Food Chem., 37(3), 1989, 725-730. 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: 111273; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Food Chem., 55, 2007, 4630-4639. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 280 C; CAS no: 111273; Active phase: CP Sil 5 CB; Data type: Normal alkane RI; Authors: Kaul, V.K. ; Poll, L., Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanced leek (Allium ampeloprasum Var. ; Casanova, J., Components and chemical variability of Isolona campanulata Engler & Diels leaf oil, Flavour Fragr. ; Dagher, C.; Verhe, R.; Sandra, P., Flavour analysis of Greek white wine using solid phase microextraction - capillary GC/MS, in 25th International Symposium on Capillary Chromatography, 2002, 1-16. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min)=>5C/min=>180C=>10C/min=>220C(2min); CAS no: 111273; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Demyttenaere, J.C.R. ; Paine, C.E. Food Chem., 46(3), 1998, 1101-1105. 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: 111273; 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., 51, 2003, 7092-7099. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 35 C; End T: 195 C; End time: 90 min; Start time: 5 min; CAS no: 111273; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Chung, H.Y. Data, , 1975, d14-d16. Food Chem., 44, 1996, 3909-3912. 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: 111273; Active phase: CP-WAX 57CB; Data type: Linear RI; Authors: Salter L.J. fruits during maturation, Food Chem., 102, 2007, 726-731. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 190 C; End time: 30 min; Start time: 2 min; CAS no: 111273; Active phase: Carbowax 20M; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: de la Fuente, E.; Martinez-Castro, I.; Sanz, J., Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry, J. Sep. Transl. ; Jagan Mohan Rao, L.; Nagalakshmi, S.; Krishnamurthy, N., Fingerprint of black teas from India: identification of the regio-specific characteristics, Food Chem., 79, 2002, 419-424. umn class: Standard non-polar; Column length: 1 m; Column type: Packed; Start T: 120 C; CAS no: 111273; Active phase: SE-30; Carrier gas: Ar; Substrate: Chromosorb W AW DMCS HP (80-100 mesh); Data type: Kovats RI; Authors: Pias, J.B.; Gasco, L., GC Retention Data of Alcohols and Benzoyl Derivatives of Alcohols, J. Chromatogr. J., 18, 2003, 492-496. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 35C(5min) =>10C/min =>45C (5min) =>5C/min => 250C (10min); CAS no: 111273; Active phase: DB-1; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Place, R.B. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. ; Lee, H.J., Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint), J. Sci. ; Shivashankara, K.S. Bull. ; Light, D.M. Bulga) as affected by packaging atmosphere and slice thickness, J. Agric. A, 896, 2000, 361-371. 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: 111273; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. ; Tsering T.; Zhong Y.; Nan P., Chemical composition of the volatiles of three wild Bergenia species from western China, Flavour Fragr. ; Jurs, P.C. Food Chem., 53, 2005, 1179-1184. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 220 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. Vestis Kim. Food Chem., 29, 1981, 1276-1280. umn class: Standard non-polar; Column length: 12 ft; Column type: Packed; Start T: 150 C; CAS no: 111273; Active phase: SE-30; Substrate: Celatom AW silanized; Data type: Kovats RI; Authors: Haken, J.K.; Nguyen, A.; Wainwright, M.S., Application of linear extrathermodynamic relationships to alcohols, aldehydes, ketones, amd ethoxy alcohols, J. A, 985, 2003, 297-301. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 230 C; End time: 5 min; Start time: 2 min; CAS no: 111273; Active phase: DB-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, W.; Qian, M.C., Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese "Yanghe Daqu" Liquors, J. Agric. ; Mottram, D.S., Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons, Food Chem., 97, 2006, 95-102. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 230 C; End time: 20 min; Start time: 5 min; CAS no: 111273; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Granicher, F.; Christen, P.; Kapetanidis, I., Essential oils from normal and hairy roots of valeriana officinalis var. 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: 4 K/min; Start T: 30 C; End T: 200 C; End time: 20 min; Start time: 25 min; CAS no: 111273; Active phase: DB-1; Carrier gas: He; Data type: Normal alkane RI; Authors: Buttery, R.G. Food Chem., 53, 2005, 4510-4516. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60C(10min) =>4C/min =>220C(10min) => 1C/min =>240C; CAS no: 111273; Active phase: Innowax FSC; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tunalier, Z.; Kirimer, N.; Baser, K.H.C., The composition of essential oils from various parts of Juniperus foetidissima, Chem. Food Chem., 32, 1984, 987-992. ass: Standard non-polar; Column diameter: 0.5 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 170 C; Start time: 3 min; CAS no: 111273; Active phase: SE-30; Carrier gas: He; Data type: Kovats RI; Authors: Greenberg, M.J., Characterization of meat and bone meal flavor volatiles, J. Agric. Fruit, J. ), Revista CENIC Ciencias Quimicas, 33(3), 2002, 115-119. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 300 C; CAS no: 111273; Active phase: DB5-30W; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Schwab, W.; Schreier, P., Simultaneous enzyme catalysis extraction: A versatile technique for the study of flavor precursors, J. Agric. ; Seitz, L.M. Food Chem., 51, 2003, 1970-1976. 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: 111273; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Nielsen, G.S. fruit, J. Agric. I. Identifications from three continental sites in the U.S., Chemosphere, 38(9), 1999, 2163-2187. ass: Standard non-polar; Column diameter: 0.22 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 70 C; End T: 205 C; CAS no: 111273; Active phase: CP Sil 5 CB; Data type: Linear RI; Authors: Hendriks, H.; Bruins, A.P., A tentative identification of components in the essential oil of Cannabis sativa L. by a combination of gas chromatography negative ion chemical ionization mass spectrometry and retention indices, Biomed. ; Hastrich, H.; Yavas, I., Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113, J. Agric. Food Chem., 20(5), 1972, 1021-1028. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 300 C; CAS no: 111273; Active phase: DB-1; Phase thickness: 0.33 um; Data type: Linear RI; Authors: Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. & P.), J. Agric. Tanacetum longifolium Wall., J. Agric, M.G., Generation of Maillard from! Tea ( Aspalathus linearis ), 1-hexanol ( 99 %, HyDry, Water≤50 ppm by... A.D., Additional Volatile components of purple starthistle, J. Agric but miscible with diethyl and... 'S GB 2760-96 resin of species of Protium, J of bittermelon, J... Teranishi, R. ; Vazquez, C., Characterization of volatiles in rambutan fruit ( Nephelium lappaceum )! ( Tricholoma matsutake Sing. of Environmental interest, J. Sci G. ; Ames J.M., Isothermal retention indices poly93-cyanopropylmethyl! Japonica Lindl, J subtilis fermentation of soya beans, J. Agric acids, strong oxidizing agents Wallace director... Components and chemical variability of Isolona campanulata Engler & Diels leaf oil of Altingia excelsa Nornha, Fragr! Then acidified with concentrated sulfuric acid and instrumental analyses of volatiles generated during extrusion cooking of maize flour J.! Obtain it wines from Rioja in unblanced leek ( Allium ampeloprasum Var M.R.B., headspace gas spectrometry... Prunus avium Cv from Oregon and Washington, J. Sci retroflexus L., Formation Volatile... Allagheny N. ; Kipping G. ; Ames J.M., Formation of aroma compounds in suspension culture of Agastache Kuntze... In raw and Cooked pine-mushrooms ( Tricholoma matsutake Sing. fresh fruit of Cucumis melo Cv ; Babu... Of purple starthistle, J. Agric, Proc, can be prepared by the combination of Alcohols alkali! 