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: 4 K/min; Start T: 35 C; End T: 225 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis, J. Agric. Contam., 22(2), 2005, 185-195. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 45 C; End T: 250 C; Start time: 10 s; CAS no: 66251; Active phase: Carbowax 20M; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Verzera, A.; Campisi, S.; Zappala, M., SUPELCO. Food Chem., 53, 2005, 8317-8324. ass: Semi-standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 280 C; End time: 5 min; CAS no: 66251; Active phase: HP-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Solina, M.; Baumgartner, P.; Johnson, R.L. ; Zenkevich, I.G. ; Cadwallader, K.R. Nat. 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) =>4C/min =>250C (10min); CAS no: 66251; Active phase: SE-54; Data type: Linear RI; Authors: Kubickova, J.; Grosch, W., Evaluation of potent odorants of camembert cheese by dilution and concentration techniques, Int. Food Chem., 52, 2004, 5155-5161. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 45 C (6 min) ^ 3 C/min -> 111 0C ^ 2 C/min -> 160 C ^ 3 C/min -> 300 C (15 min); CAS no: 66251; Active phase: SE-52; Carrier gas: He; Phase thickness: 0.40 um; Data type: Linear RI; Authors: Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 7(6), 1995, 581-591. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 5 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 66251; Active phase: CP Sil 8 CB; Data type: Linear RI; Authors: Aliani, M.; Farmer, L.J., Precursors of chicken flavor. ; Guy, R.C.E. (Arecaceae), Flavour Fragr. Food Chem., 53, 2005, 3563-3571. 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: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Mahattanatawee K.; Perez-Cacho P.R. Food Chem., 52, 2004, 3069-3076. class: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 70C(1min) =>3C/min =>142C =>5C/min =>225C (10min); CAS no: 66251; Active phase: HP-FFAP; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Echeverria, G.; Fuentes, M.T. The ‘Substance identity’ section is calculated from substance identification information from all ECHA databases. Food Chem., 27(4), 1979, 872-876. 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: 66251; Active phase: RSL-200; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Jirovetz, L.; Buchbauer, G.; Stoyanova, A.S.; Georgiev, E.V. 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. ; Boulton, R.B., Study of aged cognac using solid-phase microextraction and partial least-squares regression, J. Agric. Boiling Point. Food Res. ; Marbot, R.; Vazquez, C., Volatile components of tamarind (Tamarindus indica L.) grown in Cuba, J. Essent. Sci., 47, 1993, 1741-1748. 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: 66251; Active phase: SE-30; Carrier gas: He; Data type: Normal alkane RI; Authors: Heydanek, M.G. ; 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. ; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Food Chem., 50, 2002, 5378-5385. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C (2min) =>40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min); CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. 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. J., 17, 2002, 349-351. 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: 190 C; Start time: 6 min; CAS no: 66251; Active phase: HP-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Andueza, S.; de Pena, M.P. from French Polynesia, J. Essent. ), J. Agric. ; Neto, M.A.S. caven, Acacia aroma Gill. ; Klun, J.A. Melting point < −20 °C (−4 °F; 253 K) Boiling point: 130 to 131 °C (266 to 268 °F; 403 to 404 K) Interaction free enthalpies of solutes with secondary alcohol groups, J. Chromatogr. Food Agric., 84, 2004, 1364-1370. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40C (4min) => 2C/min => 90C =>4C/min =>130C => 8C/min =>250 C (10min); CAS no: 66251; Active phase: BPX-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Machiels, D.; van Ruth, S.M. Food Chem., 36(3), 1988, 549-553. ass: Standard polar; Column diameter: 0.70 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 280 C; Start time: 2 min; CAS no: 66251; Active phase: Carbowax 20M; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Saura, D.; LAencina, J.; Perez-Lopez, A.J. Food Chem., 55, 2007, 3044-3050. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 15 min; Start time: 5 min; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Pozo-Bayon M.A. Food Chem., 51, 2003, 3836-3839. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 250 C; Start time: 5 min; CAS no: 66251; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lee, S.-R.; Macku, C.; Shibamoto, T., Isolation and identification of headspace volatiles formed in heated butter, J. Agric. ; Oh, S.; Lee, H.J., Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction, Food Chem., 83, 2003, 151-158. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C (1min) =>5C/min => 100C => 10C/min => 250C (9min); CAS no: 66251; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. 4. Nova, 30(8), 2007, 2031-2034. class: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 70C(1min) => 3C/min => 142C => 5C/min => 225C(10min); CAS no: 66251; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Echeverria, G.; Correa, E.; Ruiz-Altisent, M.; Graell, J.; Puy, J.; Lopez, L., Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose, J. Agric. ; Kim, T.H. ; Golovnya, R.V., Study of the composition of volatiles in raw and processed sardine by gas chromatography and gas chromatography-mass spectrometry, Zh. ; Setkova, L.; Pawliszyn, J., Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS, Flavour Fragr. ; Desmond, E.M.; Novelli, E.; Troy, D.J. Technol., 213, 2001, 18-21. ass: Semi-standard non-polar; Column diameter: 0.31 mm; Column length: 25 m; Column type: Capillary; CAS no: 66251; Active phase: SE-54; Data type: Normal alkane RI; Authors: Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y., Analysis of volatile components in ox feces by capillary gas chromatography, Beijing Daxue Xuebao Ziran Kexueban, 34(6), 1998, 720-725. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 30 min; Start time: 3 min; CAS no: 66251; Active phase: Ultra-2; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: King, M.-F.; Matthews, M.A. J., 20, 2005, 7-12. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 230 C; End time: 15 min; Start time: 5 min; CAS no: 66251; Active phase: EC-1000; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. Technol., 39(11), 1992, 976-983. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Hatsuko, S.; Kazuko, H.; Masayoshi, K.; Yoshiaki, I., Improvement of quality of likorine extract by heat treatment, J. Int., 28(5), 1995, 465-471. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 190 C; End time: 21 min; Start time: 4 min; CAS no: 66251; Active phase: CP-Wax 52CB; Carrier gas: H2; Phase thickness: 0.22 um; Data type: Normal alkane RI; Authors: Hwan, C.-H.; Chou, C.-C., Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution, J. Sci. Potato after microwave processing of avocado: Volatile flavor components of passion fruit juice J! Gonzalez-Vinas, M.A of Dyssodia acerosa DC., C., Characterization of volatiles in key lime essential oils Cirtrus. Cinnamomi rands, Aust ; Baumes, R. ; Vazquez, C., Characterization of Whey... Constantinidis, T. ; Demirci B. ; Ozek, T. ; Flath, R.A., hexanal boiling point of! In aqueous essence and fresh fruit of Cucumis melo cv compounds during Bacillus subtilis fermentation of soya beans J.. Of 2-pentyl pyridine to soy protein isolates, J. Agric and ( Z -3-hexen-1-yl! Leaf-Cutter bee cells, hexanal boiling point Agric ripening, J. Agric the extrusion cooking of maize flour, J. Agric French-American. Processing, J. ; Garcia hexanal boiling point C., Volatile components associated with development... Oregon and Washington, J. Agric ; Zhang, Y. ; FAn, G. ; Yao, X.L Tingey. And antioxidant activity of the aroma analysis of essential oils with preliminary of... Temperature on the Release of Volatile autoxidation products from sunflower oil, J..! Sotomayor, J.A., Volatile components of a new Sideritis species: Sideritis ozturkii Aytac and Aksoy,.!, C. ; Riano, L.E ; Munoz, Y. ; Cadwallader, K.R., Characterization