Ethanol

Formula: C₂H₆O
Molecular weight: 46.0684
IUPAC Standard InChI: InChI=1S/C2H6O/c1-2-3/h3H,2H2,1H3
IUPAC Standard InChIKey: LFQSCWFLJHTTHZ-UHFFFAOYSA-N
CAS Registry Number: 64-17-5
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.
Isotopologues:
Other names: Ethyl alcohol; Alcohol; Alcohol anhydrous; Algrain; Anhydrol; Denatured ethanol; Ethyl hydrate; Ethyl hydroxide; Jaysol; Jaysol S; Methylcarbinol; SD Alchol 23-hydrogen; Tecsol; C2H5OH; Absolute ethanol; Cologne spirit; Fermentation alcohol; Grain alcohol; Molasses alcohol; Potato alcohol; Aethanol; Aethylalkohol; Alcohol, dehydrated; Alcool ethylique; Alcool etilico; Alkohol; Cologne spirits; Denatured alcohol CD-10; Denatured alcohol CD-5; Denatured alcohol CD-5a; Denatured alcohol SD-1; Denatured alcohol SD-13a; Denatured alcohol SD-17; Denatured alcohol SD-23a; Denatured alcohol SD-28; Denatured alcohol SD-3a; Denatured alcohol SD-30; Denatured alcohol SD-39b; Denatured alcohol SD-39c; Denatured alcohol SD-40m; Etanolo; Ethanol 200 proof; Ethyl alc; Etylowy alkohol; EtOH; NCI-C03134; Spirits of wine; Spirt; Alkoholu etylowego; Ethyl alcohol anhydrous; SD alcohol 23-hydrogen; UN 1170; Tecsol C; Alcare Hand Degermer; Absolute alcohol; Denatured alcohol; Ethanol, silent spirit; Ethylol; Punctilious ethyl alcohol; SD 3A
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Other data available:
- Gas phase thermochemistry data
- Condensed phase thermochemistry data
- Phase change data
- Reaction thermochemistry data: reactions 1 to 50, reactions 51 to 77
- Henry's Law data
- Gas phase ion energetics data
- Ion clustering data
- IR Spectrum
- Mass spectrum (electron ionization)
- Gas Chromatography
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Normal alkane RI, polar column, temperature ramp