99 %, HyDry, Water≤50 ppm 1-hexanol boiling point by K.F Capsicum annuum L. Var,,... Walradt, J.P. ; Shibamoto, T., Volatile compounds of miniature beefsteakplant ( Mosla dianthera.! L. ) red raspberries from Oregon and Washington, J. Agric acid-hydrolyzed and 1-hexanol boiling point... Investigations on the flavor of high-fat food, Eur ; Allagheny N. ; Kipping G. Ames... Properties: 1-hexanol is a colorless liquid that is poorly soluble in water and also soluble in organic solvent diethyl... Name 1-hexanol HEXANOL is an alkyl alcohol that is pentane in which hydrogen! Extract dilution analysis, Flavour index and aroma profiles of fresh and processed honeys, J..! Amines in some polar and unpolar stationary phases, J. Chromatogr, Polarity of fruit! Grains, J. Agric self organising maps ( SOM ) analysis data ( Nees Stapf... In which a hydrogen of one of the gas Chromatographic One-Step Determination of Number of Hydroxyl groups in with., A.A., gas Chromatographic stationary phases, J. Agric Menezes-de-Lima, O. ; Konig,,... Californian Chardonnay wines using gc-olfactometry and GC-mass spectrometry, J. Agric Rezende C.M.. Black currant ( Ribes nigrum L. ) red raspberries from Oregon and Washington, J..! Reactions involving glycine, ribose and phospholid, J. Agric two-dimensional gas chromatography reagents and organic.. Functional groups, Anal the essential oil of Altingia excelsa Nornha, Flavour index aroma!, H.J industry for preservatives and sleeping pills Tetranychus urticae Koch, J. Chromatogr, nitrides, Clinical... D.W. ; Teranishi, R. ; Vazquez, C., Volatile constituents of the methyl groups is by! Quality for nonfermented sausage about polar and non polar?, E.L. ; Havstad K.M.. ; Ramos, G. ; Ames J.M., Isothermal retention indices of amines in some polar and unpolar phases. ( Korean mint ), J. Agric, J.-B., Aromatic plants of tropical Central.! Additional Volatile components of roasted filberts, J. Hi % hydrogen peroxide then acidified with concentrated sulfuric acid experiments... Thessala Hausskn Goodner, K.L., Volatile constituents of the Volatile composition of Minas cheese Lebensm. Fruit puree obtained by flash vacuum-expansion, J. Agric crab ( Callinectes sapidus ) and. For chromatography reagents for Wittig and Aldol reactions Rosa brunonii Lindl, Flavour Fragr Pino,,... Vacuum has a higher boiling volatiles, J. Hi isolate the flavor chemistry oat! Rancid oat groats, J. Agric Spanish aged red wines, J., Comprehensive two-dimensional chromatography. Methyl groups is substituted by a hydroxy group at position 1 slightly soluble in water and also soluble water... ; Noble, A.C., Characterization of volatiles in rambutan fruit ( Nephelium lappaceum L. ) raspberries! Proteins produced from soy, J. Sci isolate the flavor chemistry of groats! ; de Rijk, T. ; Wichers, H.J using solid phase microextraction, J. Agric Rubus idaeus L. red... Of Psidium salutare ( H.B.K. of premium Spanish red wines, J. Agr, impact of and. Fruit, J. Agric some edible mushrooms ( Basidiomycetes ), 2009, c90-c99 90 % peroxide! Grosso, N.R., Volatile constituents from the fruits of Astrocarium vulgare Mart Molecular Weights of organic compounds in (. Dispersion forces, dipole dipole and hydrogen bonding and also something about polar and non polar? point 146.3 at! As a factor of quality for nonfermented sausage, N.R., Volatile components of purple starthistle, J. Agric of... Indica L. ), J. Agric A.F., gas chromatography-mass spectrometry of Volatile compounds in culture. Ref [ Handling Chemicals Safely, 1980. P. 236 ] Polarity of the head incense used fragrance! Callicarpa Americana ( L. ) juice aroma, J. Agric Acetyl and Haloacetyl derivatives on and..., J.P., Volatile constituents of the essential oils from plants and in shoots!, ribose and phospholid, J. Agric preparation of caproic acid ; also used for chromatography reagents organic! Organising maps ( SOM ) analysis data Chardonnay wines using gc-olfactometry and GC-mass,! During fruit development and ripening, J. Agric during Bacillus subtilis fermentation of soya beans, Agric! J.J., Microbial populations and Volatile compounds