., 1993
Iwaoka, W.T.; Zhang, X.; Hamilton, R.A.; Chia, C.L.; Tang, C.S., Identifying volatiles in soursop and comparing their changing profiles during ripening, HortScience, 1993, 28, 8, 817-819. [all data]

Shiota, 1993
Shiota, H., New esteric components in the volatiles of banana fruit (Musa sapientum L.), J. Agric. Food Chem., 1993, 41, 11, 2056-2062, https://doi.org/10.1021/jf00035a046 . [all data]

Tamura, Yang, et al., 1993
Tamura, H.; Yang, R.-H.; Sugisawa, H., Aroma profiles of peel oils of acid citrus, ACS Sym. Ser., 1993, 525, 121-136. [all data]

Hansen, Buttery, et al., 1992
Hansen, M.; Buttery, R.G.; Stern, D.J.; Cantwell, M.I.; Ling, L.C., Broccoli storage under low-oxygen atmosphere: Identification of higher boiling volatiles, J. Agric. Food Chem., 1992, 40, 5, 850-852, https://doi.org/10.1021/jf00017a029 . [all data]

King and Knight, 1992
King, J.R.; Knight, R.J., Volatile components of the leaves of various avocado cultivars, J. Agric. Food Chem., 1992, 40, 7, 1182-1185, https://doi.org/10.1021/jf00019a020 . [all data]

Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M., Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage, J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023 . [all data]

Shiota, 1991
Shiota, H., Volatile components of pawpaw fruit (Asimina triloba Dunal.), J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019 . [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, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Volatile components of purple starthistle, J. Agric. Food Chem., 1990, 38, 4, 1053-1055, https://doi.org/10.1021/jf00094a030 . [all data]

Binder, Turner, et al., 1990, 2
Binder, R.G.; Turner, C.E.; Flath, R.A., Comparison of yellow starthistle volatiles from different plant parts, J. Agric. Food Chem., 1990, 38, 3, 764-767, https://doi.org/10.1021/jf00093a038 . [all data]

Buttery, Teranishi, et al., 1990
Buttery, R.G.; Teranishi, R.; Ling, L.C.; Turnbaugh, J.G., Quantitative and sensory studies on tomato paste volatiles, J. Agric. Food Chem., 1990, 38, 1, 336-340, https://doi.org/10.1021/jf00091a074 . [all data]

Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H., The aroma profile of the volatile in marine green algae (Ulva pertusa), Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893 . [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]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]

Sugisawa, Yamamoto, et al., 1989
Sugisawa, H.; Yamamoto, M.; Tamura, H.; Takagi, N., The comparison of volatile components in peel oil from four species of navel orange, Nippon Shokuhin Kogio Gakkaishi, 1989, 36, 6, 455-462, https://doi.org/10.3136/nskkk1962.36.6_455 . [all data]

Sugisawa, Yang, et al., 1989
Sugisawa, H.; Yang, R.H.; Kawabata, C.; Tamura, H., Volatile constituents in the peel oil of sudachi (Citrus sudachi), Agric. Biol. Chem., 1989, 53, 6, 1721-1723, https://doi.org/10.1271/bbb1961.53.1721 . [all data]

Bestmann, Classen, et al., 1988
Bestmann, H.-J.; Classen, B.; Kobold, U.; Vostrowsky, O.; Klingauf, F.; Stein, U., Steam volatile constituents from leaves of Rhus typhina, Phytochemistry, 1988, 27, 1, 85-90, https://doi.org/10.1016/0031-9422(88)80595-8 . [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]

Nykanen, 1986
Nykanen, I., High Resolution Gas Chromatographic - Mass Spectrometric determination of the Flavour Composition of Wild Majoram (Origanum vulgare L.) Cultivated in Finland, Z. Lebensm Unters Forsch, 1986, 183, 4, 267-272, https://doi.org/10.1007/BF01087742 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]

del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015 . [all data]

Schreyen, Dirinck, et al., 1979
Schreyen, L.; Dirinck, P.; Sandra, P.; Schamp, N., Flavor analysis of quince, J. Agric. Food Chem., 1979, 27, 4, 872-876, https://doi.org/10.1021/jf60224a058 . [all data]

Robinson, Adams, et al., 2012
Robinson, A.L.; Adams, D.O.; Boss, P.K.; Heymann, H.; Solomon, P.S.; Trengove, R.D., Influence of geographic origine on the sensory characteristics and wine composition of Vitus viniferas cv. Cabernet Sauvignon wines from Australia (Supplemental data), Am. J. Enol. Vitic., 2012, 64, 4, 467-476, https://doi.org/10.5344/ajev.2012.12023 . [all data]

VOC BinBase, 2012
VOC BinBase, The volatile compound BinBase (VOC BinBase), 2012, retrieved from http://fiehnlab.ucdavis.edu/projects/VocBinBase and http://binbase.sourceforge.net. [all data]

de Freitas, Garruti, et al., 2011
de Freitas, V.M.; Garruti, D. dosS.; Souza Neto, M.A.; Facundo, H.V. daV.; Correia, J.M., Stability of volatile profile and sensory properties of passion fruit during storage in glass bottles, Ciencia e Tecnologia de Alimentos, Campinas, 2011, 31, 2, 349-354, https://doi.org/10.1590/S0101-20612011000200011 . [all data]

Laribi, Kouki, et al., 2011
Laribi, B.; Kouki, K.; Sahli, A.; Mougou, A.; Marzouk, B., Essential oil fatty acids composition of a Tunisian caraway (Carum carvi L.) seed ecotype cultivated under water deficit, Adv. Environ. Biol., 2011, 1-15, retrieved from http://www.thefreelibrary.com/_/print/PrintArticle.aspx?id=253057768. [all data]

Skogerson, Wohlgemuth, et al., 2011
Skogerson, K.; Wohlgemuth, G.; Fiehn, O., VocBinNase, 2011, retrieved from http://fiehnlab.ucdavis.edu/projects//VocBinBase. [all data]

Courtois, Paine, et al., 2009
Courtois, E.A.; Paine, C.E.; Blandinieres, P.-A.; Stien, D.; Bessiere, J.-M.; Houel, E.; Baraloto, C.; Chave, J., Diversity of the volatile organic compounds emitted by 55 species of tropical trees: a survey in French Guiana, J. Chem. Ecol., 2009, 35, 11, 1349-1362, https://doi.org/10.1007/s10886-009-9718-1 . [all data]

Leela, Vipin, et al., 2009
Leela, N.K.; Vipin, T.M.; Shafeekh, K.M.; Priyanka, V.; Rema, J., Chemical composition of essential oils from aerial parts of Cinnamomum malabatrum (Burman f.) Bercht Presl., Flavor Fragr. J., 2009, 24, 1, 13-16, https://doi.org/10.1002/ffj.1910 . [all data]

