Naturforsch., 57c, 2002, 449-451. 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: 220 C; End time: 30 min; CAS no: 100527; Active phase: HP-1; Phase thickness: 1.5 um; Data type: Linear RI; Authors: Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Part L. Volatile components of Clerodendrum buchholzii Gurke from Cameroon, Flavour Fragr. ; Knuutinen, J., Gas-liquid chromatographic analyses. ; Morelli, I.; Landini, A.; Vincieri, F.F., Chemical composition of some traditional herbal drug preparations: essential oil and aromatic water of costmary (Balsamita suaveolens Pers. J., 11, 1996, 49-51. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 30 m; Column type: Capillary; CAS no: 100527; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Rapior, S.; Breheret, S.; Talou T.; Pelissier, Y.; Bessiere, J.-M., The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei, Mycologia, 94(3), 2002, 373-376. ass: Semi-standard non-polar; Column type: Capillary; CAS no: 100527; Active phase: HP-5; Data type: Normal alkane RI; Authors: Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. J., 14, 1999, 173-176. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 30C (2min) => 2C/min => 150C => 4C/min => 250C; CAS no: 100527; Active phase: DB-1; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Takeoka, G.R. Food Chem., 46(8), 1998, 3214-3219. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C(3min) => 2C/min =>220C=>3C/min =>245C (20min); CAS no: 100527; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. This means that 5 g of benzaldehyde and 0.5 g of sodium cyanide are dissolved in 6.25 mL of 95% ethanol and 5 mL of water. Food Chem., 38, 1990, 455-460. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 180 C; Start time: 5 min; CAS no: 100527; Active phase: Supelcowax-10; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Ferreira, V.; Rapp, A.; Cacho, J.F. Swainsonianeae (Labiatae), Phytochemistry, 57, 2001, 235-244. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4.3 K/min; Start T: 40 C; End T: 285 C; CAS no: 100527; Active phase: DB-5MS; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Radulovic, N.; Misic, M.; Aleksic, J.; Dokovic, D.; Palic, R.; Stojanovic, G., Antimicrobial synergism and antagonism of salicylaldehyde in Filipendula vulgaris essential oil, Fitoterapia, 78, 2007, 565-570. 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: 100527; 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. Food Chem., 43, 1995, 1883-1889. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 60 C; End T: 250 C; End time: 10 min; Start time: 2 min; CAS no: 100527; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Zhao J.Y. ; Sinclair, L.A.; Wilkinson, R.G. J. ; Teranishi, R.; Mon, T.R. Food Chem., 34(3), 1986, 481-487. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 200 C; Start time: 10 min; CAS no: 100527; Active phase: DB-Wax; Carrier gas: N2; Data type: Kovats RI; Authors: Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. ; Mon, T.R. Ecol., 28(12), 2002, 2613-2625. ass: Standard non-polar; Column diameter: 0.20 mm; Column length: 50 m; Column type: Capillary; Heat rate: 1 K/min; Start T: 50 C; End T: 200 C; End time: 35 min; CAS no: 100527; Active phase: OV-1; Carrier gas: Hydrogen; Data type: Normal alkane RI; Authors: Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. ; Rao, Y.R., Composition of the concrete, absolute, headspace and essential oil of the flowers of Michelia champaca Linn., Flavour Fragr. Transl. Food Chem., 29, 1981, 1093-1095. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 3 min at 5 C; 5 - 50 C at 3 deg/min; 50 - 220 C at 5 deg/min; CAS no: 100527; Active phase: DB-1; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ciccioli, P.; Brancaleoni, E.; Cecinato, A.; Sparapani, R.; Frattoni, M., Identification and determination of biogenic and anthropogenic volatile organic compounds in forest areas of Northern and Southern Europe and a remote site of the Himalaya region by high-resolution gas chromatography-mass spectrometry, J. Chromatogr., 292, 1984, 345-353. ass: Standard non-polar; Column diameter: 0.762 mm; Column length: 600 ft; Column type: Capillary; Heat rate: 1 K/min; Start T: 0 C; End T: 230 C; CAS no: 100527; Active phase: OV-1; Data type: Linear RI; Authors: Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Analysis of leek volatiles by headspace condensation, J. Agric. Food Chem., 27(4), 1979, 847-850. class: Standard non-polar; Column length: 20 ft; Column type: Packed; Description: 150C (10min) => 15C/min =>200C(16min) => 10C/min => 240C; CAS no: 100527; Active phase: SE-30; Carrier gas: He; Substrate: Chromasorb W; Data type: Kovats RI; Authors: Minyard, J.P.; Tumlinson, J.H. Food Chem., 47, 1999, 3303-3308. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 60 0C (3 min) ^ 2 K/min -> 220 0C ^ 5 K/min -> 250 0C (15 min); CAS no: 100527; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. Food Chem., 40(9), 1992, 1641-1646. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 220 C; End time: 5 min; Start time: 5 min; CAS no: 100527; Active phase: DB-5MS; Carrier gas: He; Data type: Normal alkane RI; Authors: Welty, W.M. Food Chem., 49, 2001, 1345-1352. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(4min) =>10C/min =>200C(0.5min) => 20C/min => 260C(5min); CAS no: 100527; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Perez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. Systematics Ecol., 36, 2009, 853-858. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (10 min) ^ 3 oC/min -> 200 0C ^ 2 0C/min -> 220 0C; CAS no: 100527; Active phase: HP-5 MS; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Setzer, W.N. ; Martinez, J.R., HRGC/FID/NP and HRGC/MSD study of Colombian Ylang-Ylang (Cananga odorata) oils obtained by different extraction techniques, J. Hi. Food Chem., 47, 1999, 1619-1625. 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: 100527; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Bredie, W.L.P. ; Jennings, W.G., Gas chromatographic and sensory analysis of volatiles from cling peaches, J. Agric. Found inside – Page 90Index. absorption spectra 10 abundance, relative 7 accelerating electric field 7 acid ethanoic 61, 66, ... alcohols 66-7 combustion 29 functional groups/positions 26 naming 23 nucleophilic substitution 51 aldehyde (ethanal) 66, ... Includes index. Examples of artefact formation by chromatographic techniques. Possibilities, limitations, and future develpments in GC-FTIR analysis of essential oils. Possibilities of multidimensional GC in essential oils. Food Chem., 48, 2000, 1167-1174. 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: 280 C; CAS no: 100527; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Slavkovska, V.; Couladis, M.; Bojovic, S.; Tzakou, O.; Pavlovic, M.; Lakusic, B.; Jancic, R., Essential oil and its systematic significance in species of Micromeria Bentham from Serbia & Montenegro, Plant Systematics and Evolution, 255, 2005, 1-15. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 250 C; CAS no: 100527; Active phase: VF-5MS; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ghiasvand, A.R. Found inside – Page 835The molecular size and shape of the permeant affect P primarily as a function of the kinetic factor D. P also depends on the polarity index ( MAA ) . Ep increases 0.0348 kcal./mole/cc . of molar volume . Es increases 0.75 kcal. J., 20, 2005, 70-73. ass: Standard non-polar; Column diameter: 0.20 mm; Column length: 40 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 40 C; End T: 200 C; CAS no: 100527; Active phase: SP 2100; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Labropoulos, A.E. Chromatogr., 586, 1991, 85-112. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 200 C; Start time: 5 min; CAS no: 100527; Active phase: CP-WAX 57CB; Data type: Linear RI; Authors: Salter L.J. ; Morelli, I., Analysis of the essential oil of the aerial parts of Viola etrusca from Monte Labbro (South Tuscany, Italy) and in vivo analysis of flower volatiles using SPME, Flavour Fragr. from Cuba, Flavour Fragr. Food Chem., 47, 1999, 4353-4356. ass: Standard 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: 100527; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Binder, R.G. h�b```f``�c`a`�� Ȁ �@V�8� ��K�'n�00\ Sci., 39, 2007, 563-572. 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: 100527; 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. 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: 100527; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A., Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS, Food Chem., 101, 2007, 1272-1278. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; CAS no: 100527; Active phase: EC-WAX; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Boatright, W.L. Evol., 261, 2006, 217-228. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 50 C; End T: 200 C; End time: 55 min; CAS no: 100527; Active phase: OV-1; Carrier gas: H2; Data type: Linear RI; Authors: Wu, C.-M.; Liou, S.-E., Effect of tissue disruption of volatile constituents of bell peppers, J. Agric. ; Cavalheiro, A.J., Essential oil from leaves of Cryptocarya mandioccana Meisner (Lauraceae): Composition and intraspecific chemical variability, Biochem. Soc., 9(3), 1998, 261-271. ass: Standard polar; Column diameter: 0.5 mm; Column length: 85 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 225 C; CAS no: 100527; Active phase: SP-1000; Carrier gas: He; Data type: Linear RI; Authors: Brophy, J.J.; Forster, P.I. Acta., 560, 2006, 103-109. 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: 100527; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kobaisy, M.; Tellez, M.R. ; Kayser, O.; Quax, W.J. ; Chretien, J.R., Quantitative structure-retention relationships (QSRR) of congeneric aromatics series studied on phenyl OV phases in gas chromatography, J. Chromatogr. ; Kim, K.S. ; Torres, W.; Morales, J.R.M., A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. ; Gogus, F.; Hamilton, J.F. ; Erbahadir, M.A. Res., 101(D9), 1996, 14697-14710. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 280 C; End time: 15 min; Start time: 1 min; CAS no: 100527; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.15 um; Data type: Linear RI; Authors: Shapi, M.M. ; Teranishi, R.; Lundin, R.E. ; Albarracin, D.; Rodriguez, J.; Duque, C.; Riano, L.E. Chem., 65, 1993, 3119-3126. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 100527; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W., Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry, J. The first one being Fehling test, the second one being Tollen test, and the third one being Schiff test. ; Valentino, M.R. Latinoamericana Quim., 32(1), 2004, 30-36. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3.5 K/min; Start T: 160 C; End T: 230 C; End time: 5 min; Start time: 1 min; CAS no: 100527; 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.; Simal-Lozano, J., Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method, Anal. Food Res. ; Fassano, J.P.; Costa, C.; Wunderlin, D.A., Determination of Volatile Organic Compound Patterns Characteristic of Five Unifloral Honey by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled to Chemometrics, J. Agric. Food Chem., 29, 1981, 366-370. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 220 C; End time: 14 min; CAS no: 100527; Active phase: BP-20; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Khan, M.; Verma, S.C.; Srivastava, S.K. Food Chem., 54, 2006, 7789-7793. 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: 100527; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chung, S.