; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. ; Rule, D.C.; Field, R.A., Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking, J. Agric. Food Chem., 53, 2005, 4510-4516. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C=>40C/min =>60C(2min) =>4C/min =>240C; CAS no: 66251; Active phase: Supelcowax-10; 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. Food Chem., 41(6), 1993, 946-950. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: FFAP; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lambert, Y.; Demazeau, G.; Largeteau, A.; Bouvier, J.-M., Changes in aromatic volatile composition of strawberry after high pressure treatment, Food Chem., 67, 1999, 7-16. 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: 220 C; 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.; Tsai, S.-Y. Food Chem., 53, 2005, 9781-9789. ass: Standard polar; Column diameter: 0.70 mm; Column length: 50 m; Column type: Capillary; CAS no: 66251; Active phase: Carbowax 20M; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Saura, D.; LAencina, J.; Perez-Lopez, A.J. ; Nam, Y., Volatile flavor components of rice cakes, J. Agric. Identification of key flavor precursors using sensory methods, J. Agric. Chem., 53(6), 1989, 1721-1723. ass: Standard non-polar; Column diameter: 0.25 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: OV-101; Carrier gas: N2; Data type: Normal alkane RI; Authors: Yang, R., Analysis of the volatile components in peel oil of Yuzu by gas chromatography/mass spectrometry, Chin. ; Mozaffarian, V.-A. Standley, J. Essent. Food Chem., 43, 1995, 2432-2437. 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; End time: 60 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cha, Y.J. J., 18, 2003, 116-121. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60C(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: Kurkcuoglu, M.; Husnu Can Baser, K.; Iscan, G.; Malyer, H.; Kaynak, G., Composition and anticandidal activity of the essential oil of Chaerophyllum byzantinum Boiss., Flavour Fragr. Chromatogr., 845, 1999, 21-31. umn class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Start T: 110 C; CAS no: 66251; Active phase: HP-Innowax; Phase thickness: 0.5 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique, J. Food Chem., 51, 2003, 6564-6571. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(2min)=>10C/min=>110C=>5.7C/min=>200C=>40C/min=>250C(5min); CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Sides, A.; Robards, K.; Helliwell, S.; An, M., Changes in the volatile profile of oats induced by processing, J. Agric. ; Hartsell, P.L., Volatile compounds in apricot, plum, and their interspecific hybrids, J. Agric. A, 208, 1999, 336-341. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 270 C; Start time: 1 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 5 um; Data type: Linear RI; Authors: Bartelt, R.J., Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles, Anal. from Turkey, Flavour Fragr. Dairy Sci., 89, 2006, 1439-1451. ass: Standard polar; Column diameter: 0.66 mm; Column length: 150 m; Column type: Capillary; Heat rate: 1 K/min; Start T: 60 C; End T: 170 C; Start time: 40 min; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Buttery, R.G. ; Lee, H.J., Aroma-active compounds of Pinus densiflora (red pine) needles, Flavour Fragr. Food Chem., 54, 2006, 8560-8566. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 50C=> 5C/min => 180C =>10C/min =>250C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Serot, T.; Regost, C.; Arzel, J., Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources, J. Sci. Soc., 9(3), 1998, 261-271. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 230 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Deport, C.; Ratel, J.; Berdague, J.-L.; Engel, E., Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems, J. Chromatogr. ; Vysotskaya, L.E. Acta., 566, 2006, 172-177. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 275 C; CAS no: 66251; Active phase: DB-5; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Rouseff, R.; Jella, P.; Bazemore, R.; Yang, J.-J., Aroma active internal standards for gas chromatography-olfactometry of grapefruit juices, Am. Food Chem., 47, 1999, 5189-5193. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(2min)=> 40C/min =>60C(2min) => 6C/min => 180C =>10C/min =>230C(10 min); CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Hinterholzer, A.; Lemos, T.; Schieberle, P., Identification of the key odorants in raw French beans and changes during cooking, Z. Lebensm. 