Maggi, Bilek, et al., 2009
Maggi, F.; Bilek, T.; Lucarini, D.; Papa, F.; Sagratini, G.; Vittori, S., Melittis melissophyllum L. subsp. melissophylum (Lamiaceae) from central Italy: A new source of a mushrrom-like flavour, Food Chem., 2009, 113, 1, 216-221, https://doi.org/10.1016/j.foodchem.2008.07.066 . [all data]

Kannaste, Vongvanich, et al., 2008
Kannaste, A.; Vongvanich, N.; Borg-Karlson, A.-K., Infestation by a Nalepella species induces emissions of alpha- and beta-farnesenes, (-)-linalool and aromatic compounds in Norway spruce clones of different susceptibility to the large pine weevil, Anthropod-Plant Interactions, 2008, 2, 1, 31-41, https://doi.org/10.1007/s11829-008-9029-4 . [all data]

Nogueira, Marcelo-Curto, et al., 2008
Nogueira, T.; Marcelo-Curto, M.J.; Cristina Figueiredo, A.; Barroso, J.G.; Pedro, L.G.; Rubiolo, P.; Bicchi, C., Chemotaxonomy of Hypericum genus from Portugal: Geographical distribution and essential oils composition of Hypericum perfoliatum, Hypericum humifusum, Hypericum linarifolium and Hypericum pulchrum, Biochem. Syst. Ecol., 2008, 36, 1, 40-50, https://doi.org/10.1016/j.bse.2007.07.004 . [all data]

Profitt, Schatz, et al., 2008
Profitt, M.; Schatz, B.; Bessiere, J.-M.; Chen, C.; Soler, C.; Hossaert-McKey, M., Signalling receptivity: comparison of the emission of volatile compounds by figs of Ficus hispida before, during and after the phase of receptivity to pollinators, Symbiosis, 2008, 45, 1-10. [all data]

Zhao, Li, et al., 2008
Zhao, Y.; Li, J.; Xu, Y.; Duan, H.; Fan, W.; Zhao, G., EXtraction, preparation and identification of volatile compounds in Changyu XO brandy, Chinese J. Chromatogr., 2008, 26, 2, 212-222, https://doi.org/10.1016/S1872-2059(08)60014-0 . [all data]

Zhu, Li, et al., 2008
Zhu, M.; Li, E.; He, H., Determination of volatile chemical constitutes in tea by simultaneous distillation extraction, vacuum hydrodistillation and thermal desrption, Chromatographia, 2008, 68, 7/8, 603-610, https://doi.org/10.1365/s10337-008-0732-1 . [all data]

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

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

Chokeprasert P., Charles A.L., et al., 2007
Chokeprasert P.; Charles A.L.; Sue K.H.; Huang T.C., Volatile components of the leaves, fruits and seeds of wampee [Clausena lansium (Lour.) Skeels], J. Food Comp. Anal., 2007, 20, 1, 52-56, https://doi.org/10.1016/j.jfca.2006.07.002 . [all data]

Cole, Haber, et al., 2007
Cole, R.A.; Haber, W.A.; Setzer, W.N., Chemical composition of essential oils of seven species of Eugenia from Monteverde, Costa Rica, Biochem. Syst. Ecol., 2007, 35, 12, 877-886, https://doi.org/10.1016/j.bse.2007.06.013 . [all data]

Dou, Li, et al., 2007
Dou, H.-L.; Li, C.-M.; Gu, H.-F.; Hao, J.-F., Comparative analysis on aromatic components of green tea and fresh green tea beverage using HS-SPME/GC-MS/GC-olfactometry/RI methods, Journal of Tea Science, 2007, 27, 1, 51-60. [all data]

Mallia, Escher, et al., 2007
Mallia, S.; Escher, F.; Rehberger, B.; Schlichtherle-Cerny, H., Aroma-active secondary oxidation products of butter, 3rd QLIF Congress, Hohenheim, Germany, March 20-23, 2007, 2007, retrieved from http://orgprints.org/view/projects/int_conf_qlif2007.html; http://orgprints.org/9734/. [all data]

Meekijjaroenroj, Bessière, et al., 2007
Meekijjaroenroj, A.; Bessière, J.-M.; Anstett, M.-C., Chemistry of floral scents in four Licuala species (Arecaceae), Flavour Fragr. J., 2007, 22, 4, 300-310, https://doi.org/10.1002/ffj.1797 . [all data]

Moriarity, Bansal, et al., 2007
Moriarity, D.M.; Bansal, A.; Cole, R.A.; Takaku, S.; Haber, W.A.; Setzer, W.N., Selective cytotoxic activities of leaf essential oils from Monteverde Costa Rica, Natural Product Communications, 2007, 2, 12, 1263-1268. [all data]

Proffit, 2007
Proffit, M., Mediation chimique et structuration des communautes d'hymenopteres parasites du mutualisme figuier / pollinisateur (These pour obtenir le grade de Docteur de l'Universite Montpellier II) (Dissertation), 2007. [all data]

Setzer, Stokes, et al., 2007
Setzer, W.N.; Stokes, S.L.; Penton, A.F.; Takaku, S.; Haber, W.A.; Hansell, E.; Caffrey, C.R.; McKerrow, J.H., Cruzain inhibitory activity of leaf essential oils of neotropical Lauraceae and essential oil components, Natural Product Communications, 2007, 2, 12, 1203-1210. [all data]

Sharififar, Mozaffarian, et al., 2007
Sharififar, F.; Mozaffarian, V.; Moradkhani, S., Comparison of antioxidant and free radical scavenging activities of the essential oils from flowers and fruits of Otostegia persica Boiss., Pakistan J. Biol. Sci., 2007, 10, 21, 3895-3899, https://doi.org/10.3923/pjbs.2007.3895.3899 . [all data]

Takaku, Haber, et al., 2007
Takaku, S.; Haber, W.A.; Setzer, W.N., Leaf essential oil composition of 10 species of Ocotea (Lauraceae) from Monteverde, Costa Rica, Biochem. Syst. Ecol., 2007, 35, 8, 525-532, https://doi.org/10.1016/j.bse.2007.02.003 . [all data]

Werka, Boehme, et al., 2007
Werka, J.S.; Boehme, A.K.; Setzer, W.N., Biological activities of essential oils from Monteverde, Costa Rica, Natural Product Communications, 2007, 2, 12, 1215-1219. [all data]

Beaulieu J.C. and Lea J.M., 2006
Beaulieu J.C.; Lea J.M., Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction, J. Agric. Food Chem., 2006, 54, 20, 7789-7793, https://doi.org/10.1021/jf060663l . [all data]