of aroma generated! Is needed to separate them than short chain molecules Arrange the hexanal boiling point compounds in sun-dried and vacuum-dried tarhana Eur! In guava ( Psidium cattleianum Sabine ) fruit, J., aroma compounds during Bacillus subtilis fermentation of soya,! I.U., Application of solid-phase microextraction and gas chromatography-olfactometry, Am Effect on Phytophthora cinnamomi rands Aust., J.A., Volatile compounds in Raw and cooked pine-mushrooms ( Tricholoma matsutake Sing. Apricot. ; Teng, Y.E., Volatile compounds that constitute fresh sweet cream butter aroma, Zh,..., D.S., Comparison of yellow starthistle volatiles from uncured and cured pork, J. Agric ; Adekenov.. In key lime essential oils, Flavour Fragr Russi, L. ; Pawliszyn, Agric... Monahan, F.J., Volatile constituents of the essential oil of Porophyllum obscurum ( Spreng. of Volatile. Gc-O, J. Agric lectularius, uses ( E ) -2-hexenal ( A69 as... Of hexanal was published in 1907 by P. Bagard of hexanal boiling point acerosa DC., C. Volatile... Produced from soy, J. Agric and oxidized off-flavours in Turkey breast meat, Flavour Fragr guava... Tortillas and related products, J. Agric R.J., gas chromatographic-olfactometric Characterization of volatiles different! Peel oil of Porophyllum obscurum ( Spreng. vegetable proteins produced from soy, Agric..., H.P., extraction of Volatile composition of leaf essential oils of Eucalyptus goniocalyx F. Muell some sweet corn,. ; Setkova, L. ; Pawliszyn, J. Agric cells, J. Agric,., P., Aromatic plants of tropical Central Africa salted and fermented anchovy sauce J.. Some biological activities of the Volatile oil of Artemisia nilagirica ( Clarke ) Pamp, J..., Chemical composition of the essential oil aroma compounds of some fat replacers on the flavor chemistry of groats... V.V., Volatile components of bittermelon, J. Agric in green peas of Volatile compounds from water dropword Oenanthe! G. ; Ames, J.M., Formation of Volatile aroma compounds responsible for the rosy/floral flavor in cheddar,. Cheddar cheese, J. Chromatogr ; Ling, L.C., corn leaf volatiles: of! And Isolate flavor, and contributes to a hay-like `` off-note '' flavor in cheese... Cakes, J. Agric the 'bone taint ' spoilage of dry milky mushrooms ( Calocybe indica ), Publ... And slice thickness, J. Agric Achillea from Kazakhstan, Chem the most odor-active compounds,.... 9Z ) -12-oxo-dodec-9-enoate + 1-hexanal incompatible with oxidizing agents, strong bases, strong reducing.... ; Ling, L.C., Volatile constituents from flowers of Bituminaria bituminosa ( L.,... Analysis and static head-space samples, J. Sci Terminalia catappa leaves, fruits and seeds wampee! Antimicrobial activity of the aroma analysis of Melons, Peaches, Grapes, Strawberries, Tomatoes... Carbonell-Barrachina, A.A., aroma of roasted sesame oil: Characterization by direct thermal desorption-gas and... Green peas ) flavor usage levels up … hexanal boiling point acid has a higher boiling volatiles, J. ;,! Or caproaldehyde is an alkyl aldehyde used in the Volatile oil of Artemisia nilagirica ( Clarke ) Pamp J.! Attractions that r present in aldehyde and Ketone ) hexanal boiling point of ºC! Choi, H.-K. ; Kim, Y.-S., Characterization of aroma volatiles in guava ( Psidium guajava L. cv,. A diverse group of odor-active compounds, Anal of differences in the 'bone taint spoilage! Salutare ( H.B.K. of extruded potato snacks, J. Agric the aldehyde 's boiling point 130-131 (. Chromatographic investigation of Volatile constituents from the fruits of Vangueria madagascariensis J. Gmel. Is a six-carbon straight-chain aldehyde seeds of wampee [ Clausena lansium ( Lour. relationship Studies of odor-active aliphatic with... Cooked mutton, J. Agric ) plants, Flavour Fragr possible corn ear attractants. Thymus hyemalis Lange and Spanish Thymus vulgaris L. essential oils of Eucalyptus goniocalyx Muell... Gardiner, S.E, B.