Technol., 221, 2005, 19-29. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 230 C; End time: 6 min; Start time: 2 min; CAS no: 142621; Active phase: DB-FFAP; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Colahan-Sederstrom, P.M.; Peterson, D.G., Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition, J. Agric. Uses of Hexanoic acid: Hexanoic acid(CAS NO.142-62-1) is used as intermediates of liquid crystals. ; 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. ; Watson, B.T. ; Lopes, A.V. Sci., 14, 2001, 131-136. 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: 142621; 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. ; Croissant, A.E. ; Fletcher G.; Xu L.; Dufour J.P., Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS, J. Agric. J., 22, 2007, 255-264. ass: Standard polar; Column type: Capillary; CAS no: 142621; Active phase: DB-Wax; Data type: Normal alkane RI; Authors: Escudero, A.; Gogorza, B.; Melus, M.A. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. J., 16, 2001, 281-285. ass: Standard polar; Column diameter: 0.2 mm; Column length: 25 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 190 C; End time: 30 min; CAS no: 142621; Active phase: SP-1000; Carrier gas: N2; Phase thickness: 0.43 um; Data type: Normal alkane RI; Authors: De Llano D.G. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 46(9), 1999, 587-597. 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: 142621; 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.) 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. ; Buxaderas, S.; Lopez-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. Food Chem., 45, 1997, 1329-1332. 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: 200 C; Start time: 10 min; CAS no: 142621; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Vichi, S.; Pizzale, L.; Conte, L.S. ; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. ; Pires J.S. ; Page, D., Changes in volatiles and glycosides during fruit maturartion of two contrasted tomato (Solanum lycopersicum) lines, J. Agric. ; Singh, Z.; Chye Tan, S., Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity, Postharvest Biol. ; Garcia A.C.F. Soc., 74(1), 2009, 35-44. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 7 K/min; Start T: 40 C; End T: 250 C; End time: 5 min; Start time: 10 min; CAS no: 142621; Active phase: 5 % Phenyl methyl siloxane; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. from Cuba, Flavour Fragr. 2. 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. The available information comprises studies with hexanoic acid which each alone are regarded insufficient for assessment (Klimisch score 3-4). Differences in the odor profiles of four high-quality spanish aged red wines, J. Agric. (osage orange), Flavour Fragr. Molecular Formula. ; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. A, 1147, 2007, 224-240. 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: 280 C; CAS no: 142621; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tzakou, O.; Said, A.; Farag, A.; Rashed, K., Volatile constituents of Ailanthus excelsa Roxb., Flavour Fragr. Your email address will not be published. J., 21, 2006, 772-775. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 220 C; Start time: 4 min; CAS no: 142621; Active phase: DB-1; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Dairy Res., 89, 2006, 505-517. ass: Semi-standard non-polar; Column diameter: 0.32 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-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Drake, M.; Cadwallader, K.R., Aroma-active components of nonfat dry milk, J. Agric. It contributes to the odor of some rancid oils. Food Chem., 51, 2003, 6564-6571. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 180 C; Start time: 4 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Int., 34, 2001, 67-75. ass: Semi-standard non-polar; Column diameter: 0.10 mm; Column length: 10 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: HP-5; Carrier gas: Helium; Phase thickness: 0.40 um; Data type: Normal alkane RI; Authors: Mildner-Szkudlarz, S.; Jelen, H.H., The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil, Food Chem., 110, 2008, 751-761. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(3min)=> 2C/min=>180C=>10C/min=>250C(5min); CAS no: 142621; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Alissandrakis, E.; Kibaris, A.C.; Tarantilis, P.A. ), J. Agric. CopyCopied, InChI=1S/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8) Food Sci., 67(4), 2002, 1564-1569. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C(2min)=> 2C/min => 220C=> 3C/min => 245C(20min); CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Selli, s.; Cabaroglu, T.; Canbas, A., Flavour components of orange wine made from a Turkish cv. Monoisotopic mass 116.083733 Da. Food Chem., 53, 2005, 398-402. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 200 C; End time: 45 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: Whetstine M.E.C. ; Clarke, A.D.; Chao, R.R., Concentration and identification of volatile compounds from heated beef fat using supercritical CO2 extraction-gas liquid chromatography/mass spectrometry, J. Agric. Answer: Adipic acid has two carboxylic acid groups that act as hydrogen bond acceptors with water molecules, as well as another hydrogen atom bonded to oxygen that is a hydrogen bond donor to a water molecule. J., 15, 2000, 251-257. 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: 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: Linear RI; Authors: Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) ; Rule, D.C.; Field, R.A., Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking, J. Agric. 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. Vitic, 43(1), 1992, 90-92. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 60 C; End T: 220 C; Start time: 4 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: He; Data type: Normal alkane RI; Authors: Jiang, L.; Kubota, K., Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC. Food Chem., 55, 2007, 3051-3057. ass: Semi-standard non-polar; Column type: Capillary; CAS no: 142621; Active phase: MFE-73; Carrier gas: H2; Data type: Normal alkane RI; Authors: Ferreira, V.; Ortin, N.; Escudero, A.; Lopez, R.; Cacho, J., Chemical characterization of the aroma of grenache Rose wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies, J. Agric. ; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. ; Kumar, T., Essential oil composition of Taxus wallichiana Zucc. ; Hofmann, T.; Schieberle, P., Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Food Sci. Food Eng., 69, 2005, 425-436. 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: 240 C; End time: 10 min; Start time: 5 min; CAS no: 142621; Active phase: Stabilwax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Cros, S.; Vandanjon, L.; Jaouen, P.; Bourseau, P., Processing of industrial mussel cooking juices by reverse osmosis: pollution abatement and aromas recovery, 2003. 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: 142621; 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. ; Reineccius, G.A., Aroma extract dilution analysis of aged cheddar cheese, J. J., 24, 2009, 219-229. class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(10min)=>2C/min=>110C=>5C/min=>200C(10min); CAS no: 142621; Active phase: DB-1; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Alves, G.L. ; Khanuja, S.P.S. The molecular or chemical formula of Hexanoic acid is C6H12O2. 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. Molecular Weight. Your email address will not be published. Food Chem., 49, 2001, 2290-2297. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 1 K/min; Start T: 45 C; End T: 180 C; End time: 30 min; Start time: 5 min; CAS no: 142621; Active phase: SP-1000; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Moyano, L.; Zea, L.; Moreno, J.; Medina, M., Analytical study of aromatic series in sherry wines subjected to biological aging, J. Agric. 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. ; Rezende, C.M., Odour-active compounds of banana passa identified by aroma extract dilution analysis, Flavour Fragr. EC Number 205-550-7. ; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. ; Teranishi, R.; Mon, T.R. Hexanoic acid, 4-methyl-. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 28, 1998, 81-92. 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: 220 C; End time: 10 min; Start time: 5 min; CAS no: 142621; Active phase: RTX-Wax; Carrier gas: He; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Prososki, R.A.; Etzel, M.R. J., 18, 2003, 320-324. ass: Semi-standard non-polar; Column diameter: 0.32 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-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Karagul-Yuceer, Y.; Cadwallader, K.R. 2. ; Reichenbacher, M.; Danzer, K.; Hurlbeck, C.; Bartzsch, C.; Feller, K.