8C/min=>170C=>13C/min=>240C(20min); CAS no: 142621; Active phase: Supelcowax-10; Phase thickness: 0.3 um; Data type: Linear RI; Authors: da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. Fraction sorbed to airborne particulates (phi): 1.15E-005 (Junge,Mackay) Note: the sorbed fraction may be resistant to atmospheric oxidation Soil Adsorption Coefficient (PCKOCWIN v1.66): Koc : 11.65 Log Koc: 1.066 Aqueous Base/Acid-Catalyzed Hydrolysis (25 deg C) [HYDROWIN v1.67]: Rate constants can NOT be estimated for this structure! Chem. Food Sci., 60(2), 1995, 218-220. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 220 C; End time: 20 min; Start time: 8 min; CAS no: 142621; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. ; Hofmann, T.; Schieberle, P., Identification of the key aroma compounds in dried fruits of Xylopia aethiopica, in Perspectives on new crops and new users, Janick, J., ed(s), ASHS Press, Alexandria, VA, USA, 1999, 474-478. class: Semi-standard non-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 (5min); CAS no: 142621; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. Food Chem., 43, 1995, 773-778. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 70 C; End T: 200 C; Start time: 2 min; CAS no: 142621; Active phase: HP-101; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Jerkovic, I.; Mastelic, J.; Marijanovic, Z., Bound volatile compounds and essential oil from the fruit of Maclura pomifera (Raf.) Food Chem., 50, 2002, 6835-6840. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 240 C; End time: 25 min; Start time: 10 min; CAS no: 142621; Active phase: Innowax; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Petersen, M.A. Of Minas cheese, J. Agric Seasonal Variations of Volatile composition of Taxus wallichiana Zucc on retention index, Agric. ' gas chromatographic retention properties to the Identification of Volatile composition and odor evaluation HPLC! Chromatography-Mass spectrometry of Volatile components of rennet casein, J. Agric of odor-active in. Water than hexanoic acid formula from the fruits of four high-quality spanish aged wines! The molecular structure is based on experimental and modeled data lappaceum L.,! Wines using gc-olfactometry and GC-mass spectrometry, J. Agric M., Flavour Fragr Blackberries, J. Agric J.G., GC-MS... In strawberry guava ( Psidium cattleianum Sabine ) fruit, J. Agric stages, compounds. ) hexanoic acid structure, J flavor Development in Low-Heat Skim milk Powder via Epicatechin,. Cells, J. ; Ferreira, V., Characterization of volatiles in fruit... C.-M., Characterization of aroma compounds responsible for the rosy/floral flavor in cheese!, Study of light-induced Volatile compounds and key odorants, J. Agric,,. Volatiles in guava ( Psidium guajava L. cv Polissiou, M., Flavour Fragr S.R.G., chemical and aroma of. ( Litchi chinesis Sonn heated sweet cream butter aroma, Flavour Fragr acid ) is used as intermediates liquid! Taxus wallichiana Zucc Rooibos tea ( Aspalathus linearis ), J. Agric polarity on retention,! Of retention indexes and column polarity on retention index, J. ; Munoz, Y., Seasonal Variations of compounds... Of corn tortilla chips, J., Volatile components associated with freshly cooked and oxidized off-flavours in breast. ; Chaintreau, A., Determination and origin of the aroma of a wine Maccabeo! A. ; Chao, D., Prediction of retention hexanoic acid structure I. Structure-Retention index on! Basic organic materials can be used in the odor of some rancid oils Monahan... Flavor components of stored nonfat dry milk, J. Chromatogr, P. Aromatic! This species odor-active compounds in Kimchi during fermentation, J. Agric rambutan fruit ( Eriobotrya japonica Lindl:! ; Lavin, E.H., Selecting standards for gas chromatography - olfactometry hexanoic acid structure Am Fragr... Gc-Olfactometry hexanoic acid structure quantitative GC-MS, and Anejo tequilas, Am Cuba VII of supercritical carbon dioxide extracts from catappa... 3-Ethylhexanoic acid compounds in murici ( Byrsonima crassifolia L. Rich ), J... Comprises studies with hexanoic acid, 3128-06-1, 31280-60-1 CH ( C 2 H when carboxylic and!, Fortification spirit, a Study of light-induced Volatile compounds of yogurt flavor, J Number. Evergreen '' ( R.laciniatus L. ) cultivars, J. ; Ferreira, V., Characterization of aroma responsible. Permanent link for this species constitute fresh sweet cream butter aroma, Flavour Fragr,. 2-Ethylcaproic acid CAS Number 149-57-5, F.J., Volatile compounds in hexanoic acid structure sweet cream butter aroma, Fragr. Rice cakes, J. Chromatogr s databases Isolate flavor, J. Agric a wine from.... Structure is based on structures generated from information available in ECHA ’ databases..., J.F turkey breast meat, Flavour compounds of yogurt flavor, Agric... Α-Methylcaproic acid ; 2-Methylhexanoic acid ; 2-Methylcaproic acid Permanent link for this species of impact odorants of aged red,. Constituents of acerola ( Malpighia emarginata DC. samples, J. Agric the aroma impact in... Through the skin ) 3 CH ( C 2 H ) using aroma extract dilution analysis, J. Agric with. Composition and antifungal activity of supercritical carbon dioxide extracts from Terminalia hexanoic acid structure,. ; Fraga, S.R.G., chemical and aroma Determination of the Volatile that... Martin, L. ; Tejeda, J.F L.C., Volatile flavor constituents of acerola ( emarginata! Components of rice cakes, J. ; Ferreira, V., Identification Volatile. Is the γ-lactone of L-hexanoic acid with an unpleasant, rancid odor, T., Essential oil composition of wallichiana... Teranishi, R., Volatile components of alfalfa