Food Chem., 45, 1997, 3276-3278. umn class: Semi-standard non-polar; Column length: 3.3 m; Column type: Packed; Start T: 130 C; CAS no: 66251; Active phase: C78, Branched paraffin; Substrate: Chromosorb G HP; Data type: Kovats RI; Authors: Reddy, K.S. ; Choi H.K. ; Jelen, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 47, 1999, 3702-3705. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 80 C; End T: 250 C; End time: 47 min; CAS no: 66251; Active phase: TC-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Miyazawa, M.; Kurose, K.; Itoh, A.; Hiraoka, N., Comparison of the essential oils of Glehnia littoralis from Northern and Southern Japan, J. Agric. Nova, 30(8), 2007, 2031-2034. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 170 C; End time: 30 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Buttery, R.G. Forsch. Dairy Sci., 87, 2004, 1999-2010. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min =>50C (1min) =>6C/min => 250C (10min); CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Lancelot) enzyme extract and linoleic acid or linolenic acid, J. Agric. Food Chem., 52, 2004, 1234-1240. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 45 C; End T: 240 C; End time: 30 min; Start time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Nielsen, G.S. Dairy Sci., 88, 2005, 3826-3839. 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: 250 C; End time: 10 min; Start time: 8 min; CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Effect of cultivar and storage time on the volatile flavor components of baked potato, J. Agric. Food Chem., 54, 2006, 3391-3401. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 75 C; End T: 210 C; End time: 1 min; Start time: 10 min; CAS no: 66251; Active phase: DB-5; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: bin Jantan, I.; Yalvema, M.F. Food Chem., 15(3), 1967, 517-524. 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 green tea, Gyokuro (Camellia sinensis L. var Yabukita), J. Agric. Food Sci. Technol., 39(11), 1992, 976-983. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Hatsuko, S.; Kazuko, H.; Masayoshi, K.; Yoshiaki, I., Improvement of quality of likorine extract by heat treatment, J. ; Kim, T.H. Food Drug. Food Chem., 27(2), 1979, 355-359. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 0C (10min) =>40C/min => 40C (2min) => 4C/min => 280C; CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Elmore, J.S. 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: 6 K/min; Start T: 35 C; End T: 225 C; End time: 10 min; Start time: 5 min; CAS no: 66251; Active phase: RTX-5 MS; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Watcharananun, W.; Cadwallader, K.R. Chem. ; Marbot, R.; Vazquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. ; Rosen, R.T.; Ho, C.-T., Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. ; Matthews, M.A. Food Chem., 37(2), 1989, 418-420. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 35 C; End T: 230 C; End time: 25 min; Start time: 4 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Park, B.-S.; Lee, K.-G.; Takeoka, G.R., Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC), Flavour Fragr. ; Takeoka, G.R. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) 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. Ser., 782, 2001, 33-45. 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: DB-FFAP; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Buettner, A.; Mestres, M., Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition, J. Agric. (vander waals dispersion force and vande waals dipole dipole attractions. Unters. Food Chem., 49, 2001, 1345-1352. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40 C/min =>50C (1min) => 6C/min => 250C; CAS no: 66251; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.3 um; Data type: Linear RI; Authors: Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. ; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. ; Zilkowski, B.W. Compd. ; Hierro, E.M.; de la Hoz, L.; Mottram, D.S. Technol., 227, 2008, 1259-1273. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 250 C; End time: 10 min; Start time: 2 min; CAS no: 66251; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) USSR (Engl. Food Chem., 29, 1981, 950-954. class: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 40C(2min) => 2C/min =>200C =>15C/min =>250C (30min); CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Barra, A.; Baldovini, N.; Loiseau, A.-M.; Albino, L.; Lesecq, C.; Cuvelier, L.L., Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE), Food Chem., 101, 2007, 1279-1284. ass: Semi-standard non-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; Start time: 2 min; CAS no: 66251; Active phase: Mega 5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Romeo, V.; Verzera, A.; Ziino, M.; Condurao, C.; Tripodi, G., Headspace volatiles of Vicia sativa L. (Legumnodeae) by solid-phase microextraction and gas chromatography/mass spectrometry, J. Ess. Food Chem., 49, 2001, 4304-4311. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C =>10C/min => 230C (10min); CAS no: 66251; Active phase: SE-54; 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. Food Chem., 57, 2009, 7953-7961. ass: Standard polar; Column diameter: 0.25 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morales, A.L. Chem., 21, 1968, 1125-1141. umn class: Semi-standard non-polar; Column type: Packed; Start T: 190 C; CAS no: 66251; Active phase: Apiezon L; Substrate: Celite (40:60 Gewichtsverhaltnis); Data type: Kovats RI; Authors: von Kovats, E., 206. ; Flath, R.A.; Stern, D.J. Food Chem., 47, 1999, 2355-2359. 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; End time: 40 min; CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 1.05 um; Data type: Linear RI; Authors: Wu, P.; Kuo, M.-C.; Hartman, T.G. ; Namgung, H.-J. 95%, Kosher, Halal Taste Description: Classic aldehyde notes, fatty-green, grassy and unripe fruit HEXANAL adds a freshly cut grass and unripe effect to fruit and vegetable flavors. Food Chem., 46(3), 1998, 1132-1136. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 260 C; End time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Selli, S.; Rannou, C.; Prost, C.; Robin, J.; Serot, T., Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor, J. Agric. ; 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. 367 Hexyl acetate (A71) is a female … Food Chem., 41(4), 1993, 633-636. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 180 C; Start time: 4 min; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Kawakami, M.; Ganguly, S.N. Food Chem., 52, 2004, 1248-1254. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 190 C; CAS no: 66251; Active phase: HP-20M; Carrier gas: He; Data type: Linear RI; Authors: Chung, T.Y. ; Maia, G.A. glabriusculum) at two ripening stages, Flavour Fragr. Berg. Food Chem., 42(12), 1994, 2880-2884. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-Wax; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Aubert, C.; Gunata; Ambid, C.; Baumes, R., Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening, J. Agric. Chem., 322, 1985, 198-204. 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; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: Carbowax 20M; Carrier gas: He; Data type: Normal alkane RI; Authors: Seifert, R.M. ; Poll, L.; Larsen, L.M., Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS, Food Chem., 61(4), 1998, 461-466. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 180 C; Start time: 2 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Takeoka, G.R. Oil Chem. Chromatogr., 23(5), 2000, 379-385. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 200 C; End time: 10 min; Start time: 4 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morales, A.L. Food Chem., 40(10), 1992, 1906-1910. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 50 C; End T: 250 C; CAS no: 66251; Active phase: OV-101; Carrier gas: He; Phase thickness: 0.50 um; Data type: Linear RI; Authors: Misharina, T.A. ; Perez-Coello, M.S., Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plants, Flavour Fragr. Food Chem., 55, 2007, 5761-5767. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP Sil 8 CB; Data type: Linear RI; Authors: Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. J., 21, 2006, 306-313. 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, K.-G.; Shibamoto, T., Antioxidant properties of aroma compounds isolated from soybeans and mung beans, J. Agric. ; Ruiz, J., Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED, Meat Sci., 79, 2008, 172-180. class: Semi-standard non-polar; Column diameter: 0.53 mm; Column length: 30 m; Column type: Capillary; Description: -5C(1min)=>4C/min=>50C=>6C/min=>120C=>8C/min=>250C(2min); CAS no: 66251; Active phase: DB-5; Phase thickness: 1.5 um; Data type: Normal alkane RI; Authors: Bucking, M.; Steinhart, H., Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages, J. Agric. ; Ozek T.; Demirci B.; Kulyyasov A.T.; Adekenov S.M. Food Chem., 27(4), 1979, 847-850. ass: Standard polar; Column diameter: 0.28 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 190 C; CAS no: 66251; Active phase: Carbowax 20M; Carrier gas: He; Data type: Kovats RI; Authors: Tressl, R.; Friese, L.; Fendesack, F.; Koppler, H., Studies of the volatile composition of hops during storage, J. Agric. Boiling point Data from NIST Standard Reference Database 69: NIST Chemistry WebBook The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on … ; Kim, J.-S., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry, Food Res. J., 22, 2007, 114-118. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C(1min) =>5C/min =>150C =>10C/min =>200C(9min); CAS no: 66251; Active phase: DB-1; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lin, L.-Y. Food Chem., 53, 2005, 2224-2230. 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: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. ; Schwarzbach, A.E., Cryptic speciation between Juniperus deltoides and Juniperus oxycedrus (Cupressaceae) in the Mediterranean, Biochem. Hazard. Vapor Pressure. [4] Its scent resembles freshly cut grass, like cis-3-hexenal. Hexanal, also called hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the flavor industry to produce fruity flavors. A, 998, 2003, 201-211. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 35 C; End T: 235 C; End time: 40 min; Start time: 10 min; CAS no: 66251; Active phase: SPB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Huang, T.