Jordan, Martinez, et al., 2006
Jordan, M.J.; Martinez, R.M.; Goodner, K.L.; Baldwin, E.A.; Sotomayor, J.A., Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils composition, Ind. Crops Prod., 2006, 24, 3, 253-263, https://doi.org/10.1016/j.indcrop.2006.06.011 . [all data]

Kou, Zhang, et al., 2006
Kou, J.; Zhang, S.; Hu, Y.; Qiao, H.; Li, J., Stidy on the relationships between structures and gas chromatographic retention indices of alcohols, Comput. Appl. Chem. (Chinese), 2006, 23, 7, 651-654. [all data]

Schmidt, Noletto, et al., 2006
Schmidt, J.M.; Noletto, J.A.; Vogler, B.; Setzer, W.N., Abaco Bush Medicine: Chemical composition of the essential oils of four aromatic medicinal plants from Abaco Island, Bahamas, J. Herbs, Spices Medicinal Plants, 2006, 12, 3, 43-65, https://doi.org/10.1300/J044v12n03_04 . [all data]

Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L., Odour active aroma compounds of sea fig (Microcosmus sulcatus), Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026 . [all data]

Himanen, Vuorinen, et al., 2005
Himanen, S.; Vuorinen, T.; Tuovinen, T.; Holopainen, J.K., Effects of Cyclamen Mite (Phytonemus pallidus) and Leaf Beetle (Galerucella tenella) Damage on Volatile Emission from Strawberry (Fragaria ´ ananassa Duch.) Plants and Orientation of Predatory Mites (Neoseiulus cucumeris, N. californicus, and Euseius finlandicus), J. Agric. Food Chem., 2005, 53, 8624-8630. [all data]

Iraqi, Vermeulen, et al., 2005
Iraqi, R.; Vermeulen, C.; Benzekri, A.; Bouseta, A.; Collin, S., Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis, J. Agric. Food Chem., 2005, 53, 4, 1179-1184, https://doi.org/10.1021/jf040349w . [all data]

de Andrade, Bezerra, et al., 2004
de Andrade, I.L.; Bezerra, J.N.S.; Lima, M.A.A.; de Faria, R.A.P.G.; Lima, M.A.S.; Andrade-Neto, M., Chemical composition and insecticidal activity of essential oils from Vanillosmopsis pohlii baker against Bemisia argentifolii, J. Agric. Food Chem., 2004, 52, 19, 5879-5881, https://doi.org/10.1021/jf049788l . [all data]

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

Fu and Wang, 2004
Fu, S.-P.; Wang, Y.-Q., Estimation and prediction of gas chromatographic retention indices of alcohols by molecular electronegativity-distance vector, J. Chongqing Univ., 2004, 27, 6, 106-109. [all data]

Sotomayor, Martínez, et al., 2004
Sotomayor, J.A.; Martínez, R.M.; García, A.J.; Jordán, M.J., Thymus zygis Subsp. Gracilis: watering level effect on phytomass production and essential oil quality, J. Agric. Food Chem., 2004, 52, 17, 5418-5424, https://doi.org/10.1021/jf0496245 . [all data]

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

Jordán, Margaría, et al., 2003
Jordán, M.J.; Margaría, C.A.; Shaw, P.E.; Goodner, K.L., Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruid puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O, J. Agric. Food Chem., 2003, 51, 5, 1421-1426, https://doi.org/10.1021/jf020765l . [all data]

Jordán, Goodner, et al., 2002
Jordán, M.J.; Goodner, K.L.; Shaw, P.E., Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O, J. Agric. Food Chem., 2002, 50, 6, 1523-1528, https://doi.org/10.1021/jf011077p . [all data]

Landy, Boucon, et al., 2002
Landy, P.; Boucon, C.; Kooyman, G.M.; Musters, P.A.D.; Rosin, E.A.E.; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. Food Chem., 2002, 50, 11, 3262-3271, https://doi.org/10.1021/jf011249i . [all data]

Aznar, López, et al., 2001
Aznar, M.; López, R.; Cacho, J.F.; Ferreira, V., Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions, J. Agric. Food Chem., 2001, 49, 6, 2924-2929, https://doi.org/10.1021/jf001372u . [all data]

Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J., Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines, J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u . [all data]

Jordán, Shaw, et al., 2001
Jordán, M.J.; Shaw, P.E.; Goodner, K.L., Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O, J. Agric. Food Chem., 2001, 49, 12, 5929-5933, https://doi.org/10.1021/jf010954o . [all data]

Andrade, Maia, et al., 2000
Andrade, E.H.A.; Maia, J.G.S.; Zoghbi, M.G.B., Aroma volatile constituents of Brazilian varieties of mango fruit, J. Food Comp. Anal., 2000, 13, 1, 27-33, https://doi.org/10.1006/jfca.1999.0841 . [all data]

Weyerstahl, Marschall, et al., 1999, 2
Weyerstahl, P.; Marschall, H.; Splittgerber, U.; Son, P.T.; Giang, P.M.; Kaul, V.K., Constituents of the essential oil from the fruits of Zanthoxylum rhetsoides Drake from Vietnam and from the aerial parts of Zanthoxylum alatum Roxb. from India, Flavour Fragr. J., 1999, 14, 4, 225-229, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<225::AID-FFJ818>3.0.CO;2-1 . [all data]

Kawasaki, Matsui, et al., 1998
Kawasaki, W.; Matsui, K.; Akakabe, Y.; Itai, N.; Kajiwara, T., Long-chain aldehyde-forming activity in tobacco leaves, Phytochemistry, 1998, 49, 6, 1565-1568, https://doi.org/10.1016/S0031-9422(98)00236-2 . [all data]

Masanetz and Grosch, 1998
Masanetz, C.; Grosch, W., Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by odour-activity values, Flavour Fragr. J., 1998, 13, 2, 115-124, https://doi.org/10.1002/(SICI)1099-1026(199803/04)13:2<115::AID-FFJ706>3.0.CO;2-6 . [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

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

Garneau, Bouhajib, et al., 1994
Garneau, F.X.; Bouhajib, M.; Collin, G.J.; Gagnon, M.; ApSimon, J.W., The glycosidically bound volatile compounds of Picea mariana (Mill.) B.S.P., J. Essent. Oil Res., 1994, 6, 1, 43-46, https://doi.org/10.1080/10412905.1994.9698323 . [all data]

Jean, Garneau, et al., 1993
Jean, F.-I.; Garneau, F.-X.; Collin, G.J.; Bouhajib, M.; Zamir, L.O., The essential oil and glycosidically bound volatile compounds of Taxus canadensis marsh, J. Essent. Oil Res., 1993, 5, 1, 7-11, https://doi.org/10.1080/10412905.1993.9698163 . [all data]

