; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Follow the links above to find out more about the data ; Baek, H.H. Food Chem., 52, 2004, 5670-5676. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C(3min) => 2C/min =>220C=>3C/min =>245C (20min); CAS no: 121335; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. Food Chem., 49, 2001, 2948-2953. ass: Semi-standard non-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; CAS no: 121335; Active phase: DB-5; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Nogueira, P.C.L. following TRC products: Hoskovec, Grygarová, et al., 2005 Data compiled as indicated in comments: BS - Robert L. Brown and Stephen E. Stein TRC - Thermodynamics Research Center, NIST Boulder Laboratories, Kenneth Kroenlein director AC- William E. Acree, Jr., James S. Chickos Food Chem., 55, 2007, 9634-9645. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C (2min) =>40C/min => 50C (2min) => 240C (10min); CAS no: 121335; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Munch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Organic Compound; Ether; Ester; Food Toxin; Flavouring Agent; Metabolite; Household Toxin; Industrial/Workplace Toxin; Natural Compound; Synthetic Compound; Food Additive, ORL-RAT LD50 1580 mg kg-1, IPR-RAT LD50 1160 mg kg-1, SKN-RBT LD50 >5010 mg kg-1, Irritant/Light Sensitive/Air Sensitive/Moisture Sensitive/Store under Argon. Soc. ; Descalzo, J.T. . Food Chem., 54, 2006, 8848-8854. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 12 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 225 C; Start time: 3 min; CAS no: 121335; Active phase: OV-101; Phase thickness: 0.32 um; Data type: Normal alkane RI; Authors: Murakami, A.A.; Goldstein, H.; Navarro, A.; Seabrooks, J.R.; Ryder, D.S., Investigation of beer flavor by gas chromatography-olfactometry, J. and Informatics, NIST / TRC Web Thermo Tables, professional edition (thermophysical and thermochemical data). ; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. Dairy Sci., 87(4), 2004, 816-830. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 12 m; Column type: Capillary; Description: 35C(3min)=> 6C/min=>190C=> 30C/min =>225C; CAS no: 121335; Active phase: HP-1; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Carpino, S.; Mallia, S.; Licitra, G.; van Soest, P.J. Food Chem., 47, 1999, 5189-5193. 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: 121335; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. ; Crouch A.M., Application of a headspace sorptive extraction method for the analysis of volatile components in South African wines, J. Agric. Food Chem., 52, 2004, 2322-2325. ass: Standard non-polar; Column type: Capillary; CAS no: 121335; Active phase: SE-30; Data type: Normal alkane RI; Authors: Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 36C=>20C/min=>85C=>1C/min=>145C=3C/min=>250C(30min); CAS no: 121335; Active phase: CP Sil 5 CB; Phase thickness: 1.2 um; Data type: Normal alkane RI; Authors: Counet, C.; Callemien, D.; Ouwerx, C.; Collin, S., Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. ; Palic, R.M. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 46(9), 1999, 587-597. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 210 C; CAS no: 121335; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. ; Hotchkiss, J.H. Food Chem., 50, 2002, 2016-2021. class: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Description: 40C(1min) =>40C/min =>60C(1min)=> 6C/min =>180C =>15C/min =>240C; CAS no: 121335; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.2 um; Data type: Linear RI; Authors: Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. A, 1083, 2005, 161-172. umn class: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Start T: 180 C; CAS no: 121335; Active phase: ZB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Hoskovec, M.; Grygarova, D.; Cvacka, J.; Streinz, L.; Zima, J.; Verevkin, S.P. Food Chem., 45, 1997, 867-872. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; CAS no: 121335; Active phase: FFAP; Data type: Normal alkane RI; Authors: Schieberle, P., Odour-active compounds in moderately roasted sesame, Food Chem., 55(2), 1996, 145-152. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 80 C; End T: 240 C; Start time: 5 min; CAS no: 121335; Active phase: TC-Wax; Data type: Normal alkane RI; Authors: Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 70(2), 1996, 151-160. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60 0C ^ 2 0C/min -> 220 0C ^ 3 0C/min -> 245 0C; CAS no: 121335; Active phase: CP-Wax 52 CB; Carrier gas: H2; Data type: Normal alkane RI; Authors: Carro Marino, N.; Lopez Tamames, E.; Garcia Jares, C.M., Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds, Food Sci. ; Boussaada, O.; Chriaa, J.; Cheraif, I.; Daami, M.; Mighri, Z.; Helal, A.N., Chemical composition and antimicrobial activity of volatile compounds of Tamarix boveana (Tamaricaceae), Microbiol. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions, J. Agric. Vapor Pressure of Pure Substances. Symp. Food Chem., 49, 2001, 2290-2297. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 30C(2min) =>4C/min =>130C =>8C/min =>250C(5min); CAS no: 121335; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Weldegergis B.T. Food Chem., 40(2), 1992, 257-262. ass: Standard non-polar; Column type: Capillary; CAS no: 121335; Active phase: OV-101; Data type: Normal alkane RI; Authors: Shibamoto, T., Retention Indices in Essential Oil Analysis, in Capillary Gas Chromatography in Essential Oil Analysis, Sandra, P.; Bicchi, C., ed(s), Hutchig Verlag, Heidelberg, New York, 1987, 259-274. ass: Standard non-polar; Column type: Capillary; CAS no: 121335; Active phase: SE-30; Data type: Normal alkane RI; Authors: Peterson, K.L., Counter-Propagation Neural Networks in the Modeling and Prediction of Kovats Indices for Substituted Phenols, Anal. Go To: Top, References, Notes Data compilation copyrightby the U.S. Secretary of Commerce on behalf of the U.S.A.All rights reserved. CopyCopied, InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3 Food Chem., 52, 2004, 5155-5161. ass: Semi-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: 200 C; End time: 30 min; Start time: 5 min; CAS no: 121335; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Cadwallader, K.R. WARNING: Not sold for human treatment, trials or use. Food Chem., 53, 2005, 7544-7551. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 240 C; End time: 5 min; CAS no: 121335; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Linear RI; Authors: Bell, W.A.-M., Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. ; Acree, T.E. Soc., 74(1), 2009, 35-44. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 230 C; Start time: 1 min; CAS no: 121335; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Zeller, A.; Rychlik, M., Impact of estragole and other odorants on the flavour of anise and tarragon, Flavour Fragr. Determining the vapour pressures of plant volatiles from gas chromatographic retention data, Ser., 782, 2001, 33-45. 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=>15C/min => 230C(10min); CAS no: 121335; Active phase: DB-FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Buettner, A.; Welle, F., Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS), Flavour Fragr. ), J. Agric. Organic and Inorganic Compounds, ; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. Temprado, M.; Roux, María Victoria; Chickos, J.S., Oil Res., 13(5), 2001, 314-318. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 260 C; Start time: 0.5 min; CAS no: 121335; Active phase: Methyl Silicone; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Vendramini, A.L.

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