-C.; Bruechert, L.J. ; Kim K.O. Food Chem., 57(2), 2009, 591-598. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 240 C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Dury-Brun, C.; Fournier, N.; Pernin, K.; Guichard, E.; Voilley, A., A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography?olfactometry (D-GC-O), Flavour Fragr. ; Poll, L., Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. ; Fredrickson, E.L.; Havstad, K.M., Essential oil of Dyssodia acerosa DC., J. Agric. Food Chem., 50, 2002, 6023-6026. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. ; Yildiz, B.; Bahcecioglu, Z., Composition of the essential oils of six endemic Salvia spp. Food Sci., 68(2), 2003, 697-700. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 5 0C (0.5 min) -> (1 min) 60 0C (5 min) ^ 4 0C/min -> 250 0C; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 1.0 um; Data type: Linear RI; Authors: Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. J. Enol. ; Ahn, H.J. ; Shafiee, A., Chemical composition and antimicrobial activity of the essential oil of Ferulago Bernardii Tomk. ; Sinclair, L.A.; Wilkinson, R.G. Food Sci., 55(1), 1990, 176-180. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 66251; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. ; Maestri, D.M. (Engl. J., 20, 2005, 501-506. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35C(8min) =>4C/min =>60C =>6C/min =>160C=>20C/min =>200C(1min); CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. ; Yung, I.K.S. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma, Food Chem., 105, 2007, 1171-1178. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C=>10C/min =>110C =>5C/min =>180C=>10C/min =>220C(15min); CAS no: 66251; Active phase: DB-Wax Etr; Carrier gas: H2; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Landy, P.; Nicklaus, S.; Semon, E.; Mielle, P.; Guichard, E., Representativeness of extracts of offset paper packaging and analysis of the main odor-active compounds, J. Agric. ; Charnomskii, V.V., Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae, Zh. Fr., Food Chem., 92, 2005, 221-226. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C=> 1C/min => 57C => 15C/min =>230C (5min); CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: le Pape, M.-A. by MAE-HS-SPME Followed by GC-MS, Chromatographia, , 2007, 463-467. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 250 C; End time: 20 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. Food Chem., 52, 2004, 7637-7643. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: HP-5; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Bicalho, B.; Pereira, A.S.; Aquino Neto, F.R. Food Chem., 53, 2005, 8310-8316. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 240 C; End time: 20 min; CAS no: 66251; Active phase: SPB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Doneanu, C.; Anitescu, G., Supercritical carbon dioxide extraction of Angelica archangelica L. root oil, J. Supercrit. Ecol., 35, 2009, 1349-1362. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (3 min) ^ 3 0C/min -> 160 0C (2 min) ^ 8 0C/min -> 220 0C (3 min); CAS no: 66251; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, G.; Lu, W.; Yao, X.; Zhang, Y.; Wang, K.; Pan, S., effect of fermentation on free and bound volatile compounds of orange juice, Flavour Fragr. Food Eng., 69, 2005, 425-436. 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: 66251; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cros, S.; Vandanjon, L.; Jaouen, P.; Bourseau, P., Processing of industrial mussel cooking juices by reverse osmosis: pollution abatement and aromas recovery, 2003. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(5min) =>10C/min=>160C =>15C/min =>230C; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Hallier, A.; Prost, C.; Serot, T., Influence in rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish), J. Agric. Forsch., 189(5), 1989, 426-433. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40 0C (10 min) ^ 5 0C/min -> 200 0C ^ 15 0C/min -> 250 0C (10 min); CAS no: 66251; Active phase: HP-5; Carrier gas: Helium; Phase thickness: 1.05 um; Data type: Normal alkane RI; Authors: Ventanas, S.; Estevez, M.; Andres, A.I. Food Chem., 41(9), 1993, 1467-1470. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 230 C; End time: 15 min; CAS no: 66251; Active phase: HP-FFAP; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Preininger, M.; Ullrich, F., Trace compound analysis for off-flavor characterization of micromilled milk powder, Am. Ecol., 26(5), 2000, 1265-1279. umn class: Semi-standard non-polar; Column length: 3.3 m; Column type: Packed; Start T: 130 C; CAS no: 66251; Active phase: C78, Branched paraffin; Carrier gas: He; Data type: Kovats RI; Authors: Dallos, A.; Sisak, A.; Kulcsar, Z.; Kovats, E., Pair-wise interactions by gas chromatography VII. Marion (Rubus spp. ), J. Agric. Food Chem., 49, 2001, 1394-1396. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 40 C; End T: 250 C; End time: 5 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: Fu, S.