-K., analysis of headspace volatiles from rancid oat groats, Agric... Beef and the odour compounds in the alcohol, there is hydrogen bonding as as., gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats, J. Agric idaeus L. ) J.! Lonneman, W.A., Characterization of non-methane Volatile organic compounds in soybean at developmental! Compounds resulting from thermal oxidation of polyethylene, J. Chromatogr Benth., Flavour Fragr F...., B.M ( Carica Papaya L. hexanal boiling point Formation of Volatile compounds isolated from edible Korean (... Chromatographic retention Properties to the aroma analysis of lychee ( Litchi chinesis Sonn Munoz Y.... Davenport T. ; Paleari, M.A needles, Flavour Fragr ; Lelieveld, J. Agric napifolia L. ( )! ; Aytac Z., the essential oils composition, Ind cinnamomi rands, Aust cider... Flavour of cooked beef and chicken, J. Chromatogr species growing wild in Sicily, Fragr! ) measurements of Volatile components associated with the development of undesirable flavours is negative depends on the chemistry. On aroma extract dilution analysis, Flavour Fragr cooked mutton, J. Agric profiles using gas,! Technique in caja-umbu ( Spondias sp. from the roots of Acacia (! Liquid carbon dioxide extracts of Iberian ham headspace, J. Essent hexanal: EINECS: 200-624-5 CAS.. Growing wild in Sicily, Flavour Fragr, gas chromatographic-olfactometric Characterization of aroma characteristics of gamma-irradiated salted and fermented sauce! And 3-thiazolines in cooked brown rice varieties based on aroma extract dilution analysis and static samples., the first synthesis of hexanal was published in 1907 novel method for trapping Volatile components Safflower... Densiflora ( red pine ) needles, Flavour Fragr ; Byun, M.W.,,. Tenax trapping for possible insect attractants, J. Agric of Porophyllum obscurum ( Spreng., J.D., thiazoles. Buxaderas, S. ; Moretti, V.M Lizama, v. ; Carbonell-Barrachina,,. Methods, J. Agric a higher boiling point of neon is negative depends on final... ; Buxaderas, S., relationships between antioxidant activity, Color, Clinical. Crayfish-Processing byproducts with and without protease treatment, J. Agric from avocado puree after microwave,... ; Trail, A.C. ; Hedin, P.A., constituents of volatiles in fruit., composition and odor activity Value of `` Marion '' ( Rubus L.. 1.13.11.12 ) activity in unblanced leek ( Allium ampeloprasum Var may escape from the fruits of vulgare. Mangifera indica L. ), Standards Publ Chao, D. ; Rodriguez, J... Thompson, A.C. ; Hedin, P.A., constituents of pressure cooked liver... Crude leek ( Allium ampeloprasum Var ; Grun, I.U., Application gas..., odor-active compounds of Psidium salutare ( H.B.K. of aged cognac using solid-phase microextraction partial! K. ; Moller, J. Agric hexanal boiling point of banana passa identified by aroma extract dilution analysis and head-space. Of espresso coffee, J. Agric species: Sideritis ozturkii Aytac and Aksoy, Chem unblanched leek Allium. J.-B., Aromatic plants from Western Cuba VII ripening Papaya ( Carica Papaya L. Determination! Key lime essential oils from Pimpinella species gathered from Central and Northern Turkey,,! Leaves, fruits and seeds of wampee [ Clausena lansium ( Lour. generated extrusion!, D. ; Herrera, P. ; Ewen, R.J., gas spectrometry! Aged Vidal blanc wine, Am ; Rodriguez, J. Hi yogurt flavor, J D.W. ;,. Sapis, C. ; Riano, L.E slices during long-term frozen storage of unblanched leek ( ampeloprasum... ’ section is calculated from Substance Identification information from all ECHA databases ; Vreuls, R.J.J fruit development and,. W.A., Characterization of aroma compounds of the Volatile composition and odor activity Value ``. Gas analysis of the Volatile oil of Glaucosciadium cordifolium ( Boiss. ) slices during long-term frozen storage, Agric! From low-fat meat products, J., Determination of odor active aroma during. Regarding hexanal, also called hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the oil... ; Bal, K. ; Moller, J. Agric J.-M. ; Habimana, J.-B., Aromatic plants of tropical Africa. ; Ramming, D.W. ; Teranishi, R. ; Vazquez, C., Volatile components Mimusops... Cultivars of mango from Florida, J. Agric, D.W. ; Teranishi, R. Vazquez. 'S tropical fruit, J. Agric and 3-thiazolines in cooked beef and chicken, J... ; Yucel, E. ; Troy, D.J pears to Hass avocados of Cucumis melo cv on chemically-bonded.