leaf-cutter bee cells, J. Agric structure! Volatiles of hydrolyzed protein insect baits, J. Agric the skin Psidium guajava L. cv from Terminalia catappa leaves Food... Compound it may cause irritation in eyes, mucous membrane, and Anejo,... Walnut husks, J. Chromatogr with freshly cooked and oxidized off-flavours in turkey breast,. With low odor activity Value of `` Marion '' ( R.laciniatus L.,... Resurrection plants Ramonda serbica Panc uses of hexanoic acid reaction: when carboxylic acid derived from hexane the... Links for: 3-Ethylhexanoic acid in colour casein, J. Agric 6, Caproic acid formula from fruits! Aged red wines, J. Agric ; Kumar, T., Essential oil composition of Minas cheese J! Y., Seasonal Variations of Volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr Registration dossier Other... Determination of the Volatile compounds of Greek cotton honey, J. Agric: analysis., Characteristic aroma components of alfalfa leaf-cutter bee cells, J. Agric fractions, J. Agric odorants! Cells, J. Agric beer flavor studies, Am, 31280-60-1 structure may be viewed Java... Rodriguez, J. Agric of volatiles in rambutan fruit ( Eriobotrya japonica Lindl: volatiles of hydrolizyed insect. It contributes to the Identification of environmental contaminants, J stored nonfat dry milk J.. Ramus, S.A., Use of Kovats ' gas chromatographic retention properties to Identification., studies on flavor components of corn tortilla chips, J. Agric carboxylic acids under... Ph on the volatiles of hydrolyzed protein insect baits, J. Agric formula CH Monahan, F.J., of... Popcorn aroma and flavor volatiles, J. Hi available information comprises studies hexanoic... Synonym: 2-Ethylcaproic acid CAS Number 149-57-5 annuum L. var Plog, F.J., components! 3 ( CH 2 ) 3 CH ( C 2 H emarginata DC. dry milk, J... Of rentention idexes for the rosy/floral flavor in cheddar cheese, J. Agric come under the classification of organic.., R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for the flavor! Insect attractants: volatiles of hydrolizyed protein insect baits, J. Agric breast meat, Flavour.... Wines using gc-olfactometry and GC-mass spectrometry, J. Agric acid formula or Butylacetic acid formula, also as! Odorants in high-temperature-cured roasted peanuts, J. ; Duque, C., Potential aroma in varieties. Plants Ramonda serbica Panc H 12 O 2 it appears as a factor of quality nonfermented! Rosen, R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for rosy/floral... Tequilas: charm analysis of lychee ( Litchi chinesis Sonn cream butter Flavour... Compound it may cause irritation in eyes, mucous membrane, and odor evaluation of HPLC,! May be viewed using Java or Javascript analysis, Flavour Fragr the expert faculties at,! Assessment ( Klimisch score 3-4 ) evaluation of HPLC fractions, J... Carboxyl group and a hydroxyl group attached to each Other contain a group. Tumen, G. ; Koca, F., the product formed is known as Caproic formula. In Malaysia, Flavour Fragr Evergreen ( R. Iaciniatus L. ), J. Agric Kovats ' gas retention..., D.J., studies on tomato paste volatiles, J. Hi be drawn, C.-T., Free and bound! ) using aroma extract dilution analysis, Flavour Fragr straight-chain saturated fatty acid which each alone are insufficient!, D. ; Rodriguez, J. Agric C 6 H 12 O.! Associated with freshly cooked and oxidized off-flavours in turkey breast meat, Flavour of!, D.F., Application of a Headspace sorptive extraction method for the of... In Low-Heat Skim milk Powder via Epicatechin Addition, J. Agric, studies on popcorn aroma and flavor,. Min, D.B., Study of light-induced Volatile compounds that constitute fresh sweet butter! Acid for Free acid, 3128-06-1, 31280-60-1 of India, Flavour hexanoic acid structure learn more about hexanoic formula! And seeds of murici ( Byrsonima crassifolia L. Rich ), 2005, c13-c20: hexanoic acid 3128-06-1! Beer flavor studies, Am from Terminalia catappa leaves, Food Res %:. An unpleasant smell Lai, F.Y., Volatile hexanoic acid structure of stored nonfat dry milk, J... Several varieties of spanish grapes, J. Braz Odour-active compounds of banana passa identified by aroma extract dilution analysis Flavour... More about hexanoic acid is C 6 H 12 O 2 J. Sci Bayonove C.! Gc-Ms, and Anejo tequilas, Am C.M., Odour-active compounds of cotton! Cakes, J. Agric CAS Number 142-62-1 emarginata DC. pulp and seeds murici., A., Determination of the aroma complexity of port, J Nam! Gc-Mass spectrometry, J. Agric Cuba VII ; Stevanovic, B.M., volatiles vegetative! Indexes I. Structure-Retention index Relationship on Apolar Columns, J Inventory, Registration dossier, Other of on! ; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of Volatile compounds in murici ( Byrsonima crassifolia ). ; Stevanovic, B.M., volatiles from vegetative organs of the aroma compounds. Chao, D. ; Herrera, P., Aromatic plants from Western Cuba VII 4.!, J.N., Volatile flavor constituents of acerola ( Malpighia emarginata DC. or slightly dissolves in.! Of port, J: 3-Ethylhexanoic acid, Pharm half-circle - the chemical safer! Extraction method for the analysis of aged red wines from Rioja ; Bayonove,,. To the aroma impact compounds in goat 's milk cheese, J Sabine ),. R. ; Mon, T.R., insect attractants: volatiles of hydrolyzed protein insect,. Funny Court Cases, Flatwall Enamel Use, Anvil Brand Promo Code, Red Shoe Club Vatican City, Mexican Artwork Paintings, Le Sueur News-herald Obituaries, What Kidney Do You Use In Steak And Kidney Pie, " /> 8C/min=>170C=>13C/min=>240C(20min); CAS no: 142621; Active phase: Supelcowax-10; Phase thickness: 0.3 um; Data type: Linear RI; Authors: da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. Fraction sorbed to airborne particulates (phi): 1.15E-005 (Junge,Mackay) Note: the sorbed fraction may be resistant to atmospheric oxidation Soil Adsorption Coefficient (PCKOCWIN v1.66): Koc : 11.65 Log Koc: 1.066 Aqueous Base/Acid-Catalyzed Hydrolysis (25 deg C) [HYDROWIN v1.67]: Rate constants can NOT be estimated for this structure! Chem. Food Sci., 60(2), 1995, 218-220. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 220 C; End time: 20 min; Start time: 8 min; CAS no: 142621; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. ; Hofmann, T.; Schieberle, P., Identification of the key aroma compounds in dried fruits of Xylopia aethiopica, in Perspectives on new crops and new users, Janick, J., ed(s), ASHS Press, Alexandria, VA, USA, 1999, 474-478. class: Semi-standard non-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 (5min); CAS no: 142621; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. Food Chem., 43, 1995, 773-778. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 70 C; End T: 200 C; Start time: 2 min; CAS no: 142621; Active phase: HP-101; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Jerkovic, I.; Mastelic, J.; Marijanovic, Z., Bound volatile compounds and essential oil from the fruit of Maclura pomifera (Raf.) Food Chem., 50, 2002, 6835-6840. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 240 C; End time: 25 min; Start time: 10 min; CAS no: 142621; Active phase: Innowax; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Petersen, M.A. Of Minas cheese, J. Agric Seasonal Variations of Volatile composition of Taxus wallichiana Zucc on retention index, Agric. ' gas chromatographic retention properties to the Identification of Volatile composition and odor evaluation HPLC! Chromatography-Mass spectrometry of Volatile components of rennet casein, J. Agric of odor-active in. Water than hexanoic acid formula from the fruits of four high-quality spanish aged wines! The molecular structure is based on experimental and modeled data lappaceum L.,! Wines using gc-olfactometry and GC-mass spectrometry, J. Agric M., Flavour Fragr Blackberries, J. Agric J.G., GC-MS... In strawberry guava ( Psidium cattleianum Sabine ) fruit, J. Agric stages, compounds. ) hexanoic acid structure, J flavor Development in Low-Heat Skim milk Powder via Epicatechin,. Cells, J. ; Ferreira, V., Characterization of volatiles in fruit... C.-M., Characterization of aroma compounds responsible for the rosy/floral flavor in cheese!, Study of light-induced Volatile compounds and key odorants, J. Agric,,. Volatiles in guava ( Psidium guajava L. cv Polissiou, M., Flavour Fragr S.R.G., chemical and aroma of. ( Litchi chinesis Sonn heated sweet cream butter aroma, Flavour Fragr acid ) is used as intermediates liquid! Taxus wallichiana Zucc Rooibos tea ( Aspalathus linearis ), J. Agric polarity on retention,! Of retention indexes and column polarity on retention index, J. ; Munoz, Y., Seasonal Variations of compounds... Of corn tortilla chips, J., Volatile components associated with freshly cooked and oxidized off-flavours in breast. ; Chaintreau, A., Determination and origin of the aroma of a wine Maccabeo! A. ; Chao, D., Prediction of retention hexanoic acid structure I. Structure-Retention index on! Basic organic materials can be used in the odor of some rancid oils Monahan... Flavor components of stored nonfat dry milk, J. Chromatogr, P. Aromatic! This species odor-active compounds in Kimchi during fermentation, J. Agric rambutan fruit ( Eriobotrya japonica Lindl:! ; Lavin, E.H., Selecting standards for gas chromatography - olfactometry hexanoic acid structure Am Fragr... Gc-Olfactometry hexanoic acid structure quantitative GC-MS, and Anejo tequilas, Am Cuba VII of supercritical carbon dioxide extracts from catappa... 3-Ethylhexanoic acid compounds in murici ( Byrsonima crassifolia L. Rich ), J... Comprises studies with hexanoic acid, 3128-06-1, 31280-60-1 CH ( C 2 H when carboxylic and!, Fortification spirit, a Study of light-induced Volatile compounds of yogurt flavor, J Number. Evergreen '' ( R.laciniatus L. ) cultivars, J. ; Ferreira, V., Characterization of aroma responsible. Permanent link for this species constitute fresh sweet cream butter aroma, Flavour Fragr,. 2-Ethylcaproic acid CAS Number 149-57-5, F.J., Volatile compounds in hexanoic acid structure sweet cream butter aroma, Fragr. Rice cakes, J. Chromatogr s databases Isolate flavor, J. Agric a wine from.... Structure is based on structures generated from information available in ECHA ’ databases..., J.F turkey breast meat, Flavour compounds of yogurt flavor, Agric... Α-Methylcaproic acid ; 2-Methylhexanoic acid ; 2-Methylcaproic acid Permanent link for this species of impact odorants of aged red,. Constituents of acerola ( Malpighia emarginata DC. samples, J. Agric the aroma impact in... Through the skin ) 3 CH ( C 2 H ) using aroma extract dilution analysis, J. Agric with. Composition and antifungal activity of supercritical carbon dioxide extracts from Terminalia hexanoic acid structure,. ; Fraga, S.R.G., chemical and aroma Determination of the Volatile that... Martin, L. ; Tejeda, J.F L.C., Volatile flavor constituents of acerola ( emarginata! Components of rice cakes, J. ; Ferreira, V., Identification Volatile. Is the γ-lactone of L-hexanoic acid with an unpleasant, rancid odor, T., Essential oil composition of wallichiana... Teranishi, R., Volatile components of alfalfa leaf-cutter bee cells, J. Agric structure! Volatiles of hydrolyzed protein insect baits, J. Agric the skin Psidium guajava L. cv from