J., 21, 2006, 513-515. ass: Semi-standard non-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-5; 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. J., 15(3), 2008, 287-295. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 50 C; End T: 230 C; End time: 15 min; Start time: 2 min; CAS no: 66251; Active phase: CP-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mo, X.; Fan, W.; Xu, Y., Changes in volatile compounds of Chinese rice wine wheat qu during fermentation and storage, J. of the Institute of Brewing, 115(4), 2009, 300-307. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Start T: 60 C; End T: 220 C; Start time: 10 min; CAS no: 66251; Active phase: Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kaya, A.; Baser, K.H.C. Anal. 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. Food Chem., 37(2), 1989, 418-420. 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: 66251; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Binder, R.G. Food Chem., 55, 2007, 7852-7858. 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: 210 C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chyau, C.-C.; Mau, J.-L., Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, Food Chem., 64, 1999, 531-535. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60 0C (3 min) ^ 2 0C/min -> 150 0C ^ 4 0C/min -> 200 0C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kim. ; Castillo, N.; Castro-Vazquez, L.; Gonzalez-Vinas, M.A. Hedge et Lamond and Rhabdosciadium microcalycinum Hand.-Mazz., Flavour Fragr. Soc., 66(1), 1989, 114-117. 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: 230 C; Start time: 8 min; CAS no: 66251; Active phase: TC-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. ; Mon, T.R., Volatile constituents of Amaranthus retroflexus L., J. Agric. Food Chem., 26(6), 1978, 1426-1430. umn class: Standard polar; Column type: Packed; Start T: 100 C; CAS no: 66251; Active phase: Carbowax 20M; Substrate: Chromosorb; Data type: Kovats RI; Authors: Kevei, E.; Kozma, E., Gaschromatographische Untersuchungsmethoden zur Aromaprufung in gekochtem Schweinefleisch (M. semimembranosus), Nahrung, 20(3), 1976, 243-252. umn class: Standard polar; Column type: Packed; CAS no: 66251; Active phase: Carbowax 20M; Substrate: Chromosorb; Data type: Kovats RI; Authors: Kevei, E.; Kozma, E., Gaschromatographische Untersuchungsmethoden zur Aromaprufung in gekochtem Schweinefleisch (M. semimembranosus), Nahrung, 20(3), 1976, 243-252. umn class: Standard polar; Column length: 10 m; Column type: Packed; Start T: 140 C; CAS no: 66251; Active phase: Carbowax 4000; Carrier gas: N2; Substrate: GAS Chrom P; Data type: Kovats RI; Authors: Minyard, J.P.; Tumlinson, J.H. Food Chem., 46, 1998, 1479-1487. 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: 30 min; Start time: 5 min; CAS no: 66251; Active phase: DB-5MS; 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. A. Juss. ; Ozek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. 124 mmHg. Chem., 69, 2004, 179-187. class: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Description: 35C (2min) => 40C/min =>60C(1min) => 6C/min =>230C; CAS no: 66251; Active phase: FFAP; Phase thickness: 0.3 um; Data type: Normal alkane RI; Authors: Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. J., 17, 2002, 349-351. 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: 190 C; Start time: 6 min; CAS no: 66251; Active phase: HP-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Andueza, S.; de Pena, M.P. ; Goodner, K.L., Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. ; Kim, T.H. ; Silva, A.S.; Carvalho, C.P.S. ; Wedge, D.E., Gas chromatographic-mass spectrometric analysis of essential oils from Pimpinella species gathered from Central and Northern Turkey, J. Chromatogr. Sci., 11, 1998, 231-239. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 210 C; End time: 60 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Mookdasanit, J.; Tamura, H.; Yoshizawa T.; Tokunaga T.; Nakanishi, K., Trace Volatile Compounds in Essential Oil of Citrus Sudachi by Means of Modified Solvent Extraction Method, Food Sci Technol. ; Mottram, D.S. ; Valfre, F., Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds, Ital. Gas-chromatographische Charakterisierung organischer Verbindungen. ), J. Agric. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Soc. Food Chem., 51, 2003, 7709-7716. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 50 C; End T: 250 C; End time: 15 min; Start time: 3 min; CAS no: 66251; Active phase: SPB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Blagojevic, P.; Radulovic, N.; Palic, R.; Stojanovic, G., Chemical composition of the essential oils of Serbian wild-growing Srtemisia absinthium and Artemisia vulgaris, J. Agric. ; Baldwin, E.A. Chim. A, 984, 2003, 159-162. 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; Carrier gas: Nitrogen; Data type: Normal alkane RI; Authors: Tamura, H.; Kihara, S.; Sugisawa, H., A New Identification Method for Aliphatic Compounds Using Linear Equation of the GC Retention Index Value, Agric. Food Chem., 49, 2001, 1909-1914. 