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Butanal, 2-methyl-

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

Go To: Top, References, Notes

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

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

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-5DB-5 MSCP-Sil 5 CbSE-54
Column length (m) 
Carrier gas HeliumHydrogenHeliumNitrogenHelium
Column diameter (mm) 0.250.320.250.32 
Phase thickness (mum) 0.250.500.251.20 
Program 30 0C (1 min) 2 0C/min -> 100 0C (5 min) 5 0C/min -> 170 0C40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)not specified40 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min)not specified
I 681.663.664.661.651.
ReferenceFang, Pu, et al., 2012San-Juan, Petka, et al., 2010Su, Wang, et al., 2009Collin, Nizet, et al., 2008Frauendorfer and Schieberle, 2008
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SLB-5MSHP-5HP-1HP-5SE-54
Column length (m)
Carrier gas HeliumHeliumHe  
Column diameter (mm) 0.180.320.20.320.32
Phase thickness (mum)
Program not specified40 0C (10 min) 5 0C/min -> 200 0C 15 0C/min -> 250 0C (10 min)40C(2min) => 2C/min => 200C => 15C/min => 250C (30min)35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
I 645.641.635.668.663.
ReferenceRisticevic, Carasek, et al., 2008Ventanas, Estevez, et al., 2008Barra, Baldovini, et al., 2007Carrapiso and Garsia, 2007Lasekan, Buettner, et al., 2007
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSHP-5BPX-5DB-1BPX-5
Column length (m)   60.60.60.
Carrier gas  HeHeHeHe
Column diameter (mm)   0.320.320.25
Phase thickness (mum)
Program not specified50C => 3C/min => 200C(10min) => 10C/min => 290C(10min)40C(4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250C33C(5min) => 2C/min => 50c => 5C/min => 225C40C(5min) => 5C/min => 100C => 20C/min => 280C (5min)
I 645.681.682.631.671.
ReferenceMallia, Escher, et al., 2007Splivallo, Bossi, et al., 2007van Ruth, Floris, et al., 2006Cramer, Mattinson, et al., 2005Duflos, Moine, et al., 2005
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Sil5 CB MSHP-5CP Sil 5 CBHP-5DB-5
Column length (m)
Carrier gas      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum)
Program 36C(2min) => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)not specified36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min)40C(10min) => 5C/min => 200C => 20C/min => 250C(5min)40C(10min) => 5C/min => 200C => 20C/min => 250C (5min)
I 661.657.668.660.660.
ReferenceIraqi, Vermeulen, et al., 2005Thierry, Maillard, et al., 2005Counet, Ouwerx, et al., 2004Garcia-Estaban, Ansorena, et al., 2004Garcia-Estaban, Ansorena, et al., 2004, 2
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1BPX-5SE-30Polydimethyl siloxaneRTX-5 MS
Column length (m)  60.  60.
Carrier gas  He  He
Column diameter (mm)  0.32  0.25
Phase thickness (mum)  1.  0.5
Program not specified40C (4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250 C (10min)not specifiednot specified35C (3min) => 10C/min => 50C => 4C/min => 200C => 50C/min => 250C (10min)
I 645.675.665.645.666.
ReferenceJunkes, Amboni, et al., 2004Machiels, Istasse, et al., 2004Vinogradov, 2004Junkes, Castanho, et al., 2003Machiels and Istasse, 2003
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5DB-5MSDB-5CP Sil 5 CB
Column length (m)
Carrier gas HeHe   
Column diameter (mm) 0.320.320.250.530.32
Phase thickness (mum)
Program 40C (4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250 C (10min)40C (4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250 C (10min)50C => 3C/min => 160C => 6C/min => 250C => 25C/min => 325C-5C(1min) => 4C/min => 50C => 6C/min => 120C => 8C/min => 250C(2min)36C => 20C/min => 85C => 1C/min => 145C=3C/min => 250C(30min)
I 664.654.662.665.643.
ReferenceMachiels, van Ruth, et al., 2003Machiels, van Ruth, et al., 2003Young, Lane, et al., 2003Bücking and Steinhart, 2002Counet, Callemien, et al., 2002
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 5 CBMethyl phenyl siloxane (not specified)DB-5CP Sil 8 CBDB-5 MS
Column length (m) 50.  60.30.
Carrier gas     Helium
Column diameter (mm) 0.32  0.250.25
Phase thickness (mum) 1.2  0.251.0
Program 36C => 20C/min => 85C => 1C/min => 145C=3C/min => 250C(30min)not specifiednot specifiednot specifiednot specified
I 643.660.653.672.674.
ReferenceCounet, Callemien, et al., 2002Poligne, Collignan, et al., 2002Staples E.S., 2002Duckham, Dodson, et al., 2001Luo and Agnew, 2001
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Polydimethyl siloxaneRTX-5DB-5SE-54HP-5
Column length (m)   30.30.50.
Carrier gas   He He
Column diameter (mm)   0.320.320.32
Phase thickness (mum)
Program not specifiednot specified35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C35 0C 10 0C/min -> 200 0C (20 min) 5 0C/min -> 230 0C (50 min)
I 663.666.664.650.677.
ReferenceSpanier, Shahidi, et al., 2001Masanetz, Guth, et al., 1998Matsui, Guth, et al., 1998Reiners and Grosch, 1998Timón, Ventanas, et al., 1998
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54DB-5DB-5Methyl Silicone
Column length (m) 
Carrier gas HeHeHeHe 
Column diameter (mm) 0.320.320.320.32 
Phase thickness (mum) 0.25 0.250.25 
Program 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C35C => 40C/min => 60C (1min) => 6C/min => 250C40C(10min) => 3C/min => 95C => 10C/min => 270C(10min)40C (10min) => 3C/min => 95C => 10C/min => 270C (10min)not specified
I 662.660.635.665.639.
ReferenceZehentbauer and Grosch, 1998Lizárraga-Guerra, Guth, et al., 1997Mateo, Aguirrezábal, et al., 1997Mateo and Zumalacárregui, 1996Misharina, 1995
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase RSL-150DB-1DB-1CP Sil 8 CBmethyl silicone oil with 5% Igepal
Column length (m)
Carrier gas He  He 
Column diameter (mm) 0.320.
Phase thickness (mum) 
Program 30c (1.5min) => 20C/min => 55C => 6C/min => 200C(10min)not specifiednot specified30 0C (1 min) 15 0C/min -> 45 0C 3 0C/min -> 120 0Cnot specified
I 625.634.637.663.640.
ReferenceBuchbauer, Nikiforov, et al., 1994Kawai, Ishida, et al., 1991Kawai, Ishida, et al., 1991Weller and Wolf, 1989Schultz, Flath, et al., 1988
Column type CapillaryCapillary
Active phase methyl silicone oil with 5% IgepalSF96+Igepal
Column length (m) 150.152.
Carrier gas   
Column diameter (mm) 0.750.76
Phase thickness (mum)   
Program not specified25C(1min) => 5C/min => 50C (4min) => 1.25C/min => 180C
I 643.646.
ReferenceSchultz, Flath, et al., 1988Flath, Altieri, et al., 1984