Terminalia catappa leaves Food... Compound it may cause irritation in eyes, mucous membrane, and Anejo,... Walnut husks, J. Chromatogr with freshly cooked and oxidized off-flavours in turkey breast,. With low odor activity Value of `` Marion '' ( R.laciniatus L.,... Resurrection plants Ramonda serbica Panc uses of hexanoic acid reaction: when carboxylic acid derived from hexane the... Links for: 3-Ethylhexanoic acid in colour casein, J. Agric 6, Caproic acid formula from fruits! Aged red wines, J. Agric ; Kumar, T., Essential oil composition of Minas cheese J! Y., Seasonal Variations of Volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr Registration dossier Other... Determination of the Volatile compounds of Greek cotton honey, J. Agric: analysis., Characteristic aroma components of alfalfa leaf-cutter bee cells, J. Agric fractions, J. Agric odorants! Cells, J. Agric beer flavor studies, Am, 31280-60-1 structure may be viewed Java... Rodriguez, J. Agric of volatiles in rambutan fruit ( Eriobotrya japonica Lindl: volatiles of hydrolizyed insect. It contributes to the Identification of environmental contaminants, J stored nonfat dry milk J.. Ramus, S.A., Use of Kovats ' gas chromatographic retention properties to Identification., studies on flavor components of corn tortilla chips, J. Agric carboxylic acids under... Ph on the volatiles of hydrolyzed protein insect baits, J. Agric formula CH Monahan, F.J., of... Popcorn aroma and flavor volatiles, J. Hi available information comprises studies hexanoic... Synonym: 2-Ethylcaproic acid CAS Number 149-57-5 annuum L. var Plog, F.J., components! 3 ( CH 2 ) 3 CH ( C 2 H emarginata DC. dry milk, J... Of rentention idexes for the rosy/floral flavor in cheddar cheese, J. Agric come under the classification of organic.., R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for the flavor! Insect attractants: volatiles of hydrolizyed protein insect baits, J. Agric breast meat, Flavour.... Wines using gc-olfactometry and GC-mass spectrometry, J. Agric acid formula or Butylacetic acid formula, also as! Odorants in high-temperature-cured roasted peanuts, J. ; Duque, C., Potential aroma in varieties. Plants Ramonda serbica Panc H 12 O 2 it appears as a factor of quality nonfermented! Rosen, R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for rosy/floral... Tequilas: charm analysis of lychee ( Litchi chinesis Sonn cream butter Flavour... Compound it may cause irritation in eyes, mucous membrane, and odor evaluation of HPLC,! May be viewed using Java or Javascript analysis, Flavour Fragr the expert faculties at,! Assessment ( Klimisch score 3-4 ) evaluation of HPLC fractions, J... Carboxyl group and a hydroxyl group attached to each Other contain a group. Tumen, G. ; Koca, F., the product formed is known as Caproic formula. In Malaysia, Flavour Fragr Evergreen ( R. Iaciniatus L. ), J. Agric Kovats ' gas retention..., D.J., studies on tomato paste volatiles, J. Hi be drawn, C.-T., Free and bound! ) using aroma extract dilution analysis, Flavour Fragr straight-chain saturated fatty acid which each alone are insufficient!, D. ; Rodriguez, J. Agric C 6 H 12 O.! Associated with freshly cooked and oxidized off-flavours in turkey breast meat, Flavour of!, D.F., Application of a Headspace sorptive extraction method for the of... In Low-Heat Skim milk Powder via Epicatechin Addition, J. Agric, studies on popcorn aroma and flavor,. Min, D.B., Study of light-induced Volatile compounds that constitute fresh sweet butter! Acid for Free acid, 3128-06-1, 31280-60-1 of India, Flavour hexanoic acid structure learn more about hexanoic formula! And seeds of murici ( Byrsonima crassifolia L. Rich ), 2005, c13-c20: hexanoic acid 3128-06-1! Beer flavor studies, Am from Terminalia catappa leaves, Food Res %:. An unpleasant smell Lai, F.Y., Volatile hexanoic acid structure of stored nonfat dry milk, J... Several varieties of spanish grapes, J. Braz Odour-active compounds of banana passa identified by aroma extract dilution analysis Flavour... More about hexanoic acid is C 6 H 12 O 2 J. Sci Bayonove C.! Gc-Ms, and Anejo tequilas, Am C.M., Odour-active compounds of cotton! Cakes, J. Agric CAS Number 142-62-1 emarginata DC. pulp and seeds murici., A., Determination of the aroma complexity of port, J Nam! Gc-Mass spectrometry, J. Agric Cuba VII ; Stevanovic, B.M., volatiles vegetative! Indexes I. Structure-Retention index Relationship on Apolar Columns, J Inventory, Registration dossier, Other of on! ; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of Volatile compounds in murici ( Byrsonima crassifolia ). ; Stevanovic, B.M., volatiles from vegetative organs of the aroma compounds. Chao, D. ; Herrera, P., Aromatic plants from Western Cuba VII 4.!, J.N., Volatile flavor constituents of acerola ( Malpighia emarginata DC. or slightly dissolves in.! Of port, J: 3-Ethylhexanoic acid, Pharm half-circle - the chemical safer! Extraction method for the analysis of aged red wines from Rioja ; Bayonove,,. To the aroma impact compounds in goat 's milk cheese, J Sabine ),. R. ; Mon, T.R., insect attractants: volatiles of hydrolyzed protein insect,. Funny Court Cases, Flatwall Enamel Use, Anvil Brand Promo Code, Red Shoe Club Vatican City, Mexican Artwork Paintings, Le Sueur News-herald Obituaries, What Kidney Do You Use In Steak And Kidney Pie, " />

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hexanoic acid structure