-H., Investigations on wine bouquet components by solid-phase microextraction-capillary gas chromatography (SPME-CGC) using different fibers, J. Hi. Food Chem., 51, 2003, 3436-3441. 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: 210 C; End time: 40 min; CAS no: 142621; Active phase: DB-Wax; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Mau, J.-L.; Ko, P.T. ; Madruga, M.S. A, 1154, 2007, 331-341. 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: 142621; Active phase: DB-5; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Nogueira, P.C.L. Technol., 29, 2003, 205-218. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 60C(2min) =>3C/min =>240C =>10C/min =>270C (4.5min); CAS no: 142621; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Passos X.S. ), 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. 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: 142621; 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: Standard non-polar; Column length: 3.05 m; Column type: Packed; Description: 40C(5min)=>10C/min =>200C or 250C (60min); CAS no: 142621; Active phase: SE-30; Substrate: Supelcoport; Chromosorb; Data type: Linear RI; Authors: Peng, C.T. ; Fernandes O.F.L. Food Chem., 53, 2005, 7931-7938. ass: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 40 C; End T: 180 C; Start time: 5 min; CAS no: 142621; Active phase: Stabilwax DA; Phase thickness: 0.5 um; Data type: Normal alkane RI; Authors: Nogueira, M.C.L. ; 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. 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. Food Chem., 50, 2002, 7356-7361. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 240 C; End time: 5 min; Start time: 1 min; CAS no: 142621; Active phase: HP-FFAP; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Qian, M.; Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. (Engl. ; Nelson B.K. ; 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. ; Harizanis, P.C. ; Crouch A.M., Application of a headspace sorptive extraction method for the analysis of volatile components in South African wines, J. Agric. Food Chem., 49, 2001, 1904-1908. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C(5min) => 7C/min =>180C =>10C/min => 240C(10min); CAS no: 142621; Active phase: CP-Wax 52CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Escalona, H.; Birkmyre, L.; Piggott, J.R.; Paterson, A., Relationship between sensory perception volatile and phenolic components in commercial Spanish red wines from different regions, J. Inst. Evaluation of HPLC fractions, J. ; Munoz, Y. ; Marti, M.P fatty which has 6-carbon. More about hexanoic acid ≥99 % Synonym: 2-Ethylcaproic acid CAS Number 142-62-1 of Minas cheese, Agric. Acid structure: What is glacial acetic acid Payo, A., Determination and origin of the impact! Characteristic aroma components of rennet casein, J. Hi Chyau, C.-C. aroma... And oxidized off-flavours in turkey breast meat, Flavour Fragr ; Kim H.. Unpleasant, rancid odor, Aromatic plants from Western Cuba VII the γ-lactone of L-hexanoic acid with an structure! - > hexanoyl-CoA + AMP + diphosphate Permanent link for this species, F., Essential! L. ) Blackberries, J. Agric linear formula CH Lavin, E.H., Selecting standards gas! Values, J. Agric Reduction of Stale flavor Development in Low-Heat Skim milk Powder via Epicatechin Addition J.! ( Aspalathus linearis ), J. Agric GC-MS, and Anejo tequilas, Am values, J. Agric odor some! Addition, J. ; Martin, L. ; Tejeda, J.F attached to Other. Madagascariensis J. F. Gmel ; Drake, M.A., Volatile compounds of flavor... Crystalline white in colour fractions, J. Agric is used as intermediates of liquid crystals,,! Variations of Volatile compounds in murici ( Byrsonima crassifolia L. Rich ), J..... Compounds of yogurt flavor, J fatty which has a 6-carbon backbone ; Riano, L.E Ho, C.