Storer, Elmore, et al., 1993
Storer, J.R.; Elmore, J.S.; van Emden, H.F., Airborne volatiles from the foliage of three cultivars of autumn flowering chrysanthemums, Phytochemistry, 1993, 34, 6, 1489-1492, https://doi.org/10.1016/S0031-9422(00)90833-1 . [all data]

MacLeod and Snyder, 1988
MacLeod, A.J.; Snyder, C.H., Volatile components of mango preserved by deep freezing, J. Agric. Food Chem., 1988, 36, 1, 137-139, https://doi.org/10.1021/jf00079a035 . [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]

Shibamoto, 1987
Shibamoto, T., Retention Indices in Essential Oil Analysis in Capillary Gas Chromatography in Essential Oil Analysis, Sandra, P.; Bicchi, C., ed(s)., Hutchig Verlag, Heidelberg, New York, 1987, 259-274. [all data]

Flath, Altieri, et al., 1984
Flath, R.A.; Altieri, M.A.; Mon, T.R., Volatile constituents of Amaranthus retroflexus L., J. Agric. Food Chem., 1984, 32, 1, 92-94, https://doi.org/10.1021/jf00121a024 . [all data]

Fagan, Kepner, et al., 1982
Fagan, G.L.; Kepner, R.E.; Webb, A.D., Additional volatile components of Palomino film sherry, Am. J. Enol. Vitic, 1982, 33, 1, 47-50. [all data]

Yabumoto, Jennings, et al., 1977
Yabumoto, K.; Jennings, W.G.; Yamaguchi, M., Gas chromatographic retention as identification criteria, Anal. Biochem., 1977, 78, 1, 244-251, https://doi.org/10.1016/0003-2697(77)90029-X . [all data]

Osorio, Carriazo, et al., 2011
Osorio, C.; Carriazo, J.G.; Barbosa, H., Thermal and structural study of Guava (Psidium guajava L.) powders obtained by two dehydration methods, Quim. Nova, 2011, 34, 4, 636-640, https://doi.org/10.1590/S0100-40422011000400016 . [all data]

Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O., Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa), Biosci. Biotechnol. Biochem., 2010, 74, 6, 1231-1236, https://doi.org/10.1271/bbb.100053 . [all data]

Miyazawa, Fujita, et al., 2010
Miyazawa, N.; Fujita, A.; Kubota, K., Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange, Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937 . [all data]

Birtic, Ginies, et al., 2009
Birtic, S.; Ginies, C.; Causse, M.; Renard, C.M.G.C.; Page, D., Changes in volatiles and glycosides during fruit maturartion of two contrasted tomato (Solanum lycopersicum) lines, J. Agric. Food Chem., 2009, 57, 2, 591-598, https://doi.org/10.1021/jf8023062 . [all data]

Karlsson, Birgersson, et al., 2009
Karlsson, M.F.; Birgersson, G.; Prado, A.M.C.; Bosa, F.; Bengtsson, M.; Witzgall, P., Plant Odor Analysis of Potato: Responce of Guatemalan Moth to Above- and Background Potato Volatiles, J. Agric. Food Chem., 2009, 57, 13, 5903-5909, https://doi.org/10.1021/jf803730h . [all data]

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]

Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I., SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles, Eur. Food Res. Technol., 2008, 1-12. [all data]

Dury-Brun, Fournier, et al., 2007
Dury-Brun, C.; Fournier, N.; Pernin, K.; Guichard, E.; Voilley, A., A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography?olfactometry (D-GC-O), Flavour Fragr. J., 2007, 22, 4, 255-264, https://doi.org/10.1002/ffj.1788 . [all data]

Kurose, Okamura, et al., 2007
Kurose, K.; Okamura, D.; Yatagai, M., Composition of the essential oils from the leaves of nine Pinus species and the cones of three of Pinus species, Flavour Fragr. J., 2007, 22, 1, 10-20, https://doi.org/10.1002/ffj.1609 . [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]

Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 2007, 55, 8, 3051-3057, https://doi.org/10.1021/jf0631732 . [all data]

Berlinet, Brat, et al., 2006
Berlinet, C.; Brat, P.; Brillouet, J.-M.; Ducruet, V., Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH, J. of the Sci., Food and Agriculture, 2006, 86, 13, 2206-2212, https://doi.org/10.1002/jsfa.2597 . [all data]

Cai, Lin, et al., 2006
Cai, J.; Lin, P.; Zhu, X.; Su, Q., Comparative analysis of clary sage (S. sclarea L.) oil volatiles by GC-FTIR and GC-MS, Food Chem., 2006, 99, 2, 401-407, https://doi.org/10.1016/j.foodchem.2005.07.041 . [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]

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, J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c . [all data]

Komes, Ulrich, et al., 2006
Komes, D.; Ulrich, D.; Lovric, T., Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje, Eur. Food Res. Technol., 2006, 222, 1-2, 1-7, https://doi.org/10.1007/s00217-005-0094-y . [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]

Wong, Lim, et al., 2006
Wong, K.C.; Lim, T.B.; Ali, D.M.H., Essential oil of Homalomena sagittifolia Jungh., Flavour Fragr. J., 2006, 21, 5, 786-788, https://doi.org/10.1002/ffj.1714 . [all data]

Babu and Kaul, 2005
Babu, K.G.D.; Kaul, V.K., Variation in essential oil composition of rose-scented geranium (Pelargonium sp.) distilled by different distillation techniques, Flavour Fragr. J., 2005, 20, 2, 222-231, https://doi.org/10.1002/ffj.1414 . [all data]

de la Fuente, Martinez-Castro, et al., 2005
de la Fuente, E.; Martinez-Castro, I.; Sanz, J., Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry, J. Sep. Sci., 2005, 28, 9-10, 1093-1100, https://doi.org/10.1002/jssc.200500018 . [all data]

Gauvin and Smadja, 2005
Gauvin, A.; Smadja, J., Essential oil composition of four Psiadia species from Reunion Island: A chemotaxonomic study, Biochem. Syst. Ecol., 2005, 33, 7, 705-714, https://doi.org/10.1016/j.bse.2004.12.013 . [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]

Lee, Umano, et al., 2005
Lee, S.-J.; Umano, K.; Shibamoto, T.; Lee, K.-G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 2005, 91, 1, 131-137, https://doi.org/10.1016/j.foodchem.2004.05.056 . [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]

Yao, Guo, et al., 2005
Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X., Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process, J. Agric. Food Chem., 2005, 53, 22, 8688-8693, https://doi.org/10.1021/jf058059i . [all data]

Chida, Sone, et al., 2004
Chida, M.; Sone, Y.; Tamura, H., Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system, J. Agric. Food Chem., 2004, 52, 26, 7918-7924, https://doi.org/10.1021/jf049223p . [all data]