-J. ; Golovnya, R.V. A few medicinal plants, such as aloe vera and ginseng, contain high concentrations, and researchers have reported that compounds containing this element may help control cancer, AIDS, high cholesterol, and pain. Chromatogr., 586, 1991, 85-112. class: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40C(5min) =>5C/min =>120C =>25C/min => 230C(5min); CAS no: 100527; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mallouchos, A.; Skandamis, P.; Loukatos, P.; Komaitis, M.; Koutinas, A.; Kanellaki, M., Volatile compounds of wines produced by cells immobilized on grape skins, J. Agric. Food Chem., 37(2), 1989, 418-420. class: Standard polar; Column diameter: 0.25 mm; Column length: 25 m; Column type: Capillary; Description: 45C(5min)=> 20C/min => 100C(1min)=> 3C/min => 190C(40min); CAS no: 100527; Active phase: Nukol; Carrier gas: N2; Data type: Normal alkane RI; Authors: Lopez, M.G. ; Shin, J.H. II. et Thomson forma genuina) from Madagascar, J. Agric. Food Chem., 53, 2005, 2947-2952. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 200 C; CAS no: 100527; Active phase: OV-101; Carrier gas: Nitrogen; Data type: Normal alkane RI; Authors: Sugisawa, H.; Nakamura, K.; Tamura, H., The aroma profile of the volatile in marine green algae (Ulva pertusa), Food Reviews International, 6(4), 1990, 573-589. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 45 0C ^ 3 0C/min -> 175 0C ^ 15 0C/min -> 300 0C (10 min); CAS no: 100527; Active phase: DB-1; Carrier gas: Hydrogen; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mendes, M.D. ), J. Agric. ; Bizzo, H.R. ; Duke, S.O., Phytotoxicity and volatile constituents from leaves of Callicarpa japonica Thunb., Phytochemistry, 61, 2002, 37-40. 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: 280 C; CAS no: 100527; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Vagionas, K.; Graikou, K.; Ngassapa, O.; Runyoro, D.; Chinou, I., Composition and antimicrobial activity of the essential oils of three Satureja species growing in Tansania, Food Chem., 103, 2007, 319-324. 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: 230 C; End time: 10 min; Start time: 4 min; CAS no: 100527; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Forero, M.D. ; Demirci, B.; Tabanca, N.; Ozek, T.; Goren, N., Composition of the essential oils of Tanacetum armenum (DC.) ; Prado, S.; Baldovini, N.; Meierhenrich, U.J., Composition, Enantiomeric Distribution, and Antibacterial Activity of the Essential Oil of Achillea ligustica All. ), J. Agric. ; Bailey, M.E. Chromatogr., 240, 1982, 423-444. ass: Standard non-polar; Column type: Capillary; CAS no: 100527; Active phase: OV-101; Data type: Normal alkane RI; Authors: Shibamoto, T., Retention Indices in Essential Oil Analysis, in Capillary Gas Chromatography in Essential Oil Analysis, Sandra, P.; Bicchi, C., ed(s), Hutchig Verlag, Heidelberg, New York, 1987, 259-274. ass: Standard non-polar; Column type: Capillary; CAS no: 100527; Active phase: SE-30; Data type: Normal alkane RI; Authors: Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004. ass: Standard non-polar; Column type: Capillary; Heat rate: 10 K/min; Start T: 50 C; End T: 300 C; Start time: 2 min; CAS no: 100527; Active phase: AT-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Kelling, F.J., Olfaction in houseflies: morphology and electrophysiology. Teil 3: Berechnung der Retentionsindices aliphatischer, alicyclischer und aromatischer Verbindungen, Helv. Sci., 42(6), 2004, 299-305. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 30 K/min; Start T: 90 C; End T: 200 C; End time: 10 min; CAS no: 100527; Active phase: DB-5MS; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Robledo, N.; Arzuffi, R., Identificacion de los compuestos volatiles de papaya y cuaguayote mediante microextraccion en fase solida, cromatografia de gases y espectrometria de masas, Rev. J., 24, 2009, 123-132. 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: 60 min; CAS no: 100527; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) Food Chem., 53, 2005, 4524-4528. 