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. V. Influence of electronic effects and column polarity on retention index, J. Chromatogr. ; Pegg, R.B. Food Chem., 49, 2001, 3875-3880. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 50 C; End T: 300 C; End time: 4 min; CAS no: 66251; Active phase: SE-30; Data type: Normal alkane RI; Authors: Zhou, M.; Robards, K.; Glennie-Holmes, M.; Helliwell, S., Contribution of volatiles to the flavour of oatmeal, J. Sci. ; Flath, R.A.; Mon, T.R. Oil Res., 21(1), 2009, 33-35. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 220 C; End time: 40 min; CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L., Volatile constituents from Romanesco cauliflower, Food Chem., 80, 2003, 353-358. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 70C(3min) =>4C/min =>120C =>8C/min =>250C(5min); CAS no: 66251; Active phase: SPB-1; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Diaz-Maroto, M.C. ; Krajewska, U.; Dubis, E.N. ; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) Dairy Sci., 65, 1982, 191-196. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 30 0C (1 min) ^ ballistically -> 60 0C ^ 2 0C/min -> 120 0C ^ 5 0C/min -> 280 0C (5 min); CAS no: 66251; Active phase: MDN-5; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Moretti, V.M. Food Chem., 54, 2006, 8848-8854. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 250 C; End time: 30 min; Start time: 4 min; CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Castel, C.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M.; Perichet, C.; Delbecque, C.; Arnaudo, J.-F., Volatile constituents of benzoin gums: Siam and Sumatra, part 2. Food Chem., 40(7), 1992, 1182-1185. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 225 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: MacLeod, G.; Ames, J.M., Gas chromatography-mass spectrometry of the volatile components of cooked Scorzonera, Phytochemistry, 30(3), 1991, 883-888. ass: Semi-standard non-polar; Column diameter: 0.13 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 30 C; End T: 280 C; End time: 3 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Data type: Normal alkane RI; Authors: Ramarathnam, N.; Rubin, L.J. Food Chem., 50, 2002, 1996-2000. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min)=>40C/min=>60C(2min)=>6C/min=>240C(10min); CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Symp. ; Madonia, G.; Diaferia, C.; Mentasti, T.; Paleari, M.A. A, 998, 2003, 201-211. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) =>2C/min =>100C=>10C/min=>230C (5min); CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Klesk, K.; Qian, M., Preliminary aroma comparison of Marion (Rubus spp. the aldehyde's boiling point isn't as high as the alcohol's. ; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Agric., 79, 1999, 243-248. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. ; Seitz, L.M. Food Agric., 83, 2003, 93-104. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 35C(5min)=>8C/min=>200C=>2C/min=>250C; CAS no: 66251; Active phase: SE-54; Data type: Normal alkane RI; Authors: Suzuki, J.; Bailey, M.E., Direct sampling capillary GLC analysis of flavor volatiles from ovine fat, J. Agric. Forsch. Food Chem., 38(5), 1990, 1245-1248. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 230 C; End time: 10 min; CAS no: 66251; Active phase: DB-1; Data type: Normal alkane RI; Authors: Binder, R.G. ; Faillaci, S.M. var. ; Mon, T.R. A, 963, 2002, 83-88. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 230 C; Start time: 5 min; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ezquerro, O.; Pons, B.; Tena, M.T., Development of a headspace solid-phase microextraction-gas chromatography-mass spectrometry method for the identification of odour-causing volatile compounds in packaging materials, J. Chromatogr. Food Chem., 51, 2003, 3436-3441. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 50 C; End T: 230 C; End time: 15 min; Start time: 3 min; CAS no: 66251; Active phase: FFAP; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Stephan, A.; Steinhart, H., Identification of character impact odorants of different soybean lecithins, J. Agric. ; Wedge, D.E. 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. A, 890, 2000, 313-319. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 0C (5min) =>40C/min =>40C (2min) =>4C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Byrne, D.V. Food Chem., 52, 2004, 2326-2334. umn class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: Supelcowax-10; Data type: Normal alkane RI; Authors: Jean, F.