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Butanal, 2-methyl-

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Normal alkane RI, non-polar column, temperature ramp

Go To: Top, References, Notes

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

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

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Optima-5 MSVF-5 MSVF-5 MSVF-5 MSDB-5 MS
Column length (m) 30.60.60.60.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 35.40.30.30.40.
Tend (C) 250.250.260.260.230.
Heat rate (K/min) 10.4.2.2.6.
Initial hold (min) 3.2.  2.
Final hold (min) 5. 28.28.20.
I 647.663.653.659.671.
ReferenceGoeminne, Vandendriessche, et al., 2012Srisajjalerwaja, Apichartsrangkoon, et al., 2012Leffingwell and Alford, 2011Leffingwell and Alford, 2011Chen, Song, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5 MSHP-5 MSDB-5 MSHP-5RTX-5
Column length (m) 30.30.30.10.30.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.320.250.250.100.25
Phase thickness (mum) 0.250.250.250.400.25
Tstart (C) 40.35.40.40.40.
Tend (C) 250.195.250.280.250.
Heat rate (K/min) 6.2.4.20.20.
Initial hold (min) 2.5.2.1.5.
Final hold (min) 20.30.2.1. 
I 658.656.672.662.668.
ReferenceChen, Song, et al., 2009Kim and Chung, 2009Su, Wang, et al., 2009Mildner-Szkudlarz and Jelen, 2008Pham, Schilling, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SLB-5MS5 % Phenyl methyl siloxane5 % Phenyl methyl siloxaneSPB-5HP-1
Column length (m) 10.30.30.60.50.
Carrier gas HeliumHeHe N2
Substrate      
Column diameter (mm) 0.180.250.250.320.2
Phase thickness (mum) 0.181.1.1.0.33
Tstart (C) 40.40.40.40.60.
Tend (C) 295.250.250.230.250.
Heat rate (K/min) 10.7.7.3.2.
Initial hold (min) 1.510.10.5. 
Final hold (min)  5.5.5.20.
I 667.657.657.657.647.
ReferenceRisticevic, Carasek, et al., 2008Ramirez R. and Cava R., 2007Ramirez R. and Cava R., 2007Vasta, Ratel, et al., 2007Berlioz, Cordella, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5HP-5DB-5 MSHP-5
Column length (m) 60.60.30.30.30.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum)   0.250.250.25
Tstart (C) 60.50.50.40.50.
Tend (C) 250.250.300.200.300.
Heat rate (K/min) 4.4.5.8.5.
Initial hold (min) 5.5.5.3.5.
Final hold (min)   5.20.5.
I 646.640.682.653.682.
ReferenceFadel, Mageed, et al., 2006Fadel, Mageed, et al., 2006, 2Figuérédo, Cabassu, et al., 2006Schirack, Drake, et al., 2006Figuérédo, Cabassu, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSHP-5MDN-5MDN-5SPB-1
Column length (m) 30.60.60.60.50.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.250.250.2
Phase thickness (mum) 0.250.250.250.250.33
Tstart (C) 38.30.40.40.50.
Tend (C) 220.260.270.270.220.
Heat rate (K/min) 5.2.4.4.4.
Initial hold (min) 1.2.4.4.3.
Final hold (min) 2.28.5.5.30.
I 662.669.7669.660.629.
ReferenceKrist, Stuebiger, et al., 2005Leffingwell and Alford, 2005van Loon, Linssen, et al., 2005van Loon, Linssen, et al., 2005Wong and Tan, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase 5 % Phenyl methyl siloxaneDB-5SPB-5SPB-1SPB-1
Column length (m) 0.30.60.30.30.
Carrier gas HeH2HeliumHeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (mum) 1.0.251.00.250.25
Tstart (C) 40.60.30.40.40.
Tend (C) 250.280.230.200.200.
Heat rate (K/min) 7.4.3.3.3.
Initial hold (min) 10.10. 10.10.
Final hold (min) 5.40.   
I 662.653.666.631.645.
ReferenceRamírez, Estévez, et al., 2004Pino, Marbot, et al., 2003Sebastian, Viallon-Fernandez, et al., 2003Vichi, Castellote, et al., 2003Vichi, Pizzale, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-5SE-54DB-5MSDB-5
Column length (m) 50.30.25.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.200.530.32
Phase thickness (mum) 1.050.250.501.51.
Tstart (C) 40.40.35.40.40.
Tend (C) 200.230.250.225.200.
Heat rate (K/min) 5.6.5.6.3.
Initial hold (min) 10.2.2.5.5.
Final hold (min) 5.10. 30. 
I 661.654.673.663.661.
ReferenceAndrés, Cava, et al., 2002Czerny and Schieberle, 2002Bellesia, Pinetti, et al., 2001Cadwallader and Heo, 2001Joffraud, Leroi, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5Methyl SiliconeDB-5SE-54DB-1
Column length (m) 60.60.30.25.60.
Carrier gas He    
Substrate      
Column diameter (mm) 0.320.250.320.310.25
Phase thickness (mum) 1.0.251.  
Tstart (C) 40.40.40.35.30.
Tend (C) 240.220.200.250.200.
Heat rate (K/min) 3.5.3.4.4.
Initial hold (min)  10.5.3.25.
Final hold (min)     20.
I 662.636.27662.653.637.
ReferenceGarcía, Martín, et al., 2000Baraldi, Rapparini, et al., 1999Meynier, Novelli, et al., 1999Ding, Deng, et al., 1998Buttery, Ling, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5SE-54DB-1RTX-5
Column length (m) 60.60.25.60.30.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.320.20.250.52
Phase thickness (mum) 1.1.0.5 1.5
Tstart (C) 40.40.35.30.5.
Tend (C) 200.200.250.200.230.
Heat rate (K/min) 3.3.5.4.6.
Initial hold (min) 5.5.2.25. 
Final hold (min) 2.2. 20. 
I 660.662.673.637.663.
ReferenceKondjoyan, Viallon, et al., 1997Kondjoyan, Viallon, et al., 1997Bellesia, Pinetti, et al., 1996Buttery and Ling, 1995Milo and Grosch, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1HP-5HP-5DB-1DB-1
Column length (m) 60.50.50.60.50.
Carrier gas HeH2H2  
Substrate      
Column diameter (mm) 0.320.30.30.320.32
Phase thickness (mum)    0.25 
Tstart (C) 30.80.80.50.0.
Tend (C) 200.250.250.250.250.
Heat rate (K/min) 4.16.16.4.3.
Initial hold (min) 25.    
Final hold (min) 20.    
I 637.635.645.637.640.
ReferenceButtery, Stern, et al., 1994Spadone, Takeoka, et al., 1990Spadone, Takeoka, et al., 1990Flath, Matsumoto, et al., 1989Habu, Flath, et al., 1985
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101SF96+IgepalSF96+IgepalSE-30OV-1
Column length (m) 50.213.213.50.183.
Carrier gas He   N2
Substrate      
Column diameter (mm) 0.310.70.70.50.762
Phase thickness (mum)      
Tstart (C) 0.45.45.40.0.
Tend (C) 225.200.200.170.230.
Heat rate (K/min) 3.2.2.3.1.
Initial hold (min) 1.30.30.3. 
Final hold (min)      
I 639.642.643.631.644.
Referencedel Rosario, de Lumen, et al., 1984Lorenz, Stern, et al., 1983Lorenz, Stern, et al., 1983Heydanek and McGorrin, 1981Schreyen, Dirinck, et al., 1979
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