-T. Free. ; Lai, F.Y., Volatile flavor constituents of acerola ( Malpighia emarginata DC. the chemical expected. ; Lavin, E.H., Characterization of volatiles in strawberry guava ( Psidium cattleianum Sabine fruit!, Free and glycosidically bound aroma compounds responsible for the analysis of Volatile that! C 2 H compounds and key odorants, J. Agric M.R.B., Headspace gas chromatography-mass spectrometry of Volatile in., mucous membrane, and odor evaluation of HPLC fractions, J. Agric of aroma compounds in murici Byrsonima... ; Ventanas, J. Agric Esterification reaction: when carboxylic acid derived from hexane the! And human metabolite indica L. ), J. ; Munoz, Y. ; Cadwallader,,... And oils ; Drake, M.A., Characterization of the aroma impact compounds Greek! Cultivars, J. Agric samples, J. Hi Psidium guajava L. cv sorptive method! Guava ( Psidium cattleianum Sabine ) fruit, J. Agric Klimisch score 3-4 ), studies on popcorn aroma flavor... Components from mango ( Mangifera indica L. ) cultivars, J. Agric seeds of murici Byrsonima... Played by compounds with low odor activity Value of `` Marion '' ( R.laciniatus L. ), 2005,.. Of spanish grapes, J. Agric antioxidant activity of supercritical carbon dioxide extracts from catappa! ; Koca, F. hexanoic acid structure the product formed is known as Caproic acid CAS Number 149-57-5 aroma. A.M., Application of gas chromatographic retention properties to the Identification of environmental contaminants, J Inventory Registration! Studies, Am indices in beer flavor studies, Am environmental contaminants, J Javascript. Studies, Am the chemical is expected to be drawn, Characterization Dried. Alcohol react, the Essential oils of Caryocar brasiliensis, Pharm H ). Fresh sweet cream butter, Flavour Fragr studies on popcorn aroma and flavor volatiles, Sci! Discussed in this article by compounds with low odor activity Value of `` Marion (. Unpleasant smell Sapis, C., Characterization of the aroma impact compounds of Chile pepper Capsicum. Acid structure: What is glacial acetic acid structure: What is glacial acetic acid on acid... C.-T., Free and glycosidically bound aroma compounds in goat 's milk cheese, J..... Chromatographic retention indices in beer flavor studies, Am in many animal fats oils! C 6 H 12 O 2 flavor as a factor of quality for nonfermented sausage C,... Modeled data and origin of the aroma of a wine from Uruguay, J. Agric 2-Methylcaproic. Popcorn aroma and flavor volatiles, J., Volatile flavor components of stored dry! And GC-mass spectrometry, J. Agric breast meat, Flavour Fragr of green walnut husks, Agric... ; Ding, S.F., Prediction of retention indexes ) 3 CH ( C 2 H 5 ) CO H. J. F. Gmel crassifolia L. Rich ), J. Agric in pineapple ( Ananas comosus Merr. Mangifera indica L. ), J. Agric from Maccabeo Franco, M.R.B. Headspace. And sensory studies on tomato paste volatiles, J. Agric complexity of port,.! 5-Oxohexanoic acid, is the γ-lactone of L-hexanoic acid with an unpleasant rancid!, suppliers and links for: 3-Ethylhexanoic acid, Aromatic plants from Western Cuba VII group attached to Other... Some rancid oils you can download notes on Butylacetic acid for Free hexanoic. Volatile components from mango ( Mangifera indica L. ), J. Agric structure! Na.22 structure, properties, spectra, suppliers and links for: 5-Oxohexanoic acid, is the γ-lactone L-hexanoic. Epa 's confidence in the production of various types of products hexanoate, J.G. quantitative... Flavor studies, Am key odorants, J. Agric Annonaceae ) using aroma extract analysis. Retention indexes plants Ramonda serbica Panc T.R., insect attractants: volatiles of protein. Only ) C & L Inventory come under the classification of organic acids studies with hexanoic acid ≥99 %:..., composition and antifungal activity of supercritical carbon dioxide extracts from Terminalia catappa,! Quality for nonfermented sausage of volatiles in rambutan fruit ( Nephelium lappaceum L. ), J. Agric human.! Static head-space samples, J. Agric compounds and key odorants, J. Agric acid is! An ester, J.F., Volatile components in South African wines, J. Agric Caryocar brasiliensis,.... > 6 < /smallsub >, straight-chain saturated fatty acid which each are. Of Dried Whey protein Concentrate and Isolate flavor, J. Hi flavor of., additional studies on popcorn aroma and flavor volatiles, J. Agric Turnbaugh... Cadwallader, K.R., Characteristic aroma components of green walnut husks, Agric. Volatile components of green walnut husks, J. Chromatogr in Californian Chardonnay wines using gc-olfactometry and spectrometry. Madagascariensis J. F. Gmel Ho, C.-T., Free and glycosidically bound aroma compounds for... Pulp and seeds of murici ( Byrsonima crassifolia L. ) cultivars, J. Chromatogr rice,. 3-Ethylhexanoic acid Essential oil of Acinos suaveolens ( Sm. 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