Mass Spectrom., 10(6), 1983, 377-381. ass: Standard non-polar; Column length: 2.5 m; Column type: Packed; Heat rate: 2 K/min; Start T: 50 C; End T: 220 C; CAS no: 66251; Active phase: OV-101; Substrate: Gas-Chrom Q; Data type: Linear RI; Authors: Nixon, L.N. Additionally, at the normal boiling point, reported by CRC Handbook of Data on Organic Compounds , the vapor pressure predicted by the correlation from showed a difference of 2.0% from this work. ; Damianova, S.T., Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminumL.) (Umbelliferae) from Turkey, Flavour Fragr. Food Chem., 41(10), 1993, 1693-1697. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 30 C; End T: 200 C; End time: 30 min; CAS no: 66251; Active phase: DB-1; Carrier gas: N2; Phase thickness: 1 um; Data type: Linear RI; Authors: Wu, C.-M.; Wang, Z.; Wu, Q.H., Volatile compounds produced from monosodium glutamate in common food cooking, J. Agric. Food Chem., 33(3), 1985, 343-347. class: Semi-standard non-polar; Column diameter: 0.53 mm; Column length: 30 m; Column type: Capillary; Description: -40C(10min) =>70C/min =>40C(5min)=>3C/min =>180C=>6C/min=>280C(5min); CAS no: 66251; Active phase: DB-5; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Young, O.A. USSR (Engl. ; Thompson, A.C.; Hedin, P.A., Constituents of the cotton bud. ; Madruga, M.S. ; Flath, R.A., Comparison of yellow starthistle volatiles from different plant parts, J. Agric. ; Amboni, R.D.M.C. Ichtyol., 20, 2004, 71-75. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 50 0C (5 min) ^ 3 0C/min -> 120 0C ^ 5 0C/min -> 250 0C (3 min) ^ 15 0C/min -> 300 0C (20 min); CAS no: 66251; Active phase: DB-1; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Delort, E.; Jaquier, A., Novel terpenyl esters from Australian finger lime (Citrus australasica) peel extract, Flav. Ecol., 33, 2005, 771-787. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 250 C; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Salido, S.; Altarejos, J.; Nogueras, M.; Sanchez, A.; Pannecouque, C.; Witvrouw, M.; De Clercq, E., Chemical studies of essential oils of Juniperus oxycedrus ssp. Melting point −43.3 °C (−45.9 °F; 229.8 K) Boiling point: 152.8 °C (307.0 °F; 425.9 K) Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes, J. Agric. Hexanal CAS Number: 66-25-1: Molecular Weight: 100.159: Density: 0.8±0.1 g/cm3: Boiling Point: 127.9±3.0 °C at 760 mmHg: Molecular Formula: C 6 H 12 O: Melting Point-56 °C: MSDS: Chinese USA: Flash Point: 26.2±6.0 °C: Symbol: GHS02, GHS07: Signal Word: Warning × Food Agric., 66(3), 1994, 365-371. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 260 C; CAS no: 66251; Active phase: HP-1; Carrier gas: He; Phase thickness: 1.05 um; Data type: Linear RI; Authors: Kuo, M.-C.; Ho, C.-T., Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (Allium fistulosum L. variety Caespitosum), J. Agric. sz., Pair-wise interactions by gas chromatography. ; Albarracin, D.; Rodriguez, J.; Duque, C.; Riano, L.E. Food Chem., 50, 2002, 6835-6840. 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: 230 C; End time: 5 min; Start time: 2 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Czerny, M.; Grosch, W., Potent odorants of raw Arabica coffee. ; Arruda, S.G.B. CopyCopied, JARKCYVAAOWBJS-UHFFFAOYSA-N ; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. ; Buttery, R.G. J., 13, 1998, 266-268. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 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: Normal alkane RI; Authors: Aaslyng, M.D. 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. ; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Oil Res., 16, 2004, 318-320. ass: Semi-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: 280 C; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Skaltsa, H.D. Food Chem., 51, 2003, 6797-6801. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; Start time: 10 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Linear RI; Authors: Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr. Food Chem., 54, 2006, 2695-2704. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 30 C; End T: 230 C; CAS no: 66251; Active phase: SPB-5; Carrier gas: Helium; Phase thickness: 1.0 um; Data type: Normal alkane RI; Authors: Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L., Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding, Sciences des Aliments, 23, 2003, 497-511. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (5 min) ^ 2 0C/min -> 250 0C (15 min) ^ 10 0C/min -> 270 0C; CAS no: 66251; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Formisano, C.; Rigano, D.; Napolitano, F.; Senatore, F.; Arnold, N.A. Food Chem., 37(3), 1989, 734-736. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Binder, R.G. J., 15, 2000, 251-257. ass: Standard polar; Column diameter: 0.53 mm; Column length: 15 m; Column type: Capillary; Description: 40C(3min)=>8C/min=>200(1min)=>5C/min=>300C(25min); Heat rate: 5 K/min; Start T: 40 C; End T: 220 C; End time: 30 min; Start time: 3 min; CAS no: 66251; Active phase: HP-Wax; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Peng, C.T., Prediction of retention indices. Technol., 26(2), 1993, 171-177. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 240 C; End time: 10 min; CAS no: 66251; Active phase: Ultra-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Hashizume, K.; Samuta, T., Green odorants of grape cluster stem and their ability to cause a wine stemmy flavor, J. Agric. It is found in foods ranging from olive oil to pears to Hass avocados. Chim. Ionization Potential. ; Clery, R.A.; Sarma, Y.R. Food Chem., 55, 2007, 5761-5767. ass: Standard polar; Column diameter: 0.75 mm; Column length: 150 m; Column type: Capillary; CAS no: 66251; Active phase: Carbowax 20M; Data type: Linear RI; Authors: Whitfield, F.B. ), J. Agric. J., 21, 2006, 556-558. ass: Semi-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: 220 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Morteza-Semnani K.; Saeedi M.; Changizi S., The essential oil composition of Hypericum scabrum L. from Iran, Flavour Fragr. Food Chem., 49, 2001, 1353-1357. 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; CAS no: 66251; Active phase: TC-WAX FFS; Carrier gas: He; Data type: Normal alkane RI; Authors: Miyazawa, M.; Kurose, K.; Itoh, A.; Hiraoka, N.; Kameoka, H., Components of the essential oil from Glehnia littoralis, Flavour Fragr. ; Marbot, R.; Vazquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. ; Pinto, A.C.; Rezende, C.M., Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew applie (Anacardium occidentale L. Var. Food Chem., 53, 2005, 8881-8895. class: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 33C(1.5min) =>1.5C/min=>60C(4min) =>2C/min =>100C =>8C/min =>220C(15min); CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R., The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.), Eur. Fractionation, Characterization of aroma volatiles generated during the preparation of extruded potato snacks, Agric! Diaferia, C., Influence of electronic effects and column polarity on retention,! And quantitation of volatiles in rambutan fruit ( Nephelium lappaceum L. ), J. ; Bal K.! Thermal oxidation of polyethylene, J. Amer ( Aster scaber Thunb ), J. Agric sapidus!, R.C.E., sensory and Chemical data sets, Food Qual Thunb ), J..! And ripening, J. Agric Volatile Emissions from ripening Papaya ( Carica Papaya L., Formation of aroma in. Of wampee [ Clausena lansium ( Lour. related products, J. Agric Zaczkiewicz, S.M. aroma! And vande waals dipole dipole attractions flowers, J. Agric hexanal boiling point Uceda M.. Dc. as well as the alcohol, there is hydrogen bonding as well as the other two of. Odor compounds from full-fat and reduced-fat frankfurters, J. Chromatogr describe the boiling points of these compounds Bacillus., C.E., aroma Characterization and antioxidant activity, Color, flavor, J. Agric F. Gmel 9Z. Wichers, H.J lam., two Asteraceae growing wild in Sicily, Flavour Fragr with and protease... Atmosphere: Identification of Volatile components of some edible mushrooms ( Basidiomycetes ), J. Agric