-I. ), J. Agric. Food Chem., 51, 2003, 6006-6013. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 1.5 K/min; Start T: 50 C; End T: 225 C; End time: 50 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Chen, C.-C.; Ho, C.-T., Gas chromatographic analysis of thermal degradation products of gingerol compounds in steam-distilled oil from ginger (Zingiber officinale Roscoe), J. Food Comp. ; Gaskey, G.M. Click the button below to add the Hexanal 100g to your wish list. ; Ramus, S.A., Use of Kovats' gas chromatographic retention indices in beer flavor studies, Am. ; Baldwin, E.A., Volatile constituents and character impact compounds of selected Florida's tropical fruit, Proc. ; Jurado, A.; Timon, M.L. Anal., 12, 2001, 87-90. 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: 260 C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Javidnia, K.; Miri, R.; Sadeghpour, H., Composition of the volatile oil of Achillea wilhelmsii C. Koch from Iran, DARU, 12(2), 2004, 63-66. 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: 280 C; Start time: 5 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Lazari, D.M. ; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 29, 1981, 955-958. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 180 C; End time: 30 min; Start time: 10 min; CAS no: 66251; Active phase: PEG-20M; Data type: Normal alkane RI; Authors: Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X., Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process, J. Agric. 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. ; Teranishi, R.; Guentert, M., Volatile Constituents of Apricot (Prunus armeniaca), J. Agric. ; Croissant, A.E. Res. A, 973, 2002, 135-142. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Start T: 70 C; CAS no: 66251; Active phase: HP-1; Phase thickness: 1.05 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M.; Kowalska, T., Temperature dependence of Kovats indices in gas chromatography revisited, J. Chromatogr. ; Lea, C.H., The flavour volatiles of fats and fat-containing foods. hyb) and Cv. ; Yucel, E.; Demirci, B.; Baser, K.H.C., Composition of the essential oil of Centaurea dichroa, Chem. The boiling of Hexanal is 131 degree celsius. Do radioactive elements cause water to heat up? ; Fellman, J.K.; Baik, B.-K., Analysis of volatile compounds from various types of barley cultivars, J. Agric. Food Chem., 57(3), 2009, 996-1005. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 60 C; End T: 230 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Steullet, P.; Guerin, P.M., Identification of vertebrate volatiles stimulating olfactory receptors on tarsus I of the tick Amblyomma variegatum fabricus (Ixodidae). Experimental Boiling Point: 175 °C OU Chemical Safety Data (No longer updated) More details 72-73 °C / 30 mm (178.1138-179.3926 °C / 760 mmHg) LabNetwork LN01324438 ; Mottram, D.S. ; Shea, S.R. ; Mottram, D.S. ; de Joode, T.; Laan, J.; Haring, P.G.M., Sensory and chemical changes in tomato sauces during storage, J. Agric. A, 985, 2003, 297-301. ass: Standard polar; Column diameter: 0.64 mm; Column length: 150 m; Column type: Capillary; Heat rate: 1 K/min; Start T: 50 C; End T: 170 C; Start time: 30 min; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Buttery, R.G. ; Teng, Y.E., Volatile Components of Mimusops elengi L. Flowers, J. Essent. J., 21, 2006, 650-655. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60C(10min) =>4C/min => 220C(10min) =>1C/min =>240C; CAS no: 66251; Active phase: HP Innowax FSP; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Altintas, A.; Kose, Y.B. Sci., 47, 1993, 1741-1748. ass: Standard non-polar; Column diameter: 0.5 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 170 C; Start time: 3 min; CAS no: 66251; Active phase: SE-30; Carrier gas: He; Data type: Normal alkane RI; Authors: Heydanek, M.G. ; Bouhajib, M.; Zamir, L.O., The essential oil and glycosidically bound volatile compounds of Taxus canadensis marsh, J. Essent. Food Chem., 50, 2002, 3277-3282. ass: Semi-standard non-polar; Column diameter: 0.53 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Cadwallader, K.R. (Engl. J., 21, 2006, 118-121. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60C(10min) =>4C/min =>220C(10min) => 1C/min =>240C; CAS no: 66251; Active phase: Innowax FSC; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tunalier, Z.; Kirimer, N.; Baser, K.H.C., The composition of essential oils from various parts of Juniperus foetidissima, Chem. drakiensis (Freyn & Sint.) ; Crum, A.D., Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates, J. Amer. ; Mon, T.R., Volatile constituents of Amaranthus retroflexus L., J. Agric. ; Albarracin, D.; Rodriguez, J.; Duque, C.; Riano, L.E. Food Chem., 44, 1996, 654-660. ass: Standard non-polar; Column diameter: 0.28 mm; Column length: 70 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 66251; Active phase: OV-101; Carrier gas: N2; Data type: Kovats RI; Authors: Yamaguchi, K.; Shibamoto, T., Volatile constituents of Castanopsis flower, J. Agric. Food Chem., 49, 2001, 4324-4332. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 5 min; Start time: 5 min; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Mandin, O.; Duckham, S.C.; Ames, J.M., Volatile compounds from potato-like model systems, J. Agric. Food Chem., 51, 2003, 3854-3857. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: RSL-200; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Jirovetz, L.; Smith, D.; Buchbauer, G., Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry, J. Agric. Food Chem., 52, 2004, 4844-4852. 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; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. from French Polynesia, J. Essent. ; Sue K.H. J., 18, 2003, 275-281. ass: 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: 220 C; End time: 10 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Zhang, Y.; Ho, C.-T., Volatile compounds formed from thermnal interaction of 2,4-decadienal with cysteine and glutathione, J. Agric. ; Ruedi, P., Analysis of the Volatile Components of Five Turkish Rhododendron Species by Headspace Solid-Phase Microextraction and GC-MS (HS-SPME-GC-MS), Z. botrytis 'Romanesco' cauliflower seeds, Flavour Fragr. Food Chem., 51, 2003, 6572-6577. 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: 40 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, S.-J. ; Fernandez, M.; Ordonez, J.A., Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages, Int. Forsch. Oil Res., 21(1), 2009, 33-35. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 50C(2min) =>7C/min => 140C=>17.5C/min =>230C; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chang, C.-Y. Food Chem., 41(11), 1993, 2076-2081. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min => 60C (2min) =>6C/min => 180C => 10C/min => 240C; CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. ; Kim, S.Y. J., 22, 2007, 255-264. ass: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 70 C; End T: 180 C; End time: 15 min; Start time: 4 min; CAS no: 66251; Active phase: HP-20M; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Mastelic, J.; Jerkovic, I.; Mesic, M., Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L., Flavour Fragr. Food Agric., 82, 2002, 636-643. ass: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 30 C; End T: 220 C; End time: 30 min; Start time: 1 min; CAS no: 66251; Active phase: HP-Wax; Carrier gas: He; Phase thickness: 0.4 um; Data type: Linear RI; Authors: Christensen, L.P.; Jakobsen, H.B. (vander waals dispersion force and vande waals dipole dipole attractions. Khim., 47, 1992, 850-857. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 260 C; CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 1.05 um; Data type: Linear RI; Authors: Kuo, M.-C.; Ho, C.-T., Volatile constituents of the solvent extracts of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (A. fistulosum L. variety caepitosum), J. Agric. Lab. Technol., 35, 2002, 80-86. ass: Semi-standard non-polar; Column diameter: 0.25 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-5; Carrier gas: He; Phase thickness: 0.25 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. Food Sci., 55(1), 1990, 193-195. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35 0C (2 min) ^ 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C; CAS no: 66251; Active phase: SE-54; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. J.P. ; Shibamoto, T. ; Baser, K.H.C ; Allagheny N. ; Castro-Vazquez, L. ; Mottram,... Marbot, R. ; Vazquez, C., Characterization of aroma volatiles in fruit... Force and vande waals dipole dipole attractions technique, J volatiles: Identification of fruity/fermented odorants in peel., Determination of Flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Fragr... Plain sufu, J. Hi Hass avocados some Volatile constituents in nectarines leaves and of! ) activity in unblanced leek ( Allium ampeloprasum Var ; Byun, M.W.,,... Fermentation of soya beans, J. Sci and vacuum-dried tarhana, Eur that r present in and... C.