Choi, 2004
Choi, H.-S., Aroma evaluation of an aquatic herb, changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME, J. Agric. Food Chem., 2004, 52, 26, 8099-8104, https://doi.org/10.1021/jf040239p . [all data]

Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V., Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines, J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820 . [all data]

Jiang and Kubota, 2004
Jiang, L.; Kubota, K., Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2004, 52, 13, 4197-4203, https://doi.org/10.1021/jf030663a . [all data]

López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025 . [all data]

Narain, Almeida, et al., 2004
Narain, N.; Almeida, J.N.; Galvão, M.S.; Madruga, M.S.; de Brito, E.S., Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa) and yellow mombin (Spondias mombin L.) fruits obtained by dynamic headspace technique, Cienc. Tecnol. Aliment. Campinas, 2004, 24, 2, 212-216, https://doi.org/10.1590/S0101-20612004000200009 . [all data]

Palá-Paúl, Brophy, et al., 2004
Palá-Paúl, J.; Brophy, J.J.; Goldsack, R.J.; Fontaniella, B., Analysis of the volatile components of Lavandula canariensis (L.) Mill., a Canary Islands endemic species, growing in Australia, Biochem. Syst. Ecol., 2004, 32, 1, 55-62, https://doi.org/10.1016/S0305-1978(03)00177-7 . [all data]

Soria, Gonzalez, et al., 2004
Soria, A.C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanza, J., Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data, Food Chem., 2004, 85, 1, 121-130, https://doi.org/10.1016/j.foodchem.2003.06.012 . [all data]

Alves and Franco, 2003
Alves, G.L.; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich), J. Chromatogr. A, 2003, 985, 1-2, 297-301, https://doi.org/10.1016/S0021-9673(02)01398-5 . [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]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [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]

Hayata, Sakamoto, et al., 2002
Hayata, Y.; Sakamoto, T.; Kozuka, H.; Sakamoto, K.; Osajima, Y., Analysis of aromatic volatile compounds in 'Miyabi' melon (Cucumis melo L.) using the Porapak Q column, J. Jpn. Soc. Hortic. Sci., 2002, 71, 4, 517-525, https://doi.org/10.2503/jjshs.71.517 . [all data]

Ito, Sugimoto, et al., 2002
Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. Food Chem., 2002, 50, 17, 4878-4884, https://doi.org/10.1021/jf020282h . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Miyazawa, Maehara, et al., 2002
Miyazawa, M.; Maehara, T.; Kurose, K., Composition of the essential oil from the leaves of Eruca sativa, Flavour Fragr. J., 2002, 17, 3, 187-190, https://doi.org/10.1002/ffj.1079 . [all data]

Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N., Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation, J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e . [all data]

Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Jiang, Kojima, et al., 2001
Jiang, L.; Kojima, H.; Yamada, K.; Kobayashi, A.; Kubota, K., Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2001, 49, 12, 5888-5894, https://doi.org/10.1021/jf0104937 . [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]

Kato and Shibamoto, 2001
Kato, M.; Shibamoto, T., Variation of major volatile constituents in various green teas from Southeast Asia, J. Agric. Food Chem., 2001, 49, 3, 1394-1396, https://doi.org/10.1021/jf001321x . [all data]

Vernin, Lageot, et al., 2001
Vernin, G.; Lageot, C.; Gaydou, E.M.; Parkanyi, C., Analysis of the essential oil of Lippia graveolens HBK from El Salvador, Flavour Fragr. J., 2001, 16, 3, 219-226, https://doi.org/10.1002/ffj.984 . [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]

Buttery, Light, et al., 2000
Buttery, R.G.; Light, D.M.; Nam, Y.; Merrill, G.B.; Roitman, J.N., Volatile components of green walnut husks, J. Agric. Food Chem., 2000, 48, 7, 2858-2861, https://doi.org/10.1021/jf000288b . [all data]

Chagonda, Makanda, et al., 2000
Chagonda, L.S.; Makanda, C.; Chalchat, J.-C., The essential oils of wild and cultivated Cymbopogon validus (Stapf) Stapf ex Burtt Davy and Elionurus muticus (Spreng.) Kunth from Zimbabwe, Flavour Fragr. J., 2000, 15, 2, 100-104, https://doi.org/10.1002/(SICI)1099-1026(200003/04)15:2<100::AID-FFJ874>3.0.CO;2-Y . [all data]

Ebeler, Terrien, et al., 2000
Ebeler, S.E.; Terrien, M.B.; Butzke, C.E., Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction, J. Sci. Food Agric., 2000, 80, 5, 625-630, https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<625::AID-JSFA584>3.0.CO;2-5 . [all data]

Korány, Mednyánszky, et al., 2000
Korány, K.; Mednyánszky, Zs.; Amtmann, M., Preliminary results of a recognition method visualizing the aroma and fragrance features, Acta Aliment., 2000, 29, 2, 187-198, https://doi.org/10.1556/AAlim.29.2000.2.9 . [all data]

Lee and Shibamoto, 2000
Lee, K.-G.; Shibamoto, T., Antioxidant properties of aroma compounds isolated from soybeans and mung beans, J. Agric. Food Chem., 2000, 48, 9, 4290-4293, https://doi.org/10.1021/jf000442u . [all data]

Morales, Duque, et al., 2000
Morales, A.L.; Duque, C.; Bautista, E., Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro), J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385, https://doi.org/10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B . [all data]

Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y., Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera), J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232 . [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]

Ngassoum, Yonkeu, et al., 1999
Ngassoum, M.B.; Yonkeu, S.; Jirovetz, L.; Buchbauer, G.; Schmaus, G.; Hammerschmidt, F.-J.H., Chemical composition of essential oils of Lantana camara leaves and flowers from Cameroon and Madagascar, Flavour Fragr. J., 1999, 14, 4, 245-250, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<245::AID-FFJ819>3.0.CO;2-X . [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]

Campeanu, Burcea, et al., 1998
Campeanu, G.; Burcea, M.; Doneanu, C.; Namolosanu, I.; Visan, L., GC/MS characterization of the volatiles isolated from the wines obtained from the indigenous cultivar Feteasca Regala, Analusis, 1998, 26, 2, 93-97, https://doi.org/10.1051/analusis:1998117 . [all data]

Ferreira, Ardanuy, et al., 1998
Ferreira, V.; Ardanuy, M.; López, R.; Cacho, J.F., Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions: role of volatility and a practical rule for its estimation, J. Agric. Food Chem., 1998, 46, 10, 4341-4346, https://doi.org/10.1021/jf980144l . [all data]

Ferreira, Lopez, et al., 1998
Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F., The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants, J. Sci. Food Agric., 1998, 77, 2, 259-267, https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q . [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]