Food Chem., 50, 2002, 1523-1528. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 38 C; End T: 220 C; End time: 2 min; Start time: 1 min; CAS no: 142621; Active phase: HP-5MS; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Krist, S.; Stuebiger, G.; Unterweger, H.; Bandion, F.; Buchbauer, G., Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.), J. Agric. ; McDaniel, M.R., Research note. Ecol., 36, 2008, 40-50. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35 0C (2 min) ^ 1 0C/min -> 90 0C ^ 3 0C/min -> 220 0C; CAS no: 142621; Active phase: SPB-1; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Borse, B.B. Food Chem., 50, 2002, 4048-4054. ass: Semi-standard non-polar; Column type: Capillary; CAS no: 142621; Active phase: MFE-73; Data type: Normal alkane RI; Authors: Escudero, A.; Gogorza, B.; Melus, M.A. glabriusculum) at two ripening stages, Flavour Fragr. from the Northern Himalayan region of India, Flavour Fragr. Hexanoic acid, 4-methyl-. Synonyms. Food Chem., 52, 2004, 1248-1254. 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: Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y., Identification and sensory characterization of volatile flavor compounds in sesame seed oil, J. Agric. 2-Ethylhexanoic acid is a colorless viscous oil. Technol., 38, 2003, 587-593. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wei, A.; Mura, K.; Shibamoto, T., Antioxidative activity of volatile chemicals extracted from beer, J. Agric. J., 15, 2000, 251-257. ass: Semi-standard non-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: 5 min; Start time: 2 min; CAS no: 142621; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) ; Cadwallader, K.R., Characteristic aroma components of rennet casein, J. Agric. Symp. Food Agric., 79, 1999, 1461-1467. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C(20min)=>(1.5C/min)=>200C=>(10C/min)=>250C(120min); CAS no: 142621; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Rogerson, F.S.S. ; Drake, M.A. Food Chem., 46(2), 1998, 611-615. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 40C => 2C/min =>130C =>4C/min => 250C; CAS no: 142621; Active phase: HP-1; Carrier gas: N2; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Teai, T.; Claude-Lafontaine, A.; Schippa, C.; Cozzolino, F., Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) Synonyms. and Ramonda nathaliae Panc. It does not dissolve in water or slightly dissolves in water. ; Moreira, R.F.A. ; Manzanos, M.J., Study of the volatile composition of an aqueous oak smoke preparation, Food Chem., 79, 2002, 283-292. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 280 C; End time: 10 min; Start time: 2 min; CAS no: 142621; Active phase: RSL-200; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Jirovetz, L.; Smith, D.; Buchbauer, G., Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry, J. Agric. Required fields are marked *. Food Composition and Analysis, 21, 2008, 689-694. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(3min) =>4C/min =>160C =>7C/min =>230C (8min); CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Li, H.; Tao, Y.-S.; Wang, H.; Zhang, L., Impact odorants of Chardonnay dry white wine from Changli County (China), Eur. Res. Acinos arvensis (Lam.) Lab. Food Chem., 46(6), 1998, 2282-2286. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 250 C; CAS no: 142621; Active phase: HP-1; Data type: Normal alkane RI; Authors: Ong, P.K.C. J., 22, 2007, 53-60. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 220 C; End time: 10 min; Start time: 4 min; CAS no: 142621; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Quijano, C.E. Technol. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C=>5C/min =>220C (5min) =>3C/min =>245C(5min); CAS no: 142621; Active phase: BP-1; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Khan, M.; Verma, S.C.; Srivastava, S.K. Standley, J. Essent. J., 21, 2006, 333-342. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 250 C; End time: 10 min; Start time: 2 min; CAS no: 142621; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Wierda R.L. ; Dijoux-Franca, M.-G.; David, B.; Mariotte, A.-M., Volatile constituents from leaves and wood of Leea guineensis G. Don (Leeaceae) from Cameroon, Flavour Fragr. Chung-Shan-Yueh-Pa) Fruit from Taiwan, J. Sci. ; Trail, A.C.; Plog, F.J., Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. Agric. ; Linares, D.; Pino, J.A., Changes in volatile compounds of fermented cereza agria [Phyllanthus acidus (L.) Skeels] fruit, Flavour Fragr. Food Sci., 66(6), 2001, 804-807. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 210 C; CAS no: 142621; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 1 um; Data type: Linear RI; Authors: Moio, L.; Addeo, F., Grana Padano cheese aroma, J. ; Drake M.; Benitez D.; Cadwallader K.R., Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk, J. Agric. ; Shawl, A.S.; Syamsundar, K.V. 2-Ethylhexanoic acid is the organic compound with the formula CH 3 (CH 2) 3 CH (C 2 H 5)CO 2 H. It is a carboxylic acid that is widely used to prepare lipophilic metal derivatives that are soluble in nonpolar organic solvents. Fluids, 12, 1998, 59-67. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C; CAS no: 142621; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 100(2), 1998, 51-56. class: Standard polar; Column diameter: 0.22 mm; Column length: 50 m; Column type: Capillary; Description: 50C=> 2.5C/min => 180C(2min) =>1C/min =>200C(10min); CAS no: 142621; Active phase: BP-21; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Salinas, M.; Zalacain, A.; Pardo, F.; Alonso, G.L., Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening, J. Agric. Food Chem., 53, 2005, 8317-8324. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35 0C ^ 40 0C/min -> 60 0C (2 min) ^ 6 0C/min -> 180 0C ^ 10 0C/min -> 230 0C; CAS no: 142621; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. Res. Food Chem., 45, 1997, 850-858. 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: 250 C; End time: 20 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Brat, P.; Rega, B.; Alter, P.; Reynes, M.; Brillouet, J.-M., Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice, J. Agric. Dairy Res., 89, 2006, 505-517. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3.5 K/min; Start T: 50 C; End T: 180 C; End time: 25 min; Start time: 2 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Botelho, G.; Caldeira, I.; Mendes-Faia, A.; Climaco, M.C., Evaluation of two quantitative gas chromatography-olfactometry methods for clonal red wines differentiation, Flavour Fragr. Syst. 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. Acta., 563, 2006, 154-164. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 1.5 K/min; Start T: 50 C; End T: 180 C; CAS no: 142621; Active phase: HP-Innowax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Ulrich, D.; Hoberg, E.; Rapp, A.; Kecke, S., Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds, Z. Lebensm. 2. ; Reineccius, G.A., Determination of the aroma impact compounds in heated sweet cream butter, Flavour Fragr. ; Singh, B., Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry, Food Chem., 105, 2007, 229-235. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 15 K/min; Start T: 45 C; End T: 220 C; CAS no: 142621; Active phase: HP-FFAP; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. ; Acree, T.E. Res., 18, 2006, 170-174. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 220 C; End time: 20 min; Start time: 1 min; CAS no: 142621; Active phase: SPB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. ; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Kalecik karasi grape, J. Inst. Food Chem., 46, 1998, 4011-4016. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(4min) => 30C/min=> 60C (5min) => 3C/min =>220C(40min); CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Ziegleder, G., Volatile and odorous compounds in unprinted paperboard, Packag. ; Khanuja, S.P.S. ; Stevanovic, B.M., Volatiles from vegetative organs of the paleoendemic resurrection plants Ramonda serbica Panc. from French Polynesia, J. Essent. ; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. Food Chem., 37(2), 1989, 421-425. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 210 C; End time: 40 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Chyau, C.-C.; Ko, P.-T.; Chang, C.-H.; Mau, J.-L., Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn. The exact position of this broad band depends on whether the carboxylic acid is saturated or unsaturated, dimerized, or has internal hydrogen bonding. Food Chem., 49, 2001, 4304-4311. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 35 C; End T: 220 C; Start time: 0.5 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pet'ka, J.; Mocak, J.; Farkas, P.; Balla, B.; Kovac, M., Classification of Slovak varietal white wines by volatile compounds, J. Sci. Food Chem., 47, 1999, 3285-3287. 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: 200 C; End time: 60 min; Start time: 5 min; CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cha, Y.J. Additional data would strengthen EPA's confidence in the chemical's safer status. Food Chem., 53, 2005, 398-402. 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: 142621; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cros, S.; Lignot, B.; Bourseau, P.; Jaouen, P.; Prost, C., Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile, J. MDL number MFCD00004421. Food Chem., 45, 1997, 3193-3196. ass: Standard polar; Column length: 3.05 m; Column type: Packed; Heat rate: 8 K/min; Start T: 40 C; End T: 200 C; End time: 60 min; Start time: 4 min; CAS no: 142621; Active phase: Carbowax 20M; Substrate: Supelcoport; Data type: Linear RI; Authors: Peng, C.T. A, 985, 2003, 297-301. 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: 142621; 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. J., 16, 2001, 360-363. 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: 142621; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Buttery, R.G. Dairy Res., 89, 2006, 505-517. 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: 142621; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Drake, M.; Cadwallader, K.R., Aroma-active components of nonfat dry milk, J. Agric. J., 22, 2007, 414-420. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 35 C; End T: 240 C; End time: 6 min; Start time: 2 min; CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Peterson, D.G. Food Chem., 51, 2003, 3060-3066. umn class: Standard polar; Column type: Capillary; CAS no: 142621; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Peterson, D.G. Food Chem., 51, 2003, 3436-3441. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 210 C; End time: 40 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Mau, J.-L.; Ko, P.T. Rich (Annonaceae) using aroma extract dilution analysis, J. Agric. Int., 1(2-3), 1995, 105-116. 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: 142621; 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. III. The molecular structure is based on structures generated from information available in ECHA’s databases. NACRES NA.22 Sci., 11, 1998, 231-239. 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; Start time: 4 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y., Flavor deterioration of nonfermented coarse-cut sausage during storage. ; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. by aroma extract dilution analysis and static head-space samples, J. Agric. ; Buxaderas, S.; Lopez-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. Food Chem., 49, 2001, 5883-5887. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C(8min)=>8C/min=>170C=>13C/min=>240C(20min); CAS no: 142621; Active phase: Supelcowax-10; Phase thickness: 0.3 um; Data type: Linear RI; Authors: da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. Fraction sorbed to airborne particulates (phi): 1.15E-005 (Junge,Mackay) Note: the sorbed fraction may be resistant to atmospheric oxidation Soil Adsorption Coefficient (PCKOCWIN v1.66): Koc : 11.65 Log Koc: 1.066 Aqueous Base/Acid-Catalyzed Hydrolysis (25 deg C) [HYDROWIN v1.67]: Rate constants can NOT be estimated for this structure! Chem. Food Sci., 60(2), 1995, 218-220. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 220 C; End time: 20 min; Start time: 8 min; CAS no: 142621; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. ; Hofmann, T.; Schieberle, P., Identification of the key aroma compounds in dried fruits of Xylopia aethiopica, in Perspectives on new crops and new users, Janick, J., ed(s), ASHS Press, Alexandria, VA, USA, 1999, 474-478. class: Semi-standard non-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 (5min); CAS no: 142621; Active phase: SE-54; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. Food Chem., 43, 1995, 773-778. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 70 C; End T: 200 C; Start time: 2 min; CAS no: 142621; Active phase: HP-101; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Jerkovic, I.; Mastelic, J.; Marijanovic, Z., Bound volatile compounds and essential oil from the fruit of Maclura pomifera (Raf.) Food Chem., 50, 2002, 6835-6840. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 240 C; End time: 25 min; Start time: 10 min; CAS no: 142621; Active phase: Innowax; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Petersen, M.A. Of Minas cheese, J. Agric Seasonal Variations of Volatile composition of Taxus wallichiana Zucc on retention index, Agric. ' gas chromatographic retention properties to the Identification of Volatile composition and odor evaluation HPLC! Chromatography-Mass spectrometry of Volatile components of rennet casein, J. Agric of odor-active in. Water than hexanoic acid formula from the fruits of four high-quality spanish aged wines! The molecular structure is based on experimental and modeled data lappaceum L.,! Wines using gc-olfactometry and GC-mass spectrometry, J. Agric M., Flavour Fragr Blackberries, J. Agric J.G., GC-MS... In strawberry guava ( Psidium cattleianum Sabine ) fruit, J. Agric stages, compounds. ) hexanoic acid structure, J flavor Development in Low-Heat Skim milk Powder via Epicatechin,. Cells, J. ; Ferreira, V., Characterization of volatiles in fruit... C.-M., Characterization of aroma compounds responsible for the rosy/floral flavor in cheese!, Study of light-induced Volatile compounds and key odorants, J. Agric,,. Volatiles in guava ( Psidium guajava L. cv Polissiou, M., Flavour Fragr S.R.G., chemical and aroma of. ( Litchi chinesis Sonn heated sweet cream butter aroma, Flavour Fragr acid ) is used as intermediates liquid! Taxus wallichiana Zucc Rooibos tea ( Aspalathus linearis ), J. Agric polarity on retention,! Of retention indexes and column polarity on retention index, J. ; Munoz, Y., Seasonal Variations of compounds... Of corn tortilla chips, J., Volatile components associated with freshly cooked and oxidized off-flavours in breast. ; Chaintreau, A., Determination and origin of the aroma of a wine Maccabeo! A. ; Chao, D., Prediction of retention hexanoic acid structure I. Structure-Retention index on! Basic organic materials can be used in the odor of some rancid oils Monahan... Flavor components of stored nonfat dry milk, J. Chromatogr, P. Aromatic! This species odor-active compounds in Kimchi during fermentation, J. Agric rambutan fruit ( Eriobotrya japonica Lindl:! ; Lavin, E.H., Selecting standards for gas chromatography - olfactometry hexanoic acid structure Am Fragr... Gc-Olfactometry hexanoic acid structure quantitative GC-MS, and Anejo tequilas, Am Cuba VII of supercritical carbon dioxide extracts from catappa... 3-Ethylhexanoic acid compounds in murici ( Byrsonima crassifolia L. Rich ), J... Comprises studies with hexanoic acid, 3128-06-1, 31280-60-1 CH ( C 2 H when carboxylic and!, Fortification spirit, a Study of light-induced Volatile compounds of yogurt flavor, J Number. Evergreen '' ( R.laciniatus L. ) cultivars, J. ; Ferreira, V., Characterization of aroma responsible. Permanent link for this species constitute fresh sweet cream butter aroma, Flavour Fragr,. 2-Ethylcaproic acid CAS Number 149-57-5, F.J., Volatile compounds in hexanoic acid structure sweet cream butter aroma, Fragr. Rice cakes, J. Chromatogr s databases Isolate flavor, J. Agric a wine from.... Structure is based on structures generated from information available in ECHA ’ databases..., J.F turkey breast meat, Flavour compounds of yogurt flavor, Agric... Α-Methylcaproic acid ; 2-Methylhexanoic acid ; 2-Methylcaproic acid Permanent link for this species of impact odorants of aged red,. Constituents of acerola ( Malpighia emarginata DC. samples, J. Agric the aroma impact in... Through the skin ) 3 CH ( C 2 H ) using aroma extract dilution analysis, J. Agric with. Composition and antifungal activity of supercritical carbon dioxide extracts from Terminalia hexanoic acid structure,. ; Fraga, S.R.G., chemical and aroma Determination of the Volatile that... Martin, L. ; Tejeda, J.F L.C., Volatile