hexanal melting point

; Galvao, M.S. ; Palmer, J.K.; Tao, P., Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes, J. Food Chem., 46(3), 1998, 1101-1105. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 250 C; Start time: 0.5 min; CAS no: 66251; Active phase: Ultra-1; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Farkas, P.; Sadecka, J.; Kovac, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W., Key odourants of pressure-cooked hen meat, Food Chem., 60(4), 1997, 617-621. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(3min)=>5C/min=>150C=>10C/min=>210C(30min); CAS no: 66251; Active phase: DB-1; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Mattinen, M.-L.; Tuominen, J.; Saarela, K., Analysis of TVOC and certain selected compounds from indoor air using GC/FID-RIM technique, Indoor Air, 5, 1995, 56-61. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 280 C; End time: 40 min; Start time: 10 min; CAS no: 66251; Active phase: CP Sil 5 CB; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. 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. Food Chem., 48, 2000, 6210-6214. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 45 C; End T: 240 C; End time: 5 min; Start time: 13 min; CAS no: 66251; Active phase: SPB-1; Carrier gas: He; Phase thickness: 4 um; Data type: Linear RI; Authors: Larrayoz, P.; Addis, M.; Gauch, R.; Bosset, J.O., Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes milk cheeses, Int. ; Flath, R.A., Comparison of yellow starthistle volatiles from different plant parts, J. Agric. caven, Acacia aroma Gill. (Fabaceae) from Italy, Flavour Fragr. Standley, J. Essent. MF: C 6 H 12 O. MW: 100.159. ; Espinar, L.A., Constituents of the volatile oil of Porophyllum obscurum (Spreng.) ; Singh, T.K. ; Maestri, D.M. Technol. Food Chem., 49, 2001, 1321-1327. 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: 66251; Active phase: CP-Wax 52CB; Data type: Linear RI; Authors: Chevance, F.F.V. ; Acree, T.E., Aroma compounds of some Hyblean pasture species, Flavour Fragr. Others (2) Mass Shift +12 (1) Featured Industry. 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. ; Linssen, J.P.H. Identification of key flavor precursors using sensory methods, J. Agric. Food Chem., 49, 2001, 4825-4832. ass: Standard polar; Column diameter: 0.64 mm; Column length: 150 m; Column type: Capillary; Heat rate: 1 K/min; Start T: 50 C; End T: 170 C; Start time: 30 min; CAS no: 66251; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Buttery, R.G. Buying Leads | [4] Its scent resembles freshly cut grass, like cis-3-hexenal. Boiling Point: 68.5±3.0 °C at 760 mmHg Vapour Pressure: 150.9±0.1 mmHg at 25°C Enthalpy of Vaporization: 28.9±0.0 kJ/mol Flash Point:-23.3±0.0 °C Index of Refraction: ; Floris, V.; Fayoux, S., Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography-mass spectrometry, Food Chem., 98, 2006, 343-350. class: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40C(2min)=>40C/min=>60C(2min)=>6C/min=>250C(15min); CAS no: 66251; Active phase: CP Sil 8 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Landy, P.; Boucon, C.; Kooyman, G.M. ; PPradel, P.; Viallon, C.; Berdague, J.-L., Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses, J. Chromatogr., 845, 1999, 21-31. umn class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Start T: 70 C; CAS no: 66251; Active phase: HP-Innowax; Phase thickness: 0.5 um; Data type: Kovats RI; Authors: Heberger, K.; Gorgenyi, M., Principal component analysis of Kovats indices for carbonyl compounds in capillary gas chromatography, J. ; Kaniampady, M.M., Chemotaxonomical analysis of the essential oil aroma compounds of four different Ocimumspecies from southern India, Eur. Food Agric., 79, 1999, 243-248. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; CAS no: 66251; Active phase: DB-Wax; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Food Chem., 51, 2003, 3083-3091. ass: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 70 C; End T: 220 C; End time: 20 min; Start time: 7 min; CAS no: 66251; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Arena, E.; Guarrera, N.; Campisi, S.; Nicolosi Asmundo, C., Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties, Food Chem., 98, 2006, 59-63. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 1.8 K/min; Start T: 35 C; End T: 220 C; End time: 10 min; Start time: 10 min; CAS no: 66251; Active phase: ZB-Wax; Carrier gas: He; Phase thickness: 0.15 um; Data type: Linear RI; Authors: Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D., Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, J. Agric.

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