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]

Ulrich, Hoberg, et al., 1997
Ulrich, D.; Hoberg, E.; Rapp, A.; Kecke, S., Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds, Z. Lebensm. Unters. Forsch. A, 1997, 205, 3, 218-223, https://doi.org/10.1007/s002170050154 . [all data]

Wada and Shibamoto, 1997
Wada, K.; Shibamoto, T., Isolation and identification of volatile compounds from a wine using solid phase extraction, gas chromatography, and gas chromatography/mass spectrometry, J. Agric. Food Chem., 1997, 45, 11, 4362-4366, https://doi.org/10.1021/jf970157j . [all data]

Morales, Albarracín, et al., 1996
Morales, A.L.; Albarracín, D.; Rodríguez, J.; Duque, C.; Riaño, L.E.; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. Res. Chromatogr., 1996, 19, 10, 585-587, https://doi.org/10.1002/jhrc.1240191011 . [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]

Girard and Lau, 1995
Girard, B.; Lau, O.L., Effect of maturity and storage on quality and volatile production of 'Jonagold' apples, Food Res. Int., 1995, 28, 5, 465-471, https://doi.org/10.1016/0963-9969(96)81393-7 . [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]

Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025 . [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]

Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023 . [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]

Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A., Volatitle constituents of greem mate and roasted mate, J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016 . [all data]

Loughrin, Hamilton-Kemp, et al., 1990
Loughrin, J.H.; Hamilton-Kemp, T.R.; Andersen, R.A.; Hildebrand, D.F., Headspace compounds from flowers of Nicotiana tabacum and related species, J. Agric. Food Chem., 1990, 38, 2, 455-460, https://doi.org/10.1021/jf00092a027 . [all data]

Takeoka and Butter, 1989
Takeoka, G.; Butter, R.G., Volatile constituents of pineapple (Ananas Comosus [L.] Merr.) in Flavor Chemistry. Trends and Developments, Teranishi,R.; Buttery,R.G.; Shahidi,F., ed(s)., American Chemical Society, Washington, DC, 1989, 223-237. [all data]

Andersen, Hamilton-Kemp, et al., 1988
Andersen, R.A.; Hamilton-Kemp, T.R.; Loughrin, J.H.; Hughes, C.G.; Hildebrand, D.F.; Sutton, T.G., Green leaf headspace volatiles from Nicotiana tabacum lines of different trichome morphology, J. Agric. Food Chem., 1988, 36, 2, 295-299, https://doi.org/10.1021/jf00080a014 . [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]

Buttery, Ling, et al., 1987
Buttery, R.G.; Ling, L.C.; Light, D.M., Tomato leaf volatile aroma components, J. Agric. Food Chem., 1987, 35, 6, 1039-1042, https://doi.org/10.1021/jf00078a043 . [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]

Buttery, Maddox, et al., 1986
Buttery, R.G.; Maddox, D.M.; Light, D.M.; Ling, L.C., Volatile components of yellow starthistle, J. Agric. Food Chem., 1986, 34, 5, 786-788, https://doi.org/10.1021/jf00071a004 . [all data]

Buttery, Xu, et al., 1985
Buttery, R.G.; Xu, C.; Ling, L.C., Volatile components of wheat leaves (and stems): Possible insect attractants, J. Agric. Food Chem., 1985, 33, 1, 115-117, https://doi.org/10.1021/jf00061a033 . [all data]

MacLeod and Snyder, 1985
MacLeod, A.J.; Snyder, C.H., Volatile components of two cultivars of mango from Florida, J. Agric. Food Chem., 1985, 33, 3, 380-384, https://doi.org/10.1021/jf00063a015 . [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 Ling, 1984
Buttery, R.G.; Ling, L.C., Corn leaf volatiles: identification using Tenax trapping for possible insect attractants, J. Agric. Food Chem., 1984, 32, 5, 1104-1106, https://doi.org/10.1021/jf00125a044 . [all data]

Engel and Tressl, 1983
Engel, K.-H.; Tressl, R., Formation of aroma components from nonvolatile precursors in passion fruit, J. Agric. Food Chem., 1983, 31, 5, 998-1002, https://doi.org/10.1021/jf00119a019 . [all data]

Buttery, Parker, et al., 1981
Buttery, R.G.; Parker, F.D.; Teranishi, R.; Mon, T.R.; Ling, L.C., Volatile components of alfalfa leaf-cutter bee cells, J. Agric. Food Chem., 1981, 29, 5, 955-958, https://doi.org/10.1021/jf00107a017 . [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]

Buttery, Ling, et al., 1980
Buttery, R.G.; Ling, L.C.; Teranishi, R., Volatile of corn tassels: possible corn ear worm attractants, J. Agric. Food Chem., 1980, 28, 4, 771-774, https://doi.org/10.1021/jf60230a020 . [all data]

Johanningsmeier and McFeeters, 2011
Johanningsmeier, S.D.; McFeeters, R.F., Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGCxTOFMS), J. Food Sci., 2011, 76, 1, c168-c177, https://doi.org/10.1111/j.1750-3841.2010.01918.x . [all data]

Sampaio, Garruti, et al., 2011
Sampaio, K.S.; Garruti, D.S.; Franco, M.R.B.; Janzantti, N.S.; Da Silva, M.A.AP., Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration, J. Sci. Food Agric., 2011, 91, 10, 1801-1809, https://doi.org/10.1002/jsfa.4385 . [all data]

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

Loscos, Hernandez-Orte, et al., 2009
Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Fate of grape flavor precursors during storage on yeast lees, J. Agric. Food Chem., 2009, 57, 12, 5468-5479, https://doi.org/10.1021/jf804057q . [all data]

Romeo, Verzera, et al., 2009
Romeo, V.; Verzera, A.; Ziino, M.; Condurao, C.; Tripodi, G., Headspace volatiles of Vicia sativa L. (Legumnodeae) by solid-phase microextraction and gas chromatography/mass spectrometry, J. Ess. Oil Res., 2009, 21, 1, 33-35, https://doi.org/10.1080/10412905.2009.9700101 . [all data]

Kaack and Christensen, 2008
Kaack, K.; Christensen, L.P., Effect of packing materials and storage time on volatile compounds in tea processes from flowers of black elder (Sambucus nigra L.), Eur. Food Res. Technol., 2008, 227, 4, 1259-1273, https://doi.org/10.1007/s00217-008-0844-8 . [all data]

Yongsheng, Hua, et al., 2008
Yongsheng, T.; Hua, L.; Hua, W.; Li, Z., Volatile composition of young Cabernet Savignon red wine from Changli Counti (China), J. Food Composition and Analysis, 2008, 21, 8, 689-694, https://doi.org/10.1016/j.jfca.2008.05.007 . [all data]