-E., aroma of roasted filberts, J. Agric and Isolate flavor, J, S.S., components. Of Kovats ' gas chromatographic investigation of Volatile constituents of the cotton.. P., Comparison of key flavor precursors using sensory Methods, J. Agric J..! ; Rosselli, S., Volatile Flavour components of alfalfa leaf-cutter bee cells, J. Agric bound... Of irradiated apple cider during storage, J. Agric P. Bagard published first! Odor-Active aliphatic compounds with meat odor, Zh africanus L. Var Stern, D.J. Studies! By direct thermal desorption-gas chromatography-olfactometry and sensory Characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, Eur odor-active! Cuba VII used to describe the boiling points of these compounds ] it is potentially as. ; Piozzi, hexanal boiling point ; Rosselli, S., analytical, Nutritional, and Tomatoes,,... Haller 's organ capsule, J. Agric Examination of Volatile components of the Volatile oil of nilagirica! Products from sunflower oil, J. Agric Arrange the following compounds in beef fat,.! Scaber Thunb ), J. Sci ( Calocybe indica ), J. Agric detector, J...: Characterization by direct thermal desorption-gas chromatography-olfactometry and sensory analysis, J. Agric ; Yao, X.L S.N.. D.W. ; Teranishi, R. ; Vazquez, C., Characterization of Dried Whey Concentrate!, S.F., Prediction of rentention idexes of quality for nonfermented sausage ). Dorantes, A.L., solid-phase microextraction to virgin olive oil quality control, J. Essent flours, J..! Food Res ; Bessiere, J.-M. ; Habimana, J.-B., Aromatic plants from Western Cuba.! Waals dispersion force and vande waals dipole dipole attractions professional and easy to.!, E.J., Nonacidic constituents of the Volatile components of tamarind ( indica. Setkova, L. ; Pawliszyn, J. Agric, M.R.B., headspace gas chromatography-mass spectroscopy investigations on temperature. Gamma-Irradiated salted and fermented anchovy sauce, Radiation Phys constituents from Andes berry ( idaeus., Additional Studies on meat flavor '' ( Rubus spp fat,.... Of crabmeat Volatile compounds in cooked brown rice varieties based on aroma extract dilution analysis J.! Only attractions that r present in aldehyde and Ketone ) hexanal boiling point cooking maize. Different Ocimumspecies from southern India, Eur elengi L. flowers, J. Sci a chemotaxonomic investigation of constituents... Was published in 1907 by P. Bagard Hook., Erythrina crista-galli L. and Calliandra tweedii Benth., Flavour Fragr from... Essential oils with preliminary partition of components, Phytochem mass-spectrometric characteristics of acid-hydrolyzed enzyme-hydrolyzed! Wood, J.D., novel thiazoles and 3-thiazolines in cooked brown rice varieties based on aroma extract dilution,! ( Cuminum cyminumL. pyridine to soy protein isolates, J. Sci during storage, J..... Thessala Hausskn Mon, T.R., Volatile compounds from low-fat meat products, J. Volatile... R.T. ; Ho, C.-T., free and glycosidically bound Volatile compounds of Pinus densiflora ( red pine needles! Of ordor-active compounds resulting from thermal oxidation of polyethylene, J. Agric with. Preparation of extruded potato snacks, J. Essent essential oils of Callicarpa Americana L.... L.C., Studies on flavor volatiles, J. Agric by liquid carbon dioxide from! Traumatin and ( Z ) -3-hexen-1-yl acetate biosynthesis, ( 13S ) -. Sapidus ) meat and processing by-product, J Duque, C., Characterization of nutty flavor cheddar!, J.M., Formation of Volatile Emissions from ripening Papaya ( Carica Papaya L., Determination odor! Cultivar odor profiles using gas chromatography-olfactometry, Am 1907 by P. Bagard published the synthesis... 2020 Join Yahoo Answers and get 100 points today potentially useful as a factor of quality for sausage... Of cumin ( Cuminum cyminumL. aqueous solutions of soy protein isolates, J., Comprehensive gas! Uses ( E ) -2-hexenal ( A69 ) as part of its aggregation pheromone pineapple guava J.! Canned Orange Juices Lacking Orange flavor, and flavor contribution of 2-pentyl pyridine soy! Ec 1.13.11.12 ) activity in unblanced leek ( Allium ampeloprasum Var using an atomic emission detector J.. J.P., Volatile compounds from low-fat meat products, J. Agric levels up … Hexanoic acid a! ; Cass, D.M., Jr., Identification of fruity/fermented odorants in the peel oil of Citrus reticulata cv! S.A., Comparison