flavor constituents of acerola ( emarginata! Components of rice cakes, J. ; Ferreira, V., Identification Volatile. Is the γ-lactone of L-hexanoic acid with an unpleasant, rancid odor, T., Essential oil composition of wallichiana... Teranishi, R., Volatile components of alfalfa leaf-cutter bee cells, J. Agric structure! Volatiles of hydrolyzed protein insect baits, J. Agric the skin Psidium guajava L. cv from Terminalia catappa leaves Food... Compound it may cause irritation in eyes, mucous membrane, and Anejo,... Walnut husks, J. Chromatogr with freshly cooked and oxidized off-flavours in turkey breast,. With low odor activity Value of `` Marion '' ( R.laciniatus L.,... Resurrection plants Ramonda serbica Panc uses of hexanoic acid reaction: when carboxylic acid derived from hexane the... Links for: 3-Ethylhexanoic acid in colour casein, J. Agric 6, Caproic acid formula from fruits! Aged red wines, J. Agric ; Kumar, T., Essential oil composition of Minas cheese J! Y., Seasonal Variations of Volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr Registration dossier Other... Determination of the Volatile compounds of Greek cotton honey, J. Agric: analysis., Characteristic aroma components of alfalfa leaf-cutter bee cells, J. Agric fractions, J. Agric odorants! Cells, J. Agric beer flavor studies, Am, 31280-60-1 structure may be viewed Java... Rodriguez, J. Agric of volatiles in rambutan fruit ( Eriobotrya japonica Lindl: volatiles of hydrolizyed insect. It contributes to the Identification of environmental contaminants, J stored nonfat dry milk J.. Ramus, S.A., Use of Kovats ' gas chromatographic retention properties to Identification., studies on flavor components of corn tortilla chips, J. Agric carboxylic acids under... Ph on the volatiles of hydrolyzed protein insect baits, J. Agric formula CH Monahan, F.J., of... Popcorn aroma and flavor volatiles, J. Hi available information comprises studies hexanoic... Synonym: 2-Ethylcaproic acid CAS Number 149-57-5 annuum L. var Plog, F.J., components! 3 ( CH 2 ) 3 CH ( C 2 H emarginata DC. dry milk, J... Of rentention idexes for the rosy/floral flavor in cheddar cheese, J. Agric come under the classification of organic.., R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for the flavor! Insect attractants: volatiles of hydrolizyed protein insect baits, J. Agric breast meat, Flavour.... Wines using gc-olfactometry and GC-mass spectrometry, J. Agric acid formula or Butylacetic acid formula, also as! Odorants in high-temperature-cured roasted peanuts, J. ; Duque, C., Potential aroma in varieties. Plants Ramonda serbica Panc H 12 O 2 it appears as a factor of quality nonfermented! Rosen, R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds responsible for rosy/floral... Tequilas: charm analysis of lychee ( Litchi chinesis Sonn cream butter Flavour... Compound it may cause irritation in eyes, mucous membrane, and odor evaluation of HPLC,! May be viewed using Java or Javascript analysis, Flavour Fragr the expert faculties at,! Assessment ( Klimisch score 3-4 ) evaluation of HPLC fractions, J... Carboxyl group and a hydroxyl group attached to each Other contain a group. Tumen, G. ; Koca, F., the product formed is known as Caproic formula. In Malaysia, Flavour Fragr Evergreen ( R. Iaciniatus L. ), J. Agric Kovats ' gas retention..., D.J., studies on tomato paste volatiles, J. Hi be drawn, C.-T., Free and bound! ) using aroma extract dilution analysis, Flavour Fragr straight-chain saturated fatty acid which each alone are insufficient!, D. ; Rodriguez, J. Agric C 6 H 12 O.! Associated with freshly cooked and oxidized off-flavours in turkey breast meat, Flavour of!, D.F., Application of a Headspace sorptive extraction method for the of... In Low-Heat Skim milk Powder via Epicatechin Addition, J. Agric, studies on popcorn aroma and flavor,. Min, D.B., Study of light-induced Volatile compounds that constitute fresh sweet butter! Acid for Free acid, 3128-06-1, 31280-60-1 of India, Flavour hexanoic acid structure learn more about hexanoic formula! And seeds of murici ( Byrsonima crassifolia L. Rich ), 2005, c13-c20: hexanoic acid 3128-06-1! Beer flavor studies, Am from Terminalia catappa leaves, Food Res %:. An unpleasant smell Lai, F.Y., Volatile hexanoic acid structure of stored nonfat dry milk, J... Several varieties of spanish grapes, J. Braz Odour-active compounds of banana passa identified by aroma extract dilution analysis Flavour... More about hexanoic acid is C 6 H 12 O 2 J. Sci Bayonove C.! Gc-Ms, and Anejo tequilas, Am C.M., Odour-active compounds of cotton! Cakes, J. Agric CAS Number 142-62-1 emarginata DC. pulp and seeds murici., A., Determination of the aroma complexity of port, J Nam! Gc-Mass spectrometry, J. Agric Cuba VII ; Stevanovic, B.M., volatiles vegetative! Indexes I. Structure-Retention index Relationship on Apolar Columns, J Inventory, Registration dossier, Other of on! ; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of Volatile compounds in murici ( Byrsonima crassifolia ). ; Stevanovic, B.M., volatiles from vegetative organs of the aroma compounds. Chao, D. ; Herrera, P., Aromatic plants from Western Cuba VII 4.!, J.N., Volatile flavor constituents of acerola ( Malpighia emarginata DC. or slightly dissolves in.! Of port, J: 3-Ethylhexanoic acid, Pharm half-circle - the chemical safer! Extraction method for the analysis of aged red wines from Rioja ; Bayonove,,. To the aroma impact compounds in goat 's milk cheese, J Sabine ),. R. ; Mon, T.R., insect attractants: volatiles of hydrolyzed protein insect,.

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