Go To: Top, References, Notes

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-FFAP	FFAP	HP-Innowax	HP-FFAP	FFAP
Column length (m)	25.	30.	60.	30.	30.
Carrier gas	Helium	Nitrogen	Helium	Helium	N2
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.25	0.32
Phase thickness (μm)	0.50	0.50	0.25	0.25	0.5
T_start (C)	45.	35.	60.	40.	35.
T_end (C)	220.	250.	220.	120.	320.
Heat rate (K/min)	15.	4.	3.	3.	4.
Initial hold (min)		5.	1.	3.	5.
Final hold (min)		45.	5.	5.	45.
I	944.	883.	939.	913.	883.
Reference	Wanakhachornkrai and Lertsiri, 9999	Budryn, Nebesny, et al., 2011	Feng, Zhuang, et al., 2011	Guzman-Geronimo, Lopez, et al., 2008	Nebesny, Budryn, et al., 2007
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	CP-Wax 52CB	TR-WAX	DB-Wax	Carbowax 20M
Column length (m)	60.	60.	60.	60.	50.
Carrier gas	He	He	H2	He	Helium
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.25	0.25
Phase thickness (μm)	0.5	0.5	0.25	0.25	0.25
T_start (C)	40.	40.	40.	60.	40.
T_end (C)	220.	220.	200.	180.	190.
Heat rate (K/min)	4.	4.	3.	3.	4.
Initial hold (min)	8.	8.	10.	8.	2.
Final hold (min)	20.	20.	10.	80.	30.
I	938.	938.	932.	937.	928.
Reference	Povolo, Contarini, et al., 2007	Povolo, Contarini, et al., 2007	Tena N., Lazzez A., et al., 2007	Wei A. and Shibamoto T., 2007	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	Stabilwax	Stabilwax	DB-Wax	DB-Wax	DB-Wax
Column length (m)	30.	30.	60.	60.	60.
Carrier gas	H2		N2	Nitrogen
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.32	0.53
Phase thickness (μm)	0.5	0.5	0.25	0.50	1.
T_start (C)	40.	40.	70.	35.	50.
T_end (C)	280.	280.	230.	235.	180.
Heat rate (K/min)	6.	6.	2.	2.	3.
Initial hold (min)	5.	5.	2.	4.	10.
Final hold (min)	5.	5.	20.	30.
I	922.	922.	930.	955.	900.
Reference	Jirovetz, Buchbauer, et al., 2005	Jirovetz, Buchbauer, et al., 2005, 2	Njoroge, Koaze, et al., 2005	Qian and Wang, 2005	Rizzolo, Cambiaghi, et al., 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	HP-FFAP	PEG-20M	PEG-20M	DB-Wax
Column length (m)	60.	30.	50.	50.	30.
Carrier gas		He			H2
Substrate
Column diameter (mm)	0.25	0.25	0.20	0.20	0.25
Phase thickness (μm)	0.5	0.25	0.20	0.20	0.5
T_start (C)	35.	40.	40.	40.	50.
T_end (C)	240.	120.	180.	180.	200.
Heat rate (K/min)	4.	5.	3.	3.	3.
Initial hold (min)	5.	5.	5.	5.	10.
Final hold (min)	10.	3.	30.	30.	10.
I	942.	913.	926.	930.	946.
Reference	Chida, Sone, et al., 2004	López, Guzmán, et al., 2004	Narain, Almeida, et al., 2004	Narain, Almeida, et al., 2004	Alves and Franco, 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	Supelcowax-10	Supelcowax-10	Supelcowax-10
Column length (m)	30.	30.	30.	30.	30.
Carrier gas			He	He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
T_start (C)	30.	30.	40.	40.	40.
T_end (C)	250.	250.	200.	200.	200.
Heat rate (K/min)	4.	4.	3.	3.	3.
Initial hold (min)	1.	1.	10.	10.	10.
Final hold (min)
I	934.	934.	932.	926.	927.
Reference	Tanaka, Yamauchi, et al., 2003	Tanaka, Yamauchi, et al., 2003	Vichi, Castellote, et al., 2003	Vichi, Pizzale, et al., 2003	Vichi, Pizzale, et al., 2003, 2
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-FFAP	DB-Wax	DB-Wax	DB-Wax	FFAP
Column length (m)	25.	30.	60.	60.	30.
Carrier gas	He	He	He		He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.32
Phase thickness (μm)	0.5	0.25	0.25		1.
T_start (C)	45.	40.	40.	60.	35.
T_end (C)	220.	250.	220.	180.	240.
Heat rate (K/min)	15.	8.	3.	3.	5.
Initial hold (min)		5.	10.	4.	3.
Final hold (min)		5.	10.
I	944.	937.	934.	931.	924.
Reference	Wanakhachornkrai and Lertsiri, 2003	Fu, Yoon, et al., 2002	Hayata, Sakamoto, et al., 2002	Ito, Sugimoto, et al., 2002	Lecanu, Ducruet, 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-Wax	DB-Wax	HP-Wax	HP-Wax
Column length (m)	25.	60.	60.	60.	60.
Carrier gas		He	He	He	He
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.52	0.5	0.25	0.5	0.5
T_start (C)	60.	40.	40.	40.	40.
T_end (C)	240.	190.	200.	190.	190.
Heat rate (K/min)	5.	3.	2.	3.	3.
Initial hold (min)	1.	6.	2.	6.	6.
Final hold (min)	5.
I	924.	913.	926.	913.	913.
Reference	Qian and Reineccius, 2002	Sanz, Maeztu, et al., 2002	Umano, Hagi, et al., 2002	Maeztu, Sanz, et al., 2001	Sanz, Ansorena, et al., 2001
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 52CB	Supelcowax-10	Innowax
Column length (m)	60.	60.	50.	60.	30.
Carrier gas	He	Nitrogen	H2	H2
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.32	0.25
Phase thickness (μm)	0.25		0.22	0.5	0.25
T_start (C)	40.	40.	60.	35.	40.
T_end (C)	200.	200.	190.	250.	240.
Heat rate (K/min)	2.	2.	2.	5.	6.
Initial hold (min)		10.	4.	5.	10.
Final hold (min)			21.	20.	25.
I	934.	940.	900.	908.	950.
Reference	Wei, Mura, et al., 2001	Tamura, Boonbumrung, et al., 2000	Hwan and Chou, 1999	Campeanu, Burcea, et al., 1998	Petersen, Poll, et al., 1998
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	DB-Wax	PEG-20M	TC-Wax	DB-Wax
Column length (m)	60.	60.	50.	60.	30.
Carrier gas	He	He	Nitrogen		Hydrogen
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.32
Phase thickness (μm)			0.25		0.50
T_start (C)	60.	50.	60.	80.	30.
T_end (C)	180.	200.	180.	240.	190.
Heat rate (K/min)	2.	3.	2.	3.	3.
Initial hold (min)				5.	6.
Final hold (min)		40.
I	922.	959.	921.	913.	946.
Reference	Sekiwa, Kubota, et al., 1997	Wada and Shibamoto, 1997	Kubota, Matsujage, et al., 1996	Shuichi, Masazumi, et al., 1996	Young, Gilbert, et al., 1996
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-Wax	Carbowax 20M	DB-Wax	DB-Wax	Carbowax 20M
Column length (m)	60.	50.	60.	60.	50.
Carrier gas	He	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
T_start (C)	40.	60.	50.	50.	60.
T_end (C)	200.	180.	230.	230.	180.
Heat rate (K/min)	2.	2.	2.	2.	2.
Initial hold (min)	2.	4.	4.	4.	4.
Final hold (min)
I	932.	925.	930.	930.	925.
Reference	Umano, Hagi, et al., 1995	Kawakami, Kobayashi, et al., 1993	Shimoda, Shiratsuchi, et al., 1993	Shimoda, Shiratsuchi, et al., 1993	Kawakami and Kobayashi, 1991
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	PEG-20M	Carbowax 20M	DB-Wax	DB-Wax	DB-Wax
Column length (m)	50.	80.	60.	60.	60.
Carrier gas	N2		He	He	He
Substrate
Column diameter (mm)	0.25	0.2	0.32	0.32	0.32
Phase thickness (μm)			0.25	0.25	0.25
T_start (C)	60.	70.	30.	30.	30.
T_end (C)	180.	170.	180.	180.	180.
Heat rate (K/min)	2.	2.	2.	2.	2.
Initial hold (min)			4.	4.	4.
Final hold (min)
I	915.	900.	927.	927.	927.
Reference	Kubota, Nakamoto, et al., 1991	Anker, Jurs, et al., 1990	Takeoka and Butter, 1989	Takeoka and Butter, 1989	Takeoka and Butter, 1989
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	FFAP	BP-20
Column length (m)	60.	60.	60.	50.	25.
Carrier gas	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.28	0.2
Phase thickness (μm)	0.25	0.25	0.25
T_start (C)	30.	30.	30.	60.	70.
T_end (C)	180.	180.	180.	240.	180.
Heat rate (K/min)	2.	2.	2.	2.	3.
Initial hold (min)	4.	4.	4.	5.	5.
Final hold (min)
I	936.	940.	940.	900.	900.
Reference	Takeoka and Butter, 1989	Takeoka and Butter, 1989	Takeoka and Butter, 1989	Vernin, Metzger, et al., 1988	MacLeod and Snyder, 1985
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