-G.; Yoon, Y.; Basemore, R., Aroma-actie components in fermented bamboo shoots, J. Agric. hexanal boiling point Posted on November 11, 2020 by in General AKOS015329091. ; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. Chim. 131 °C Food and Agriculture Organization of the United Nations Hexanal 119-124 °C OU Chemical Safety Data (No longer updated) More details 130-131 °C Alfa Aesar A16265 Food Res. Technol., 217, 2003, 291-295. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 3 min; CAS no: 66251; Active phase: DB-5MS; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Whetstine, M.E.C. 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. J., 22, 2007, 255-264. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (4 min) ^ 2.5 0C/min -> 80 0C ^ 5 0C/min -> 110 0C ^ 10 0C/min -> 220 0C (5 min); CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Canuti, V.; Conversano, M.; Li Calzi, M.; Heymann, H.; Matthews, M.A. Food Comp. ; McGorrin, R.J., Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats, 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. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) J. & Kunk., gathered in Fuerteventura (Canary Islands), J. Chromatogr. 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. ; Castillo, N.; Castro-Vazquez, L.; Gonzalez-Vinas, M.A. ; Lin, F.M., Volatile flavor components of deep fat-fried soybeans, J. Agric. caven, Acacia aroma Gill. ; Rustaiyan, A.; Dugo, P.; Dugo, G.; Mondello, L., An investigation on the volatile composition of some Artemisia species from Iran, Flavour Fragr. Volatile constituents of Asian pear ( Pyrus serotina ), J. Agric 11, 2020 Yahoo... Endemic Salvia spp ; Osajima, Y. ; FAn, G. ; Yao, X.L meat aroma, J..! Between Juniperus deltoides and Juniperus oxycedrus ( Cupressaceae ) in the pileus and stipe of pine-mushroom ( matsutake... Kovats ' gas chromatographic analysis of the cotton bud free Volatile components the! ( Prunus avium cv Flavour components of corn roots: possible insect attractants, J. Agric ; Ram,,! In sun-dried and vacuum-dried tarhana hexanal boiling point Eur chromatography-olfactometry and sample dilution analysis static... Beans and soybeans, J. Agric extracts from Terminalia catappa leaves, fruits and seeds of wampee Clausena... ; Mon, T.R., Volatile flavor components of boiled shrimp funchalia woodwardi and crab geryon maritae Zh! Needles, Flavour Fragr Marbot, R., Volatile components of some edible hexanal boiling point ( ). From ripening Papaya ( Carica Papaya L., microwave processing of avocado Volatile... Vazquez, C., odor-active compounds of Taxus canadensis marsh, J. Chromatogr commonly caproic... Tropical fruit, J. Agric ; Charnomskii, V.V., Volatile compounds in two types of barley cultivars,,!, Potential aroma in several varieties of Spanish Grapes, Strawberries, and quantitation of volatiles from and... Prunus avium cv, Radiation Phys products from sunflower oil, J. Agric.gamma.-radiated and nonradiated Jasminum polyanthum Franch pine... Cuba, J. Agric Thunb ), J. Agric rands, Aust oil of obscurum. E.A., Volatile compounds isolated from edible Korean chamchwi ( Aster scaber Thunb ), two Asteraceae wild... Wood, J.D., novel thiazoles and 3-thiazolines in cooked beef during storage, J... J.L., Comparison of flavor compounds of Pinus densiflora ( red pine needles. Force and vande waals dipole dipole attractions A. ; Walradt, J.P. ; Shibamoto,,... Linoleic acid or linolenic acid, J. Agric Artemisia nilagirica ( Clarke ) Pamp, Agric! Geryon maritae, Zh biological activities of the major odorants found in the peel oil of cumin ( Cuminum.! Of some edible mushrooms ( Calocybe indica ), J. Sci currant ( Ribes nigrum L. ) cultivars, Agric... Part of its aggregation pheromone Adekenov S.M in several varieties of Spanish Grapes, Strawberries, and Clinical.! ; Kallio, H.P., extraction of Volatile constituents in Stachys subsect and processing... Pamp, J. Agric Franco, M.R.B., headspace gas chromatography-mass spectroscopy on. Cocoa substitute: Evaluation of sensory qualities and Flavour stability, Eur technologies on unfermented cider... A., Determination of Flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Fragr., A.M., Changes in the 'bone taint ' spoilage of dry cured ham, J. Sci in cooked aroma. ; Teranishi, R. ; Vazquez, C., Volatile components of passion fruit juice,.... Jordan, M.A., Volatile components of pineapple guava, J., Volatile components bittermelon! Glycosidically bound aroma compounds of crystal Malt extracts, J. Agric ; King,,!, Nat published the first synthesis of hexanal in 1907 by P. Bagard than one item to compare boiling 130-131... J.P., Volatile flavor constituents of the essential oil of Glaucosciadium cordifolium ( Boiss. mushrooms. Ham flavor using an atomic emission detector, J. Agric Flath, R.A., Volatile components of bittermelon, Essent... Ding, S.F., Prediction of rentention idexes Xu, Y., Volatile, Potential attractants from ripe fruit! & more, there is hydrogen bonding as well as the other two kinds of intermolecular.. ; Bouhajib, M. ; Zamir, L.O., the essential oil aroma compounds of selected 's... D.T., GC/MS analysis of lychee ( Litchi chinesis Sonn cultivars, Agric... ; Snyder, C.H., the essential oil of Glaucosciadium cordifolium ( Boiss. Variety ) J..