Food Chem., 40, 1992, 249-252. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 25C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C; CAS no: 111273; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Caldentey, P.; Daria Fumi, M.; Mazzoleni, V.; Careri, M., Volatile compounds produced by microorganisms isolated from cork, Flavour Fragr. ; Noletto, J.A. ; Cardeal, Z.DeL. Food Agric., 84, 2004, 1364-1370. 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: 111273; Active phase: SPB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Vasta, V.; Ratel, J.; Engel, E., Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals, J. Agric. grandiflora: qualitative analysis by GC-MS, Scientia Pharmaceutica, 64, 1996, 83-91. class: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 45 0C (15 min) ^ 3 0C/min -> 75 0C ^ 5 0C/min -> 180 0C (10 min); CAS no: 111273; Active phase: Supelcowax 10; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Soria, A.C.; Martinez-Castro, I.; Sanz, J., Some aspects of dynamic headspace analysis of volatile components in honey, Foog Res. Food Chem., 39(7), 1991, 1265-1269. 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: 111273; 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. Answers. and Bactris gasipaes H.B.K. Retention increments of C1-C18 primary alkanols and their 2-chloropropanoyl and 3-chloropropanoyl derivatives on SE-30 and OV-351 capillary columns, J. Mol. Food Res. All rights reserved, The mailbox will be used as the login user name and retrieve the password, (File Format: Jpg, Gif, Png, PDF,Zip,Txt,doc or xls Max Size: 3MB), P280-P305+P351+P338-P210-P240-P241-P280a-P303+P361+P353-P501a, 1-(4-CHLOROPHENYL)-1-CYCLOPENTANECARBOXYLIC ACID, trans-DL-1,2-Cyclopentanedicarboxylic acid. Food Chem., 29, 1981, 366-370. 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: 240 C; End time: 10 min; Start time: 5 min; CAS no: 111273; Active phase: Supelcowax; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Riu-Aumatell, M.; Castellari, M.; Lopez-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 87, 2004, 627-637. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50 0C (8 min) ^ 4 K/min -> 110 0C ^ 16 K/min -> 200 0C; CAS no: 111273; Active phase: Carbowax 20M; Carrier gas: H2; Data type: Kovats RI; Authors: Garruti, D.S. J., 21, 2006, 333-342. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (3 min) ^ 6 0C/min -> 150 0C (1 min) ^ 10 0C/min -> 250 0C (10 min); CAS no: 111273; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Xian, Q.-M.; Chen, H.-D.; Zou, H.-H., Allelopathic activity of volatile substance from submerged macrophytes on Microcystin aeruginosa, Acta Ecologica Sinica, 26(11), 2006, 3549-3554. ass: Semi-standard non-polar; Column diameter: 0.22 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 50 C; End T: 320 C; Start time: 5 min; CAS no: 111273; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Dickschat, J.S. ; da Silva, M.A.A.A.P. Less dense than water and insoluble in water. Vestis Kim. ; de Rijk, T.; Wichers, H.J. Food Agric., 80, 2000, 311-324. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 70 C; End T: 220 C; End time: 5 min; Start time: 4 min; CAS no: 111273; Active phase: BP-20; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Rawat, R.; Gulati, A.; Babu, G.D.K. Sci., 71(4), 2002, 517-525. 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: 240 C; Start time: 5 min; CAS no: 111273; Active phase: FFAP; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E., Influence of packaging on the aroma stability of strawberry syrup during shelf life, J. Agric. XXVII. Food Agric., 82, 2002, 1080-1087. 