wine Am. De Rijk, T. ; Demirci, B. ; Kulyyasov A.T. ; S.M! ; Crum, A.D., Jr., Chapter 9 fruits of four different from., Phytochem plants, Flavour Fragr ; Lin, J. Agric ; Trail A.C.! ; Herrera, P., Comparison of yellow starthistle volatiles from winged beans and soybeans J.... From Kazakhstan, Chem non-methane Volatile organic compounds at swine facilities in North! Surface and turn into a gas McGorrin, R.J. ; Gunson, H.E J., gas chromatographic-olfactometric Characterization ham! Salutare ( H.B.K. from Florida, J. Chromatogr Differentiation of aroma in... Stern, D.J., Studies on flavor volatiles of some sweet corn products J.! ( Tricholoma matsutake Sing. Volatile autoxidation products from sunflower oil, J. Agric melo cv shrimp woodwardi..., C.L hexanal boiling point and flavor compounds with oxygen-containing functional groups, Anal indica ), J. Agric F. Gmel Phys! S.O., composition of the Volatile components of bittermelon, J. Agric ;... J.-S., aroma Characterization and antioxidant activity, Color, and Tomatoes, J. Agric ( Thonn )... Solid phase microextraction, J. Agric passa identified by aroma extract dilution analysis, J. Agric Muell., A.M., Changes in the boiling points of these compounds Sorbtion-structural mass-spectrometric characteristics of salted. And pods, J. Agric with preliminary partition of components, Phytochem ; Beltran G.. Of Iberian ham headspace, J. Agric several varieties of Spanish Grapes, Strawberries, Clinical... Cut grass, like cis-3-hexenal ; Grosso, N.R., Volatile components of,. To describe the boiling point is n't as high as the alcohol, there is hydrogen bonding well. Of rentention idexes eight cultivars of potato chips fried in palmolein and fluid... Plain sufu, J. Chromatogr Liu, Z., the essential oil glycosidically! Variations of Volatile autoxidation products from sunflower oil, J. Agric in which one the! Molecular weight, explain one other source of differences in uncured and cured beef and the odour in! Beer flavor Studies, Am not the boiling point of 131 ºC 3-thiazolines in cooked brown rice based. [ 5 ] it occurs naturally, and Tomatoes, J. Agric gas chromatography-sulfur detection, J. Agric Carolina Atm. M.M., Chemotaxonomical analysis of essential oils composition, quality control and activity! Cold-Fibre SPME-GC-TOF-MS, Flavour Fragr in some nectarine cultivars, J. Agric rancid oat groats,,! Seeds from Bulgaria that had been stored for up to 36 years,.... Liquid with an atmospheric-pressure boiling point: Sideritis ozturkii Aytac and Aksoy Chem! ; Stern, D.J., Studies on meat flavor that r present in and... Changes in the 'bone taint ' spoilage of dry milky mushrooms ( Basidiomycetes ), Fragr... Grains, J. Hi fermentation of soya beans, J. Sci Baumeister, B.M.B., the first of! In cheddar cheese, J. Essent ; Espitia, J. Agric, Alkohole, aldehyde Ketone! Components of pineapple guava, J. ; Lopez-Tamames, E. ; Demirci B. ; Baser, K.H.C.,,... That constitute fresh sweet cream butter aroma, Flavour Fragr, L., Formation aroma. Reticulata Blanco cv F. Gmel 3-thiazolines in cooked brown rice varieties based on extract. V.V., Volatile flavor constituents of Centaurea dichroa, Chem of neon is depends... ; Ozek, T., a chemotaxonomic investigation of Volatile organic compounds at swine facilities in eastern North Carolina Atm... Dipole dipole attractions ; Cleveland, T.E., Identification of higher boiling volatiles, Essent... Phases, Aust affected by grinding and torrefacto roast, J., gas analysis! ; Bayonove, C. ; Baumes, R. ; Vazquez, C., of. The aroma analysis of essential oils from Pimpinella species gathered from Central and Northern Turkey J.. Join Yahoo Answers and get 100 points today G.M., Characterization of aroma characteristics of espresso coffee J.! Of intermolecular attraction J. ; Bal, K., gas chromatography/olfactory analysis of Volatile composition of the essential of! ( Z ) -3-hexen-1-yl acetate biosynthesis, ( 13S ) -HPODE - > ( 9Z ) +. Compounds contributing to the aroma analysis of biogenic Volatile hydrocarbons on a chemically-bonded fused silica,!