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2-Furanmethanol

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Normal alkane RI, polar column, temperature ramp

Go To: Top, References, Notes

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

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

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPHP-FFAPHP-InnowaxFFAPDB-Wax
Column length (m) 25.25.15.30.60.
Carrier gas HeliumHeliumHeliumNitrogenHelium
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.500.500.500.500.50
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.
ReferenceWanakhachornkrai and Lertsiri, 9999Wanakhachornkrai and Lertsiri, 9999Puvipirom and Chaisei, 2012Budryn, Nebesny, et al., 2011Moon and Shibamoto, 2010
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-WaxDB-WaxCP-Wax 57 CB
Column length (m) 30.30.60.60.50.
Carrier gas HeliumHeliumHeliumHeliumHydrogen
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.250.250.250.500.20
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.
ReferenceChen, Song, et al., 2009Chen, Song, et al., 2009Mo, Fan, et al., 2009Moon and Shibamoto, 2009Callejon, Morales, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase InnowaxZB-WaxHP-InnowaxFFAPRTX-Wax
Column length (m) 30.60.50.30.30.
Carrier gas  HeliumHeliumN2He
Substrate      
Column diameter (mm) 0.250.320.200.320.25
Phase thickness (mum) 0.250.500.200.50.5
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.
ReferenceKaypak and Avsar, 2008Marin, Pozrl, et al., 2008Soria, Sanz, et al., 2008Nebesny, Budryn, et al., 2007Prososki, Etzel, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxCarbowax 20M
Column length (m) 30.30.60.30.50.
Carrier gas HeHeHeHeHelium
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.250.250.25 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.
ReferenceFan and Qian, 2006Fan and Qian, 2006Fujioka and Shibamoto, 2006Osada and Shibamoto, 2006de la Fuente, Martinez-Castro, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-WaxTC-WaxHP-InnowaxDB-WaxDB-Wax
Column length (m) 30.60.50.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.20.250.25
Phase thickness (mum) 0.250.50.20.250.25
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.
ReferenceKa, Choi, et al., 2005Ishikawa, Ito, et al., 2004Soria, Gonzalez, et al., 2004Yanagimoto, Ochi, et al., 2004Lee and Noble, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxHP-InnowaxCarbowax 20MDB-WaxDB-Wax
Column length (m) 30.50.50.30.30.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.250.20.250.250.25
Phase thickness (mum) 0.250.20.250.250.25
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.
ReferenceLin, Cai, et al., 2003Soria, Martinez-Castro, et al., 2003Soria, Martinez-Castro, et al., 2003Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPHP-FFAPHP-FFAPDB-WaxTC-WAX FFS
Column length (m) 25.25.25.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 0.50.50.50.25 
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.
ReferenceWanakhachornkrai and Lertsiri, 2003Wanakhachornkrai and Lertsiri, 2003Wanakhachornkrai and Lertsiri, 2003Fu, Yoon, et al., 2002Miyazawa, Maehara, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPHP-FFAPHP-FFAPHP-WaxHP-Wax
Column length (m) 25.25.25.60.60.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 0.520.520.520.50.5
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.
ReferenceQian and Reineccius, 2002Qian and Reineccius, 2002Qian and Reineccius, 2002Sanz, Maeztu, et al., 2002Maeztu, Sanz, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.60.60.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (mum) 0.50.25 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.
ReferenceSanz, Ansorena, et al., 2001Wei, Mura, et al., 2001Buttery, Orts, et al., 1999Umano, Nakahara, et al., 1999Buttery and Ling, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCP-Wax 52CBDB-WaxPEG-20MDB-Wax
Column length (m) 30.50.60.50.30.
Carrier gas N2HeHeNitrogenHe
Substrate      
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum) 0.250.25 0.250.5
Tstart (C) 45.50.60.60.40.
Tend (C) 220.210.180.180.210.
Heat rate (K/min) 3.1.52.2.3.
Initial hold (min)  5.  1.
Final hold (min)  10.  25.
I 1686.1666.1660.1623.1647.
ReferenceMölleken, Sinnwell, et al., 1998Chyau, Lin, et al., 1997Sekiwa, Kubota, et al., 1997Kubota, Matsujage, et al., 1996Pollak and Berger, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase TC-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.60.30.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)   0.250.25 
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.
ReferenceShuichi, Masazumi, et al., 1996Umano, Hagi, et al., 1995Shimoda, Shiratsuchi, et al., 1993Shimoda, Shiratsuchi, et al., 1993Hatsuko, Kazuko, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MDB-WaxDB-WaxFFAP
Column length (m) 50.50. 60.50.
Carrier gas HeHe30HeHe
Substrate      
Column diameter (mm) 0.330.250.250.3220.28
Phase thickness (mum)    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.
ReferenceVernin, Metzger, et al., 1992Kawakami and Kobayashi, 1991Pfannhauser, 1990Engel, Flath, et al., 1988Vernin, Metzger, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPDB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.30.150.100.100.
Carrier gas HeHe   
Substrate      
Column diameter (mm) 0.280.250.640.250.25
Phase thickness (mum)      
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.
ReferenceVernin, Metzger, et al., 1988Wong and Bernhard, 1988Buttery, Ling, et al., 1983Shibamoto and Russell, 1977Shibamoto 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
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Vernin, Metzger, et al., 1992
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Notes

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