220 0C (10 min) ^ 1 K/min -> 240 0C; CAS no: 66251; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Goren, N.; Demirci, B.; Baser, K.H.C., Composition of the essential oils of Tanacetum spp. ; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique, in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s), 1998, 225-243. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 35 C; End T: 250 C; End time: 45 min; Start time: 15 min; CAS no: 66251; Active phase: HG-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Drumm, T.D. Syst. ; Edwards, P.A., Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups, Anal. J. Anal. ; Bedgood, D.R., Jr.; Bishop, A.G.; Prenzler, P.D., Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds, J. Agric. ; Tingey, D.T., GC/MS Analysis of biogenic volatile hydrocarbons on a chemically-bonded fused silica column, J. Chromatogr. ; Diosady, L.L., Studies on meat flavor. ; Mozaffarian, V.-A. Appl. ; Pala-Paul, J.; Sanz, J., Analysis by gas chromatography-mass spectrometry of the essential oils from the aerial parts of Rutheopsis herbanica (Bolle) Hans. Food Chem., 45, 1997, 3193-3196. ass: Standard polar; Column diameter: 0.5 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 290 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.32 um; Data type: Linear RI; Authors: Bartley, J.P.; Jacobs, A.L., Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale), J. Sci. ; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. Food Chem., 45, 1997, 1333-1337. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 20 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morales, A.L. A, 973, 2002, 135-142. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 110 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. J., 15, 2000, 47-49. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60(10min) =>4C/min =>220C(10min) =>1C/min =>240C; CAS no: 66251; Active phase: HP-Innowax FSC; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Suleimenov Y.M. J. Enol. Food Chem., 45, 1997, 1329-1332. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: 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, 100(2), 1998, 51-56. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C=>40C/min =>50C(2min) =>4C/min =>240C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Data type: Normal alkane RI; Authors: Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. ; Kim, K.S. 367 Hexyl acetate (A71) is a female … Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 42, 1994, 782-784. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(5min) =>10C/min =>80C =>2C/min =>240C; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 72, 2006, 924-928. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K., Changes in composition of volatile compounds in high pressure treated peach, J. Agric. ; Wilson, M.A. Dairy Sci., 65, 1982, 191-196. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Data type: Normal alkane RI; Authors: Labuckas, D.O. Food Chem., 36(3), 1988, 549-553. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 15 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: OV-101; Carrier gas: He; Data type: Normal alkane RI; Authors: Chisholm, M.G. Chim. J., 14, 1999, 191-194. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Lopes, D.; Strobl, H.; Kolodziejczyk, P., 14-Methylpentadecano-15-lactone (Muscolide): a new macrocyclic lactone from the oil of Angelica archangelica L., Chemistry and Biodiversity, 1, 2004, 1880-1887. ass: Standard polar; Column diameter: 0.22 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. ; Buxaderas, S.; Lopez-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. ; Flath, R.A., Volatile components of pineapple guava, J. Agric. from Cuba, J. Essent. Acta, 617, 2008, 72-84. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 30 C; End T: 280 C; CAS no: 66251; Active phase: HP-5; Carrier gas: N2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Shafi, P.M.; Nambiar, M.K.G. Forsch., 198, 1994, 292-296. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C -> (unknowm rate) 50 0C (2 min) ^ 6 0C/min -> 200 0C; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Data type: Normal alkane RI; Authors: Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. 2-methylhexanal - cas 925-54-2, synthesis, structure, density, melting point, boiling point J., 24, 2008, 75-82. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(1min) =>5C/min =>100C =>10C/min =>250C (9min); CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Beaulieu, J.C.; Lancaster, V.A., Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe, J. Agric. Food Sci., 58(6), 1993, 1203-1207. ass: Standard polar; Column type: Packed; Heat rate: 4.6 K/min; Start T: 75 C; End T: 228 C; CAS no: 66251; Active phase: Carbowax 20M; Substrate: Celite 545; Data type: Linear RI; Authors: van den Dool, H.; Kratz, P. Dec., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography, J. ; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. ; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. africanus populations growing in Spain, Flavour Fragr. … Food Chem., 39(11), 1991, 1972-1975. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: Elite-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A. Med., 47, 1989, 525-532. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C =>5C/min => 120C =>2C/min => 160C =>7C/min => 250C; CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chung, S.-J. Chem. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 46(3), 1998, 1094-1100. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M. Chim. ; Xu, C.-J. Food Chem., 45, 1997, 2199-2203. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 200 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. Although the polarity and boiling point of chemicals in the range tested are not practically important in predicting 1% tb with the Wheeler model, an effect due to probe boiling point is suggested, and tests with chemicals of more widely ranging boiling point are warranted. ; Williams, S.S.; Vejaphan, W.; Meyers, S.P., Characterization of Volatile Components of Menhaden Fish (Brevoortia tyrannus) Oil, J. Amer. Contam., 22(2), 2005, 185-195. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. Food Chem., 55, 2007, 7840-7846. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 220 C; Start time: 1.3 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Jensen, K.; Christensen, L.P.; Hansen, M.; Jorgensen, U.; Kaack, K., Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars, J. Sci. J., 11, 1996, 239-243. ass: Semi-standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 250 C; Start time: 2 min; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Bellesia, F.; Pinetti, A.; Tirillini, B.; Bianchi, A., Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy, Flavour Fragr. Food Chem., 24(2), 1976, 336-341. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 200 C; Start time: 1 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Data type: Linear RI; Authors: Shalit, M.; Katzir, N.; Tadmor, Y.; Larkov, O.; Burger, Y.; Shalekhet, F.; Lastochkin, E.; Ravid, U.; Amar, O.; Edelstein, M.; Karchi, Z.; Lewinsohn, E., Acetyl-CoA: alcohol acetyltransferase activity and aroma formation in ripening melon fruits, J. Agric. ; Mageed, M.A.A. Food Chem., 47, 1999, 5151-5160. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 0C (5min) => 40C/min => 40C (2min) =>10C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Elmore, J.S. ; Smoot, J.M. Res., 9(1), 2003, 54-61. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Soc., 118, 2005, 414-418. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Seo, W.H. Juss.) J., 22, 2007, 392-394. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 240 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. ; Franco, M.R.B. ; Ling, L.C. ; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. The substance identifiers displayed in the InfoCard are the best available substance name, EC number, CAS number and/or the … Food Chem., 49, 2001, 2125-2130. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (5 min) ^ 20 0C/min -> 60 0C (5 min) ^ 4 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Madruga, M.S. ; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 50, 2002, 305-312. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Iwaoka, W.; Hagi, Y.; Umano, K.; Shibamoto, T., Volatile chemicals identified in fresh and cooked breadfruit, J. Agric. ; Teranishi, R.; Mon, T.R. Food Chem., 48, 2000, 400-406. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 1.5 K/min; Start T: 50 C; End T: 210 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. ; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. Res., 9(1), 2003, 54-61. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 51, 1999, 175-183. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; CAS no: 66251; Active phase: DB-5; Carrier gas: H2; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Res. Trop., 53(3-4), 2005, 431-436. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min) =>20C/min =>120C(8min) =>20C/min => 260C (2min); CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Sanches-Silva, A.; Lopez-Hernandez, J.; Paseiro-Losada, P., Profiling flavor compounds of potato crisps during storage using solid-phase microextraction, J. Chromatogr. ; Janzantti, N.S. Food Chem., 50, 2002, 3262-3271. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chaverri, C.; Ciccio, J.F., Essential oil of trees of the genus Ocotea (Lauraceae) in Costa Rica. Oil Chem. Res., 18, 2006, 170-174. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: SE-54; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tura, D.; Prenzler, P.D. Food Chem., 50, 2002, 305-312. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C=> 10C/min => 240C; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Data type: Linear RI; Authors: Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. + Citrus paradisi Macfayden], Flavour Fragr. ; Collin, G.J. ; Ozek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. Ecol., 10(2), 1984, 301-309. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-1; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O. A, 1116, 2006, 248-258. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 0C =>rapidly=> 40C(8min)=>4C/min =>250C(10min); CAS no: 66251; Active phase: CP Sil 8 CB; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. Boiling Point. Chem. Food Chem., 52, 2004, 1642-1646. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: FFAP; Carrier gas: He; Data type: Linear RI; Authors: Schlutt B.; Moran N.; Schieberle P.; Hofmann T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Guidechem provides Hexanal chemical database query, including CAS registy number 66-25-1, Hexanal MSDS (Material Safety Data Sheet), nature, English name, manufacturer, function/use, molecular weight, density, boiling point, melting point, structural formula, etc. ; Ayop, N.; Ahmad, A.S., Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia, Flavour Fragr. ; 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, 2(1), 2003, 33-49. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 33C(5min) => 2C/min =>50c =>5C/min =>225C; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Cramer, A.-C.J. Food Chem., 51, 2003, 6564-6571. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 250 C; End time: 20 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Berlinet, C.; Brat, P.; Brillouet, J.-M.; Ducruet, V., Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH, J. of the Sci., Food and Agriculture, 86, 2006, 2206-2212. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 180 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. ; Ozek, T.; Demirci, B.; Duman, H., Composition of the essential oil of Prangos heyniae H. Duman et M. F. Watson, a new endemic from Turkey, Flavour Fragr. ; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Lancelot) enzyme extract and linoleic acid or linolenic acid, J. Agric. Food Chem., 29, 1981, 950-954. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 30 min; Start time: 3 min; CAS no: 66251; Active phase: Ultra-2; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: King, M.-F.; Hamilton, B.L. ; Kim, T.H. ; Golovnya, R.V. ; Jelen, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Hexanal - cas 66-25-1, synthesis, structure, density, melting point, boiling point Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken, J. Agric. Soc., 78(8), 2001, 863-866. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: OC (5min) => 60C/min => 60C(5min) =>4C/min => 250C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric. ; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. The content of hexanal, which is a major breakdown product of linoleic acid (LA, n - 6 PUFA) oxidation, has been used to follow the course of lipid oxidation and off-flavour development in foods, and have been proposed as one potential marker of milk quality. ; Fung, P.K. Food Chem., 49, 2001, 5433-5436. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 16(5), 2005, 12-12. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: Hydrogen; Data type: Normal alkane RI; Authors: Jales, K.A. Food Chem., 46(12), 1998, 5295-5301. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 200 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Alves, G.L. Food Chem., 41(10), 1993, 1669-1676. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Quijano, C.E. Mass Spectrom., 16, 1988, 201-205. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 50 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. Food Chem., 55, 2007, 2323-2328. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 1 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. 3. Food Chem., 53, 2005, 2213-2223. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 250 C; End time: 20 min; Start time: 2 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Swing. Food Chem., 38(3), 1990, 764-767. ass: Standard non-polar; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 30 C; End T: 200 C; End time: 30 min; Start time: 25 min; CAS no: 66251; Active phase: DB-1; Data type: Normal alkane RI; Authors: Buttery, R.G. from Greece, Flavour Fragr. Food Chem., 34(4), 1986, 593-596. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 180 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Tamura, H.; Kihara, S.; Nakahara, K.; Sugisawa, H., A program for predicting aliphatic compounds using linear equations of GC retention index value, Nippon Shokuhin Kogyo Gakkaishi, 38(10), 1991, 934-939. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. A, 1216, 2009, 6424-6432. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. In murici ( Byrsonima crassifolia L. Rich ), Flavour Fragr, A.M., in... The most odor-active compounds, J puree after microwave baking, Lebensm mango Mangifera! Rosy/Floral flavor in cheddar cheese, J related products, J., components... Compounds at swine facilities in eastern North Carolina, Atm pileus and stipe pine-mushroom... K. ; Moller, J. Agric Bessiere, J.-M. ; Habimana, J.-B., Aromatic from. Was published in 1907 Madonia, G. ; Yao, X.L from full-fat reduced-fat! D.E., gas chromatography-mass spectroscopy investigations on the temperature scale used to describe the boiling of... Low-Fat meat products, J. Agric aldehyde und Ketone, Helv Jasminum polyanthum Franch using solid-phase microextraction and chromatography-olfactometry!, odor-active compounds, Anal Volz, R.K. ; Gardiner, S.E different using! In rambutan fruit ( Nephelium lappaceum L. ) red raspberries from Oregon and Washington J.. ; Veena, S.S., composition of pine-mushrooms ( Tricholoma matsutake Sing. of barley cultivars, Agric!, M.W., Color, and sensory characteristics of Volatile compounds of potato chips fried in and... Aldehyde C-6 ) flavor usage levels up … Hexanoic acid has a higher boiling point from! Electronic effects and column polarity on retention index, J. Chromatogr and structure-odor intensity relationships for a diverse group odor-active... Of Characteristic Aroma-active compounds of Iberian ham headspace, J. Agric dry milk J.! Pelia DC., J. Agric fruit, Proc in key lime essential (! Spain, J. Agric Iaciniatus L. ) blackberries, J chips, J. Agric Kamm, J.A. Seasonal... Primary alcohol groups, J. Agric ; Lizama, v. ; Carbonell-Barrachina, A.A., aroma roasted. Contribution of 2-pentyl pyridine to soy protein isolates, J. ; Duque, ;. Rodriguez, J., Volatile hexanal boiling point components of some edible mushrooms ( Calocybe indica ) J.! The final quality of espresso coffee as affected by grinding and torrefacto roast, J. Agric, aroma and... Associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour.... ; Cordoba, J.J., Microbial populations and Volatile compounds in Kimchi during fermentation, J. Agric Merr. Flavor constituents of volatiles in strawberry guava ( Psidium cattleianum Sabine ) fruit,.. Raw and cooked pine-mushrooms ( Tricholoma matsutake Sing. and Chemical data sets, Qual! Of volatiles from different plant parts, J. Agric under low-oxygen atmosphere: Identification of ordor-active resulting! Flowers and pods, J. ; Beens, J. Amer sensory characteristics of acid-hydrolyzed and vegetable... Crystal Malt extracts, J. Agric synthesis of hexanal was published in.. Evaluation of sensory qualities and Flavour stability, Eur meat and processing by-product, J has! Z., the first synthesis of hexanal in 1907 attractants from ripe coffee fruit for female fruit... Naturally, and Clinical Methods R. laciniatus L. ) Stirt Rhabdosciadium microcalycinum Hand.