2-Furanmethanol
- Formula: C5H6O2
- Molecular weight: 98.0999
- IUPAC Standard InChIKey: XPFVYQJUAUNWIW-UHFFFAOYSA-N
- CAS Registry Number: 98-00-0
- 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. - Other names: Furfuryl alcohol; α-Furfuryl alcohol; α-Furylcarbinol; Furfuralcohol; Furyl alcohol; Furylcarbinol; 2-(Hydroxymethyl)furan; 2-Furancarbinol; 2-Furanylmethanol; 2-Furfuryl alcohol; 2-Furylcarbinol; 2-Furylmethanol; 5-Hydroxymethylfuran; Furfural alcohol; Methanol, (2-furyl)-; NCI-C56224; 2-Furfurylalkohol; UN 2874; Qo furfuryl alcohol; 2-Furanemethanol; Furfurol; 2-Hydroxymethylfurane; Furan-2-methanol; Furfuranol; NSC 8843; furfuryl alcohol (furfurol); furanmethanol; 2-Furanmethanol (furfuryl alcohol); 2-Furane-methanol (furfurol)
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Data at NIST subscription sites:
NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.
Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-FFAP | HP-FFAP | HP-Innowax | FFAP | DB-Wax |
Column length (m) | 25. | 25. | 15. | 30. | 60. |
Carrier gas | Helium | Helium | Helium | Nitrogen | Helium |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
Tstart (C) | 45. | 45. | 40. | 35. | 40. |
Tend (C) | 220. | 220. | 250. | 250. | 210. |
Heat rate (K/min) | 15. | 15. | 3. | 4. | 2. |
Initial hold (min) | 5. | 5. | |||
Final hold (min) | 45. | 70. | |||
I | 1685. | 1687. | 1671. | 1694. | 1626. |
Reference | Wanakhachornkrai and Lertsiri, 9999 | Wanakhachornkrai and Lertsiri, 9999 | Puvipirom and Chaisei, 2012 | Budryn, Nebesny, et al., 2011 | Moon and Shibamoto, 2010 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | CP-Wax | DB-Wax | CP-Wax 57 CB |
Column length (m) | 30. | 30. | 60. | 60. | 50. |
Carrier gas | Helium | Helium | Helium | Helium | Hydrogen |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.50 | 0.20 |
Tstart (C) | 40. | 40. | 50. | 40. | 35. |
Tend (C) | 230. | 230. | 230. | 210. | 150. |
Heat rate (K/min) | 6. | 6. | 6. | 2. | 4. |
Initial hold (min) | 2. | 2. | 2. | 5. | 5. |
Final hold (min) | 20. | 20. | 15. | 70. | 17.5 |
I | 1667. | 1670. | 1647. | 1678. | 1664. |
Reference | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Mo, Fan, et al., 2009 | Moon and Shibamoto, 2009 | Callejon, Morales, et al., 2008 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Innowax | ZB-Wax | HP-Innowax | FFAP | RTX-Wax |
Column length (m) | 30. | 60. | 50. | 30. | 30. |
Carrier gas | Helium | Helium | N2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.20 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.50 | 0.20 | 0.5 | 0.5 |
Tstart (C) | 40. | 40. | 45. | 35. | 40. |
Tend (C) | 200. | 220. | 190. | 320. | 220. |
Heat rate (K/min) | 10. | 4. | 4. | 4. | 10. |
Initial hold (min) | 5. | 5. | 2. | 5. | 5. |
Final hold (min) | 15. | 5. | 50. | 45. | 10. |
I | 1671. | 1689. | 1670. | 1694. | 1646. |
Reference | Kaypak and Avsar, 2008 | Marin, Pozrl, et al., 2008 | Soria, Sanz, et al., 2008 | Nebesny, Budryn, et al., 2007 | Prososki, Etzel, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | Carbowax 20M |
Column length (m) | 30. | 30. | 60. | 30. | 50. |
Carrier gas | He | He | He | He | Helium |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 40. | 40. | 50. | 60. | 40. |
Tend (C) | 230. | 230. | 200. | 180. | 190. |
Heat rate (K/min) | 4. | 4. | 2. | 2. | 4. |
Initial hold (min) | 2. | 2. | 5. | 2. | |
Final hold (min) | 15. | 15. | 90. | 30. | 30. |
I | 1647. | 1647. | 1619. | 1666. | 1659. |
Reference | Fan and Qian, 2006 | Fan and Qian, 2006 | Fujioka and Shibamoto, 2006 | Osada and Shibamoto, 2006 | de la Fuente, Martinez-Castro, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Wax | TC-Wax | HP-Innowax | DB-Wax | DB-Wax |