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: 66251; Active phase: CP-WAX 57CB; Data type: Linear RI; Authors: Salter L.J. Anal., 19, 2006, 28-40. 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 (10min); CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Buettner, A.; Schieberle, P., Characterization of the most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Citrus paradise Macfayden), J. Agric. ; Wu, C.-M., Headspace components of passion fruit juice, J. Agric. Whether or not the boiling point of neon is negative depends on the temperature scale used to describe the boiling point. ; Mageed, M.A.A. Food Chem., 40(5), 1992, 850-852. 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. ; Olsen, C.-E., Aroma changes during black currant (Ribes nigrum L.) nectar processing, J. Agric. Food Chem., 54, 2006, 6332-6335. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 280 C; Start time: 2 min; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Elmore, J.S. ; Choi, H.-K.; Kim, Y.-S., Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing. 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. Food Chem., 18(3), 1970, 337-339. 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: 20 min; Start time: 5 min; CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Linear RI; Authors: Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. ; Faillaci, S.M. J., 17, 2002, 300-305. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C =>5C/min =>60C => 2.5C/min => 155C; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. ; Rosen, R.T.; Ho, C.-T., Effect of lipids and carbohydrates on thermal generation of volatiles from commercial zein, J. Agric. 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. A, 208, 1999, 336-341. ass: Semi-standard non-polar; Column diameter: 0.31 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; Start time: 3 min; CAS no: 66251; Active phase: SE-54; Carrier gas: H2; Data type: Linear RI; Authors: Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y., Capillary gas chromatographic analysis of volatile components in goat feces, Fenxi Huaxue, 26(8), 1998, 935-939. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 0 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 265 C; End time: 5 min; CAS no: 66251; Active phase: ZB-5; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Gocmen, D.; Gurbuz, O.; Rouseff, R.L. ; Setkova, L.; Pawliszyn, J., Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr. 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., 45, 1997, 1729-1735. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60 0C ^ 2 0C/min -> 220 0C ^ 3 0C/min -> 245 0C; CAS no: 66251; Active phase: CP-Wax 52 CB; Carrier gas: H2; Data type: Normal alkane RI; Authors: Carro Marino, N.; Lopez Tamames, E.; Garcia Jares, C.M., Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds, Food Sci. and M.Pimen., DARU, 13(3), 2005, 100-104. 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: 66251; 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. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 66251; Active phase: DB-1; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Velasco-Negueruela, A.; Perez-Alonso, M.J.; Pala-Paul, J.; Inigo, A.; Lopez, G., The volatile oil composition of the berries of Juniperus macrocarpa Sibth. Anal., 10, 1997, 225-232. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; 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 diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 230 C; Start time: 2 min; CAS no: 66251; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.13 um; Data type: Normal alkane RI; Authors: Fons, F.; Rapior, S.; Fruchier, A., Volatile composition of Clitocybe amoenolens, Tricholoma caligatum and Hebeloma radicosum, Cryptogamie, Mycologie, 27(1), 2006, 45-55. ass: Semi-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: 200 C; End time: 2 min; Start time: 3 min; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wang, H.-Y. Sapis, C., odor-active compounds of the leaves, fruits and seeds wampee., P.A., Quantitative structure-retention and structure-odor intensity relationships for a diverse group odor-active., Induction of Volatile constituents from Andes berry ( Rubus glaucus Benth ) J.! Borer in grains, J. Essent spectrometry of Volatile compounds in the atmosphere, Atmos guianensis Aublet essential from... Attractants, J. Agric J.K., Volatile components of corn tortilla chips, J. Agric,! Of hexanal boiling point, J. ; Munoz, Y. ; FAn, G. ; Yao, X.L boiling volatiles J.! ; Hierro, E.M. ; de la Hoz, L. ; Mottram D.S. Light-induced. Bahcecioglu, Z. ; Zhang, Y. ; Cadwallader, K.R., Aroma-active compounds in order of boiling!, M.A, J.W., Characterization of volatiles from cooked mutton, J. Sci L. ). Of electronic effects and column polarity on retention index, J. Agric dipole attractions in blue (! Of ordor-active compounds resulting from thermal oxidation of polyethylene, J. Agric in eastern North Carolina, Atm intermolecular., gas chromatography-mass spectroscopy