Loskos, Hernandez-Orte, et al., 2007
Loskos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions, J. Agric. Food Chem., 2007, 55, 16, 6674-6684, https://doi.org/10.1021/jf0702343 . [all data]

Narain, Galvao, et al., 2007
Narain, N.; Galvao, M.S.; Madruga, M.S., Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation, Food Chem., 2007, 102, 3, 726-731, https://doi.org/10.1016/j.foodchem.2006.06.003 . [all data]

Selli, 2007
Selli, S., Volatile constituents of orange obtained from moro oranges (Citrus Sinensis L. Osbeck), J. Food Quality, 2007, 30, 3, 330-341, https://doi.org/10.1111/j.1745-4557.2007.00124.x . [all data]

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

Vichi, Guadayol, et al., 2007
Vichi, S.; Guadayol, J.M.; Caixach, J.; López-Tamames, E.; Buxaderas, S., Analytical, Nutritional, and Clinical Methods. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma, Food Chem., 2007, 105, 3, 1171-1178, https://doi.org/10.1016/j.foodchem.2007.02.018 . [all data]

Quijano and Pino, 2006
Quijano, C.E.; Pino, J.A., Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit, Revista CENIC Ciencias Quimicas, 2006, 37, 3, 133-136. [all data]

Suleimenov Y.M., Atazhanova G.A., et al., 2006
Suleimenov Y.M.; Atazhanova G.A.; Ozek T.; Demirci B.; Kulyyasov A.T.; Adekenov S.M.; Baser K.H.C., Essential oil composition of three species of Achillea from Kazakhstan, Chem. Nat. Compd. (Engl. Transl.), 2006, 37, 5, 447-450, https://doi.org/10.1023/A:1014471326724 . [all data]

Tabanca, Demirci, et al., 2006
Tabanca, N.; Demirci, B.; Can Baser, K.H.; Aytac, Z.; Ekici, M.; Khan, S.I.; Jacob, M.R.; Wedge, D.E., Chemical Composition and Antifungal Activity of Salvia macrochlamys and Salvia recognita Essential Oils, J. Agric. Food Chem., 2006, 54, 18, 6593-6597, https://doi.org/10.1021/jf0608773 . [all data]

Buettner and Mestres, 2005
Buettner, A.; Mestres, M., Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition, J. Agric. Food Chem., 2005, 53, 5, 1661-1669, https://doi.org/10.1021/jf048502+ . [all data]

Demirci, Demirci, et al., 2005
Demirci, B.; Demirci, F.; Dönmez, A.A.; Franz, G.; Paper, D.H.; Baser, K.H.C., Effects of Salvia essential oils on the chorioallantoic membrane (CAM) assay, Pharm. Biol., 2005, 43, 8, 666-671, https://doi.org/10.1080/13880200500383397 . [all data]

Dhifi, Angerosa, et al., 2005
Dhifi, W.; Angerosa, F.; Serraiocco, A.; Oumar, I.; Hamrouni, I.; Marzouk, B., Virgin olive oil aroma: Characterization of some Tunisian cultivars, Food Chem., 2005, 93, 4, 697-701, https://doi.org/10.1016/j.foodchem.2004.12.036 . [all data]

Editorial paper, 2005
Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 2005, 16, 5, 12-12. [all data]

Jales, Maia, et al., 2005
Jales, K.A.; Maia, G.A.; Garruti, D.S.; Neto, M.A.S.; Janzantti, N.S.; Franco, M.R.B., Evaluation de los compuestos odoriferos del jugo de maracuya amarillo por GC-MS y GC-O (OSME), Alimentis y bebidas, 2005, 3, 12-14. [all data]

Viljoen, Subramoney, et al., 2005
Viljoen, A.M.; Subramoney, S.; van Vuuren, S.F.; Baser, K.H.C.; Demirci, B., The composition, geographical variation and antimicrobial activity of Lippia javanica (Verbenaceae) leaf essential oils, J. Ethnopharmacol., 2005, 96, 1-2, 271-277, https://doi.org/10.1016/j.jep.2004.09.017 . [all data]

Altintas, Kose, et al., 2004
Altintas, A.; Kose, Y.B.; Yucel, E.; Demirci, B.; Baser, K.H.C., Composition of the essential oil of Centaurea dichroa, Chem. Nat. Compd. (Engl. Transl.), 2004, 40, 6, 604-605, https://doi.org/10.1007/s10600-005-0051-9 . [all data]

Baser, Özek, et al., 2004
Baser, K.H.C.; Özek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. from Turkey, J. Essent. Oil Res., 2004, 16, 4, 305-307, https://doi.org/10.1080/10412905.2004.9698728 . [all data]

Demirci and Baser, 2004
Demirci, F.; Baser, K.H.C., The volatiles of fresh-cut Osyris alba L. flowers, Flavour Fragr. J., 2004, 19, 1, 72-73, https://doi.org/10.1002/ffj.1299 . [all data]

Salinas, Zalacain, et al., 2004
Salinas, M.; Zalacain, A.; Pardo, F.; Alonso, G.L., Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening, J. Agric. Food Chem., 2004, 52, 15, 4821-4827, https://doi.org/10.1021/jf040040c . [all data]

Demirci, Baser, et al., 2003
Demirci, B.; Baser, K.H.C.; Yildiz, B.; Bahcecioglu, Z., Composition of the essential oils of six endemic Salvia spp. from Turkey, Flavour Fragr. J., 2003, 18, 2, 116-121, https://doi.org/10.1002/ffj.1173 . [all data]

Garruti, Franco, et al., 2003
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.P.; Janzantti, N.S.; Alves, G.L., Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique, J. Sci. Food Agric., 2003, 83, 14, 1455-1462, https://doi.org/10.1002/jsfa.1560 . [all data]

Selli, Cabaroglu, et al., 2003
Selli, s.; Cabaroglu, T.; Canbas, A., Flavour components of orange wine made from a Turkish cv. Kozan, Int. J. Food Sci. Technol., 2003, 38, 5, 587-593, https://doi.org/10.1046/j.1365-2621.2003.00691.x . [all data]

Tasdemir, Demirci, et al., 2003
Tasdemir, D.; Demirci, B.; Demirci, F.; Dönmez, A.A.; Baser, K.H.C.; Rüedi, P., Analysis of the Volatile Components of Five Turkish Rhododendron Species by Headspace Solid-Phase Microextraction and GC-MS (HS-SPME-GC-MS), Z. Naturforsch., 2003, 58c, 797-803. [all data]