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

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]

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]

Feng, Zhuang, et al., 2011
Feng, T.; Zhuang, H.; Ye, R.; Jin, Z.; Xu, X.; Xie, Z., Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose, Sensors and Actuators B: Chemical, 2011, 160, 1, 964-973, https://doi.org/10.1016/j.snb.2011.09.013 . [all data]

Guzman-Geronimo, Lopez, et al., 2008
Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. Eng. Technol., 2008, 9, 501-506. [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]

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]

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]

Wei A. and Shibamoto T., 2007
Wei A.; Shibamoto T., Antioxidant activities and volatile constituents of various essential oils, J. Agric. Food Chem., 2007, 55, 5, 1737-1742, https://doi.org/10.1021/jf062959x . [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]

Jirovetz, Buchbauer, et al., 2005
Jirovetz, L.; Buchbauer, G.; Ngassoum, M.B.; Parmentier, M., Chemical composition and olfactory characterization of essential oils of fruits and seeds of African pear (Dacryodes edulis (G. Don) H. J. Lam) from Cameroon, Flavour Fragr. J., 2005, 20, 2, 215-218, https://doi.org/10.1002/ffj.1324 . [all data]

Jirovetz, Buchbauer, et al., 2005, 2
Jirovetz, L.; Buchbauer, G.; Stoyanova, A.; Balinova, A.; Guangjiun, Z.; Xihan, M., Solid phase microextraction/gas chromatographic and olfactory analysis of the scent and fixative properties of the essential oil of Rosa damascena L. from China, Flavour Fragr. J., 2005, 20, 1, 7-12, https://doi.org/10.1002/ffj.1375 . [all data]

Njoroge, Koaze, et al., 2005
Njoroge, S.M.; Koaze, H.; Karanja, P.N.; Sawamura, M., Essential oil constituents of three varieties of Kenyan sweet oranges (Citrus sinensis), Flavour Fragr. J., 2005, 20, 1, 80-85, https://doi.org/10.1002/ffj.1377 . [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]

Rizzolo, Cambiaghi, et al., 2005
Rizzolo, A.; Cambiaghi, P.; Grassi, M.; Zerbini, P.E., Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears, J. Agric. Food Chem., 2005, 53, 25, 9781-9789, https://doi.org/10.1021/jf051339d . [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]

López, Guzmán, et al., 2004
López, M.G.; Guzmán, G.R.; Dorantes, A.L., Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing, J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020 . [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]

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]

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]

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]

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]

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]

Lecanu, Ducruet, et al., 2002
Lecanu, L.; Ducruet, V.; Jouquand, C.; Gratadoux, J.J.; Feigenbaum, A., Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese, J. Agric. Food Chem., 2002, 50, 13, 3810-3817, https://doi.org/10.1021/jf0117107 . [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]

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]

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Hwan and Chou, 1999
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Kawakami and Kobayashi, 1991
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MacLeod and Snyder, 1985
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Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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