Column length (m) | 30. | 60. | 50. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.2 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.5 | 0.2 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 45. | 50. | 40. |
Tend (C) | 180. | 230. | 190. | 180. | 185. |
Heat rate (K/min) | 5. | 3. | 4. | 3. | 4. |
Initial hold (min) | 2. | 8. | 2. | 4. | |
Final hold (min) | 50. | 40. | 20. | ||
I | 1657. | 1659. | 1675. | 1669. | 1660. |
Reference | Ka, Choi, et al., 2005 | Ishikawa, Ito, et al., 2004 | Soria, Gonzalez, et al., 2004 | Yanagimoto, Ochi, et al., 2004 | Lee and Noble, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | HP-Innowax | Carbowax 20M | DB-Wax | DB-Wax |
Column length (m) | 30. | 50. | 50. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.2 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.2 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 45. | 45. | 30. | 30. |
Tend (C) | 230. | 190. | 190. | 250. | 250. |
Heat rate (K/min) | 3. | 4. | 4. | 4. | 4. |
Initial hold (min) | 2. | 2. | 2. | 1. | 1. |
Final hold (min) | 20. | 50. | 50. | ||
I | 1661. | 1673. | 1673. | 1664. | 1665. |
Reference | Lin, Cai, et al., 2003 | Soria, Martinez-Castro, et al., 2003 | Soria, Martinez-Castro, et al., 2003 | Tanaka, Yamauchi, et al., 2003 | Tanaka, Yamauchi, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-FFAP | HP-FFAP | HP-FFAP | DB-Wax | TC-WAX FFS |
Column length (m) | 25. | 25. | 25. | 30. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.5 | 0.5 | 0.25 | |
Tstart (C) | 45. | 45. | 45. | 40. | 60. |
Tend (C) | 220. | 220. | 220. | 250. | 240. |
Heat rate (K/min) | 15. | 15. | 15. | 8. | 3. |
Initial hold (min) | 5. | ||||
Final hold (min) | 5. | ||||
I | 1687. | 1687. | 1685. | 1640. | 1648. |
Reference | Wanakhachornkrai and Lertsiri, 2003 | Wanakhachornkrai and Lertsiri, 2003 | Wanakhachornkrai and Lertsiri, 2003 | Fu, Yoon, et al., 2002 | Miyazawa, Maehara, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-FFAP | HP-FFAP | HP-FFAP | HP-Wax | HP-Wax |
Column length (m) | 25. | 25. | 25. | 60. | 60. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.52 | 0.52 | 0.52 | 0.5 | 0.5 |
Tstart (C) | 60. | 60. | 60. | 40. | 40. |
Tend (C) | 240. | 240. | 240. | 190. | 190. |
Heat rate (K/min) | 5. | 5. | 5. | 3. | 3. |
Initial hold (min) | 1. | 1. | 1. | 6. | 6. |
Final hold (min) | 5. | 5. | 5. | ||
I | 1616. | 1616. | 1616. | 1686. | 1686. |
Reference | Qian and Reineccius, 2002 | Qian and Reineccius, 2002 | Qian and Reineccius, 2002 | Sanz, Maeztu, et al., 2002 | Maeztu, Sanz, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Wax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 60. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | ||
Tstart (C) | 40. | 40. | 30. | 40. | 30. |
Tend (C) | 190. | 200. | 170. | 200. | 170. |
Heat rate (K/min) | 3. | 2. | 2. | 2. | 2. |
Initial hold (min) | 6. | 4. | 2. | 4. | |
Final hold (min) | 60. | 30. | |||
I | 1686. | 1650. | 1656. | 1659. | 1656. |
Reference | Sanz, Ansorena, et al., 2001 | Wei, Mura, et al., 2001 | Buttery, Orts, et al., 1999 | Umano, Nakahara, et al., 1999 | Buttery and Ling, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | CP-Wax 52CB | DB-Wax | PEG-20M | DB-Wax |
Column length (m) | 30. | 50. | 60. | 50. | 30. |
Carrier gas | N2 | He | He | Nitrogen | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | |
Tstart (C) | 45. | 50. | 60. | 60. | 40. |
Tend (C) | 220. | 210. | 180. | 180. | 210. |
Heat rate (K/min) | 3. | 1.5 | 2. | 2. | 3. |
Initial hold (min) | 5. | 1. | |||