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

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

Goeminne, Vandendriessche, et al., 2012
Goeminne, P.C.; Vandendriessche, T.; Van Eldere, J.; Nicolai, B.M.; Hertog, M.L.; Dupont, L.J., Detection of Pseudomonas aeruginosa in sputum headspace through volatile organic compound analysis, Respiratory Res., 2012, 13, 87, 1-9. [all data]

Srisajjalerwaja, Apichartsrangkoon, et al., 2012
Srisajjalerwaja, S.; Apichartsrangkoon, A.; Chaikham, P.; Chakrabandhu, Y.; Pathomrungsiyounggul, P.; Leksawasdi, N.; Supraditareporn, W.; Hirun, S., Color, capsaicin and volatile components of baked thai green chili (Capsicum anmuum Linn. var. Jak Ka Pat), J. Agricultural Sci., 2012, 4, 12, 75-84. [all data]

Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D., Volatile constituents of the giant pufball mushroom (Calvatia gigantea), Leffingwell Rep., 2011, 4, 1-17. [all data]

Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932 . [all data]

Kim and Chung, 2009
Kim, J.-S.; Chung, H.Y., GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit, J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088 . [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]

Mildner-Szkudlarz and Jelen, 2008
Mildner-Szkudlarz, S.; Jelen, H.H., The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil, Food Chem., 2008, 110, 3, 751-761, https://doi.org/10.1016/j.foodchem.2008.02.053 . [all data]

Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L., Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents, J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x . [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]

Ramirez R. and Cava R., 2007
Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l . [all data]

Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E., Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals, J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n . [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]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N., Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots, Amino Acids, 2006, https://doi.org/10.1007/s007260200008 . [all data]

Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N., Cocoa substitute: Evaluation of sensory qualities and flavour stability, Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3 . [all data]

Figuérédo, Cabassu, et al., 2006
Figuérédo, G.; Cabassu, P.; Chalchat, J.-C.; Pasquier, B., Studies of Mediterranean oregano populations. VIII. Chemical composition of essential oils of oreganos of various origins, Flavour Fragr. J., 2006, 21, 1, 134-139, https://doi.org/10.1002/ffj.1543 . [all data]

Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P., Characterization of aroma-active compounds in microwave blanched peanuts, J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x . [all data]

Figuérédo, Cabassu, et al., 2005
Figuérédo, G.; Cabassu, P.; Chalchat, J.-C.; Pasquier, B., Studies of Mediterranean oregano populations- V. Chemical composition of essential oils of oregano: Origanum syriacum L. var. bevanii (Holmes) Ietswaart, O. syriacum L. var. sinaicum (Boiss.) Ietswaart, and O. syriacum L. var. syriacum from Lebanon and Israel, Flavour Fragr. J., 2005, 20, 164-168. [all data]

Krist, Stuebiger, et al., 2005
Krist, S.; Stuebiger, G.; Unterweger, H.; Bandion, F.; Buchbauer, G., Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.), J. Agric. Food Chem., 2005, 53, 21, 8310-8316, https://doi.org/10.1021/jf0580869 . [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]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Wong and Tan, 2005
Wong, K.C.; Tan, C.H., Volatile constituents of the flowers of Clerodendron fragrans (Vent.) R. Br., Flavour Fragr. J., 2005, 20, 4, 429-430, https://doi.org/10.1002/ffj.1457 . [all data]

Ramírez, Estévez, et al., 2004
Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R., Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS, J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s . [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]

Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L., Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding, Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511 . [all data]

Vichi, Castellote, et al., 2003
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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: 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]

Andrés, Cava, et al., 2002
Andrés, A.I.; Cava, R.; Ruiz, J., Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device, J. Chromatogr. A, 2002, 963, 1-2, 83-88, https://doi.org/10.1016/S0021-9673(02)00139-5 . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Bellesia, Pinetti, et al., 2001
Bellesia, F.; Pinetti, A.; Tirillini, B.; Bianchi, A., Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy, Flavour Fragr. J., 2001, 16, 1, 1-6, https://doi.org/10.1002/1099-1026(200101/02)16:1<1::AID-FFJ936>3.0.CO;2-Y . [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

Joffraud, Leroi, et al., 2001
Joffraud, J.J.; Leroi, F.; Roy, C.; Berdagué, J.L., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, Int. J. Food Microbiol., 2001, 66, 3, 175-184, https://doi.org/10.1016/S0168-1605(00)00532-8 . [all data]

García, Martín, et al., 2000
García, C.; Martín, A.; Timón, M.L.; Córdoba, J.J., Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham, Lett. Appl. Microbiol., 2000, 30, 1, 61-66, https://doi.org/10.1046/j.1472-765x.2000.00663.x . [all data]

Baraldi, Rapparini, et al., 1999
Baraldi, R.; Rapparini, F.; Rossi, F.; Latella, A.; Ciccioli, P., Volatile organic compound emissions from flowers of the most occurring and economically important species of fruit trees, Phys. Chem. Earth, 1999, 24, 6, 729-732, https://doi.org/10.1016/S1464-1909(99)00073-8 . [all data]

Meynier, Novelli, et al., 1999
Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3 . [all data]

Ding, Deng, et al., 1998
Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y., Analysis of volatile components in ox feces by capillary gas chromatography, Beijing Daxue Xuebao Ziran Kexueban, 1998, 34, 6, 720-725. [all data]

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

Kondjoyan, Viallon, et al., 1997
Kondjoyan, N.; Viallon, C.; Berdagué, J.L.; Daridan, D.; Simon, M.-N.; Legault, C., Analyse comparative de la fraction volatile de jambons secs de porcs Gascon et Large-White x Landrace Français, J. Rech. C.N.R.S., 1997, 29, 405-410, retrieved from http://www.rennes.inra.fr/srp/jrp/1997/97txtQualite/Q9704.pdf. [all data]

Bellesia, Pinetti, et al., 1996
Bellesia, F.; Pinetti, A.; Bianchi, A.; Tirillini, B., Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy, Flavour Fragr. J., 1996, 11, 4, 239-243, https://doi.org/10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A . [all data]

Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C., Volatile flavor components of corn tortillas and related products, J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023 . [all data]

Milo and Grosch, 1995
Milo, C.; Grosch, W., Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples, J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038 . [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]

Spadone, Takeoka, et al., 1990
Spadone, J.-C.; Takeoka, G.; Liardon, R., Analytical Investigation of Rio Off-Flavor in Green Coffee, J. Agric. Food Chem., 1990, 38, 1, 226-233, https://doi.org/10.1021/jf00091a050 . [all data]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [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]

Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R., Identification of sheep liver volatiles, J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033 . [all data]

Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J., Gas chromatography-mass spectroscopy identification of volatiles from rancid oat groats, J. Agric. Food Chem., 1981, 29, 5, 1093-1095, https://doi.org/10.1021/jf00107a051 . [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]


Notes

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