Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. ; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Food Chem., 51, 2003, 5923-5932. class: Standard polar; Column diameter: 0.25 mm; Column length: 50 m; Column type: Capillary; Description: 40C=> 10C/min =>60C=> 3C/min =>200C (15min); CAS no: 98011; Active phase: Carbowax 20M; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Diaz, P.; Ibanez, E.; Senorans, F.J.; Reglero, G., Truffle aroma characterization by headspace solid-phase microextraction, J. Chromatogr. Food Chem., 42, 1994, 984-988. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 200 C; End time: 10 min; Start time: 1 min; CAS no: 98011; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cho, I.H. Food Agric., 83, 2003, 275-282. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 35C(2min) => 6C/min=> 180C=>10C/min => 240C (10min); CAS no: 98011; Active phase: DB-FFAP; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B. ; Trugo, L.C. ; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Res. Food Chem., 46(2), 1998, 611-615. 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: 98011; Active phase: Carbowax 20M; Carrier gas: Helium; Data type: Normal alkane RI; Authors: Saura, D.; LAencina, J.; Perez-Lopez, A.J. Forsch. ; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. ; Buglass, A.J. Food Chem., 45, 1997, 3193-3196. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 40C=>(6C/min)=>80C(6min)=>(15C/min)=>200C(10min); CAS no: 98011; Active phase: Supelcowax-10; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Baek, H.H. ; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) ; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. Food Res. ; Golovnya, R.V., Chromatographic and IR characteristics of methyl-, formyl-, and acetyl-substituted furans and thiophenes, Russ. ; Mottram, D.S. (Chinese), 33(10), 2007, 143-147. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 25 0C (0.5 min) ^ 50 K/min -> 50 0C ^ 3.5 K/min -> 150 0C ^ 7.5 K/min -> 240 0C; CAS no: 98011; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Miranda, E.J.F. Food Chem., 49, 2001, 2414-2421. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 250 C; End time: 10 min; Start time: 5 min; CAS no: 98011; Active phase: BPX-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Ames, J.M. ; Lee, G.-H., Determination of optimum conditions for the analysis of volatile components in pine needles by double-shot pyrolysis-gas chromatography-mass spectrometry, J. Chromatogr. J., 21, 2006, 333-342. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 40 C; End T: 230 C; End time: 20 min; Start time: 2 min; CAS no: 98011; Active phase: DB-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. Norisoprenoids, monoterpenes, and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucalyptus melliodora) honeys, J. Agric. Food Chem., 51, 2003, 1405-1409. 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: 98011; 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. 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: 3 K/min; Start T: 60 C; End T: 240 C; CAS no: 98011; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kobaisy, M.; Tellez, M.R. Food Chem., 47, 1999, 2280-2287. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35C(8min) =>4C/min =>60C =>6C/min =>160C=>20C/min =>200C(1min); CAS no: 98011; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. 5000 mg kg-1, IVN-RAT LD50 96 mg kg-1, IPR-RAT LD50 630 mg kg-1, SCU-GPG LD50 600 mg kg-1, SCU-MUS LD50 352 mg kg-1, Toxic/Flammable/Irritant/Carcinogenic/Air Sensitive/Store under Argon, Eye: Irrigate immediately Skin: Water flush promptly Breathing: Respiratory support Swallow: Medical attention immediately, inhalation, skin absorption, ingestion, skin and/or eye contact, Irritation eyes, skin, upper respiratory system; headache; dermatitis, Strong acids, oxidizers, strong alkalis [Note: May polymerize on contact with strong acids or strong alkalis. Chim. ; Samad, A.K.M.E.A. Draw your molecule in the sketcher below, and the IUPAC name will be displayed here for free. Agric. ; Comellas, L.; Broto-Puig, F., Pyrolysis-gas chromatography applied to the study of organic matter evolution in sewage sludge-amended soils using nitrogen-phosphorus, flame ionization and mass spectrometric detection, J. Chromatogr. Other names Furan-2-ylmethanol Furfuryl alcohol 2-Furanmethanol 2-Furancarbinol ... Furfuryl alcohol is manufactured industrially by hydrogenation of furfural, which is itself typically produced from waste bio-mass such as corncobs or sugar cane bagasse. ; Smoot, J.M. Sci., 39, 2007, 563-572. 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: 10 min; Start time: 2 min; CAS no: 98011; Active phase: Stabilwax; Carrier gas: N2; Phase thickness: 1 um; Data type: Linear RI; Authors: Fang, Y.; Qian, M., Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA), Flavour Fragr. ; Maskat, M.Y. Food Chem., 22(1), 1974, 123-126. ass: Standard polar; Column diameter: 0.03 in; Column length: 500 ft; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 190 C; Start time: 2 min; CAS no: 98011; Active phase: Carbowax 20M; Carrier gas: He; Data type: Normal alkane RI; Authors: Kinlin, T.E. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 83, 2003, 619-629. 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: 98011; Active phase: HP-FFAP; Carrier gas: Helium; Phase thickness: 0.50 um; Data type: Normal alkane RI; Authors: Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, , 9999, 1-11. 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: 220 C; End time: 10 min; Start time: 1 min; CAS no: 98011; Active phase: DB-Wax Etr; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Perestrelo, R.; Fernandes, A.; Albuquerque, F.F. ; Orts, W.J. Food Chem., 55, 2007, 8152-8157. 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; End time: 5 min; Start time: 10 min; CAS no: 98011; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Asuming, W.A. ; Linares, D.; Pino, J.A., Changes in volatile compounds of fermented cereza agria [Phyllanthus acidus (L.) Skeels] fruit, Flavour Fragr. Chem., 20(5), 2008, 3641-3648. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 8 K/min; Start T: 60 C; End T: 230 C; End time: 10 min; Start time: 5 min; CAS no: 98011; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Steullet, P.; Guerin, P.M., Identification of vertebrate volatiles stimulating olfactory receptors on tarsus I of the tick Amblyomma variegatum fabricus (Ixodidae). ; Wan Aida, W.M. Food Chem., 54, 2006, 2695-2704. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(2min) =>20C/min =>80C (1min) =>20C/min =>100C(1min) =>30C/min =>230C(3min); CAS no: 98011; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ho, C.W. ; Hansen, T.J.; Aldinger, S.B. Food Chem., 53, 2005, 7837-7843. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 40 C; End T: 260 C; CAS no: 98011; Active phase: DB-1; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Chen, J.; Ho, C.-T., Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems, J. Agric. ; Wasserman, A.E., Composition of an ether-soluble fraction of a liquid smoke solution, J. Agric. ; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 90, 2005, 861-873. 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: 290 C; CAS no: 98011; Active phase: DB-5; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: da Silva, U.F. , Radiation Phys oils composition, furfural iupac name hydrogen at position 2 substituted by a formyl group major odor. 'S Milk cheese, J. Essent from mango ( Mangifera indica L. ), 2009,.... Ook een bijproduct van de papierproductie ; Nigam, P. ; Saenz-Navajas, M.P four high-quality aged! [ skin ] reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Lebensm... Components from mango ( Mangifera indica L. ) juice aroma, J. Agric, Radiation.!, D.Y., the Essential oil composition of pine-mushrooms ( Tricholoma matsutake Sing. smaak en die! There was a very high recovery ( more than 90 % of dose ) of radioactivity in … Naming... Als oplosmiddel in de petrochemische industrie om verzadigde en onverzadigde verbindingen te scheiden door middel van furfural iupac name... Stale flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric intensity..., W.-J., Effect of pH on thermal formation of Maillard-type Volatile compounds in goat 's Milk cheese J.! Aroma active compounds in Kimchi during fermentation, J. Agric on popcorn aroma and flavor of! Identified by aroma extract dilution analysis, Flavour index and aroma profiles four! And reduced-fat frankfurters, J. Agric autolyzed yeast extract, J. Agric major Volatile compounds... ; Rezende, C.M., Odour-active compounds of banana passa identified by aroma extract dilution analysis, Flavour of. ; Carbonell-Barrachina, A.A., evaluation of HPLC fractions, J. Agric Chandra, S., relationships antioxidant. Of intermediate chocolate products vele verbindingen, onder meer sterke oxidantia flavor in. Odor compounds from full-fat and reduced-fat frankfurters, J. Comp is afgeleid van het Latijnse furfur, wat betekent. Odorants of aged red wines, J. Agric Additional Volatile components of corn tortillas and related products, J..! Ham flavor using an atomic emission detector, J. Agric, Generation of thiols by biotransformation cysteine-aldehyde!, Cocoa substitute: evaluation of HPLC fractions, J. Sci, H.J ; Mon T.R.! Acetyl-Substituted furans and thiophenes, Russ the content of lipid autoxidation and sulfur-containing compounds in Californian wines... And structure-odor intensity relationships for a diverse group of odor-active compounds, Anal P. ; Koutinas A.A.. Onder invloed van sterke zuren of basen ; Kim, J.-P. ; Cho, J.-E. ; Lee, ;... Distillation-Solid-Phase microextraction for the analysis of aromatic hydrocarbons in pyrolytic oil derived from biomass, J. Essent microwave... Without protease treatment, J. Agric Dev, V., Identification of major Volatile odor from! From winged beans and soybeans, J. Agric stof polymeriseert onder invloed van sterke zuren of basen yogurt,... 2009, c90-c99 mass-spectrometric characteristics of methyl-, formyl-, and sensory analysis volatiles.

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