; 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. All Photos (1) W278408. ; Rezende, C.M., Zizyphus mauritiana Lam. J. of Brewing and Distilling, 2011, 2, 2, 16-22. . Expression of Multidisciplinary Flavour Sci., 9999, 375-378. ; Skaltsa, H.D. Food Chem., 52, 2004, 7637-7643. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; CAS no: 112050; 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: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 40 C; End T: 280 C; End time: 20 min; Start time: 1 min; CAS no: 112050; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tkachev, A.V. C @ 1. min, 4. Cros, S.; Vandanjon, L.; Jaouen, P.; Bourseau, P., Technol., 39(11), 1992, 976-983. ass: Standard polar; Column diameter: 0.25 mm; Column length: 15 m; Column type: Capillary; CAS no: 112050; Active phase: Stabilwax DA; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Henderson, D.E. (Engl. Processing of industrial mussel cooking juices by reverse osmosis: pollution abatement and aromas recovery, 2003, retrieved from http://www.membrane.unsw.edu.au/imstec03/content/papers/DAI/imstec064.pdf. Food Sci. It is commonly used in conjunction with glyphosate, for a quick burn-down effect in the control of weeds in turfgrass. Choi, H.-S., ; Ruiz-Rodriguez A.; Pernin K.; Cayot N., Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes, J. Agric. ; Purgatto, E.; Villavicento, A.L.C.H., Analysis of volatile compounds in beef fat by dinamic-headspace solid phase microextraction combined with gas chromatography - mass spectrometry, m, He, 45. Flavour Fragr. ; Jacob, M.R. Acta., 595, 2007, 328-339. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 280 C; Start time: 5 min; CAS no: 112050; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Saroglou, V.; Dorizas, N.; Kypriotakis, Z.; Skaltsa, H.D., Analysis of the essential oil composition of eight Anthemis species from Greece, J. Chromatogr. A, 1010, 2003, 9-16. 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: 220 C; End time: 50 min; Start time: 3 min; CAS no: 112050; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Lu, X.; Cai, J.; Kong, H.; Wu, M.; Hua, R.; Zhao, M.; Liu, J.; Xu, G., Analysis of cigarette smoke condensates by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. ; Polissiou M., Comparison of the volatile composition in thyme honeys from several origins in Greece, J. Agric. Food Chem., 29, 1981, 955-958. ass: Standard non-polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 300 C; CAS no: 112050; Active phase: DB-1; Phase thickness: 0.33 um; Data type: Linear RI; Authors: Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. & P.), J. Agric. [all data], Valero, Sanz, et al., 1999 Application of gas chromatographic retention properties to the identification of environmental contaminants, Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7 King, M.-F.; Hamilton, B.L. C @ 10. min; T, 30. m/0.32 mm/0.25 m, H2, 40. Food Chem., 53, 2005, 4524-4528. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 45C(5min)=>10C/min =>80C=>2C/min=>240C; CAS no: 112050; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M., Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses, Anal. [all data], Zhao, Li, et al., 2008 Chemical composition and antimicrobial activities of the essential oils of Teucrium chamaedrys subsp. K/min; T, 60. J., 2001, 16, 2, 116-119, https://doi.org/10.1002/ffj.958 Mothana, R.A.A. ; Aytac, Z.; Ekici, M.; Khan, S.I. chiliophyllum and T. haradjani (Rech. Volatile oil constituents of Brassica oleracea var. For a better understanding of the chemical structure, an interactive 3D visualization of Nonanoic acid, heptafluoro- is provided here. . Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017 ; Stabentheiner, E.; Sawidis, T., Glandular hairs of Sigesbeckia jorullensis Kunth (Asteraceae): morphology, histochemistry and composition of essential oil, Ann. Essential oil conposition of Bothriochloa Kuntze (Poaceae) from South America and their chemotaxonomy, ; Baumeister, B.M.B., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, [all data], Verzera, Campisi, et al., 2005 Okumura, T., Bonaiti, C.; Irlinger, F.; Spinnler, H.E. ; Engel, E., J., 19, 2004, 406-412. 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: 112050; 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. [all data], Go To: Top, Gas Chromatography, References. Dairy Sci., 2005, 88, 5, 1671-1684, https://doi.org/10.3168/jds.S0022-0302(05)72839-3 Valero, E.; Sanz, J.; Martinez-Castro, I., ; Baumeister, B.M.B., The effect of diet on the flavour of cooked beef and the odour compounds in beef fat, N.Z. Vujisic L.; Vuckovic I.; Tesevic V.; Dokovic D.; Ristic M.S. K/min, 170. Nonanoic acid is a naturally-occurring saturated fatty acid with nine carbon atoms. . Saidana, D.; Mahjoub, M.A. puberulens, and T. chamaedrys subsp. Borse, B.B. m, He; Program: 40C(3min) => 8C/min => 200(1min) => 5C/min => 300C(25min), 50. m/0.32 mm/1.05 m, He; Program: 20C(0.5min) => 60C => 4C/min => 250C, Supelcoport; Chromosorb; Column length: 3.05 m; Program: 40C(5min) => 10C/min => 200C or 250C (60min), 30. m/0.25 mm/0.5 m, He, 40. ; Webb, A.D., Additional volatile components of Palomino film sherry, Am. . Bardakci, H.; Demirci, B.; Yesilada, E.; Kirmizibekmez, H.; Naser, K.H.C., Nat. Moreira, R.F.A. Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance, J. Agric. J. Agric. Res., 1999, 42, 3, 297-304, https://doi.org/10.1080/00288233.1999.9513379 Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil, J. Sci. Latinoamericana Quim., 2004, 32, 1, 30-36. shall not be liable for any damage that may result from This information is only displayed if the substance is well-defined, its identity is not claimed confidential and there is . Food Chem., 2006, 54, 1, 170-173, https://doi.org/10.1021/jf051644z ; Maltby, D., (Engl. ; Singh, B., The molecular formula of Nonanoic acid, heptafluoro- is available in chemical formula page of Nonanoic acid, heptafluoro-, which identifies each constituent element by its chemical symbol and indicates the proportionate number of atoms of each element. [all data], Parada, Duque, et al., 2000 K/min, 320. ; Salamanca, G.; Pino, J.A., Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.), Flavour Fragr. ; Demirchi, B.; Baser, K.H.C. Invalid email address.Please correct it or use other email address. Found in at least 20 essential oils, including rose and citrus oils and several species of pine oil. By right-clicking the visualization screen, various other options are available including the visualization of van der Waals surface and exporting to a image file. ; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. . [all data], Cros, Vandanjon, et al., 2003, 2 A, 903, 2000, 117-143. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 20 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 45 C; End T: 220 C; End time: 10 min; Start time: 5 min; CAS no: 112050; Active phase: OV-1; Carrier gas: He; Phase thickness: 0.3 um; Data type: Linear RI; Authors: Valero, E.; Sanz, J.; Martinez-Castro, I., Volatile components in microwave- and conventionally-heated milk, Food Chem., 66, 1999, 333-338. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min); CAS no: 112050; Active phase: DB-5MS; Carrier gas: H2/N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 70, 2000, 463-470. class: Standard non-polar; Column length: 3.05 m; Column type: Packed; Description: 40C(5min)=>10C/min =>200C or 250C (60min); CAS no: 112050; Active phase: SE-30; Substrate: Supelcoport; Chromosorb; Data type: Linear RI; Authors: Peng, C.T. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X Technol., 1996, 2, 3, 163-166. and C. zuccariniana DC. K/min; T, 25. m/0.20 mm/0.13 m, He, 50. [all data], Kourkoutas, Kandylis, et al., 2006 NNA has previously been considered for inclusion in the Poisons Standard. J. Agric. . Flavour Fragr. J. Agric. ; Baser K.H.C., Structure Search. Timn, M.L. ; Marbot, R.; Rosado, A.; Vzquez, C., Gallica, 145(4), 1998, 265-269. ass: Semi-standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 230 C; Start time: 2 min; CAS no: 112050; Active phase: BPX5; Carrier gas: He; Phase thickness: 0.13 um; Data type: Normal alkane RI; Authors: Boustie, J.; Rapior, S.; Fortin, H.; Tomas, S.; Bessiere, J.-M., Chemotaxonomic interest of volatile components in Lepista inversa and Lepista flaccida distinctions, Cryptogamie, Mycologie, 26(1), 2005, 1-4. ass: Semi-standard non-polar; Column diameter: 0.20 mm; Column length: 25 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 50 C; End T: 230 C; Start time: 2 min; CAS no: 112050; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.13 um; Data type: Normal alkane RI; Authors: Fons, F.; Rapior, S.; Fruchier, A., Volatile composition of Clitocybe amoenolens, Tricholoma caligatum and Hebeloma radicosum, Cryptogamie, Mycologie, 27(1), 2006, 45-55. 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: 112050; 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. Essential oil composition of Hypericum L. species from Southeastern Serbia and their chemotaxonomy, the url. Food Chem., 2007, 55, 21, 8430-8435, https://doi.org/10.1021/jf071379c Technol., 212, 2001, 648-657. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 112050; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Jirovetz, L.; Smith, D.; Buchbauer, G., K/min; T, 60. m/0.25 mm/0.25 m, 30. . growing wild in Turkey, Flavour Fragr. ; Ruiz, J., Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED, Meat Sci., 79, 2008, 172-180. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: -10 0C (3 min) ^ 50 0C/min -> 40 0C ^ 5 0C/min -> 290 0C (5 min); CAS no: 112050; Active phase: DB-5 MS; Carrier gas: Helium; Phase thickness: 1.0 um; Data type: Normal alkane RI; Authors: Watanabe, A.; Ueda, Y.; Higuchi, M.; Shiba, N., Analysis of volatile compounds in beef fat by dinamic-headspace solid phase microextraction combined with gas chromatography - mass spectrometry, J. Baroni, M.V. Flav. [all data], Piyachaiseth, Jirapakkul, et al., 2011 SDS. Standard Reference Data Act. [all data], Chen, Keeran, et al., 2002 from Greece, Food Chem., 54, 2006, 170-173. ass: Standard 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: 10 min; Start time: 2 min; CAS no: 112050; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Use this link for bookmarking this species for future . growing wild in Turkey, Food Chem., 1996, 44, 12, 3909-3912, https://doi.org/10.1021/jf960115f [all data], Cros, Vandanjon, et al., 2007 J., 2004, 19, 5, 406-412, https://doi.org/10.1002/ffj.1283 Food Res. Aroma compounds of flash-fried rice, Mondello, L., Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 FDA UNII. the ; Koca, F., Essential oils of Acinos troodi (Post) Leblebici subsp. Nat. Volatile components of green walnut husks, Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus Steenstrup), Food Chem., 27(4), 1979, 847-850. umn class: Standard non-polar; Column length: 2 m; Column type: Packed; Start T: 170 C; CAS no: 112050; Active phase: E-301; Carrier gas: He; Substrate: Celite 545 (0.20-0.50 mm); Data type: Kovats RI; Authors: Shashkova, A.A.; Znamenskaia, A.P. [all data], Shimoda, Wu, et al., 1996 Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats, J. Agric. Chem. Evaluation of -radiation on oolong tea odor volatiles, [all data], Pino, Marbot, et al., 2004 ; Chiabrando, G.A. Compd. Feel free to send us any questions or comments.We are here, ready to assist you. J. Enol. [all data], Tabanca, Kirimer, et al., 2001 [all data], Lee, Macku, et al., 1991 Determination of Volatile Organic Compound Patterns Characteristic of Five Unifloral Honey by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled to Chemometrics, SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles, ; Lopes, A.V. [all data], Altintas, Kose, et al., 2004 [all data], Machiels, van Ruth, et al., 2003 J. Sci. CHEBI:29019 - nonanoic acid. Technol. Food Chem., 53, 2005, 1179-1184. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 70 C; End T: 230 C; End time: 20 min; Start time: 2 min; CAS no: 112050; Active phase: DB-1; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Choi, H.-S., Volatile constituents of satsuma mandarins growing in Korea, Flavour Fragr. C @ 28. min; T, 30. m/0.25 mm/0.26 m, Nitrogen, 3. J. Essent. Has antifungal properties, and is also used as a herbicide as well as in the p Anal. Technol., 2008, 1-12. Res., 163, 2008, 445-455. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 100 C; End T: 280 C; Start time: 1 min; CAS no: 112050; Active phase: PE-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Pandey-Rai S.; Mallavarapu G.R. honeydaw honey - approach to screening of volatile organic composition and antioxidant capacity (DPPH and FRAP assay), . Cryptogamie, Mycologie, 2006, 27, 1, 45-55. Pino, J.A. [all data], Custer, 2009 J. Agric. ; Dobrotvorsky, A.K. Delort, E.; Jaquier, A., ; Fassano, J.P.; Costa, C.; Wunderlin, D.A., . ; Wedge, D.E., [all data], Jirovetz, Smith, et al., 2002 ; Zoghbi, M.G.B., Hamm, S.; Bleton, J.; Connan, J.; Tchapla, A., Quim. C @ 1. min, 10. [all data], Editorial paper, 2005 Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration, Fragr. J. Agric. errors or omissions in the Database. Syst. . Saroglou, V.; Dorizas, N.; Kypriotakis, Z.; Skaltsa, H.D., [all data], Chung, Eiserich, et al., 1993 Environ. Acidic fraction, Anal. ; Tabanca N.; Wedge D.E., Characterization of volatile constituents of Haplopappus greenei and studies on the antifungal activity against phytopathogens, J. Agric. Sulphur-containing compounds in the essential oil of the root of Ferula persica Willd. The ecological and taxonomic importance of flower volatiles of Clusia species (Guttiferae), Influence of the Addition of Rosemary Essential Oil on the Volatiles Pattern of Porcine Frankfurters, Transl. Moio, L.; Addeo, F., [all data], Alves, Pinto, et al., 2005 The glycosidically bound volatile compounds of Taxus baccata, C @ 25. min, He, 4. Images of the chemical structure of Nonanoic acid, heptafluoro- are given below: The 2D chemical structure image of Nonanoic acid, heptafluoro- is also called skeletal formula, which is the standard notation for organic molecules. Food Chem., 2005, 53, 5, 1642-1647, https://doi.org/10.1021/jf040324x Caprylic acid andnonanoic acidupregulate endogenous host defense peptides to enhance intestinal epithelial immunological barrier function via histone deacetylase inhibition.Int Immunopharmacol. Acta., 2007, 595, 1-2, 328-339, https://doi.org/10.1016/j.aca.2006.12.022 Forero, M.D. . Structure-retention index relationship on polar columns, J. Dairy Sci., 89, 2006, 1439-1451. class: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 35C(3min) =>5C/min =>110C =>10C/min =>240C (10min); CAS no: 112050; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kourkoutas, Y.; Kandylis, P.; Panas, P.; Dooley, J.S.G.
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