Final hold (min) | 10. | 25. | |||
I | 1686. | 1666. | 1660. | 1623. | 1647. |
Reference | Mölleken, Sinnwell, et al., 1998 | Chyau, Lin, et al., 1997 | Sekiwa, Kubota, et al., 1997 | Kubota, Matsujage, et al., 1996 | Pollak and Berger, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | TC-Wax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 80. | 40. | 50. | 50. | 60. |
Tend (C) | 240. | 200. | 230. | 230. | 240. |
Heat rate (K/min) | 3. | 2. | 2. | 2. | 3. |
Initial hold (min) | 5. | 2. | 4. | 4. | 10. |
Final hold (min) | |||||
I | 1663. | 1663. | 1659. | 1659. | 1638. |
Reference | Shuichi, Masazumi, et al., 1996 | Umano, Hagi, et al., 1995 | Shimoda, Shiratsuchi, et al., 1993 | Shimoda, Shiratsuchi, et al., 1993 | Hatsuko, Kazuko, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Carbowax 20M | Carbowax 20M | DB-Wax | DB-Wax | FFAP |
Column length (m) | 50. | 50. | 60. | 50. | |
Carrier gas | He | He | 30 | He | He |
Substrate | |||||
Column diameter (mm) | 0.33 | 0.25 | 0.25 | 0.322 | 0.28 |
Phase thickness (μm) | 0.25 | ||||
Tstart (C) | 60. | 60. | 30. | 50. | 60. |
Tend (C) | 200. | 180. | 240. | 230. | 240. |
Heat rate (K/min) | 3. | 2. | 50. | 4. | 2. |
Initial hold (min) | 4. | 10. | 5. | ||
Final hold (min) | |||||
I | 1660. | 1626. | 1622. | 1653. | 1650. |
Reference | Vernin, Metzger, et al., 1992 | Kawakami and Kobayashi, 1991 | Pfannhauser, 1990 | Engel, Flath, et al., 1988 | Vernin, Metzger, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-Wax | Carbowax 20M | Carbowax 20M | Carbowax 20M |
Column length (m) | 50. | 30. | 150. | 100. | 100. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.28 | 0.25 | 0.64 | 0.25 | 0.25 |
Phase thickness (μm) | |||||
Tstart (C) | 60. | 70. | 50. | 70. | 70. |
Tend (C) | 240. | 160. | 170. | 170. | 170. |
Heat rate (K/min) | 2. | 2. | 1. | 1. | 1. |
Initial hold (min) | 5. | 8. | 30. | ||
Final hold (min) | 60. | ||||
I | 1650. | 1661. | 1650. | 1625. | 1630. |
Reference | Vernin, Metzger, et al., 1988 | Wong and Bernhard, 1988 | Buttery, Ling, et al., 1983 | Shibamoto and Russell, 1977 | Shibamoto and Russell, 1977 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S.,
Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
Int. Food Res. J., 2012, 19, 2, 583-588. [all data]
Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W.,
HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]
Moon and Shibamoto, 2010
Moon, J.-K.; Shibamoto, T.,
Formation of volatile chemicals from thermal degradation of less volatile cofee components: quinic acid, caffeic acid, and chlorogenic acid,
J. Agric. Food Chem., 2010, 58, 9, 5465-5470, https://doi.org/10.1021/jf1005148
. [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]
Mo, Fan, et al., 2009
Mo, X.; Fan, W.; Xu, Y.,
Changes in volatile compounds of Chinese rice wine wheat qu during fermentation and storage,
J. of the Institute of Brewing, 2009, 115, 4, 300-307, https://doi.org/10.1002/j.2050-0416.2009.tb00385.x
. [all data]
Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T.,
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e
. [all data]
Callejon, Morales, et al., 2008
Callejon, R.M.; Morales, M.L.; Ferreira, A.C.S.; Troncoso, A.M.,
Defining the typical aroma of sherry vinegar: sensory and chemical approach,
J. Agric. Food Chem., 2008, 56, 17, 8086-8095, https://doi.org/10.1021/jf800903n
. [all data]
Kaypak and Avsar, 2008
Kaypak, D.; Avsar, Y.K.,
Volatile and odor-active compounds of tuzlu yoghurt,
Asian J. Chem., 2008, 20, 5, 3641-3648. [all data]
Marin, Pozrl, et al., 2008
Marin, K.; Pozrl, T.; Zlatic, E.; Plestenjak, A.,
