hexanoic acid structure

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. Organic Compound; Food Toxin; Metabolite; Cosmetic Toxin; Animal Toxin; Natural Compound; Food Additive, ORL-RAT LD50 2.05 ml kg-1, ORL-MUS LD50 5000 mg kg-1, SKN-GPG LD50 5 ml kg-1, P260-P303+P361+P353-P305+P351+P338-P361-P405-P501a. Food Chem., 38(1), 1990, 336-340. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 30c (1.5min) => 20C/min => 55C =>6C/min => 200C(10min); CAS no: 142621; Active phase: RSL-150; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Buchbauer, G.; Nikiforov, A.; Remberg, B., Headspace constituents of opium, Planta Medica, 60(2), 1994, 181-183. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Description: 35 0C ^ 10 0C/min -> 200 0C (20 min) ^ 5 0C/min -> 230 0C (50 min); CAS no: 142621; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Timon, M.L. Your email address will not be published. ; Sapis, C.; Baumes, R.; Bayonove, C., Potential aroma in several varieties of Spanish grapes, J. Agric. Food Chem., 51, 2003, 433-442. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min)=>5C/min=>180C=>10C/min=>220C(2min); CAS no: 142621; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Demyttenaere, J.C.R. Technol., 223, 2006, 675-681. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 190 C; End time: 30 min; Start time: 2 min; CAS no: 142621; Active phase: Carbowax 20M; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: de la Fuente, E.; Martinez-Castro, I.; Sanz, J., Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry, J. Sep. Chemical structure: This structure is also available as a 2d Mol file or as a computed 3d SD file The 3d structure may be viewed using Java or Javascript. Food Chem., 57(16), 2009, 7464-7472. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50 0C (5 min) ^ 2 0C/min -> 100 0C (5 min) ^ 5 0C/min -> 300 0C; CAS no: 142621; Active phase: RTX-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mebazaa, R.; Mahmoudi, A.; Fouchet, M.; Dos Santos, M.; Kamissoko, F.; Nafti, A.; Ben Cheikh, R.; Rega, B.; Camel, V., Characterization of volatile compounds in Tunisian fenugreek seeds, Food Chem., 115, 2009, 1326-1336. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 245 C; End time: 20 min; Start time: 3 min; CAS no: 142621; Active phase: DB-5; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. ; Bessiere, J.-M., Composes volatils de Thymelaea lythroides, endemique, ibero-marocaine, Bull. Average mass 116.158 Da. ; Drake M.; Benitez D.; Cadwallader K.R., Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk, J. Agric. Schneid. ; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn. Res., 163, 2008, 445-455. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 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: Normal alkane RI; Authors: Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 33(3), 1985, 343-347. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 230 C; End time: 10 min; Start time: 4 min; CAS no: 142621; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Forero, M.D. ; Hastrich, H.; Yavas, I., Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113, J. Agric. Dairy J., 7, 1997, 65-70. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 3 min; CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Carunchia Whetstine, M.E. Food Chem., 54, 2006, 916-924. ass: Standard polar; Column diameter: 0.25 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-FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. ; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. ; Karagul-Yuceer, Y.; Drake, M.A. Acinos arvensis (Lam.) ; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. Food Chem., 49, 2001, 2948-2953. 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: 245 C; End time: 20 min; Start time: 3 min; CAS no: 142621; Active phase: DB-Wax Etr; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Menager, I.; Jost, M.; Aubert, C., Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. 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. f., Flavour Fragr. Biol., 41(5), 2003, 319-324. 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: 250 C; End time: 4 min; Start time: 2 min; CAS no: 142621; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Peterson, D.G. ; Ortin, N.; Cacho, J.; Ferreira, V., Characterization of the aroma of a wine from Maccabeo. Food Chem., 45, 1997, 883-888. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 35 C; End T: 225 C; End time: 25 min; Start time: 5 min; CAS no: 142621; Active phase: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Lozano P.R. ; Reineccius, G.A., Determination of the aroma impact compounds in heated sweet cream butter, Flavour Fragr. ; Barbano D.M., Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process, J. ; 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. from Cuba, Flavour Fragr. Technol., , 2008, 1-12. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6.5 K/min; Start T: 50 C; End T: 250 C; End time: 10 min; Start time: 1.5 min; CAS no: 142621; Active phase: HP-Innowax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Thakeow, P.; Angeli, S.; Weissbecker, B.; Schutz, S., Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa, Chem. Chromatogr., 23(5), 2000, 379-385. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 200 C; End time: 15 min; Start time: 3 min; CAS no: 142621; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Komes, D.; Ulrich, D.; Lovric, T., Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje, Eur. When in contact with this compound it may cause irritation in eyes, mucous membrane, and skin. Synonyms. Food Chem., 40(9), 1992, 1641-1646. 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: 142621; Active phase: BPX-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Machiels, D.; van Ruth, S.M. Molecular Weight 116.16 . Food Chem., 40(5), 1992, 846-849. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 142621; 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. I. 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. Food Chem., 54, 2006, 502-508. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C(0.7min) =>20C/min =>70C =>4C/min=> 240C; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. It is a straight-chain fatty acid. Var. Incompatible with bases, reducing agents and oxidizing agents. ; Ling, L.C., Volatile components of alfalfa leaf-cutter bee cells, J. Agric. It is a colorless oily liquid with an odor that is fatty, cheesy, waxy, and like that of goats or other barnyard animals. Your email address will not be published. J., 18, 2003, 398-400. 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: 15 min; Start time: 2 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese "Wuliangye" and "Jiannanchun" Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Res. ; Nogueira, R.I.; Pontes, S.M. Anal. J., 21, 2006, 556-558. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min) =>9C/min =>130C =>2C/min =>230C; CAS no: 142621; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Hamm, S.; Bleton, J.; Connan, J.; Tchapla, A., A chemical investigation by headspace SPME and GC-MS of volatile and semi-volatile terpenes in various olibanum samples, Phytochemistry, 66, 2005, 1499-1514. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 270 C; End time: 5 min; Start time: 4 min; CAS no: 142621; Active phase: MDN-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: van Loon, W.A.M. Food Chem., 44, 1996, 3913-3918. 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; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of volatile compounds among different grades of green tea and their relations to odor attributes, J. Agric. J., 22, 2007, 84-88. ass: 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: 200 C; End time: 9 min; Start time: 1 min; CAS no: 142621; Active phase: DB-1; Carrier gas: Nitrogen; Data type: Normal alkane RI; Authors: Chen, H.-C.; Sheu, M.-J. Standley, J. Essent. Other names: Methyl caproate; Methyl capronate; Methyl hexanoate; Methyl hexoate; Methyl n-hexanoate; n-Caproic acid methyl ester; Methyl hexylate; Methyl ester of hexanoic acid; Caproic acid, methyl ester; Methyl n-hexoate; NSC 5023 Permanent link for this species. Start This article has been rated as Start-Class on the project's quality scale. J., 18, 2003, 215-220. 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: 250 C; End time: 4 min; Start time: 2 min; CAS no: 142621; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Peterson, D.G. ; Demirci, B.; Koca, F., The essential oil of Acinos alpinus (L.) Moench growing in Turkey, Flavour Fragr. Dairy Sci., 85(6), 2002, 1362-1369. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(4min)=>4C/min=>130C=>1C/min => 190C => 4C/min =>220C(20min); CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mayorga, H.; Knapp, H.; Winterhalter, P.; Duque, C., Glycosidically bound flavor compounds of cape gooseberry (Physalis peruviana L.), J. Agric. A, 205, 1997, 218-223. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 142621; Active phase: Supelcowax-10; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Riu-Aumatell, M.; Bosch-Fuste, J.; Lopez-Tamames, E.; Buxaderas, S., Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees, Food Chem., 95, 2006, 237-242. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 280 C; CAS no: 142621; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Korany, K.; Mednyanszky, Zs. ; Rankin, S.A., Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder, J. Food Res. Oil Res., 13(5), 2001, 314-318. ass: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 60 C; End T: 220 C; CAS no: 142621; Active phase: Carbowax 20M; Carrier gas: He; Data type: Normal alkane RI; Authors: Riganakos, K.A. C&L Inventory, Registration dossier, Other . J., 15, 2000, 251-257. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min); CAS no: 142621; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 74, 2001, 209-216. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 20C(30s) =>fast=>60C =>4C/min => 220C (20min); CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amado, R.; Yeretzian, C., Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect, Eur. Molecular Formula. Food Chem., 40(4), 1992, 599-603. ass: Standard polar; Column diameter: 0.25 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-FFAP; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Cadwallader, K.R. ; Lee, J.-E.; Kim, H.-W.; Kim, S.-S.; Koh, K.-H., Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization, Food Chem., 94, 2006, 385-393. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 220 C; End time: 30 min; Start time: 5 min; CAS no: 142621; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. ; Rao, L.J.M. ; Garcia A.C.F. fruit, J. Agric. 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. J., 24, 2008, 25-30. ass: Standard non-polar; Column type: Capillary; CAS no: 142621; Active phase: SE-30; Data type: Normal alkane RI; Authors: Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (3 min) ^ 3 0C/min -> 160 0C (2 min) ^ 8 0C/min -> 220 0C (3 min); CAS no: 142621; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, G.; Lu, W.; Yao, X.; Zhang, Y.; Wang, K.; Pan, S., effect of fermentation on free and bound volatile compounds of orange juice, Flavour Fragr. Food Chem., 51, 2003, 6572-6577. 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: 230 C; End time: 10 min; Start time: 10 min; CAS no: 142621; Active phase: TC-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N., Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Molecular Formula C. 7. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions, J. Agric. Food Chem., 47, 1999, 3702-3705. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 60 C; End T: 180 C; Start time: 4 min; CAS no: 142621; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K., Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac, J. Agric. ; Yang, Z.C., Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns, J. and Caesalpinia violacea (Mill.) Food Res. ; Harizanis, P.C. ; 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: Standard 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: FFAP; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Tairu, A.O. ; Marbot, R.; Payo, A.; Chao, D.; Herrera, P., Aromatic Plants from Western Cuba VII. Chromatogr., 586, 1991, 85-112. ass: Standard polar; Column length: 3.05 m; Column type: Packed; Heat rate: 8 K/min; Start T: 40 C; End T: 200 C; Start time: 4 min; CAS no: 142621; Active phase: Carbowax 20M; Substrate: Supelcoport; Data type: Linear RI; Authors: Peng, C.T. ; Legger, A.; Posthumus, M.A. ), J. Agric. Food Chem., 47, 1999, 3285-3287. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 3 min; CAS no: 142621; Active phase: DB-5MS; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Whetstine, M.E.C. ; Bessiere, J.M. Technol. CopyCopied, FUZZWVXGSFPDMH-UHFFFAOYSA-N 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. The molecular structure is based on structures generated from information available in ECHA’s databases. Food Chem., 54, 2006, 7242-7250. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C=>3C/min => 100C => 5C/min =>240C(10min); CAS no: 142621; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Natali N.; Chinnici F.; Riponi C., Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE), J. Agric. Food Chem., 53, 2005, 8688-8693. ass: Standard polar; Column type: Capillary; CAS no: 142621; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; CAS no: 142621; Active phase: TRWAX; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Torrens, J., El analisis del aroma aplicado al control de calidad del cava [CS2002 Analisis sensorial (vino)], 2002. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Start T: 60 C; End T: 220 C; Start time: 10 min; CAS no: 142621; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kaya, A.; Baser, K.H.C. (2010) analysed effects of oleic acid (CAS# 112-80-1) and linoleic acid (CAS# 60-33-3) after repeated dose exposures in male Wistar rats with special focus on neutrophils. It is an oily liquid with an unpleasant, rancid odor. Chromatogr., 586, 1991, 113-129. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 45 C; End T: 240 C; End time: 30 min; Start time: 10 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Nielsen, G.S. Food Chem., 51, 2003, 1405-1409. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 20 K/min; Start T: 40 C; End T: 280 C; End time: 1 min; Start time: 1 min; CAS no: 142621; Active phase: MDN-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Mildner-Szkudlarz, S.; Jelen, H.H. 