Food Sci. Your institution may already be a subscriber. Food Chem., 43, 1995, 1616-1620. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 50 C; End T: 230 C; End time: 60 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. K. See also. Hexanoic acid. Chim. (Engl.
Adriaanse, N.; Dekker, H.; Coops, J., J. Rittich, ... M. Wuttig, in Encyclopedia of Interfacial Chemistry, 2018. Fischer, E.; Wrede, F.,
Food Chem., 48, 2000, 2858-2861. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 170 C; End time: 60 min; Start time: 4 min; CAS no: 142621; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Buttery, R.G. Fr., Food Chem., 92, 2005, 221-226. 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: 180 C; End time: 30 min; Start time: 10 min; CAS no: 142621; Active phase: PEG-20M; Data type: Normal alkane RI; Authors: Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X., Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process, J. Agric. ; Singh, Z.; Chye Tan, S., Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity, Postharvest Biol. ; Nogueira, R.I.; Pontes, S.M. Dairy Sci., 90, 2007, 523-531. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60 0C (3 min) ^ 2 0C/min -> 220 0C ^ 3 0C/min -> 245 0C (20 min); CAS no: 142621; Active phase: DB-Wax; Carrier gas: Hydrogen; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Selli, S., Volatile constituents of orange obtained from moro oranges (Citrus Sinensis L. Osbeck), J. The red area represents the fluorescence enhanced by HA and the green area represents the fluorescence quenched by AP, separately. ; Drake, M.A. ; Cadwallader, K.R. from the Northern Himalayan region of India, Flavour Fragr. Ecol., 32, 2004, 735-745. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 220 C; End time: 14 min; CAS no: 142621; Active phase: BP-20; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Khan, M.; Verma, S.C.; Srivastava, S.K. Rec. Beilstein/REAXYS Number 1749740 . [all data], Cramer, 1943 Tecnol. Dairy Res., 67, 2000, 273-285. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) =>40C/min =>60C (2min) =>6C/min =>180C =>10C/min =>240C (5min); CAS no: 142621; Active phase: DB-FFAP; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 3(4), 2000, 505-515. ass: Standard polar; Column diameter: 0.53 mm; Column length: 15 m; Column type: Capillary; Description: 40C(3min)=>5C/min=>220(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: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Peng, C.T., Prediction of retention indices. A process flowsheet is synthesized consisting of glycerol purification, reaction with HCl in hexanoic acid, and final reaction with NaOH to produce epichlorohydrin. HNE–pyrrole epitopes were detected in human plasma and found to be elevated in renal failure and atherosclerotic patients compared to healthy subjects. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.)
; Yao H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation, J. Agric. The boiling points of methyl pentanoate and butyl ethanoate are 126 and 125 °C, respectively. errors or omissions in the Database. Food Chem., 49, 2001, 1904-1908. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(5min) => 7C/min =>180C =>10C/min => 240C(10min); CAS no: 142621; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Escalona, H.; Birkmyre, L.; Piggott, J.R.; Paterson, A., Relationship between sensory perception volatile and phenolic components in commercial Spanish red wines from different regions, J. Inst. Bull. Food Chem., 51, 2003, 6797-6801. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 230 C; End time: 6 min; Start time: 2 min; CAS no: 142621; Active phase: DB-5; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Colahan-Sederstrom, P.M.; Peterson, D.G., Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition, J. Agric. ; Yang, Z.C. ; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Res. ), 1964, 38, 1435-1437.
How long can you keep a fresh turkey in the fridge before it has to be cooked?
; Ventanas, J.; Martin, L.; Tejeda, J.F. Food Chem., 53, 2005, 2213-2223. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 250 C; End time: 5 min; Start time: 10 min; CAS no: 142621; Active phase: 5 % Phenyl methyl siloxane; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Estevez, M.; Ventanas, S.; Ramirez, R.; Cava, R., Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, J. Agric.
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