A new aroma index to determine the aroma quality of roasted and ground coffee during storage,
Food Technol. Biotechnol., 2008, 46, 4, 442-447. [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]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A.,
Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder,
J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7
. [all data]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
. [all data]
Fujioka and Shibamoto, 2006
Fujioka, K.; Shibamoto, T.,
Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity,
J. Agric. Food Chem., 2006, 54, 16, 6054-6058, https://doi.org/10.1021/jf060460x
. [all data]
Osada and Shibamoto, 2006
Osada, Y.; Shibamoto, T.,
Antioxidative activity of volatile extracts from Maillard model systems,
Food Chem., 2006, 98, 3, 522-528, https://doi.org/10.1016/j.foodchem.2005.05.084
. [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]
Ka, Choi, et al., 2005
Ka, M.-H.; Choi, E.H.; Chun, H.-S.; Lee, K.-G.,
Antioxidative Activity of Volatile Extracts Isolated from Angelica tenuissimae Roots, Peppermint Leaves, Pine Needles, and Sweet Flag Leaves,
J. Agric. Food Chem., 2005, 53, 10, 4124-4129, https://doi.org/10.1021/jf047932x
. [all data]
Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A.,
Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322
. [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]
Yanagimoto, Ochi, et al., 2004
Yanagimoto, K.; Ochi, H.; Lee, K.-G.; Shibamoto, T.,
Antioxidative activities of fractions obtained from brewed coffee,
J. Agric. Food Chem., 2004, 52, 3, 592-596, https://doi.org/10.1021/jf030317t
. [all data]
Lee and Noble, 2003
Lee, S.-J.; Noble, A.C.,
Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry,
J. Agric. Food Chem., 2003, 51, 27, 8036-8044, https://doi.org/10.1021/jf034747v
. [all data]
Lin, Cai, et al., 2003
Lin, P.; Cai, J.; Li, J.; Sang, W.; Su, Q.,
Constituents of the essential oil of Hemerocallis flava day lily,
Flavour Fragr. J., 2003, 18, 6, 539-541, https://doi.org/10.1002/ffj.1264
. [all data]
Soria, Martinez-Castro, et al., 2003
Soria, A.C.; Martinez-Castro, I.; Sanz, J.,
Analysis of volatile composition of honey by solid phase microextraction and gas chromatographymass spectrometry,
J. Sep. Sci., 2003, 26, 9-10, 793-801, https://doi.org/10.1002/jssc.200301368
. [all data]
Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K.,
Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography,
Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278
. [all data]
Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
. [all data]
Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R.,
Aroma-actie components in fermented bamboo shoots,
J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t
. [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]
Qian and Reineccius, 2002
Qian, M.; Reineccius, G.,
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry,
J. Dairy Sci., 2002, 85, 6, 1362-1369, https://doi.org/10.3168/jds.S0022-0302(02)74202-1
. [all data]
Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C.,
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar,
J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110
. [all data]
Maeztu, Sanz, et al., 2001
Maeztu, L.; Sanz, C.; Andueza, S.; de Peña, M.P.; Bello, J.; Cid, C.,
Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile,
J. Agric. Food Chem., 2001, 49, 11, 5437-5444, https://doi.org/10.1021/jf0107959
. [all data]
Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C.,
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee,
J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r
. [all data]
Wei, Mura, et al., 2001