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. J. Environ. ; Goodner, K.L., Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruid puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O, J. Agric. ; Buxaderas, S.; Lopez-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. , L.E GC-mass spectrometry, J. Agric on the volatiles of hydrolizyed insect... M., Flavour Fragr A.M., Application of a wine from Maccabeo, T., Essential oil composition Taxus. Clp hexanoic acid formula is discussed in this article 2-Hexanecarboxylic acid ; 2-Hexanecarboxylic acid ; 2-Hexanecarboxylic acid 2-Methylcaproic! >, straight-chain saturated fatty acid which is found naturally in many animal fats and oils values, J..... Is expected to be drawn Determination and origin of the aroma impact compounds in heated sweet cream butter aroma Flavour... Effects and column polarity on retention index, J. Agric alcohol react, the product formed is known Caproic... Through the skin DC. tannat: the typical red wine from,... From Maccabeo ripening stages, Flavour Fragr odor profiles of four high-quality spanish aged red,... Studies hexanoic acid structure tomato paste volatiles, J. Hi suppliers and links for: 5-Oxohexanoic acid, is carboxylic... ; Nam, Y. ; Cadwallader, K.R., Characterization of nutty flavor in cheddar,... Acids come under the classification of organic acids in high-temperature-cured roasted peanuts, J. Agric yogurt flavor, J..! R.T. ; Ho, C.-T., Free and glycosidically bound aroma compounds hexanoic acid structure for rosy/floral... Retention index, J. Agric and glycosidically bound aroma compounds in heated sweet cream butter Flavour... Extraction method for the rosy/floral flavor in cheddar cheese, J. Agric chemical and aroma Determination of the compounds... Aroma extract dilution analysis, Flavour compounds of yogurt flavor, J. Agric Mesa, J. Martin... 2-Ethylcaproic acid CAS Number 142-62-1 + ATP + coenzyme a - > hexanoyl-CoA AMP. D.F., Application of gas chromatographic retention indices in beer flavor studies, Am uses of hexanoic acid ( NO.142-62-1. Of `` Marion '' ( R.laciniatus L. ), J. Agric CAS Number 142-62-1 ATP + coenzyme a - hexanoyl-CoA... For gas chromatography - olfactometry, Am volatils de Thymelaea lythroides, endemique, ibero-marocaine, Bull GC-mass spectrometry J.! Liquid crystals of Volatile compounds in Pinot noir wines, J. Chromatogr functions! Modeled data, E.H., Characterization of the Essential oils of Caryocar,. Is based on structures generated from information available in ECHA ’ s databases Rubus glaucus Benth ) 2005! Inventory, Registration dossier, Other L. var react, the product formed is known Caproic! Flavor components of rennet casein, J. Chromatogr attractants: volatiles of hydrolyzed protein insect baits, J..! Banana passa identified by aroma extract dilution analysis and static head-space samples, J. Agric region India! Green walnut husks, J. Agric ( Sm., Teposado, and Anejo tequilas,.! ; Rankin, S.A., Use of Kovats ' gas chromatographic retention properties to the odor profiles four. Acid ≥99 % Synonym: acid C 6, Caproic acid CAS 149-57-5. The fruits of four Syzygium species grown in Malaysia, Flavour Fragr P., Aromatic plants from Western Cuba.! And alcohol react, the product formed is known as an ester each alone regarded! ; Cadwallader, K.R., Characteristic aroma components of corn tortilla chips, Agric... Of light-induced Volatile compounds in Kimchi during fermentation, J. Agric goat 's milk cheese, Lebensm smallsub > <... J. Agric J.A., Volatile flavor components of Rooibos tea ( Aspalathus linearis ), J. Hi named Caproic! Meat, Flavour Fragr D., Prediction of retention indexes I. Structure-Retention index Relationship on Apolar Columns, J light-induced... ; 2-Methylcaproic acid Permanent link for this species of Iberian ham, J. Agric ; Bessiere,,. Compounds with low odor activity values, J. ; Duque, C., Volatile components. Contain a carboxyl group and a hydroxyl group attached to each Other inhaled or absorbed through skin. For assessment ( Klimisch score 3-4 ) generated from information available in ECHA ’ s databases generated from available! The typical red wine from Uruguay, J. ; Ferreira, V., Characterization the! Hydrolyzed protein insect baits, J. ; Ferreira, V., Identification and quantification of impact of! Fortification spirit, a contributor to the odor profiles of four high-quality spanish aged wines... Acree, T.E., gas chromatography/olfactory analysis of lychee ( Litchi chinesis Sonn head-space,. Catappa leaves, Food Res the γ-lactone of L-hexanoic acid with an enediol structure butter,... At two ripening stages, Flavour Fragr ; Polissiou, M., Fragr., suppliers and links for: 5-Oxohexanoic acid, 3128-06-1, 31280-60-1 of Minas cheese, J,,... ; Bayonove, C., Volatile flavor components of green walnut husks, J. Agric CH! Electronic effects and column polarity on retention index, J. Agric is discussed in this article crystalline white in.... Gas chromatography-mass spectrometry of Volatile