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

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

Fang, Pu, et al., 2012
Fang, S.; Pu, B.; Chen, A.; Kangzhou, Ao; Xu, D., A box-behnken design for characterizing Chineser truffles (Tuber indicum) aroma by HS-SPME-GC-MS, J. Food Res., 2012, 1, 3, 219-229, https://doi.org/10.5539/jfr.v1n3p219 . [all data]

San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A., Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma, Food Chemistry, 2010, 123, 1, 188-195, https://doi.org/10.1016/j.foodchem.2010.03.129 . [all data]

Su, Wang, et al., 2009
Su, Y.; Wang, C.; Yinlong, G., Analysis of volatile compounds from Mentha hapioealyx Briq. by GC-MS based on accurate mass measurements and retention indices, Acta Chem. Sinica, 2009, 67, 6, 546-554. [all data]

Collin, Nizet, et al., 2008
Collin, S.; Nizet, S.; Muls, S.; Iraqi, R.; Bouseta, A., Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives, J. Agric. Food Chem., 2008, 56, 9, 3273-3278, https://doi.org/10.1021/jf073488x . [all data]

Frauendorfer and Schieberle, 2008
Frauendorfer, F.; Schieberle, P., Changes in key aroma compounds of criollo cocoa beans during roasting, J. Agric. Food Chem., 2008, 56, 21, 10244-10251, https://doi.org/10.1021/jf802098f . [all data]

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

Ventanas, Estevez, et al., 2008
Ventanas, S.; Estevez, M.; Andres, A.I.; Ruiz, J., Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED, Meat Sci., 2008, 79, 1, 172-180, https://doi.org/10.1016/j.meatsci.2007.08.011 . [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]

Carrapiso and Garsia, 2007
Carrapiso, A.I.; Garsia, C., Effect of sampling conditions on the odour-active compounds of iberian ham, Cienc. Technol. Aliment., 2007, 5, 4, 287-290, https://doi.org/10.1080/11358120709487703 . [all data]