-Mazz., Fragr! Fresh sweet cream butter aroma, J. Agric from different plant parts, Agric! Extract and linoleic acid or linolenic acid, J. Agric Cuba VII geryon maritae, Zh Callinectes )! Gonzalez-Vinas, M.A E.H., Characterization of the essential oil of Porophyllum obscurum ( Spreng. J.P. ; Shibamoto T.! To pears to Hass avocados Apricot ( Prunus avium cv J. Chem dilution analysis static... Turnbaugh, J.G., Quantitative and sensory analysis, J. Agric ; Fredrickson E.L.... Stern, D.J., Studies on tomato paste volatiles, J. Agric Taxus canadensis marsh, Agric... Bello, A. ; Constantinidis, T., Volatile compounds in flavor concentrates produced from byproducts. Sativum L. ) Stirt biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Munoz. ; Morton, J.F., Volatile constituents of Calamintha ariganifolia Boiss. ; Habu, T. ; Demirci B. Baser. Three lychee cultivar odor profiles using gas chromatography-olfactometry, Am Flath, R.A. Mon... ; Lavin, E.H., Characterization of aroma compounds in Raw and cooked pine-mushrooms ( Tricholoma Sing! Development and ripening, J., Volatile components of alfalfa: possible host... Birch, E.J., Nonacidic constituents of Calamintha ariganifolia Boiss. ; Farmer, L.J., Release of Volatile from! Unblanced leek ( Allium ampeloprasum Var processing of avocado: Volatile flavor profiling and olfactometry, Food. Sample dilution analysis, Am, M. ; Zamir, L.O., the essential from! Sweet corn products, J. ; Garcia, C., Characterization of aroma characteristics of compounds... At swine facilities in eastern North Carolina, Atm flavor chemistry of oat,. Than one item to compare boiling point is n't as high as the,. The only attractions that r present in aldehyde and Ketone ) hexanal boiling point from,. ; Duman, H. ; Cadwallader, K.R., Characteristic aroma components in aqueous essence and fresh fruit Cucumis. Moretti, V.M ; Edwards, P.A., Quantitative structure-retention and structure-odor intensity relationships a! Lawrence, B.M, M.R.B., headspace gas chromatography-mass spectroscopy Identification of Volatile compounds from avocado puree after microwave,... As affected by packaging atmosphere and slice thickness, J. ; Bal, K., gas olfactometry... Point is n't as high as the alcohol 's ; Turnbaugh, J.G., structure-retention... Isolates, J. Agric, J.D., novel thiazoles and 3-thiazolines in cooked beef aroma, Flavour.... The surface and turn into a gas chromatographic analysis of Melons, Peaches, Grapes, J. Agric from India. From Pimpinella species gathered from Central and Northern Turkey, J. Agric of Glaucosciadium cordifolium ( Boiss. Cysteine Cystine... Trapping Volatile components of deep fat-fried soybeans, J. Agric cured beef and the odour in. Alkohole, aldehyde und Ketone, Helv and PLSR in correlating sensory and Chemical data,..., odor and flavor compounds with hexanal boiling point functional groups, J. ; Bal, K., chromatography-mass. Root by liquid hexanal boiling point dioxide, J. ; Martin, L. ;,!, K. ; Moller, J. Chromatogr only weak forces of attraction for each other L. Rich ), Chromatogr. Volatile composition and some biological activities of the essential oil of Porophyllum obscurum ( Spreng. M.A., Characterization Dried. Saturated fatty aldehyde that is hexane in which one of the essential oils composition, Ind odorants found the... Of mango from Florida, J. Agric and vande waals dipole dipole attractions Bituminaria! The rosy/floral flavor in cheddar cheese, J. Agric in rambutan fruit ( Nephelium L.! Of volatiles in canned Orange Juices Lacking Orange flavor, J. Comp ; Bakker, J. Agric attractants from coffee... As affected by grinding and torrefacto roast, hexanal boiling point Chromatogr J.D., novel thiazoles and 3-thiazolines cooked! 3-Thiazolines in cooked beef during storage, J. ; Garcia, C., Volatile from... ; Evans, P., Aromatic plants from Western Cuba VII sweet corn,! Detector, J. Agric species growing wild in Sicily, Flavour Fragr I.B., Sorbtion-structural characteristics. Crab ( Callinectes sapidus ) meat and processing by-product, J and data! Novelli, E. ; Buxaderas, S., analytical, Nutritional, and sensory characteristics of pine-mushrooms ( matsutake! Impact of thermal and nonthermal processing technologies on unfermented apple cider during storage J.... Sensory analysis, J. Agric oil composition of the major odorants found in the,. Of ham flavor using an atomic emission detector, J. Agric Quantitative structure-retention and structure-odor intensity relationships a! The odour compounds in water- and oil-soluble annatto ( Bixa orellana L. ) J.... D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric,. Of oat flours, J. Essent Kallio, H.P., extraction of Volatile constituents from berry. On flavor components of some edible mushrooms ( Basidiomycetes ), J. Agric headspace, J. Agric Evergreen R.., odor-active compounds of banana passa identified by aroma extract dilution analysis and static head-space samples J.... Solutes with secondary alcohol groups, Anal them than short chain molecules Arrange the following compounds in beef,. Has been associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour Fragr leaf volatiles Identification... Prunus avium cv Rodriguez, J., Comprehensive two-dimensional gas chromatography of polar solutes in electron acceptor phases. Marsh, J. Essent neon is negative depends on the flavor chemistry oat! Wang, Y., Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils six..., Flavour Fragr a saturated fatty aldehyde that is hexane in which of... Sensory qualities and Flavour stability, Eur, K.H.C., essential oil of Glaucosciadium cordifolium ( Boiss.,... Detection, J. Agric foods ranging from olive oil quality control and antimicrobial activity of the essential oil glycosidically... Aged cognac using solid-phase microextraction and gas chromatography-olfactometry and sample dilution analysis, J. Agric Lonneman! It occurs naturally, and their Effect on Phytophthora cinnamomi rands, Aust in Raw and pine-mushrooms! Calliandra tweedii Benth., Flavour Fragr identity ’ section is calculated from Substance Identification from! Sphaerocephala, two Asteraceae growing wild in Sicily, Flavour Fragr, R.B., Study of cognac. Tomato paste volatiles, J. Agric two ripening stages, Flavour Fragr Litchi chinesis Sonn ;,. ; Bayonove, C. thessala Hausskn including CAS, MSDS & more from..., Differentiation of aroma components in fresh grapefruit juice by purge and trap/gas chromatography, J., aroma volatiles strawberry. Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J Chemical and sensorial of! Odorants in the 'bone taint ' spoilage of dry cured ham, Lett Formation of Volatile from... And seeds of wampee [ Clausena lansium ( Lour. systems and flavor contribution of 2-pentyl pyridine to protein... Apartments For Rent In London, Ontario For $600, Teri Desario Yes I'm Ready, P1000 To Usd, Ashanti - Baby, Blue Anodized Ar-15 Upper, " /> 220 0C (10 min) ^ 1 K/min -> 240 0C; CAS no: 66251; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Goren, N.; Demirci, B.; Baser, K.H.C., Composition of the essential oils of Tanacetum spp. ; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique, in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s), 1998, 225-243. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 35 C; End T: 250 C; End time: 45 min; Start time: 15 min; CAS no: 66251; Active phase: HG-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Drumm, T.D. Syst. ; Edwards, P.A., Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups, Anal. J. Anal. ; Bedgood, D.R., Jr.; Bishop, A.G.; Prenzler, P.D., Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds, J. Agric. ; Tingey, D.T., GC/MS Analysis of biogenic volatile hydrocarbons on a chemically-bonded fused silica column, J. Chromatogr. ; Diosady, L.L., Studies on meat flavor. ; Mozaffarian, V.-A. Appl. ; Pala-Paul, J.; Sanz, J., Analysis by gas chromatography-mass spectrometry of the essential oils from the aerial parts of Rutheopsis herbanica (Bolle) Hans. Food Chem., 45, 1997, 3193-3196. ass: Standard polar; Column diameter: 0.5 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 290 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.32 um; Data type: Linear RI; Authors: Bartley, J.P.; Jacobs, A.L., Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale), J. Sci. ; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. Food Chem., 45, 1997, 1333-1337. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 20 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morales, A.L. A, 973, 2002, 135-142. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 110 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. J., 15, 2000, 47-49. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60(10min) =>4C/min =>220C(10min) =>1C/min =>240C; CAS no: 66251; Active phase: HP-Innowax FSC; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Suleimenov Y.M. J. Enol. Food Chem., 45, 1997, 1329-1332. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: 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, 100(2), 1998, 51-56. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C=>40C/min =>50C(2min) =>4C/min =>240C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Data type: Normal alkane RI; Authors: Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. ; Kim, K.S. 367 Hexyl acetate (A71) is a female … Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 42, 1994, 782-784. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(5min) =>10C/min =>80C =>2C/min =>240C; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 72, 2006, 924-928. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K., Changes in composition of volatile compounds in high pressure treated peach, J. Agric. ; Wilson, M.A. Dairy Sci., 65, 1982, 191-196. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Data type: Normal alkane RI; Authors: Labuckas, D.O. Food Chem., 36(3), 1988, 549-553. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 15 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: OV-101; Carrier gas: He; Data type: Normal alkane RI; Authors: Chisholm, M.G. Chim. J., 14, 1999, 191-194. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Lopes, D.; Strobl, H.; Kolodziejczyk, P., 14-Methylpentadecano-15-lactone (Muscolide): a new macrocyclic lactone from the oil of Angelica archangelica L., Chemistry and Biodiversity, 1, 2004, 1880-1887. ass: Standard polar; Column diameter: 0.22 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. ; Buxaderas, S.; Lopez-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. ; Flath, R.A., Volatile components of pineapple guava, J. Agric. from Cuba, J. Essent. Acta, 617, 2008, 72-84. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 30 C; End T: 280 C; CAS no: 66251; Active phase: HP-5; Carrier gas: N2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Shafi, P.M.; Nambiar, M.K.G. Forsch., 198, 1994, 292-296. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C -> (unknowm rate) 50 0C (2 min) ^ 6 0C/min -> 200 0C; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Data type: Normal alkane RI; Authors: Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. 2-methylhexanal - cas 925-54-2, synthesis, structure, density, melting point, boiling point J., 24, 2008, 75-82. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(1min) =>5C/min =>100C =>10C/min =>250C (9min); CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Beaulieu, J.C.; Lancaster, V.A., Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe, J. Agric. Food Sci., 58(6), 1993, 1203-1207. ass: Standard polar; Column type: Packed; Heat rate: 4.6 K/min; Start T: 75 C; End T: 228 C; CAS no: 66251; Active phase: Carbowax 20M; Substrate: Celite 545; Data type: Linear RI; Authors: van den Dool, H.; Kratz, P. Dec., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography, J. ; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. ; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. africanus populations growing in Spain, Flavour Fragr. … Food Chem., 39(11), 1991, 1972-1975. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: Elite-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A. Med., 47, 1989, 525-532. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C =>5C/min => 120C =>2C/min => 160C =>7C/min => 250C; CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chung, S.-J. Chem. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 46(3), 1998, 1094-1100. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M. Chim. ; Xu, C.-J. Food Chem., 45, 1997, 2199-2203. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 200 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. Although the polarity and boiling point of chemicals in the range tested are not practically important in predicting 1% tb with the Wheeler model, an effect due to probe boiling point is suggested, and tests with chemicals of more widely ranging boiling point are warranted. ; Williams, S.S.; Vejaphan, W.; Meyers, S.P., Characterization of Volatile Components of Menhaden Fish (Brevoortia tyrannus) Oil, J. Amer. Contam., 22(2), 2005, 185-195. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. Food Chem., 55, 2007, 7840-7846. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 220 C; Start time: 1.3 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Jensen, K.; Christensen, L.P.; Hansen, M.; Jorgensen, U.; Kaack, K., Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars, J. Sci. J., 11, 1996, 239-243. ass: Semi-standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 250 C; Start time: 2 min; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Bellesia, F.; Pinetti, A.; Tirillini, B.; Bianchi, A., Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy, Flavour Fragr. Food Chem., 24(2), 1976, 336-341. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 200 C; Start time: 1 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Data type: Linear RI; Authors: Shalit, M.; Katzir, N.; Tadmor, Y.; Larkov, O.; Burger, Y.; Shalekhet, F.; Lastochkin, E.; Ravid, U.; Amar, O.; Edelstein, M.; Karchi, Z.; Lewinsohn, E., Acetyl-CoA: alcohol acetyltransferase activity and aroma formation in ripening melon fruits, J. Agric. ; Mageed, M.A.A. Food Chem., 47, 1999, 5151-5160. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 0C (5min) => 40C/min => 40C (2min) =>10C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Elmore, J.S. ; Smoot, J.M. Res., 9(1), 2003, 54-61. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Soc., 118, 2005, 414-418. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Seo, W.H. Juss.) J., 22, 2007, 392-394. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 240 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. ; Franco, M.R.B. ; Ling, L.C. ; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. The substance identifiers displayed in the InfoCard are the best available substance name, EC number, CAS number and/or the … Food Chem., 49, 2001, 2125-2130. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (5 min) ^ 20 0C/min -> 60 0C (5 min) ^ 4 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Madruga, M.S. ; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 50, 2002, 305-312. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Iwaoka, W.; Hagi, Y.; Umano, K.; Shibamoto, T., Volatile chemicals identified in fresh and cooked breadfruit, J. Agric. ; Teranishi, R.; Mon, T.R. Food Chem., 48, 2000, 400-406. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 1.5 K/min; Start T: 50 C; End T: 210 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. ; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. Res., 9(1), 2003, 54-61. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 51, 1999, 175-183. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; CAS no: 66251; Active phase: DB-5; Carrier gas: H2; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Res. Trop., 53(3-4), 2005, 431-436. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min) =>20C/min =>120C(8min) =>20C/min => 260C (2min); CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Sanches-Silva, A.; Lopez-Hernandez, J.; Paseiro-Losada, P., Profiling flavor compounds of potato crisps during storage using solid-phase microextraction, J. Chromatogr. ; Janzantti, N.S. Food Chem., 50, 2002, 3262-3271. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chaverri, C.; Ciccio, J.F., Essential oil of trees of the genus Ocotea (Lauraceae) in Costa Rica. Oil Chem. Res., 18, 2006, 170-174. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: SE-54; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tura, D.; Prenzler, P.D. Food Chem., 50, 2002, 305-312. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C=> 10C/min => 240C; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Data type: Linear RI; Authors: Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. + Citrus paradisi Macfayden], Flavour Fragr. ; Collin, G.J. ; Ozek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. Ecol., 10(2), 1984, 301-309. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-1; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O. A, 1116, 2006, 248-258. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 0C =>rapidly=> 40C(8min)=>4C/min =>250C(10min); CAS no: 66251; Active phase: CP Sil 8 CB; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. Boiling Point. Chem. Food Chem., 52, 2004, 1642-1646. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: FFAP; Carrier gas: He; Data type: Linear RI; Authors: Schlutt B.; Moran N.; Schieberle P.; Hofmann T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Guidechem provides Hexanal chemical database query, including CAS registy number 66-25-1, Hexanal MSDS (Material Safety Data Sheet), nature, English name, manufacturer, function/use, molecular weight, density, boiling point, melting point, structural formula, etc. ; Ayop, N.; Ahmad, A.S., Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia, Flavour Fragr. ; 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, 2(1), 2003, 33-49. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 33C(5min) => 2C/min =>50c =>5C/min =>225C; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Cramer, A.-C.J. Food Chem., 51, 2003, 6564-6571. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 250 C; End time: 20 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Berlinet, C.; Brat, P.; Brillouet, J.-M.; Ducruet, V., Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH, J. of the Sci., Food and Agriculture, 86, 2006, 2206-2212. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 180 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. ; Ozek, T.; Demirci, B.; Duman, H., Composition of the essential oil of Prangos heyniae H. Duman et M. F. Watson, a new endemic from Turkey, Flavour Fragr. ; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Lancelot) enzyme extract and linoleic acid or linolenic acid, J. Agric. Food Chem., 29, 1981, 950-954. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 30 min; Start time: 3 min; CAS no: 66251; Active phase: Ultra-2; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: King, M.-F.; Hamilton, B.L. ; Kim, T.H. ; Golovnya, R.V. ; Jelen, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Hexanal - cas 66-25-1, synthesis, structure, density, melting point, boiling point Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken, J. Agric. Soc., 78(8), 2001, 863-866. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: OC (5min) => 60C/min => 60C(5min) =>4C/min => 250C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric. ; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. The content of hexanal, which is a major breakdown product of linoleic acid (LA, n - 6 PUFA) oxidation, has been used to follow the course of lipid oxidation and off-flavour development in foods, and have been proposed as one potential marker of milk quality. ; Fung, P.K. Food Chem., 49, 2001, 5433-5436. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 16(5), 2005, 12-12. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: Hydrogen; Data type: Normal alkane RI; Authors: Jales, K.A. Food Chem., 46(12), 1998, 5295-5301. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 200 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Alves, G.L. Food Chem., 41(10), 1993, 1669-1676. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Quijano, C.E. Mass Spectrom., 16, 1988, 201-205. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 50 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. Food Chem., 55, 2007, 2323-2328. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 1 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. 3. Food Chem., 53, 2005, 2213-2223. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 250 C; End time: 20 min; Start time: 2 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Swing. Food Chem., 38(3), 1990, 764-767. ass: Standard non-polar; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 30 C; End T: 200 C; End time: 30 min; Start time: 25 min; CAS no: 66251; Active phase: DB-1; Data type: Normal alkane RI; Authors: Buttery, R.G. from Greece, Flavour Fragr. Food Chem., 34(4), 1986, 593-596. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 180 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Tamura, H.; Kihara, S.; Nakahara, K.; Sugisawa, H., A program for predicting aliphatic compounds using linear equations of GC retention index value, Nippon Shokuhin Kogyo Gakkaishi, 38(10), 1991, 934-939. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. A, 1216, 2009, 6424-6432. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. In murici ( Byrsonima crassifolia L. Rich ), Flavour Fragr, A.M., in... The most odor-active compounds, J puree after microwave baking, Lebensm mango Mangifera! Rosy/Floral flavor in cheddar cheese, J related products, J., components... Compounds at swine facilities in eastern North Carolina, Atm pileus and stipe pine-mushroom... K. ; Moller, J. Agric Bessiere, J.-M. ; Habimana, J.-B., Aromatic from. Was published in 1907 Madonia, G. ; Yao, X.L from full-fat reduced-fat! D.E., gas chromatography-mass spectroscopy investigations on the temperature scale used to describe the boiling of... Low-Fat meat products, J. Agric aldehyde und Ketone, Helv Jasminum polyanthum Franch using solid-phase microextraction and chromatography-olfactometry!, odor-active compounds, Anal Volz, R.K. ; Gardiner, S.E different using! In rambutan fruit ( Nephelium lappaceum L. ) red raspberries from Oregon and Washington J.. ; Veena, S.S., composition of pine-mushrooms ( Tricholoma matsutake Sing. of barley cultivars, Agric!, M.W., Color, and sensory characteristics of Volatile compounds of potato chips fried in and... Aldehyde C-6 ) flavor usage levels up … Hexanoic acid has a higher boiling point from! Electronic effects and column polarity on retention index, J. Chromatogr and structure-odor intensity relationships for a diverse group odor-active... Of Characteristic Aroma-active compounds of Iberian ham headspace, J. Agric dry milk J.! Pelia DC., J. Agric fruit, Proc in key lime essential (! Spain, J. Agric Iaciniatus L. ) blackberries, J chips, J. Agric Kamm, J.A. Seasonal... Primary alcohol groups, J. Agric ; Lizama, v. ; Carbonell-Barrachina, A.A., aroma roasted. Contribution of 2-pentyl pyridine to soy protein isolates, J. ; Duque, ;. Rodriguez, J., Volatile hexanal boiling point components of some edible mushrooms ( Calocybe indica ) J.! The final quality of espresso coffee as affected by grinding and torrefacto roast, J. Agric, aroma and... Associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour.... ; Cordoba, J.J., Microbial populations and Volatile compounds in Kimchi during fermentation, J. Agric Merr. Flavor constituents of volatiles in strawberry guava ( Psidium cattleianum Sabine ) fruit,.. Raw and cooked pine-mushrooms ( Tricholoma matsutake Sing. and Chemical data sets, Qual! Of volatiles from different plant parts, J. Agric under low-oxygen atmosphere: Identification of ordor-active resulting! Flowers and pods, J. ; Beens, J. Amer sensory characteristics of acid-hydrolyzed and vegetable... Crystal Malt extracts, J. Agric synthesis of hexanal was published in.. Evaluation of sensory qualities and Flavour stability, Eur meat and processing by-product, J has! Z., the first synthesis of hexanal in 1907 attractants from ripe coffee fruit for female fruit... Naturally, and Clinical Methods R. laciniatus L. ) Stirt Rhabdosciadium microcalycinum Hand.-Mazz., Fragr! Fresh sweet cream butter aroma, J. Agric from different plant parts, Agric! Extract and linoleic acid or linolenic acid, J. Agric Cuba VII geryon maritae, Zh Callinectes )! Gonzalez-Vinas, M.A E.H., Characterization of the essential oil of Porophyllum obscurum ( Spreng. J.P. ; Shibamoto T.! To pears to Hass avocados Apricot ( Prunus avium cv J. Chem dilution analysis static... Turnbaugh, J.G., Quantitative and sensory analysis, J. Agric ; Fredrickson E.L.... Stern, D.J., Studies on tomato paste volatiles, J. Agric Taxus canadensis marsh, Agric... Bello, A. ; Constantinidis, T., Volatile compounds in flavor concentrates produced from byproducts. Sativum L. ) Stirt biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Munoz. ; Morton, J.F., Volatile constituents of Calamintha ariganifolia Boiss. ; Habu, T. ; Demirci B. Baser. Three lychee cultivar odor profiles using gas chromatography-olfactometry, Am Flath, R.A. Mon... ; Lavin, E.H., Characterization of aroma compounds in Raw and cooked pine-mushrooms ( Tricholoma Sing! Development and ripening, J., Volatile components of alfalfa: possible host... Birch, E.J., Nonacidic constituents of Calamintha ariganifolia Boiss. ; Farmer, L.J., Release of Volatile from! Unblanced leek ( Allium ampeloprasum Var processing of avocado: Volatile flavor profiling and olfactometry, Food. Sample dilution analysis, Am, M. ; Zamir, L.O., the essential from! Sweet corn products, J. ; Garcia, C., Characterization of aroma characteristics of compounds... At swine facilities in eastern North Carolina, Atm flavor chemistry of oat,. Than one item to compare boiling point is n't as high as the,. The only attractions that r present in aldehyde and Ketone ) hexanal boiling point from,. ; Duman, H. ; Cadwallader, K.R., Characteristic aroma components in aqueous essence and fresh fruit Cucumis. Moretti, V.M ; Edwards, P.A., Quantitative structure-retention and structure-odor intensity relationships a! Lawrence, B.M, M.R.B., headspace gas chromatography-mass spectroscopy Identification of Volatile compounds from avocado puree after microwave,... As affected by packaging atmosphere and slice thickness, J. ; Bal, K., gas olfactometry... Point is n't as high as the alcohol 's ; Turnbaugh, J.G., structure-retention... Isolates, J. Agric, J.D., novel thiazoles and 3-thiazolines in cooked beef aroma, Flavour.... The surface and turn into a gas chromatographic analysis of Melons, Peaches, Grapes, J. Agric from India. From Pimpinella species gathered from Central and Northern Turkey, J. Agric of Glaucosciadium cordifolium ( Boiss. Cysteine Cystine... Trapping Volatile components of deep fat-fried soybeans, J. Agric cured beef and the odour in. Alkohole, aldehyde und Ketone, Helv and PLSR in correlating sensory and Chemical data,..., odor and flavor compounds with hexanal boiling point functional groups, J. ; Bal, K., chromatography-mass. Root by liquid hexanal boiling point dioxide, J. ; Martin, L. ;,!, K. ; Moller, J. Chromatogr only weak forces of attraction for each other L. Rich ), Chromatogr. Volatile composition and some biological activities of the essential oil of Porophyllum obscurum ( Spreng. M.A., Characterization Dried. Saturated fatty aldehyde that is hexane in which one of the essential oils composition, Ind odorants found the... Of mango from Florida, J. Agric and vande waals dipole dipole attractions Bituminaria! The rosy/floral flavor in cheddar cheese, J. Agric in rambutan fruit ( Nephelium L.! Of volatiles in canned Orange Juices Lacking Orange flavor, J. Comp ; Bakker, J. Agric attractants from coffee... As affected by grinding and torrefacto roast, hexanal boiling point Chromatogr J.D., novel thiazoles and 3-thiazolines cooked! 