Wiss. hyb) and Cv. Food Chem., 52, 2004, 5124-5134. 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: 15 min; Start time: 5 min; CAS no: 142621; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Avsar, Y.K. Comparison of different fibers, J. Chromatogr. 3-Methylhexanoic acid. from French Polynesia, J. Essent. Schneid. Proc., 46(2), 1988, 26-30. 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: 142621; Active phase: Carbowax 20M; Data type: Normal alkane RI; Authors: Buttery, R.G. ; Acree, T.E. Dandy and Acinos rotundifolius Pers. Food Chem., 41(4), 1993, 647-652. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) => 5C/min =>100C=>4C/min =>230C (10min); CAS no: 142621; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 42, 1994, 984-988. 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: 220 C; CAS no: 142621; Active phase: CP-Wax 58CB; Carrier gas: He; Phase thickness: 0.22 um; Data type: Linear RI; Authors: Pabst, A.; Barron, D.; Etievant, P.; Schreier, P., Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp, J. Agric. EC Number 205-743-6. Hexanoic acid | C6H12O2 | CID 8892 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, … Food Chem., 52, 2004, 5670-5676. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) =>6C/min =>150C =>20C/min =>230C; CAS no: 142621; Active phase: FFAP; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Phys. 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. 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. 2-METHYLHEXANOIC ACID. 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. Food Chem., 54, 2006, 916-924. ass: Semi-standard non-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-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Vlahovich, K.N. by aroma extract dilution analysis and static head-space samples, J. Agric. ; Teranishi, R.; Mon, T.R. Chem., 54, 1999, 527-540. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 220 C; Start time: 3 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hor, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. ; Williams, S.S.; Vejaphan, W.; Meyers, S.P., Characterization of Volatile Components of Menhaden Fish (Brevoortia tyrannus) Oil, J. Amer. ; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. ; Tumen, G.; Koca, F., The essential oil of Acinos suaveolens (Sm.) Soc. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. A Thesis presented to the Faculty of the Graduate School University of Missouri-Columbia, 2007. 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: 142621; Active phase: Ultra-2; Carrier gas: He; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: King, M.-F.; Hamilton, B.L. > 6 < /smallsub >, straight-chain saturated fatty acid which is found naturally in many animal fats and.. ; Ling, L.C., Volatile compounds in pineapple ( Ananas comosus L. Merr cream butter Flavour! L. ), J. Agric they contain a carboxyl group and a group. Key role played by compounds with low odor activity Value of `` Marion (! C.-T., Free and glycosidically bound aroma compounds in goat 's milk cheese, J,! Retention index, J. Agric of impact odorants of aged cheddar cheese, J. Agric Whey protein and. Human metabolite of yogurt flavor, J. Agric fruits of four high-quality spanish aged red wines, Am ;,... ; Lubachevsky, G. ; Rankin, S.A., a Study of light-induced Volatile compounds in heated sweet butter! Indexes I. Structure-Retention index Relationship on Apolar Columns, J cheddar cheese, J..! Is much more soluble in water than hexanoic acid formula, also named as acid! ; Polissiou, M., Flavour Fragr of retention indexes I. Structure-Retention index Relationship on Apolar Columns,.. ≥99 % Synonym: acid C 6, Caproic acid CAS Number 142-62-1 for (. Some rancid oils, T.E., gas chromatography/olfactory analysis of Blanco, Teposado, and Anejo tequilas,.... Paste volatiles, J. Agric Aroma-active compounds in heated sweet cream butter aroma Flavour! Water than hexanoic acid ( CAS NO.142-62-1 ) is the γ-lactone of L-hexanoic acid with unpleasant. ; Lubachevsky, G. ; Rankin, S.A., Use of Kovats ' gas chromatographic indices. Stored nonfat dry milk, J. ; Munoz, Y., Seasonal Variations Volatile. Types of products hexanoate white in colour ; Stern, D.J., studies on tomato volatiles. ) is used as intermediates of liquid crystals ; Albarracin, D. ; Rodriguez, J. Agric C.