Lasekan, Buettner, et al., 2007
Lasekan, O.; Buettner, A.; Christlbauer, M., Investigation of important odorants of palm wine (Elaeis guineensis), Food Chem., 2007, 105, 1, 15-23, https://doi.org/10.1016/j.foodchem.2006.12.052 . [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/intconfqlif2007.html; http://orgprints.org/9734/. [all data]

Splivallo, Bossi, et al., 2007
Splivallo, R.; Bossi, S.; Maffei, M.; Bonfante, P., Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction, Phytochemistry, 2007, 68, 20, 2584-2598, https://doi.org/10.1016/j.phytochem.2007.03.030 . [all data]

van Ruth, Floris, et al., 2006
van Ruth, S.M.; Floris, V.; Fayoux, S., Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography-mass spectrometry, Food Chem., 2006, 98, 2, 343-350, https://doi.org/10.1016/j.foodchem.2005.06.012 . [all data]

Cramer, Mattinson, et al., 2005
Cramer, A.-C.J.; Mattinson, D.S.; Fellman, J.K.; Baik, B.-K., Analysis of volatile compounds from various types of barley cultivars, J. Agric. Food Chem., 2005, 53, 19, 7526-7531, https://doi.org/10.1021/jf0506939 . [all data]

Duflos, Moine, et al., 2005
Duflos, G.; Moine, F.; Coin, V.M.; Malle, P., Determination of volatile compounds in whiting (Merlangius merlangus) using headspace-solid-phase microextraction-gas chromatography-mass spectrometry, J. Chromatogr. Sci., 2005, 43, 6, 304-312, https://doi.org/10.1093/chromsci/43.6.304 . [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]

Thierry, Maillard, et al., 2005
Thierry, A.; Maillard, M.-B.; Bonnarme, P.; Roussel, E., The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development, J. Agric. Food Chem., 2005, 53, 10, 4157-4165, https://doi.org/10.1021/jf0481195 . [all data]

Counet, Ouwerx, et al., 2004
Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S., Relationship between procyanidin and flavor contents of cocoa liquors from different origins, J. Agric. Food Chem., 2004, 52, 20, 6243-6249, https://doi.org/10.1021/jf040105b . [all data]

Garcia-Estaban, Ansorena, et al., 2004
Garcia-Estaban, M.; Ansorena, D.; Astiasaran, I.; Martin, D.; Ruiz, J., Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Agric., 2004, 84, 11, 1364-1370, https://doi.org/10.1002/jsfa.1826 . [all data]

Garcia-Estaban, Ansorena, et al., 2004, 2
Garcia-Estaban, M.; Ansorena, D.; Astiasarán, I.; Ruiz, J., Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME), Talanta, 2004, 64, 2, 458-466, https://doi.org/10.1016/j.talanta.2004.03.007 . [all data]

Junkes, Amboni, et al., 2004
Junkes, B.S.; Amboni, R.D.M.C.; Yunes, R.A.; Heinzen, V.E.F., Application of the semi-empirical topological index in quantitative structure-chromatographic retention relationship (QSRR) studies of aliphatic ketones and aldehydes on stationary phases of different polarity, J. Braz. Chem. Soc., 2004, 15, 2, 183-189, https://doi.org/10.1590/S0103-50532004000200005 . [all data]

Machiels, Istasse, et al., 2004
Machiels, D.; Istasse, L.; van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls, Food Chem., 2004, 86, 3, 377-383, https://doi.org/10.1016/j.foodchem.2003.09.011 . [all data]

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

Junkes, Castanho, et al., 2003
Junkes, B.S.; Castanho, R.D.M.; Amboni, C.; Yunes, R.A.; Heinzen, V.E.F., Semiempirical Topological Index: A Novel Molecular Descriptor for Quantitative Structure-Retention Relationship Studies, Internet Electronic Journal of Molecular Design, 2003, 2, 1, 33-49. [all data]

Machiels and Istasse, 2003
Machiels, D.; Istasse, L., Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat, Talanta, 2003, 61, 4, 529-537, https://doi.org/10.1016/S0039-9140(03)00319-9 . [all data]

Machiels, van Ruth, et al., 2003
Machiels, D.; van Ruth, S.M.; Posthumus, M.A.; Istasse, L., Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats, Talanta, 2003, 60, 4, 755-764, https://doi.org/10.1016/S0039-9140(03)00133-4 . [all data]