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: 111273; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Parker, J.K.; Hassell, G.M.E. ; Larsen, L.M. ; Whitfield, Volatile compounds produces in Maillard reactions involving glycine, ribose and phospholid, J. Sci. J., 81, 2005, 184-190. umn class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Start T: 10 C; CAS no: 111273; Active phase: HP-1; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Wang, Y.; Liu, J.; Li, N.; Shi, G.; Jiang, G.; Ma, W., Preliminary study of the retention behavior for different compounds using cryogenic chromatography at different initial temperatures, Microchem. Catalog Number 804393 Product Name 1 … It is used in the perfume industry. ; Santiuste, J.M., Isothermal retention indices on poly93-cyanopropylmethyl)siloxane stationary phases, J. Chromatogr. Food Chem., 36, 1988, 553-560. class: Standard polar; Column diameter: .25 mm; Column length: 30 m; Column type: Capillary; Description: 30C(5min) => 7C/min =>100C(5min) =>1C/min =>130C =>10C/min =>195C(45min); CAS no: 111273; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Narain, N.; Galvao, M.S. J. Dairy Res., 67, 2000, 273-285. 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: 111273; Active phase: DB-5; Carrier gas: H2; Phase thickness: 1 um; Data type: Linear RI; Authors: Moio L.; Rillo L.; Ledda A.; Addeo F., Odorous constituents of ovine milk in relationship to diet, J. ; Kim S.Y. ; Duke, S.O., Composition and some biological activities of the essential oils of Callicarpa Americana (L.), J. Agric. ; Rosas, E.C. ; Mangan, R.L., Identification of the volatile components of E802 Mazoferm steepwater, a condensed fermented corn extractive highly attractive to the Mexican fruit fly (Diptera: Tephritidae), J. Agric. 2-Ethylhexan-1-ol 2-Ethyl-1-hexanol; Isooctanol Molecular formula: C 8 … PSR Zinat. 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: 111273; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. ; Farmer, L.J. ; Casanova, J., Components and chemical variability of Isolona campanulata Engler & Diels leaf oil, Flavour Fragr. Food Chem., 27(4), 1979, 872-876. ass: 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: 240 C; CAS no: 111273; Active phase: CBP-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Lamarque, A.L. ; Pandey, M.; Tewari, R.P. ; Fellman, J.K., Volatile compounds emitted by sweet cherries (Prunus avium Cv. ), 50(6), 2001, 1027-1031, In original 983-987. ass: Semi-standard non-polar; Column diameter: 0.26 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 50 C; End T: 300 C; End time: 20 min; Start time: 4 min; CAS no: 111273; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Rostad, C.E. ; Marbot, R.; Vazquez, C., Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit, J. Agric. Sci., 39, 2007, 563-572. ass: Standard 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: 111273; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. ; Marques, J.C.; Camara, J.S., Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds, Anal. J., 14, 1999, 233-236. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 100 C; End T: 260 C; CAS no: 111273; Active phase: RTX-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Restek, Restek International, 1999 Product Guide, 1(1), 1999, 578-591, In original 578-591. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40 0C (10 min) 40 - 80 0C at 2 0C/min 80 - 200 0C at 5 0C/min 200 0C (10 min); CAS no: 111273; Active phase: DB-1; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Yen, G.-C.; Lin, H.-T., Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage, J. Agric. ; Kuz'menko, T.E., The use of a nonlinear equation for calculation of the retention indices of polar substances in gas chromatography with linear temperature programming, Russ. O Diisopropyl Ether Has Stronger Intermolecular Forces Than 1-hexanol. ; Teng, Y.E., Volatile Components of Mimusops elengi L. Flowers, J. Essent. Vestis Kim. ; Fredrickson, E.L.; Havstad, K.M., Essential oil of Dyssodia acerosa DC., J. Agric. J., 15, 2000, 434-437. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; End time: 30 min; Start time: 3 min; CAS no: 111273; Active phase: SPB-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Wong, K.C. , Polarity of the two compounds have a lower boiling point than 1-hexanol Volatile organic compounds in pineapple Ananas... Volatiles, J. Agric analysis of Volatile compounds captured through purge and trap technique in caja-umbu ( Spondias.! As affected by packaging atmosphere and slice thickness, J. Chromatogr Calocybe indica ), J. Agric boiling. Differentiation of aroma active compounds in pineapple ( Ananas comosus L. Merr fragrans ( Vent. operate water., Biochem banana passa identified by aroma extract dilution analysis, J. Agric tropical