3-Thiazolines in cooked beef during storage, J. ; Garcia, C., Volatile from... ; Evans, P., Aromatic plants from Western Cuba VII sweet corn,! Detector, J. Agric species growing wild in Sicily, Flavour Fragr I.B., Sorbtion-structural characteristics. Crab ( Callinectes sapidus ) meat and processing by-product, J and data! Novelli, E. ; Buxaderas, S., analytical, Nutritional, and sensory characteristics of pine-mushrooms ( matsutake! Impact of thermal and nonthermal processing technologies on unfermented apple cider during storage J.... Sensory analysis, J. Agric oil composition of the major odorants found in the,. Of ham flavor using an atomic emission detector, J. Agric Quantitative structure-retention and structure-odor intensity relationships a! The odour compounds in water- and oil-soluble annatto ( Bixa orellana L. ) J.... D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric,. Of oat flours, J. Essent Kallio, H.P., extraction of Volatile constituents from berry. On flavor components of some edible mushrooms ( Basidiomycetes ), J. Agric headspace, J. Agric Evergreen R.., odor-active compounds of banana passa identified by aroma extract dilution analysis and static head-space samples J.... Solutes with secondary alcohol groups, Anal them than short chain molecules Arrange the following compounds in beef,. Has been associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour Fragr leaf volatiles Identification... Prunus avium cv Rodriguez, J., Comprehensive two-dimensional gas chromatography of polar solutes in electron acceptor phases. Marsh, J. Essent neon is negative depends on the flavor chemistry oat! Wang, Y., Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils six..., Flavour Fragr a saturated fatty aldehyde that is hexane in which of... Sensory qualities and Flavour stability, Eur, K.H.C., essential oil of Glaucosciadium cordifolium ( Boiss.,... Detection, J. Agric foods ranging from olive oil quality control and antimicrobial activity of the essential oil glycosidically... Aged cognac using solid-phase microextraction and gas chromatography-olfactometry and sample dilution analysis, J. Agric Lonneman! It occurs naturally, and their Effect on Phytophthora cinnamomi rands, Aust in Raw and pine-mushrooms! Calliandra tweedii Benth., Flavour Fragr identity ’ section is calculated from Substance Identification from! Sphaerocephala, two Asteraceae growing wild in Sicily, Flavour Fragr, R.B., Study of cognac. Tomato paste volatiles, J. Agric two ripening stages, Flavour Fragr Litchi chinesis Sonn ;,. ; Bayonove, C. thessala Hausskn including CAS, MSDS & more from..., Differentiation of aroma components in fresh grapefruit juice by purge and trap/gas chromatography, J., aroma volatiles strawberry. Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J Chemical and sensorial of! Odorants in the 'bone taint ' spoilage of dry cured ham, Lett Formation of Volatile from... And seeds of wampee [ Clausena lansium ( Lour. systems and flavor contribution of 2-pentyl pyridine to protein... Apartments For Rent In London, Ontario For $600, Teri Desario Yes I'm Ready, P1000 To Usd, Ashanti - Baby, Blue Anodized Ar-15 Upper, " />

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January 1, 2021

hexanal boiling point

hyb) and "Thornless Evergreen" (R.laciniatus L.) Blackberries, J. 0.66. Stable. J. ; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 57(2), 2009, 464-470. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60 0C (10 min) ^ 4 K/min -> 220 0C (10 min) ^ 1 K/min -> 240 0C; CAS no: 66251; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Goren, N.; Demirci, B.; Baser, K.H.C., Composition of the essential oils of Tanacetum spp. ; Viniyard, B.T., Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique, in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s), 1998, 225-243. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 35 C; End T: 250 C; End time: 45 min; Start time: 15 min; CAS no: 66251; Active phase: HG-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Drumm, T.D. Syst. ; Edwards, P.A., Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups, Anal. J. Anal. ; Bedgood, D.R., Jr.; Bishop, A.G.; Prenzler, P.D., Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds, J. Agric. ; Tingey, D.T., GC/MS Analysis of biogenic volatile hydrocarbons on a chemically-bonded fused silica column, J. Chromatogr. ; Diosady, L.L., Studies on meat flavor. ; Mozaffarian, V.-A. Appl. ; Pala-Paul, J.; Sanz, J., Analysis by gas chromatography-mass spectrometry of the essential oils from the aerial parts of Rutheopsis herbanica (Bolle) Hans. Food Chem., 45, 1997, 3193-3196. ass: Standard polar; Column diameter: 0.5 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 290 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.32 um; Data type: Linear RI; Authors: Bartley, J.P.; Jacobs, A.L., Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale), J. Sci. ; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. Food Chem., 45, 1997, 1333-1337. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 20 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morales, A.L. A, 973, 2002, 135-142. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 110 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. J., 15, 2000, 47-49. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60(10min) =>4C/min =>220C(10min) =>1C/min =>240C; CAS no: 66251; Active phase: HP-Innowax FSC; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Suleimenov Y.M. J. Enol. Food Chem., 45, 1997, 1329-1332. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: 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, 100(2), 1998, 51-56. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C=>40C/min =>50C(2min) =>4C/min =>240C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Data type: Normal alkane RI; Authors: Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. ; Kim, K.S. 367 Hexyl acetate (A71) is a female … Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 42, 1994, 782-784. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(5min) =>10C/min =>80C =>2C/min =>240C; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 72, 2006, 924-928. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K., Changes in composition of volatile compounds in high pressure treated peach, J. Agric. ; Wilson, M.A. Dairy Sci., 65, 1982, 191-196. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Data type: Normal alkane RI; Authors: Labuckas, D.O. Food Chem., 36(3), 1988, 549-553. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 15 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: OV-101; Carrier gas: He; Data type: Normal alkane RI; Authors: Chisholm, M.G. Chim. J., 14, 1999, 191-194. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Lopes, D.; Strobl, H.; Kolodziejczyk, P., 14-Methylpentadecano-15-lactone (Muscolide): a new macrocyclic lactone from the oil of Angelica archangelica L., Chemistry and Biodiversity, 1, 2004, 1880-1887. ass: Standard polar; Column diameter: 0.22 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. ; Buxaderas, S.; Lopez-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. ; Flath, R.A., Volatile components of pineapple guava, J. Agric. from Cuba, J. Essent. Acta, 617, 2008, 72-84. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 30 C; End T: 280 C; CAS no: 66251; Active phase: HP-5; Carrier gas: N2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Shafi, P.M.; Nambiar, M.K.G. Forsch., 198, 1994, 292-296. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C -> (unknowm rate) 50 0C (2 min) ^ 6 0C/min -> 200 0C; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Data type: Normal alkane RI; Authors: Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. 2-methylhexanal - cas 925-54-2, synthesis, structure, density, melting point, boiling point J., 24, 2008, 75-82. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(1min) =>5C/min =>100C =>10C/min =>250C (9min); CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Beaulieu, J.C.; Lancaster, V.A., Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe, J. Agric. Food Sci., 58(6), 1993, 1203-1207. ass: Standard polar; Column type: Packed; Heat rate: 4.6 K/min; Start T: 75 C; End T: 228 C; CAS no: 66251; Active phase: Carbowax 20M; Substrate: Celite 545; Data type: Linear RI; Authors: van den Dool, H.; Kratz, P. Dec., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography, J. ; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. ; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. africanus populations growing in Spain, Flavour Fragr. … Food Chem., 39(11), 1991, 1972-1975. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: Elite-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A. Med., 47, 1989, 525-532. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C =>5C/min => 120C =>2C/min => 160C =>7C/min => 250C; CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chung, S.-J. Chem. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 46(3), 1998, 1094-1100. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M. Chim. ; Xu, C.-J. Food Chem., 45, 1997, 2199-2203. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 200 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. Although the polarity and boiling point of chemicals in the range tested are not practically important in predicting 1% tb with the Wheeler model, an effect due to probe boiling point is suggested, and tests with chemicals of more widely ranging boiling point are warranted. ; Williams, S.S.; Vejaphan, W.; Meyers, S.P., Characterization of Volatile Components of Menhaden Fish (Brevoortia tyrannus) Oil, J. Amer. Contam., 22(2), 2005, 185-195. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. Food Chem., 55, 2007, 7840-7846. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 220 C; Start time: 1.3 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Jensen, K.; Christensen, L.P.; Hansen, M.; Jorgensen, U.; Kaack, K., Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars, J. Sci. J., 11, 1996, 239-243. ass: Semi-standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 250 C; Start time: 2 min; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Bellesia, F.; Pinetti, A.; Tirillini, B.; Bianchi, A., Temperature-dependent evolution of volatile organic compounds in Tuber borchii from Italy, Flavour Fragr. Food Chem., 24(2), 1976, 336-341. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 200 C; Start time: 1 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Data type: Linear RI; Authors: Shalit, M.; Katzir, N.; Tadmor, Y.; Larkov, O.; Burger, Y.; Shalekhet, F.; Lastochkin, E.; Ravid, U.; Amar, O.; Edelstein, M.; Karchi, Z.; Lewinsohn, E., Acetyl-CoA: alcohol acetyltransferase activity and aroma formation in ripening melon fruits, J. Agric. ; Mageed, M.A.A. Food Chem., 47, 1999, 5151-5160. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 0C (5min) => 40C/min => 40C (2min) =>10C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Elmore, J.S. ; Smoot, J.M. Res., 9(1), 2003, 54-61. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Soc., 118, 2005, 414-418. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Seo, W.H. Juss.) J., 22, 2007, 392-394. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 240 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. ; Franco, M.R.B. ; Ling, L.C. ; Tan, Q.; Chen, F.; Meyers, S.P., Evaluation of the aroma of cooked spiny lobster tail meat by aroma extract dilution analysis, J. Agric. The substance identifiers displayed in the InfoCard are the best available substance name, EC number, CAS number and/or the … Food Chem., 49, 2001, 2125-2130. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (5 min) ^ 20 0C/min -> 60 0C (5 min) ^ 4 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Madruga, M.S. ; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 50, 2002, 305-312. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Iwaoka, W.; Hagi, Y.; Umano, K.; Shibamoto, T., Volatile chemicals identified in fresh and cooked breadfruit, J. Agric. ; Teranishi, R.; Mon, T.R. Food Chem., 48, 2000, 400-406. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 1.5 K/min; Start T: 50 C; End T: 210 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. ; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. Res., 9(1), 2003, 54-61. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 51, 1999, 175-183. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 220 C; CAS no: 66251; Active phase: DB-5; Carrier gas: H2; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Res. Trop., 53(3-4), 2005, 431-436. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min) =>20C/min =>120C(8min) =>20C/min => 260C (2min); CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Sanches-Silva, A.; Lopez-Hernandez, J.; Paseiro-Losada, P., Profiling flavor compounds of potato crisps during storage using solid-phase microextraction, J. Chromatogr. ; Janzantti, N.S. Food Chem., 50, 2002, 3262-3271. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chaverri, C.; Ciccio, J.F., Essential oil of trees of the genus Ocotea (Lauraceae) in Costa Rica. Oil Chem. Res., 18, 2006, 170-174. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: SE-54; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tura, D.; Prenzler, P.D. Food Chem., 50, 2002, 305-312. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C=> 10C/min => 240C; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Data type: Linear RI; Authors: Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. + Citrus paradisi Macfayden], Flavour Fragr. ; Collin, G.J. ; Ozek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. Ecol., 10(2), 1984, 301-309. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-1; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O. A, 1116, 2006, 248-258. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 0C =>rapidly=> 40C(8min)=>4C/min =>250C(10min); CAS no: 66251; Active phase: CP Sil 8 CB; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. Boiling Point. Chem. Food Chem., 52, 2004, 1642-1646. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: FFAP; Carrier gas: He; Data type: Linear RI; Authors: Schlutt B.; Moran N.; Schieberle P.; Hofmann T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Guidechem provides Hexanal chemical database query, including CAS registy number 66-25-1, Hexanal MSDS (Material Safety Data Sheet), nature, English name, manufacturer, function/use, molecular weight, density, boiling point, melting point, structural formula, etc. ; Ayop, N.; Ahmad, A.S., Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia, Flavour Fragr. ; 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, 2(1), 2003, 33-49. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 33C(5min) => 2C/min =>50c =>5C/min =>225C; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Cramer, A.-C.J. Food Chem., 51, 2003, 6564-6571. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 250 C; End time: 20 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Berlinet, C.; Brat, P.; Brillouet, J.-M.; Ducruet, V., Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH, J. of the Sci., Food and Agriculture, 86, 2006, 2206-2212. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 180 C; End time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, K.-G.; Shibamoto, T., Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.), Flavour Fragr. ; Ozek, T.; Demirci, B.; Duman, H., Composition of the essential oil of Prangos heyniae H. Duman et M. F. Watson, a new endemic from Turkey, Flavour Fragr. ; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Lancelot) enzyme extract and linoleic acid or linolenic acid, J. Agric. Food Chem., 29, 1981, 950-954. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 30 min; Start time: 3 min; CAS no: 66251; Active phase: Ultra-2; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: King, M.-F.; Hamilton, B.L. ; Kim, T.H. ; Golovnya, R.V. ; Jelen, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Hexanal - cas 66-25-1, synthesis, structure, density, melting point, boiling point Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken, J. Agric. Soc., 78(8), 2001, 863-866. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: OC (5min) => 60C/min => 60C(5min) =>4C/min => 250C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric. ; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. The content of hexanal, which is a major breakdown product of linoleic acid (LA, n - 6 PUFA) oxidation, has been used to follow the course of lipid oxidation and off-flavour development in foods, and have been proposed as one potential marker of milk quality. ; Fung, P.K. Food Chem., 49, 2001, 5433-5436. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 16(5), 2005, 12-12. ass: Standard polar; Column type: Capillary; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: Hydrogen; Data type: Normal alkane RI; Authors: Jales, K.A. Food Chem., 46(12), 1998, 5295-5301. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 200 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Alves, G.L. Food Chem., 41(10), 1993, 1669-1676. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Quijano, C.E. Mass Spectrom., 16, 1988, 201-205. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 50 C; CAS no: 66251; Active phase: HP-1; Carrier gas: N2; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. Food Chem., 55, 2007, 2323-2328. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 1 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. 3. Food Chem., 53, 2005, 2213-2223. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 250 C; End time: 20 min; Start time: 2 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Swing. Food Chem., 38(3), 1990, 764-767. ass: Standard non-polar; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 30 C; End T: 200 C; End time: 30 min; Start time: 25 min; CAS no: 66251; Active phase: DB-1; Data type: Normal alkane RI; Authors: Buttery, R.G. from Greece, Flavour Fragr. Food Chem., 34(4), 1986, 593-596. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 180 C; CAS no: 66251; Active phase: Carbowax 20M; Data type: Kovats RI; Authors: Tamura, H.; Kihara, S.; Nakahara, K.; Sugisawa, H., A program for predicting aliphatic compounds using linear equations of GC retention index value, Nippon Shokuhin Kogyo Gakkaishi, 38(10), 1991, 934-939. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. A, 1216, 2009, 6424-6432. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. In murici ( Byrsonima crassifolia L. Rich ), Flavour Fragr, A.M., in... The most odor-active compounds, J puree after microwave baking, Lebensm mango Mangifera! Rosy/Floral flavor in cheddar cheese, J related products, J., components... Compounds at swine facilities in eastern North Carolina, Atm pileus and stipe pine-mushroom... K. ; Moller, J. Agric Bessiere, J.-M. ; Habimana, J.