Young, Lane, et al., 2003
Young, O.A.; Lane, G.A.; Priolo, A.; Fraser, K., Pastoral and species flavour in lambs raised on pasture, lucerne or maize, J. Sci. Food Agric., 2003, 83, 2, 93-104, https://doi.org/10.1002/jsfa.1282 . [all data]

Bücking and Steinhart, 2002
Bücking, M.; Steinhart, H., Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages, J. Agric. Food Chem., 2002, 50, 6, 1529-1534, https://doi.org/10.1021/jf011117p . [all data]

Counet, Callemien, et al., 2002
Counet, C.; Callemien, D.; Ouwerx, C.; Collin, S., Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching, J. Agric. Food Chem., 2002, 50, 8, 2385-2391, https://doi.org/10.1021/jf0114177 . [all data]

Poligne, Collignan, et al., 2002
Poligne, I.; Collignan, A.; Trystram, G., Effects of salting, drying, cooking, and smoking operations on volatile compound formation and collor patterns in pork, Food Eng. Physical Properties, 2002, 67, 8, 2976-2986. [all data]

Staples E.S., 2002
Staples E.S., The Chemistry of Black Tea Aroma, EST Internal Report, April, Electronic Sensor Technology, Newbury PAck, CA 91320, 2002, 16, retrieved from http://www.estcal.com/TechPapers/TeaSamples2.pdf. [all data]

Duckham, Dodson, et al., 2001
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars, Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4 . [all data]

Luo and Agnew, 2001
Luo, J.; Agnew, M.P., Gas characteristics before and after biofiltration treating odorous emissions from animal rendering processes, Environ. Technol., 2001, 22, 9, 1091-1103, https://doi.org/10.1080/09593332208618220 . [all data]

Spanier, Shahidi, et al., 2001
Spanier, A.M.; Shahidi, F.; Par; iment, T.H.; Mussinan, C., Food Flavors and Chemistry. Advances of the New Millenium, Royal Soc. Chem., 2001, 666. [all data]

Masanetz, Guth, et al., 1998
Masanetz, C.; Guth, H.; Grosch, W., Fishy and hay-like off-flavours of dry spinach, Z. Lebensm. Unters. Forsch. A, 1998, 206, 2, 108-113, https://doi.org/10.1007/s002170050224 . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

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]

Timón, Ventanas, et al., 1998
Timón, M.L.; Ventanas, J.; Martín, L.; Tejeda, J.F.; García, C., Volatile compounds in supercritical carbon dioxide extracts of Iberian ham, J. Agric. Food Chem., 1998, 46, 12, 5143-5150, https://doi.org/10.1021/jf980652v . [all data]

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

Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

Mateo, Aguirrezábal, et al., 1997
Mateo, J.; Aguirrezábal, M.; Domínguez, C.; Zumalacárregui, J.M., Volatile compounds in Spanish paprika, J. Food Comp. Anal., 1997, 10, 3, 225-232, https://doi.org/10.1006/jfca.1997.0535 . [all data]

Mateo and Zumalacárregui, 1996
Mateo, J.; Zumalacárregui, J.M., Volatile compounds in chorizo and their changes during ripening, Meat Sci., 1996, 44, 4, 255-273, https://doi.org/10.1016/S0309-1740(96)00028-9 . [all data]

Misharina, 1995
Misharina, T.A., Sorption regularities of sulfur- and oxygen-containing compounds in chromatography and their application in identification of volatile organic compounds, Diss. degree of Dr. Sci. (Chemistry), 1995, 52. [all data]

Buchbauer, Nikiforov, et al., 1994
Buchbauer, G.; Nikiforov, A.; Remberg, B., Headspace constituents of opium, Planta Medica, 1994, 60, 2, 181-183, https://doi.org/10.1055/s-2006-959447 . [all data]

Kawai, Ishida, et al., 1991
Kawai, T.; Ishida, Y.; Kakiuchi, H.; Ikeda, N.; Higashida, T.; Nakamura, S., Flavor components of dried squid, J. Agric. Food Chem., 1991, 39, 4, 770-777, https://doi.org/10.1021/jf00004a031 . [all data]

Weller and Wolf, 1989
Weller, J.-P.; Wolf, M., Massenspektroskopie und Headspace-GC, Beitr. Gerichtl. Med., 1989, 47, 525-532. [all data]

Schultz, Flath, et al., 1988
Schultz, T.H.; Flath, R.A.; Stern, D.J.; Mon, T.R.; Teranishi, R.; McKenna Kruse, S.; Butlder, B.; Howard, W.E., Coyote estrous urine volatiles, J. Chem. Ecol., 1988, 14, 2, 701-712, https://doi.org/10.1007/BF01013917 . [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]


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