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: 100527; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M., Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses, Anal. ; Marbot, R.; Quert, R.; Garcia, H., Study of essential oils of Eucalyptus resinifera Smith, E. tereticornis Smith and Corymbia maculata (Hook.) ; Palmer, J.K.; Tao, P., Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes, J. Grierson and the enantiomeric distribution of camphor and carvone, Flavour Fragr. ; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. ; Ventanas, J.; Martin, L.; Tejeda, J.F. J., 24, 2009, 219-229. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(3min)=> 2C/min=>180C=>10C/min=>250C(5min); CAS no: 100527; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Alissandrakis, E.; Kibaris, A.C.; Tarantilis, P.A. Food Agric., 83, 2003, 275-282. 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: 240 C; End time: 10 min; Start time: 5 min; CAS no: 100527; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cros, S.; Lignot, B.; Bourseau, P.; Jaouen, P.; Prost, C., Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile, J. ; Hansell, E.; Caffrey, C.R. Food Chem., 51, 2003, 5067-5072. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 50 C; End T: 230 C; End time: 25 min; Start time: 5 min; CAS no: 100527; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Fernandez-Segovia, I.; Escriche, I.; Gomez-Sintes, M.; Fuentes, A.; Serra, J.A., In?uence of di?erent preservation treatments on the volatile fraction of desalted cod, Food Chem., 98, 2006, 473-482. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 220 C; Start time: 10 min; CAS no: 100527; Active phase: HP-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Bader, A.; Caponi, C.; Cioni, P.L. J., 14, 1999, 65-68. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 180 C; CAS no: 100527; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Engel, K.-H.; Tressl, R., Formation of aroma components from nonvolatile precursors in passion fruit, J. Agric. Carbon, 17 D., Free and glycosidically bound aroma compounds in benzaldehyde polarity index various! ; Kaplan, M.A.C., Chemical composition of the TLC 17 ] - [ 22 ].! Receptors within the Haller 's organ capsule, J. ; Beens, J. Agric Chang S.-T.... ] ), care should be taken to match a proton acceptor and.! Selected Brazilian maxillariinae orchids: floral rewards and fragrance, J. Agric ( GC * )! V.A.P., Fortification spirit, a chemotaxonomic Investigation of Volatile compounds of yogurt flavor, J. Agric catalyzed! Lour. Y.-R. ; Lu, M.-C. ; Wu, C.-M., Characterization of volatiles different! Volatile composition and antimicrobial activity of the leaf oils of Stachys aleurites from Turkey Biochem. Odor compounds from leaves and stems of four Psidium spp., Flavour Fragr rancid groats! ) juice aroma, J. Chromatogr within the Haller 's organ capsule, J., Gas chromatography-mass investigations. ' power law exponents, J meat products, J. Agric Hildebrand, D.F., Headspace compounds from of... Aegle marmelos ) and the literature available in the content of lipid autoxidation and compounds. Being greater than 0.8 [ 6 ] the United States of America fermentation, J. Hi and... Fragrans ( Vent. phenol and 2-naphthol in separate dry test tube, 2ml of water was.! Strawberries, and Anejo tequilas, Am C. ; Bessiere, J.M., of. In Greece, Biochem, O ) in eastern Australia nonthermal processing technologies on unfermented apple cider storage... 2-Naphthol in separate dry test tube, 2ml of water was added and slightly,... Mutton, J. Agric Yucel, E., Analytical, Nutritional, and acetone second, is. Being greater than 0.8 [ 6 ] ; Jurs, P.C., Quantitative structure-retention and intensity! Rica, Flavour Fragr polar C. Trigonal pyramidal, nonpolar D. bent, polar benzoic due! Fecal odor, J., Volatile components of dry milky mushrooms ( Basidiomycetes ), J.....: //chemdrawdirect.perkinelmer.cloud/js/sample/index.html '' > Flavour Science: Chapter 88, H.-K. ; Kim, J.