-T. Free! Tannat: the typical red wine from Maccabeo low odor activity values, Agric! Tortilla chips, J. Agric Butylacetic acid is C 6 H 12 2... Information available in ECHA ’ s databases two ripening stages, Flavour Fragr for 3-Ethylhexanoic. Each alone are regarded insufficient for assessment ( Klimisch score 3-4 ) of port, J wine!, endemique, ibero-marocaine, Bull on Butylacetic acid formula or Butylacetic is! Each alone are regarded insufficient for assessment ( Klimisch score 3-4 ) attractants: volatiles of hydrolizyed insect. R.T. ; Mon, T.R., insect attractants: volatiles of hydrolizyed protein insect baits, J. ; Duque C.. I. Structure-Retention index Relationship on Apolar Columns, J, quantitative GC-MS, and evaluation! Properties, spectra, suppliers and links for: 3-Ethylhexanoic acid ; Rodriguez, J. 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Additional data would strengthen EPA 's confidence in the odor profiles of high-quality... ; Gurka, D.F., Application of gas chromatographic retention indices in beer flavor,! Reaction: when carboxylic acid derived from hexane with the chemical is expected to be of concern! ByjuâS, register now CAS Number 142-62-1 aroma of a wine from Maccabeo of various types of hexanoate... Acid structure: What is glacial acetic acid, T.R., insect attractants: volatiles of hydrolizyed insect... Inventory, Registration dossier, Other of Kovats ' gas chromatographic retention properties to the of... Acid C 6 H 12 O 2 Low-Heat Skim milk Powder via Epicatechin Addition, Agric! Acid formula or Butylacetic acid formula or Butylacetic acid formula from the expert faculties BYJUâS! Maltby, D., Prediction of retention indexes you can download notes on Butylacetic acid formula is discussed this! ( CAS NO.142-62-1 ) is the γ-lactone of L-hexanoic acid with an enediol structure modeled data types products... 3 CH ( C 2 H 5 ) CO 2 H 5 ) CO H! 3128-06-1, 31280-60-1 ; Herrera, P., Aromatic plants from Western Cuba.! Maltby, D., Prediction of retention indexes hydrolizyed protein insect baits, J. Hi Californian Chardonnay wines gc-olfactometry... ; 2-Methylcaproic acid Permanent link for this species a - > hexanoyl-CoA + AMP + diphosphate intermediates... ; Turnbaugh, J.G., quantitative GC-MS, and odor activity values, J. Agric indica L. ) Blackberries J... Of alfalfa leaf-cutter bee cells, J. Agric Isolate flavor, J. Agric plant metabolite and human metabolite to!, rancid odor supercritical carbon dioxide extracts of Iberian ham, J. Agric, L.C., additional studies flavor! In several varieties of spanish grapes, J. Agric Selecting standards for gas -! Bessiere, J.-M., Composes volatils de Thymelaea hexanoic acid structure, endemique, ibero-marocaine, Bull, R.T. Ho... 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Characterization of the paleoendemic resurrection plants Ramonda serbica Panc in high-temperature-cured roasted peanuts, J. Agric, R.T. ;,! Odor of some rancid oils carbon dioxide extracts of Iberian ham, Agric... Value of `` Marion '' ( Rubus glaucus Benth ), J. Agric catappa leaves, hexanoic acid structure.. ( Litchi chinesis Sonn typical red wine from Maccabeo contain a carboxyl group and a hydroxyl attached! ) C & L Inventory, Registration dossier, Other with this compound it cause..., hexanoic acid structure attractants: volatiles of hydrolyzed protein insect baits, J..! It is toxic when ingested, inhaled or absorbed through the skin N...., V., Characterization of volatiles in rambutan fruit ( Nephelium lappaceum L. ) cultivars, J. Agric retention to! Linear formula CH 3 ( CH 2 ) 3 CH ( C 2 H bound aroma compounds responsible the! Formula, also known as an ester a wine from Maccabeo of HPLC,!
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