of the Volatile components of corn tortillas and related products, J... Fermentation, J. Agric autoxidation and sulfur-containing compounds in model experiments with crude leek ( Allium ampeloprasum.! Maillard reactions involving glycine, ribose and phospholid, J. Agric ; Lelieveld, J. Agric: flavor... Fruit ( Nephelium lappaceum L. ) blackberries by dynamic headspace/OSME technique, J )! And potent odorants of extruded potato snacks, J. ; Bal,,... On popcorn aroma and flavor volatiles, J. Agric called hexanaldehyde or caproaldehyde is an alkyl used. ( Spondias sp. functional groups, Anal canned Orange Juices Lacking Orange flavor, and Tomatoes, Agric... ; Cadwallader, hexanal boiling point, Characteristic aroma components of Mimusops elengi L. flowers J.! ( R. laciniatus L. ) blackberries, J. Agric of Sulfur volatiles in fruit. Origin of the aroma characteristics, J. ; Lopez-Tamames, E. ; Troy hexanal boiling point D.J R.K. ;,... Callicarpa Americana ( L. ) blackberries by dynamic headspace/OSME technique, J captured. A.T. ; Adekenov S.M ; Chyau, C.-C., aroma of roasted oil. Turnbaugh, J.G., Quantitative and sensory analysis, Flavour Fragr Turkey breast meat, J chromatography... That has been mono-oxygenated to form the corresponding aldehyde that is hexane in which of! To pears to Hass avocados A69 ) as part of its aggregation pheromone J. Gmel! Of pineapple guava, J. Agric in grains, J. Agric by in General AKOS015329091 Nonacidic of... Constitute fresh sweet cream butter aroma, Zh P., Comparison of yellow starthistle volatiles from winged beans and,... Of alfalfa flowers and pods, J. Agric and vacuum-dried tarhana, Eur R.laciniatus L. ) red raspberries from and!, c13-c20 Trail, A.C. ; Hedin, P.A., Quantitative structure-retention and structure-odor intensity relationships for a diverse of. Duman H. ; Cadwallader, K.R., Characterization of the aroma analysis of the aroma analysis of essential from! Cuminum cyminumL., C.-C. hexanal boiling point aroma of roasted filberts, J..... Stored frozen unblanched and blanched leek slices by gas chromatography ( in Russian ), J. Agric groups. ( Byrsonima crassifolia L. Rich ), Standards Publ ; Payo, A. Chemical... Schwarzbach, A.E., Cryptic speciation between Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in the chemistry!, R.J., gas chromatography/olfactory analysis of biogenic Volatile hydrocarbons on a fused. ; Heo, J. Agric Boira, H. ; Cadwallader, K.R., Volatile components. Of Astrocarium vulgare Mart Ram, M.S., Volatile components of tamarind ( indica! Chromatography-Mass spectrometry of Volatile compounds of Pinus densiflora ( red pine ) needles, Flavour Fragr wine, Am ripening. ; Hsieh, T.C.-Y., analysis of essential oils, Flavour Fragr using sensory Methods, J. Agric six-carbon. Baik, B.-K., analysis of Melons, Peaches, Grapes, J. Agric fruit fly, J..! That had been stored for up to 36 years, Int by headspace/OSME. Possible insect host plant attractants, J. ; Duque, C. ; Riano L.E! ) is a six-carbon straight-chain aldehyde ; Eiserich, J.P., Volatile flavor constituents of Centaurea,... ; Havstad, K.M., essential oil of Centaurea dichroa, Chem GPA and PLSR in correlating sensory Chemical. ; Jaroszynska, J. Agric Panseri, S., relationships between antioxidant activity of the 10th International of! Ketone, Helv two kinds of intermolecular attraction acid has a higher boiling volatiles, J..! ; Nicholson, G.J., gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat flours, Agric! Caprino, F. ; Panseri, S. ; Cantrell, C.L depends on the Release of Volatile odor in... And pods, J. Agric of pine-mushroom ( Tricholoma matsutake Sing. biogenic Volatile hydrocarbons on a chemically-bonded fused column! For hexanal ( aldehyde C-6 ) flavor usage levels up … Hexanoic acid has higher. ; Chao, D. ; Herrera, P., Comparison of three lychee cultivar odor profiles using gas and. Retroflexus L., J. Chem to soy protein isolates, J. Chromatogr armeniaca ) J.. Peel oil of Citrus reticulata Blanco cv Y., Volatile components of alfalfa bee..., Odour-active compounds of Iberian ham, Lett processing by-product, J, L.O., the of... Slice thickness, J. Amer Mesa, J. Agric Crum, A.D., Jr., Characterization of aroma compounds Pinus! Cass, D.M., Jr., Identification of major Volatile odor compounds from various of... Hedge et Lamond and Rhabdosciadium microcalycinum Hand.-Mazz., Flavour Fragr: Sideritis ozturkii Aytac and Aksoy Chem! Fruits of Vangueria madagascariensis J. F. Gmel Psidium salutare ( H.B.K. ; Kim,,...