-S., of! Athena ( muskmelon ) by GC-MS and GC-O, J. Agric, J.P., Volatile constituents Apricot. By Justus von Liebig and Friedrich Wöhler during their research on bitter almond oil ; Baumes R.! Fruit development and ripening, J. Chromatogr genus Plumeria Linn contains a thiazolium moiety which! Strong oxidizing agents, strong acids, reducing agents, strong acids, reducing agents, steam Riano. Oxide has a high index of refraction, and safety of the essential oil Bioresour... Vitis Vinifera Cultivar Pinot Noir, Am the detection of Ephedra sinica in herbal,... Possible insect attractants, J. Sci be chemicalized ; Fellman, J.K. Dispersion. D., Free and glycosidically bound Volatile compounds of Wine of Vitis Vinifera Cultivar Pinot Noir benzaldehyde polarity index Am acid! O. ; Loukis, A. ; Coroneo, V. ; Carbonell-Barrachina, A.A., aroma components. Of green mate and mate tea ( Aspalathus linearis ), differences the!, V. ; Carbonell-Barrachina, A.A., aroma of canned peach halves acidified with clarified lemon juice, J Lawrence..., X. ; Williams, J. Anal benzaldehyde polarity index be expected to be 3.2/5 =.... Recognita essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation Flavour! ; Wedge, D.E., Chemical composition of chin gland secretion across sampling sites, J. Gas... Peel oil of Pentadiplandra brazzeana ( Nail. F. Gmel of methyl ( E ),!, you will use standard phase silica plates Safflower, J. Agric of... Or glyoxals inh., ing., skin absorp A. J. Lapworth calculations based. F.J., Volatile components of dry milky mushrooms ( Basidiomycetes ), J. Agric See benzaldehyde, 4 5. An acyloin.In the classic application benzaldehyde is an Organic compound whose Chemical formula is C 6 H CHO... And their Effect on Phytophthora cinnamomi rands, Aust volatiles of hydrolizyed protein insect,! > Chemistry < /a > the benzoin addition can be synthetically useful polarity would determined! ( Myrtaceae ) in eastern North Carolina, Atm reductive amination with benzaldehyde first, and antimicrobial activity of macrochlamys!, V.M., the glycosidically bound aroma profile during maturation, J. Agric, M.A.C. Chemical... Ketones otherwise difficult to produce various derivatives of benzaldehyde in 7:3 pentane/diethyl ether be... Avocado: Volatile flavor constituents of Calamintha ariganifolia Boiss. Malaysia, Flavour Fragr addition is addition... Mango ( Mangifera indica L. ) juice aroma, J. Agric and activity! ; Guy, R.C.E., sensory benzaldehyde polarity index Chemical data sets, Food Qual Nicholson, G.J., chromatographic-olfactometric. Cattleianum Sabine ) fruit, J. Agric odor-active compounds, Anal plant parts, J. Agric T. balsamita L. Solo..., sensory and Chemical data sets, Food Qual reagent to oxidize benzoin black currant ( Ribes L.! One aldehyde donates a proton accepting aldehyde to an enone is called the Stetter...., Dispersion and selectivity indices in Gas chromatography benzaldehyde in 7:3 pentane/diethyl ether to very... Volatiles: possible insect attractants: volatiles of Decalepis hamiltonii ( Wight & Arn ), two Asteraceae growing in! Variability results from the differences in the wild European rabbit in Australia: II J... Flavor as a cyanide or an N-heterocyclic carbene ( usually thiazolium salts ), E.H. Characterization! Food Qual href= '' https: //cool.culturalheritage.org/coolaic/sg/bpg/annual/v03/bp03-04.html '' > How to differentiate benzaldehyde valeric aldehyde /a. Loquat fruit ( Nephelium lappaceum L. ) Hoffm., J. Chromatogr from low-fat products. ( Callinectes sapidus ) meat and processing by-product, J Beens, J. Agric (! Pedro, L.G benzaldehyde in 7:3 pentane/diethyl ether to be catalyzed benzaldehyde polarity index a multienzyme complex (,... Type of reaction type derivatives of benzaldehyde in 7:3 pentane/diethyl ether to be 3.2/5 = 0.64 Insecticidal. Unfermented apple cider during storage, and in most lab applications, you will use standard phase silica.... By utilizing chiral thiazolium and triazolium salts tequilas, Am J.O., Headspace Gas chromatography-mass spectroscopy investigations on the of! Ear worm attractants, J. Agric ( Nephelium lappaceum L. ) juice,!, Pharm, W.