Wei, A.; Mura, K.; Shibamoto, T.,
Antioxidative activity of volatile chemicals extracted from beer,
J. Agric. Food Chem., 2001, 49, 8, 4097-4101, https://doi.org/10.1021/jf010325e
. [all data]
Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
. [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]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Mölleken, Sinnwell, et al., 1998
Mölleken, U.; Sinnwell, V.; Kubeczka, K.-H.,
Essential oil composition of Smyrnium olusatrum,
Phytochemistry, 1998, 49, 6, 1709-1714, https://doi.org/10.1016/S0031-9422(98)00195-2
. [all data]
Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z
. [all data]
Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A.,
Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation,
J. Agric. Food Chem., 1997, 45, 3, 826-830, https://doi.org/10.1021/jf960433e
. [all data]
Kubota, Matsujage, et al., 1996
Kubota, K.; Matsujage, Y.; Sekiwa, Y.; Kobayashi, A.,
Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup),
Food Sci. Technol., 1996, 2, 3, 163-166. [all data]
Pollak and Berger, 1996
Pollak, F.C.; Berger, R.G.,
Geosmin and Related Volatiles in Bioreactor-Cultured Streptomyces citreus CBS 109.60,
Appl. Environ. Microbiol., 1996, 62, 4, 1295-1299. [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]
Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T.,
Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system,
J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046
. [all data]
Shimoda, Shiratsuchi, et al., 1993
Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y.,
Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2,
J. Agric. Food Chem., 1993, 41, 6, 946-950, https://doi.org/10.1021/jf00030a021
. [all data]
Hatsuko, Kazuko, et al., 1992
Hatsuko, S.; Kazuko, H.; Masayoshi, K.; Yoshiaki, I.,
Improvement of quality of likorine extract by heat treatment,
J. Food Sci. Technol., 1992, 39, 11, 976-983, https://doi.org/10.3136/nskkk1962.39.976
. [all data]
Vernin, Metzger, et al., 1992
Vernin, G.; Metzger, J.; Boniface, C.; Murello, M.-H.; Siouffi, A.; Larice, J.-L.; Parkanyi, C.,
Kinetics and thermal degradation of the fructose-methionine Amadori intermediates. GC-MS/SPECMA data bank identification of volatile aroma compounds,
Carbohyd. Res., 1992, 230, 1, 15-29, https://doi.org/10.1016/S0008-6215(00)90510-X
. [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]
Pfannhauser, 1990
Pfannhauser, W.,
Fluchtige Verbindungen aus extrudaten von triticale,
Deutsche Lebensmittel-Rundschau, 1990, 86, 3, 69-72. [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]
Vernin, Metzger, et al., 1988
Vernin, G.; Metzger, J.; Obretenov, T.; Suon, K.-N.; Fraisse, D.,
GC/MS (EI,PCI,SIM)-data bank analysis of volatile compounds arising from thermal degradation of glucose-valine amadori intermediates
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, 999-1028. [all data]
Wong and Bernhard, 1988
Wong, J.M.; Bernhard, R.A.,
Effect of nitrogen source on pyrazine formation,
J. Agric. Food Chem., 1988, 36, 1, 123-129, https://doi.org/10.1021/jf00079a032
. [all data]
Buttery, Ling, et al., 1983
Buttery, R.G.; Ling, L.C.; Teranishi, R.; Mon, T.R.,
Insect attractants: volatiles of hydrolizyed protein insect baits,
J. Agric. Food Chem., 1983, 31, 4, 689-692, https://doi.org/10.1021/jf00118a003
. [all data]
Shibamoto and Russell, 1977
Shibamoto, T.; Russell, G.F.,
A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system,
J. Agric. Food Chem., 1977, 25, 1, 109-112, https://doi.org/10.1021/jf60209a054
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - 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.