Viljoen, van Vuuren, et al., 2003
Viljoen, A.; van Vuuren, S.; Ernst, E.; Klepser, M.; Demirci, B.; Baser, H.; van Wyk, B.-E., Osmitopsis asteriscoides (Asteraceae)-the antimicrobial activity and essential oil composition of a Cape-Dutch remedy, J. Ethnopharmacol., 2003, 88, 2-3, 137-143, https://doi.org/10.1016/S0378-8741(03)00191-0 . [all data]

Hüsnü Can Baser, Demirci, et al., 2002
Hüsnü Can Baser, K.; Demirci, B.; Femirci, F.; Kocak, S.; Akinci, C.; Malyer, H.; Güleryüz, G., Composition and antimicrobial activity of the essential oil of Achellea multifida, Planta Medica, 2002, 68, 10, 941-943, https://doi.org/10.1055/s-2002-34923 . [all data]

Rogerson and de Freitas, 2002
Rogerson, F.S.S.; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. Food Sci., 2002, 67, 4, 1564-1569, https://doi.org/10.1111/j.1365-2621.2002.tb10323.x . [all data]

Torrens, 2002
Torrens, J., El análisis del aroma aplicado al control de calidad del cava [CS2002 Análisis sensorial (vino)], 2002, retrieved from http://www.percepnet.com/documenta/CS02₀3.pdf. [all data]

Baser, Demirci, et al., 2001
Baser, K.H.C.; Demirci, B.; Tabanca, N.; Özek, T.; Gören, N., Composition of the essential oils of Tanacetum armenum (DC.) Schultz Bip., T. balsamita L., T. chiliophyllum (Fisch. Mey.) Schultz Bip. var. chiliophyllum and T. haradjani (Rech. fil.) Grierson and the enantiomeric distribution of camphor and carvone, Flavour Fragr. J., 2001, 16, 3, 195-200, https://doi.org/10.1002/ffj.977 . [all data]

Miranda, Nogueira, et al., 2001
Miranda, E.J.F.; Nogueira, R.I.; Pontes, S.M.; Rezende, C.M., Odour-active compounds of banana passa identified by aroma extract dilution analysis, Flavour Fragr. J., 2001, 16, 4, 281-285, https://doi.org/10.1002/ffj.997 . [all data]

Saglam, Gozler, et al., 2001
Saglam, H.; Gozler, T.; Kivcak, B.; Demirci, B.; Baser, K.H.C., Volatile compounds from Haplophyllum myrtifolium, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 5, 442-444, https://doi.org/10.1023/A:1014467225815 . [all data]

Kirimer, Tabanca, et al., 2000
Kirimer, N.; Tabanca, N.; Özek, T.; Tümen, G.; Baser, K.H.C., Essential oils of annual Sideritis species growing in Turkey, Pharm. Biol., 2000, 38, 2, 106-111, https://doi.org/10.1076/1388-0209(200004)3821-1FT106 . [all data]

Piveteau, le Guen, et al., 2000
Piveteau, F.; le Guen, S.; Gandemer, G.; Baud, J.-P.; Demaimay, M., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food Chem., 2000, 48, 10, 4851-4857, https://doi.org/10.1021/jf991394k . [all data]

Baser, Kürkcüoglu, et al., 1998
Baser, K.H.C.; Kürkcüoglu, M.; Aytac, Z., Composition of the essential oil of Salvia euphratica Montbret ex Bentham var. euphratica from Turkey, Flavour Fragr. J., 1998, 13, 1, 63-64, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<63::AID-FFJ694>3.0.CO;2-Z . [all data]

Forney and Jordan, 1998
Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a . [all data]

Jakobsen, Hansen, et al., 1998
Jakobsen, H.B.; Hansen, M.; Christensen, M.R.; Brockhoff, P.B.; Olsen, C.E., Aroma volatiles of blanched green peas (Pisum sativum L.), J. Agric. Food Chem., 1998, 46, 9, 3727-3734, https://doi.org/10.1021/jf980026y . [all data]

Vas, Gal, et al., 1998
Vas, G.; Gal, L.; Harangi, J.; Dobo, A.; Vekey, K., Determination of volatile aroma compounds of Blaeufrankisch wines extracted by solid-phase microextraction, J. Chromatogr. Sci., 1998, 36, 10, 505-510, https://doi.org/10.1093/chromsci/36.10.505 . [all data]

López-Tamames, Carro-Mariño, et al., 1997
López-Tamames, E.; Carro-Mariño, N.; Gunata, Y.Z.; Sapis, C.; Baumes, R.; Bayonove, C., Potential aroma in several varieties of Spanish grapes, J. Agric. Food Chem., 1997, 45, 5, 1729-1735, https://doi.org/10.1021/jf960572w . [all data]

Castioni and Kapetanidis, 1996
Castioni, P.; Kapetanidis, I., Volatile constituents from Brunfelsia grandiflora ssp. grandiflora: qualitative analysis by GC-MS, Scientia Pharmaceutica, 1996, 64, 83-91. [all data]

Carro Marino, López Tamames, et al., 1995
Carro Marino, N.; López Tamames, E.; García Jares, C.M., Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds, Food Sci. Technol. Int., 1995, 1, 2-3, 105-116, https://doi.org/10.1177/108201329500100206 . [all data]

Luning, Carey, et al., 1995
Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 . [all data]

Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Miranda-Lopez, Libbey, et al., 1992
Miranda-Lopez, R.; Libbey, L.M.; Watson, B.T.; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. Food Sci., 1992, 57, 4, 985-993, https://doi.org/10.1111/j.1365-2621.1992.tb14339.x . [all data]

Vernin, 1991
Vernin, G., Volatile constituents of the essential oil of Santolina chamaecyparissus L., J. Essent. Oil Res., 1991, 3, 1, 49-53, https://doi.org/10.1080/10412905.1991.9697907 . [all data]

Notes

Go To: Top, IR Spectrum, Mass spectrum (electron ionization), Gas Chromatography, References

Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
Customer support for NIST Standard Reference Data products.

NIST Chemistry WebBook, SRD 69

3-Hexen-1-ol, (Z)-

Data at NIST subscription sites:

IR Spectrum

Gas Phase Spectrum

Help

Credits

Additional Data

Mass spectrum (electron ionization)

Spectrum

Help

Credits

Additional Data

Gas Chromatography

Kovats' RI, non-polar column, isothermal

Kovats' RI, non-polar column, temperature ramp

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

Kovats' RI, polar column, isothermal

Kovats' RI, polar column, temperature ramp

Kovats' RI, polar column, custom temperature program

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

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

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

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

Normal alkane RI, non-polar column, temperature ramp

Normal alkane RI, non-polar column, custom temperature program

Normal alkane RI, polar column, isothermal

Normal alkane RI, polar column, temperature ramp

Normal alkane RI, polar column, custom temperature program

References

Notes