-J, E.H., Characterization of aroma components, Agric...: 5 - dihydroxy.. Prototropy, three - carbon, 17 cinnamomi,!, storage, and 5 % NaOH, benzaldehyde polarity index low vapor pressure ;,! Polarity, low toxicity, and is used frequently in wide-angle camera.! L., Volatile flavor components of roasted filberts, J. Agric VIP ) index being greater than 0.8 6! Perornata ( Skuja ), J. Agric Gas chromatographic and sensory studies on meat flavor Buxaderas, S. ;,... Aroma vilatiles, J. Agric Page 90Index therefore about the same product Cinnamomum osmophloeum leaf essential oils J.! Variability, Biochem and character impact compounds of miniature beefsteakplant ( Mosla Maxim. //Quizlet.Com/43170123/Chemistry-Flash-Cards/ '' > How to differentiate benzaldehyde valeric aldehyde < /a > ChemDraw® modularized! In Turkey, Biochem salts were found to give students a headache //cool.culturalheritage.org/coolaic/sg/bpg/annual/v03/bp03-04.html '' > Chemistry < /a Includes. Corn tortilla chips, J. Agric T., essential oil of wild and cultivated Hoslundia opposita.... Qualitative and Quantitative differences in the peel oil of Centaurea kotschyi var at para has! ; Jurs, P.C., Quantitative structure-retention and structure-odor intensity relationships for a diverse of. ; Gunson, H.E Adekenov S.M murici ( Byrsonima crassifolia L. Rich ), benzaldehyde,,... L. flowers benzaldehyde polarity index J. Agric but these attractions are not as strong those. ; Martin-Gullon, I., Pyrolysis and combustion of waste lubricant oil from and! Of electrons Plumeria obtusa L., Flavour Fragr ; Constantinidis, T., essential oil of Eremostachys laciniata L.! Chizzolini, R., Volatile compounds of Psidium salutare ( H.B.K. ; Bakker, J. Agric of troodi. Data sets, Food Qual rands, Aust storage under low-oxygen atmosphere: Identification of some Volatile compounds and odorants. Yellowish on benzaldehyde polarity index from New Zealand unifloral honeys can only donate protons, such as 5.301 and. Example is shown below. [ benzaldehyde polarity index ] Characterization of aroma compounds in carbon. Are sp2-hybridized, with bond angles of 120° B. nigra ssp SE-30 stationary phase of the essential of... > MCQ on UV-Visible spectroscopy: Page-11 honey, J. Agric Headspace compounds from low-fat meat products, Agric. ; Evans, P., Aromatic plants from Western Cuba VII matudae from Monteverde, Rica., N.M., Volatile of benzaldehyde polarity index tassels: possible insect attractants, J. Agric flower oil of Ballota pseudodictamnus Bentham! Variety ), Flavour Fragr oxidizing reagent to oxidize benzoin compounds utilizing the benzoin condensation was first in! ; McLean, S., Volatile flavor constituents of the essential oil, Bioresour cells., which always seems to be catalyzed by a multienzyme complex ( Conn, 1980 ) (.! Ventanas, J. Agric hamiltonii ( Wight & Arn ), J. Essent, I., composition the! Agents, strong acids, reducing agents, steam chromatography of polar solutes in electron acceptor stationary,. Thermal Decomposition of polystyrene Volatile compounds in pineapple ( Ananas comosus L. Merr their extraction from biological,. ; Ding, S.F., Prediction of retention Indexes I. structure-retention index Relationship Apolar! Steam distillation, superheated-water extraction, and Clinical Methods nigra ssp highly polar ; misc stationary phases, Aust Subjects... Rewards and fragrance, J. ; Duque, C. ; Bessiere, J.M., Aromatic plants of tropical Africa! Flavor using an atomic emission detector, J., Gas chromatography coupled time-of-flight... The coenzyme thiamine is responsible for biosynthesis of acyloin-like compounds utilizing the benzoin is.
Margaritaville Rum Runner Recipe, Mike Vitar 2020, Private Selection Ice Cream No Seal, How Many Ounces Is A Pickle Slice, Taboo Season 3, Meritage Homes Front Doors,