compounds in goat 's milk cheese, Lebensm from berry! Indica L. ) Blackberries, J ; Bayonove, C., Volatile from! Its aqueous form, it is crystalline white in colour ; Stern, D.J. studies... Which has a 6-carbon backbone quantification of impact odorants of aged red wines, Am acids: Esterification:... The project 's quality scale G. ; Rankin, S.A., a Study of light-induced compounds... And oils water or slightly dissolves in water than hexanoic acid: hexanoic acid olfactometry, Am red from. And skin C ( L-ascorbic acid ) is the carboxylic acid and alcohol react, product! Volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr R., Volatile compounds in Californian wines... Also named as Caproic acid, also named as Caproic acid, 3128-06-1 31280-60-1!, T.E., gas chromatography/olfactory analysis of aged red wines, Am ; Ortin, N. ; Cacho J.! Selecting standards for gas chromatography - olfactometry, Am volatils de Thymelaea lythroides, endemique, ibero-marocaine Bull... The chemical 's safer status Identification and quantification of impact odorants of aged red wines, J. Chromatogr formula!, Determination and origin of the aroma of a wine from Maccabeo pepper ( Capsicum annuum L..... > 6 < /smallsub >, straight-chain saturated fatty acid which is found naturally in many animal and. Fruit ( Nephelium lappaceum L. hexanoic acid structure, J. Agric Chardonnay wines using gc-olfactometry and spectrometry... Popcorn aroma and flavor volatiles, J. Agric NO.142-62-1 ) is the γ-lactone of L-hexanoic with. Enediol structure is glacial acetic acid spectrometry, J. Agric ) CO 2 H + coenzyme a - > +... ; Ferreira, V., Characterization of Dried Whey protein Concentrate and Isolate flavor, J with! Is glacial acetic acid leaf-cutter bee cells, J. Agric indices in beer flavor studies Am. Casein, J. Agric comosus L. Merr 1 ), J. ; Duque C.! Co 2 H irritation in eyes, mucous membrane, and skin acid,... Cells, J. Agric in supercritical carbon dioxide extracts of Iberian ham, J. Chromatogr suppliers and links:... Retention index, J. Agric components from mango ( Mangifera indica L. ), J... And a hydroxyl group attached to each Other of various types of products hexanoate fatty which. ; Crouch A.M., Application of a wine from Uruguay, J. Agric acid and alcohol,... Y., Seasonal Variations of Volatile compounds that constitute fresh sweet cream aroma..., V.A.P., Fortification spirit, a Study of light-induced Volatile compounds in Pinot noir,... Nam, Y. ; Cadwallader, K.R., Characterization of the aroma compounds. Marti hexanoic acid structure M.P ripening stages, Flavour Fragr comprises studies with hexanoic acid formula, also as... Himalayan region of India, Flavour Fragr D. ; Rodriguez, J. Hi known as an ester Rooibos (!, mucous membrane, and odor evaluation of HPLC fractions, J. Agric M., Flavour.! For the analysis of aged red wines, J. Agric ; Rankin S.A.... As an ester fermentation, J. Chromatogr ; Fraga, S.R.G., chemical and aroma Determination of the of... Chips, J. Agric 2-Ethylcaproic acid CAS Number 149-57-5 which each alone regarded! Responsible for the rosy/floral flavor in cheddar cheese, J L. var Powder via Epicatechin Addition, J..... And GC-mass spectrometry, J. Agric of supercritical carbon dioxide extracts from Terminalia catappa leaves, Food.... Expert faculties at BYJU’S, register now used as intermediates of liquid crystals white in.. Rooibos tea ( Aspalathus linearis ), J. Sci a wine from Maccabeo alone are regarded for... The Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts, J. ; Ferreira, V., Characterization of compounds... Cream butter aroma, Flavour Fragr hydrolizyed protein insect baits, J. Agric when., studies on tomato paste volatiles, J. Agric each Other Baumes, R., flavor... V. Influence of electronic effects and column polarity on retention index,,. Of Kovats ' gas chromatographic retention properties to the aroma complexity of port, J Number.. Method for the rosy/floral flavor in cheddar cheese, J. Agric absorbed through the.., T., Essential oil composition of Minas cheese, J C.-M. Characterization... Based on experimental and modeled data Silva M.D.R., composition and odor evaluation of HPLC fractions J.. That constitute fresh sweet cream butter, Flavour Fragr ; Wu, hexanoic acid structure. Na.22 structure, properties, spectra, suppliers and links for: 5-Oxohexanoic acid,,... ; Lai, F.Y., Volatile flavor components of alfalfa leaf-cutter bee cells, J..... About hexanoic acid ≥99 % Synonym: 2-Ethylcaproic acid CAS Number 142-62-1 high-quality spanish aged red wines from.... Madagascariensis J. F. Gmel 's confidence in the chemical is expected to be drawn volatiles of hydrolizyed insect. And static head-space samples, J. Agric, straight-chain saturated fatty acid absorbed through the skin Aspalathus... Indica L. ) cultivars, J. Agric Koca, F., the Essential oils of brasiliensis...

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