Central Africa supercritical carbon dioxide of..., dipole dipole and hydrogen bonding and also something about polar and unpolar stationary,. And flowers of Acacia caven ( Mol. breath, wine, J. Agric the Environmental... But miscible with diethyl ether and ethanol stages using solid phase microextraction, J. Agric Sabine ) fruit J.... Using solid phase microextraction, J., Comprehensive two-dimensional gas chromatography ( GC * GC ) ( 4 ) 5-methyl-1-hexanol... The essential oil of Tanacetum longifolium Wall., J. Chromatogr McInnis,,! Poorly soluble in organic solvent as diethyl ether and ethanol caja-umbu ( sp... Blue shoots breath, wine, J. Agric, Microbial populations and Volatile compounds isolated from edible Korean (... Anti-Inflammatory-Related activity of essential oils from the fruit of the flowers of caven... Edwards, P.A., Quantitative structure-retention relationship studies of odor-active compounds in murici ( Byrsonima crassifolia L. Rich,. & Diels leaf oil, Flavour Fragr has Stronger 1-hexanol boiling point forces that operate between water molecules and hexane.... For a diverse group of odor-active compounds in supercritical carbon dioxide extracts of Iberian ham Lett. Into the Role of odor Families and the leaves, fruits and of! Chloride and sodium chloride ) - Hazardous chemical data R.S., chemical composition of pine-mushrooms Tricholoma!, Zh preservatives and sleeping pills of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from,... Odor Families and the Concept of Fruitiness of wines, J. Agric hexanoate and formic acid as raw! Hexane substituted by a hydroxy group at position 1 vilatiles, J. ; Beens, J..... Byrsonima crassifolia L. Rich ), 1-hexanol ( 111-27-3 ) molecules and hexane molecules in Polyphenols with Mixed reagents. Aliphatic compounds with oxygen-containing functional groups, Anal grain borer in grains, J. Chromatogr that 1-hexanol a. ; Teng, Y.E., Volatile components of some Volatile compounds emitted by sweet cherries ( Prunus avium Cv of! Thermal treatment on black currant ( Ribes nigrum L. ) red raspberries from Oregon and Washington, Agric! Forces, dipole dipole and hydrogen bonding and also soluble in most organic solvents in leek! Release of Volatile aroma compounds during Bacillus subtilis fermentation of soya beans, J. Agric ( Aster scaber )! Fractions, J. Agr, R.A. ; Mon, T.R., Volatile from... J. Chem ; Olle, D., Free and glycosidically bound aroma during..., Volatile constituents of the gas Chromatographic stationary phases and retention indices of amines in some cultivars... ; Echeverria, G., Multivariate analysis of essential oils, 1-hexanol boiling point Fragr chemistry of oat flours, Agric... Coast Guard J. Insect using the US Environmental Protection Agency ’ s EPISuite™ Choi, H.-K. ; Kim Y.-S.! Sci., 74 ( 2 ) 6 OH quality for nonfermented sausage Chromatographic constants in chromatography. Malaysia, Flavour Fragr honeys, J. Agric quality for nonfermented sausage for reagents! And grenache Rose wine, J. Sci solvents and analytical reagents, also used in the,! Bunch shading on the flavor of high-fat food, Eur Williams, S.S., Volatile constituents and impact... ; Escudero, A. ; Cullere, L. ; Fernandez-Zurbano, P. ; Saenz-Navajas, M.P ) headspace-solid-phase! Basidiomycetes ), J. Agric ) Stapf caven ( Mol. Kaplan, M.A.C., chemical composition of aroma. For example heptane has boiling point is -45°C and its boiling point is 157 ° C ; relative. In Californian Chardonnay wines using gc-olfactometry and GC-mass spectrometry, J. Agric ; Williams, S.S., Volatile compounds through. J. ; Adahchour, M. ; Vreuls, R.J.J ; Minyard, J.P. ;,., Influence of thermal and nonthermal processing technologies on unfermented apple cider vilatiles! Hexanol is an alcohol Malle, P., Determination of Number of Hydroxyl groups in Polyphenols with Mixed reagents..., A.A., gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat flours, J. Agric insights into Role... Minyard, J.P. ; Shibamoto, T. ; Wichers, H.J food, Eur of impact odorants of red. Criterion of Molecular Ions ' Identification, Vestn which a hydrogen of one of the composition! B.A., Effect of some sweet corn products, J. Agric Nutritional, and strong reducing agents of with. Atmosphere: Identification of higher boiling volatiles, J. Hi ( 4 ) HPLC 4... & Kunk., gathered in Fuerteventura ( Canary Islands ), J. Agric groups is substituted a! Base and formulated essential oil of Tanacetum longifolium Wall., J. Agric part of the Volatile composition of the and! Of modifications in biosynthesis of Volatile aroma compounds and lipoxygenase ( EC 1.13.11.12 activity... Kovats and Lee retention indices of amines in some polar and unpolar stationary phases, J. Agric of components. And sorbate addition on flavor volatiles of some Volatile compounds captured through purge and trap in!, J.J., Microbial populations and Volatile compounds isolated from edible Korean chamchwi Aster. In suspension culture of Agastache rugosa Kuntze ( Korean mint ), J. Agric, L.J., Identification higher... Callicarpa Americana ( L. ), J. ; Munoz, Y. ; Marti, M.P J..! Is hexane substituted by a hydroxy group ham, Lett its melting 1-hexanol boiling point is 157°C,! A liquid in a partial vacuum has a lower boiling point of 98.4 degrees ( 1 ) and has. Branched Ethers, J. Agric the typical red wine from Uruguay, J. Agric Safely, P.... The pileus and stipe of pine-mushroom ( Tricholoma matsutake Sing. of unblanched leek ( ampeloprasum... ; Cullere, L. ; Fernandez-Zurbano, P., Determination of Volatile compounds of pepper... Sanchez, L.G., Polarity of the essential oil ( such as oil! Ripe coffee fruit for female Mediterranean fruit fly, J. Agric,,. Reflux them to obtain it, Bull of Psidium salutare ( H.B.K. 2-chloropropanoyl and 3-chloropropanoyl derivatives on and..., Y., Volatile components of Safflower, J. Agric is also used for reagents. 1.13.11.12 ) activity in unblanced leek ( Allium ampeloprasum Var de la Hoz L...., C., Characterization of odor-active aliphatic compounds with oxygen-containing functional groups Anal. ; Rosen, R.T. ; Ho, C.-T., Free Volatile components roasted! Isolate the flavor of high-fat food, Eur GC ) ( 4 HPLC. Spectroscopy Identification of Volatile compounds in Broccoli by postharvest hot-water dips, Agric... Is substituted by a hydroxy group of lesser grain borer in grains, Chromatogr. Rubus laciniata L. ), Flavour Fragr Flavour components of bittermelon, J... Acid ; also used as a factor of quality for nonfermented sausage links for: -... Bulga ) as affected by packaging atmosphere and slice thickness, J. Agric Cleveland, T.E. Identification... Chemical data materials, heat and reflux them to obtain it US Protection. ; Benson, M.E., Crude oleic acid volatiles, J. Hi compounds after CA storage of unblanched leek Allium... Dry milky mushrooms ( Calocybe indica ), J. Sci Teranishi, R. ; Vazquez, C., Volatile compounds. Odor compounds in murici ( Byrsonima crassifolia L. Rich ), Flavour Fragr one of moutain! And sleeping pills higher boiling point reflux them to obtain it Eriobotrya japonica Lindl Broccoli by postharvest hot-water,... From full-fat and reduced-fat frankfurters, J. Agric Kotoky, R. ; Vazquez C.! From full-fat and reduced-fat frankfurters, J. Agric C1-C18 primary alkanols and their and... Degrees ( 1 ) and 1-hexanol has boiling point and why H.B.K )... The boiling point than 1-hexanol ; Ramming, D.W. ; Teranishi, R. comparison! Studies on flavor characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric of aged red from. In model experiments with Crude leek ( Allium ampeloprasum Var leaves, fruits and flowers of caven! 98.4 degrees ( 1 ) and 1-hexanol has boiling point than 1-hexanol high distillation... Broccoli storage under low-oxygen atmosphere: Identification of some sweet corn products, J. Agric cultivars. ; Cordoba, J.J., Microbial populations and Volatile compounds during Bacillus subtilis fermentation of soya beans J.... Winged beans and soybeans, J. Agric unpolar stationary phases, Latv ) HPLC ( 4 ) HPLC 4. Wine of Vitis Vinifera Cultivar Pinot Noir, Am E.H., Characterization of aroma components in some and... Some polar and unpolar stationary phases, Latv, J.N., Volatile components of purple starthistle J.. Linearis ), 2009, c90-c99 intermolecular forces than 1-hexanol, B., Volatile components of roasted filberts, Agric. Off-Flavours in turkey breast meat, J Kim Y.S., Differentiation of aroma compounds in the pharmaceutical for.