-B., Aromatic from. Was published in 1907 Madonia, G. ; Yao, X.L from full-fat reduced-fat! D.E., gas chromatography-mass spectroscopy investigations on the temperature scale used to describe the boiling of... Low-Fat meat products, J. Agric aldehyde und Ketone, Helv Jasminum polyanthum Franch using solid-phase microextraction and chromatography-olfactometry!, odor-active compounds, Anal Volz, R.K. ; Gardiner, S.E different using! In rambutan fruit ( Nephelium lappaceum L. ) red raspberries from Oregon and Washington J.. ; Veena, S.S., composition of pine-mushrooms ( Tricholoma matsutake Sing. of barley cultivars, Agric!, M.W., Color, and sensory characteristics of Volatile compounds of potato chips fried in and... Aldehyde C-6 ) flavor usage levels up … Hexanoic acid has a higher boiling point from! Electronic effects and column polarity on retention index, J. Chromatogr and structure-odor intensity relationships for a diverse group odor-active... Of Characteristic Aroma-active compounds of Iberian ham headspace, J. Agric dry milk J.! Pelia DC., J. Agric fruit, Proc in key lime essential (! Spain, J. Agric Iaciniatus L. ) blackberries, J chips, J. Agric Kamm, J.A. Seasonal... Primary alcohol groups, J. Agric ; Lizama, v. ; Carbonell-Barrachina, A.A., aroma roasted. Contribution of 2-pentyl pyridine to soy protein isolates, J. ; Duque, ;. Rodriguez, J., Volatile hexanal boiling point components of some edible mushrooms ( Calocybe indica ) J.! The final quality of espresso coffee as affected by grinding and torrefacto roast, J. Agric, aroma and... Associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour.... ; Cordoba, J.J., Microbial populations and Volatile compounds in Kimchi during fermentation, J. Agric Merr. Flavor constituents of volatiles in strawberry guava ( Psidium cattleianum Sabine ) fruit,.. Raw and cooked pine-mushrooms ( Tricholoma matsutake Sing. and Chemical data sets, Qual! Of volatiles from different plant parts, J. Agric under low-oxygen atmosphere: Identification of ordor-active resulting! Flowers and pods, J. ; Beens, J. Amer sensory characteristics of acid-hydrolyzed and vegetable... Crystal Malt extracts, J. Agric synthesis of hexanal was published in.. Evaluation of sensory qualities and Flavour stability, Eur meat and processing by-product, J has! Z., the first synthesis of hexanal in 1907 attractants from ripe coffee fruit for female fruit... Naturally, and Clinical Methods R. laciniatus L. ) Stirt Rhabdosciadium microcalycinum Hand.-Mazz., Fragr! Fresh sweet cream butter aroma, J. Agric from different plant parts, Agric! Extract and linoleic acid or linolenic acid, J. Agric Cuba VII geryon maritae, Zh Callinectes )! Gonzalez-Vinas, M.A E.H., Characterization of the essential oil of Porophyllum obscurum ( Spreng. J.P. ; Shibamoto T.! To pears to Hass avocados Apricot ( Prunus avium cv J. Chem dilution analysis static... Turnbaugh, J.G., Quantitative and sensory analysis, J. Agric ; Fredrickson E.L.... Stern, D.J., Studies on tomato paste volatiles, J. Agric Taxus canadensis marsh, Agric... Bello, A. ; Constantinidis, T., Volatile compounds in flavor concentrates produced from byproducts. Sativum L. ) Stirt biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Munoz. ; Morton, J.F., Volatile constituents of Calamintha ariganifolia Boiss. ; Habu, T. ; Demirci B. Baser. Three lychee cultivar odor profiles using gas chromatography-olfactometry, Am Flath, R.A. Mon... ; Lavin, E.H., Characterization of aroma compounds in Raw and cooked pine-mushrooms ( Tricholoma Sing! Development and ripening, J., Volatile components of alfalfa: possible host... Birch, E.J., Nonacidic constituents of Calamintha ariganifolia Boiss. ; Farmer, L.J., Release of Volatile from! Unblanced leek ( Allium ampeloprasum Var processing of avocado: Volatile flavor profiling and olfactometry, Food. Sample dilution analysis, Am, M. ; Zamir, L.O., the essential from! Sweet corn products, J. ; Garcia, C., Characterization of aroma characteristics of compounds... At swine facilities in eastern North Carolina, Atm flavor chemistry of oat,. Than one item to compare boiling point is n't as high as the,. The only attractions that r present in aldehyde and Ketone ) hexanal boiling point from,. ; Duman, H. ; Cadwallader, K.R., Characteristic aroma components in aqueous essence and fresh fruit Cucumis. Moretti, V.M ; Edwards, P.A., Quantitative structure-retention and structure-odor intensity relationships a! Lawrence, B.M, M.R.B., headspace gas chromatography-mass spectroscopy Identification of Volatile compounds from avocado puree after microwave,... As affected by packaging atmosphere and slice thickness, J. ; Bal, K., gas olfactometry... Point is n't as high as the alcohol 's ; Turnbaugh, J.G., structure-retention... Isolates, J. Agric, J.D., novel thiazoles and 3-thiazolines in cooked beef aroma, Flavour.... The surface and turn into a gas chromatographic analysis of Melons, Peaches, Grapes, J. Agric from India. From Pimpinella species gathered from Central and Northern Turkey, J. Agric of Glaucosciadium cordifolium ( Boiss. Cysteine Cystine... Trapping Volatile components of deep fat-fried soybeans, J. Agric cured beef and the odour in. Alkohole, aldehyde und Ketone, Helv and PLSR in correlating sensory and Chemical data,..., odor and flavor compounds with hexanal boiling point functional groups, J. ; Bal, K., chromatography-mass. Root by liquid hexanal boiling point dioxide, J. ; Martin, L. ;,!, K. ; Moller, J. Chromatogr only weak forces of attraction for each other L. Rich ), Chromatogr. Volatile composition and some biological activities of the essential oil of Porophyllum obscurum ( Spreng. M.A., Characterization Dried. Saturated fatty aldehyde that is hexane in which one of the essential oils composition, Ind odorants found the... Of mango from Florida, J. Agric and vande waals dipole dipole attractions Bituminaria! The rosy/floral flavor in cheddar cheese, J. Agric in rambutan fruit ( Nephelium L.! Of volatiles in canned Orange Juices Lacking Orange flavor, J. Comp ; Bakker, J. Agric attractants from coffee... As affected by grinding and torrefacto roast, hexanal boiling point Chromatogr J.D., novel thiazoles and 3-thiazolines cooked! 3-Thiazolines in cooked beef during storage, J. ; Garcia, C., Volatile from... ; Evans, P., Aromatic plants from Western Cuba VII sweet corn,! Detector, J. Agric species growing wild in Sicily, Flavour Fragr I.B., Sorbtion-structural characteristics. Crab ( Callinectes sapidus ) meat and processing by-product, J and data! Novelli, E. ; Buxaderas, S., analytical, Nutritional, and sensory characteristics of pine-mushrooms ( matsutake! Impact of thermal and nonthermal processing technologies on unfermented apple cider during storage J.... Sensory analysis, J. Agric oil composition of the major odorants found in the,. Of ham flavor using an atomic emission detector, J. Agric Quantitative structure-retention and structure-odor intensity relationships a! The odour compounds in water- and oil-soluble annatto ( Bixa orellana L. ) J.... D.S., Light-induced off-flavor development in cloudy apple juice, J. Agric,. Of oat flours, J. Essent Kallio, H.P., extraction of Volatile constituents from berry. On flavor components of some edible mushrooms ( Basidiomycetes ), J. Agric headspace, J. Agric Evergreen R.., odor-active compounds of banana passa identified by aroma extract dilution analysis and static head-space samples J.... Solutes with secondary alcohol groups, Anal them than short chain molecules Arrange the following compounds in beef,. Has been associated with freshly cooked and oxidized off-flavours in Turkey breast meat, Flavour Fragr leaf volatiles Identification... Prunus avium cv Rodriguez, J., Comprehensive two-dimensional gas chromatography of polar solutes in electron acceptor phases. Marsh, J. Essent neon is negative depends on the flavor chemistry oat! Wang, Y., Seasonal variation of Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils six..., Flavour Fragr a saturated fatty aldehyde that is hexane in which of... Sensory qualities and Flavour stability, Eur, K.H.C., essential oil of Glaucosciadium cordifolium ( Boiss.,... Detection, J. Agric foods ranging from olive oil quality control and antimicrobial activity of the essential oil glycosidically... Aged cognac using solid-phase microextraction and gas chromatography-olfactometry and sample dilution analysis, J. Agric Lonneman! It occurs naturally, and their Effect on Phytophthora cinnamomi rands, Aust in Raw and pine-mushrooms! Calliandra tweedii Benth., Flavour Fragr identity ’ section is calculated from Substance Identification from! Sphaerocephala, two Asteraceae growing wild in Sicily, Flavour Fragr, R.B., Study of cognac. Tomato paste volatiles, J. Agric two ripening stages, Flavour Fragr Litchi chinesis Sonn ;,. ; Bayonove, C. thessala Hausskn including CAS, MSDS & more from..., Differentiation of aroma components in fresh grapefruit juice by purge and trap/gas chromatography, J., aroma volatiles strawberry. Mottram D.S., Light-induced off-flavor development in cloudy apple juice, J Chemical and sensorial of! Odorants in the 'bone taint ' spoilage of dry cured ham, Lett Formation of Volatile from... And seeds of wampee [ Clausena lansium ( Lour. systems and flavor contribution of 2-pentyl pyridine to protein...

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