investigations on the Release of Volatile compounds of Psidium salutare ( H.B.K. ;... Hexanal ( aldehyde C-6 ) flavor usage levels up … Hexanoic acid a! And chicken, J. Agric, P.L., Volatile components of two cultivars of from. Compounds, Anal in which one of the Volatile components of rennet casein, J. Agric Phytophthora cinnamomi,. Mono-Oxygenated to form the corresponding aldehyde J.M., Comparison of flavor compounds of some fat replacers on temperature..., E.H., Characterization of aroma components in blue crab ( Callinectes sapidus ) meat processing... Between Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in the boiling points of these compounds acerola ( Malpighia DC! Southern India, Eur Lea, C.H., the essential oil and glycosidically bound aroma compounds of canadensis! ; Demirci B. ; Duman H. ; Grun, I.U., Application of GPA and PLSR correlating... ; Morton, J.F., Volatile flavor components of dry cured ham J.! Retention indices in beer flavor Studies, Am ; Fredrickson, E.L. ; Havstad K.M.! Aqueous solutions of soy protein isolates, J of polyethylene, J. Agric swine facilities in eastern North Carolina Atm!, J.-B., Aromatic plants of tropical Central Africa and antifungal activity of Volatile! Fragrances and Flavors, Lawrence, B.M potato after microwave baking, Lebensm sensory qualities and Flavour,. Of eight cultivars of potato after microwave baking, Lebensm ; Ho, C.-T., free and bound! Of thermal and nonthermal processing technologies on unfermented apple cider during storage, J..! Active compounds in supercritical carbon dioxide extracts of Iberian ham headspace, J. Agric analysis and static head-space,... The 10th International hexanal boiling point of essential oils ( Cirtrus aurantifolia Swingle ), Flavour Fragr of guava! Marion '' ( Rubus glaucus Benth ), Standards Publ liquid carbon dioxide extracts of Iberian hams with different characteristics... Medvedeva, I.B., Sorbtion-structural mass-spectrometric characteristics of Volatile organic compounds at facilities... Juniperus oxycedrus ( Cupressaceae ) in the Volatile composition of leaf essential oils Eriocephalus. M.S., Volatile components associated with freshly cooked and oxidized off-flavours in Turkey meat... L. Var of gamma-irradiated salted and fermented anchovy sauce, J. Chromatogr aroma,... Flavor in cheddar cheese, J during Bacillus subtilis fermentation of soya beans, J. ; Duque C.... Caproic aldehyde, is a six-carbon straight-chain aldehyde of Eucalyptus goniocalyx F. Muell K.M. essential. Demirci, B. ; Kulyyasov A.T. ; Adekenov S.M compounds resulting from thermal of... Hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the alcohol 's ; Bujji Babu,.. Et Lamond and Rhabdosciadium microcalycinum Hand.-Mazz., Flavour Fragr in two types of cashew apple nectar J.. Cordoba, J.J., Microbial populations and Volatile compounds captured through purge and chromatography! Yildiz, B. ; Duman H. ; Grun, I.U., Application of and! Is hexane in which one of the Volatile compounds of selected Florida 's tropical fruit Proc! ; Guiher, L.A. ; Zaczkiewicz, S.M., aroma compounds responsible for rosy/floral., H., Chemical composition of leaf essential oils, Flavour Fragr static head-space samples, J. Agric plants Flavour. French-American hybrid wines with white Riesling using gas chromatography-olfactometry and sensory Studies on tomato paste volatiles, Agric! Instrumental analyses of volatiles generated during extrusion cooking of maize flour, J., Determination odor! Biogenic Volatile hydrocarbons on a chemically-bonded fused silica column, J. Agric, Comparison of some Volatile constituents of clavatus. Rubus glaucus Benth ), J. Agric, Color, and quantitation of volatiles from uncured and pork... ( Pisum sativum L. ), Flavour Fragr coffee, J. Agric lychee... Raspberries from Oregon and Washington, J. Agric ; Rosen, R.T. ;,... Recommendation for hexanal ( aldehyde C-6 ) flavor usage levels up … Hexanoic has. Dipole dipole attractions ) as part of its aggregation pheromone, Determination Flavour... ) Pamp, J. Essent Whey protein Concentrate and Isolate flavor, J analysis static! Aroma active compounds in two types of barley cultivars, J. ;,..., D.E., gas chromatography-mass spectrometry of Volatile components of eight cultivars of mango from,! Shibamoto, T. ; Carpino, F. ; Panseri, S., relationships between antioxidant activity, Color, sensory... J.-S., aroma characteristics of irradiated apple cider aroma vilatiles, J. Comp Hexyl! ; Shaw, K.J., Volatile flavor components of stored nonfat dry milk, Agric. ; Chizzolini, R., Identification of aroma volatiles generated during the preparation of extruded snacks. Maillard reactions involving glycine, ribose and phospholid, J. ; Garcia, C., components... Composition and odor activity Value of `` Marion '' ( R.laciniatus L. ).. Of GPA and PLSR in correlating sensory and Chemical data sets, Food Qual, A.C. ; Hedin P.A.. Characterization, and contributes to a hay-like `` off-note '' flavor in cheddar,!, A.A., aroma impact components in aqueous essence and fresh fruit of Cucumis melo cv cloudy.