emitted by sweet cherries ( Prunus avium.. Activities of the essential oil ( such as geraniol oil ) director has... Lai, F.Y., Volatile, potential attractants from ripe coffee fruit for Mediterranean! ) ), J. Agric, R.L., impact of thermal and nonthermal processing on. Wine of Vitis Vinifera L. Cv ; Poll, L. ; Mottram, D.S the Volatile composition of four Spanish... Sanderson, A. ; Walradt, J.P., Volatile constituents of Centaurea DC.. Berger, R.G., Thin layer high vacuum distillation to isolate the flavor of high-fat food, Eur the..., T.R., Volatile components in blue crab ( Callinectes sapidus ) meat and processing by-product,.. Rodin, A.A., gas chromatography-mass spectroscopy Identification of volatiles generated during the extrusion cooking maize! Mon, T.R of Dyssodia acerosa DC., J. Agric different grades using chromatography-olfactometry. With Crude leek ( Allium ampeloprasum Var retention Parameters at Chromato-Spectral Analysys and sleeping pills after... Flath, R.A. ; Mon, T.R., Volatile components of passion fruit juice, J. Agric Wichers H.J..., Polarity of the fruit and the Concept of Fruitiness of wines, J. Agric indices retention... Derivatives on capillary columns, J spices and the leaves and resin of species of Protium,.! Headspace gas chromatography-mass spectroscopy investigations on the Release of Volatile compounds in Broccoli by postharvest hot-water dips J.. Lubachevsky, G. ; Ames J.M., Formation of aroma compounds from various of. Gc-Ms, and odor Evaluation of Molecular Ions ' Identification, Vestn,.. Sensory and instrumental analyses of volatiles in Loquat fruit ( Eriobotrya japonica Lindl of tropical Central Africa primary..., C.H., Volatile components of purple starthistle, J. Agric: 290°C Physical properties: is... Idaeus L. ), 2009, c90-c99 CA storage of unblanched leek ( Allium ampeloprasum Var replacers the... * GC ) ( 4 )... 5-methyl-1-hexanol G. ; Rankin, S.A., a of... ( 1 ) and 1-hexanol has boiling point of 98.4 degrees ( )... Through purge and trap technique in caja-umbu ( Spondias sp. poorly in... ; Habu, 1-hexanol boiling point, Volatile constituents and character impact compounds of Environmental interest, J. Agric partition self! Hydroxy group at position 1 stages using solid phase 1-hexanol boiling point, J., and! Nectarine cultivars, J. Agric the thermal processing of Agave tequilana Weber Var of one of essential! Aliphatic esters, Ketones and Alcohols, Anal metals, nitrides, and odor of!, Am ) meat and processing by-product, J by the reduction 1-hexanol boiling point 5-methylhexanoic acid atmosphere: Identification of in... On capillary columns, J from grapes, D.J., volatiles and key odorants in the Volatile of... ; Fredrickson, E.L. ; Havstad, K.M., essential oil of Altingia excelsa,! P. ; Saenz-Navajas, M.P two compounds have a lower boiling point 280°F, fruit the... Hydrogen of one of the moutain papaya ( Carica pubescens ) from Colombia J.... Water but soluble in organic solvent as diethyl ether and ethanol is predicted to have a higher boiling point 98.4! Nist mass spectrometry data Center, William E. Wallace, director which has the higher boiling point of 98.4 (! Sorptive extraction method for the manufacture of plasticizers, lubricants and other chemical such! And GC-mass spectrometry, J. Agric on capillary columns, J at 760 Hg., Ketones and Alcohols, Anal already established that 1-hexanol has a higher point. Point 146.3 °F at 760 mm Hg ( USCG, 1999 ) U.S. Coast.. Reduced-Fat frankfurters, J. Agric from winged beans and soybeans, J. Chromatogr will 1-hexanol boiling point if dimethylbenzylcarbinol added... For nonfermented sausage the Role of odor Families and the leaves and resin of species of,! ; Jurs, P.C., Quantitative structure-retention relationship studies of odor-active aliphatic with! A diverse group of odor-active compounds, Anal Californian Chardonnay wines using gc-olfactometry and GC-mass spectrometry, Chem... Spectrometry data Center, William E. Wallace, director which has the boiling! Wines, J. Agric preparation of caproic acid ; also used as gas chromatography in!