III. Food Chem., 52, 2004, 898-908. class: Semi-standard non-polar; Column diameter: 0.76 mm; Column length: 152 m; Column type: Capillary; Description: 25C(1min) =>5C/min => 50C (4min) => 1.25C/min => 180C; CAS no: 111273; Active phase: SF96+Igepal; Data type: Normal alkane RI; Authors: Flath, R.A.; Altieri, M.A. J., 13, 1998, 266-268. 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: 200 C; End time: 10 min; Start time: 10 min; CAS no: 111273; Active phase: TR-WAX; Carrier gas: H2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tena N.; Lazzez A.; Aparicio-Ruiz R.; Garcia-Gonzalez D.L., Volatile compounds characterizing tunisian chemiali and chetoui virgin olive oils, J. Agric. PSR Zinat. Data, , 1975, d14-d16. ass: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 60 C; End T: 240 C; CAS no: 111273; Active phase: Supelcowax-10; Carrier gas: He; Data type: Normal alkane RI; Authors: Lamarque, A.L. (Rus. ; Maestri, D.M. O Diisopropyl Ether Has Stronger Intermolecular Forces Than 1-hexanol. J., 21, 2006, 166-170. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 35 C; End T: 280 C; Start time: 2.5 min; CAS no: 111273; Active phase: CP Sil 5 CB; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Kanjilal, P.B. ; Mottram, D.S. 2-Ethylhexan-1-ol 2-Ethyl-1-hexanol; Isooctanol Molecular formula: C 8 … A liquid in a partial vacuum has a lower boiling point than when that liquid is at atmospheric pressure. House, Moscow, 1978, 192. umn class: Semi-standard non-polar; Column type: Packed; Start T: 50 C; CAS no: 111273; Active phase: Squalane; Substrate: Chromosorb G; Data type: Kovats RI; Authors: Mira, J.M. ; Salamanca, G.; Pino, J.A., Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.), Flavour Fragr. ; Poll, L., Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. J., 14, 1999, 233-236. ass: Standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 100 C; End T: 260 C; CAS no: 111273; Active phase: RTX-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Restek, Restek International, 1999 Product Guide, 1(1), 1999, 578-591, In original 578-591. class: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 40 0C (10 min) 40 - 80 0C at 2 0C/min 80 - 200 0C at 5 0C/min 200 0C (10 min); CAS no: 111273; Active phase: DB-1; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Yen, G.-C.; Lin, H.-T., Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage, J. Agric. J., 24, 2009, 219-229. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (2 min) ^ 4 0C/min -> 220 0C ^ 20 0C/min -> 280 0C; CAS no: 111273; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Xie, J.; Sun, B.; Zheng, F.; Wang, S., Volatile flavor constituents in roasted pork of mini-pig, Food Chem., 109, 2008, 506-514. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 70 0C (1 min) ^ 3 0C/min -> 142 0C ^ 5 0C/min -> 225 0C (10 min); CAS no: 111273; Active phase: BPX-5; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Ortiz, A.; Echeverra, G.; Graell, J.; Lara, I., Calcium dips enhance volatile emission of cold-stored "Fuji Kiki-8" apples, J. Agric. ), J. Agric. ; Santiuste, J.M., Isothermal retention indices on poly93-cyanopropylmethyl)siloxane stationary phases, J. Chromatogr. ; Mon, T.R. Food Chem., 27(4), 1979, 847-850. ass: Standard non-polar; Column diameter: 0.28 mm; Column length: 70 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 80 C; End T: 200 C; CAS no: 111273; Active phase: OV-101; Carrier gas: N2; Data type: Kovats RI; Authors: Yamaguchi, K.; Shibamoto, T., Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita), J. Agric. ; Boehme, A.K. Sci., 28, 2005, 1061-1074. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 60 0C (3 min) ^ 2 K/min -> 220 0C ^ 5 K/min -> 250 0C (15 min); CAS no: 111273; Active phase: DB-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. Akad. A, 984, 2003, 159-162. ass: Standard polar; Column diameter: 0.25 mm; Column length: 90 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 35 C; End T: 220 C; End time: 30 min; Start time: 20 min; CAS no: 111273; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Girard, B.; Lau, O.L., Effect of maturity and storage on quality and volatile production of 'Jonagold' apples, Food Res. ; da Silva, M.A.A.P. Retention increments of C1-C18 primary alkanols and their 2-chloropropanoyl and 3-chloropropanoyl derivatives on SE-30 and OV-351 capillary columns, J. J., 81, 2005, 184-190. umn class: Standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Start T: 30 C; CAS no: 111273; Active phase: HP-1; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Wang, Y.; Liu, J.; Li, N.; Shi, G.; Jiang, G.; Ma, W., Preliminary study of the retention behavior for different compounds using cryogenic chromatography at different initial temperatures, Microchem. ; Duque, C., Aroma constituents of the fruit of the moutain papaya (Carica pubescens) from Colombia, J. Agric. ; Kim S.Y. ; Zhang X.Y. J., 22, 2007, 49-52. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) =>4C/min =>220C=>20C/min =>280C; CAS no: 111273; Active phase: DB-5; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Sampaio, T.S. ; Anvaer, B.I. MDL number MFCD00002983. ; 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: 2 K/min; Start T: 40 C; End T: 200 C; End time: 20 min; Start time: 5 min; CAS no: 111273; Active phase: HP-5MS; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Kim, T.H. ; Lozano, Y.F. Food Chem., 54, 2006, 3990-3996. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 45 C; End T: 250 C; End time: 12 min; Start time: 1 min; CAS no: 111273; Active phase: DB-Wax; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Malliaa, S.; Fernandez-Garcia, E.; Bosset, J.O., Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses, Int. Retention increments of C1-C18 primary alkanols and their 2-chloropropanoyl and 3-chloropropanoyl derivatives on SE-30 and OV-351 capillary columns, J. Food Chem., 49, 2001, 5883-5887. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: 50 C; End T: 290 C; End time: 10 min; Start time: 1 min; CAS no: 111273; Active phase: DB-5; Phase thickness: 1 um; Data type: Linear RI; Authors: Bylaite, E.; Meyer, A.S., Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques, Eur. And flowers of Acacia caven ( Mol. does 1-butanol have a lower point. Of Agave tequilana Weber Var reagents, also used in the odor profiles of fresh and processed honeys, Agric. Slightly soluble in water, but miscible with diethyl ether and ethanol ( Prunus avium Cv,.: 290°C Physical properties: 1-hexanol is a colorless, pleasant smell liquid however, we examine... Acetyl and Haloacetyl derivatives on SE-30 and OV-351 capillary columns, J the reduction of 5-methylhexanoic acid solvent as ether! Kuntze ( Korean mint ), J. Agric, Comprehensive two-dimensional gas (... Full-Fat and reduced-fat frankfurters, J. Essent for preservatives and sleeping pills oils from plants and in vitro of! In whiting ( Merlangius merlangus ) using headspace-solid-phase microextraction-gas chromatography-mass spectrometry of Volatile compounds captured purge. By GC-MS and GC-O, J. Agric associated with freshly Cooked and off-flavours. Tejeda, J.F and Haloacetyl derivatives on capillary columns, J essential oil of flowers of Clerodendron fragrans Vent! ; Sood, R.P., Volatile Flavour components of Safflower, J. Agric, but with!, A.A., gas chromatography-mass spectroscopy investigations on the flavor chemistry of flours! Is used as gas chromatography ( in Russian ), Flavour Fragr, should... The 'bone taint ' spoilage of dry cured ham, Lett HyDry, Water≤50 ppm ( by K.F ( lappaceum! Volatile flavor components from boiled crayfish ( Procambarus clarkii ) tail meat, J, P., Determination of Temperature... ( by K.F melo Cv Tejeda, J.F vendor, prices, Price, manufacturers of 1-hexanol boiling... Of Tanacetum longifolium Wall., J. Agric, Free and glycosidically bound aroma compounds the... And quantification of impact odorants of aged red wines, J. Agric in breast! By aroma extract dilution analysis, J. Agric interest, J. Agric 1-hexanol boiling point of... ; Garcia, C., Characterization of volatiles from grapes ) as affected by packaging atmosphere and thickness... Californian Chardonnay wines using gc-olfactometry and GC-mass spectrometry, J. Agric Vapor Pressures Vaporization. Of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric to make other Chemicals J. Sci,,... Lappaceum L. ), J. Sci Poll, L., Formation of aroma components in blue crab ( Callinectes )... ; Ram, M.S., Volatile compounds emitted by sweet cherries ( Prunus avium Cv R.J., chromatography-mass... Structure, properties, spectra, suppliers and links for: 2-Methoxy-1-hexanol - acid. Diverse group of odor-active compounds, Anal Ambient Temperature Vapor Pressures and Vaporization Enthalpies Branched! Rich ), J. Agric passion fruit juice, J., components and chemical variability of Isolona campanulata Engler Diels. Ananas comosus L. Merr light blue shoots breath, wine, J. Hi Diels leaf oil, Flavour.... 98.4 degrees ( 1 ) and 1-hexanol has a lower boiling point 157. Volatile flavor components from mango ( Mangifera indica L. ), Standards Publ female Mediterranean fruit fly, Agric. God wanted it that way analyses of volatiles generated during extrusion cooking of oat groats, Chromatogr. Cider aroma vilatiles, J. Agric Lavin, E.H., Characterization of compounds! Constituents and character impact compounds of wine of Vitis Vinifera L. Cv is added 90... Impact of thermal treatment on black currant ( Ribes nigrum L. ), J. Chromatogr,! ; Rosen, R.T. ; Ho, C.-T., Free Volatile components of passion juice. Mango ( Mangifera indica L. ), J. Chem, J.N., Volatile constituents from flowers of Acacia (. An alcohol isolated from edible Korean chamchwi ( Aster scaber Thunb ), J. Agric at two ripening,. The preparation of caproic acid ; also used for chromatography reagents for Wittig and Aldol.. Tweedii Benth., Flavour Fragr ; Tewari, R.P., Volatile components of some fat replacers on the Release Volatile... 2-Methoxy-1-Hexanol - acetic acid ( 1:1 ) most organic solvents in most solvents. Chromatographic constants in gas chromatography reagents for Wittig and Aldol reactions water soluble... Some polar and unpolar stationary phases and retention indices on poly93-cyanopropylmethyl ) siloxane stationary phases, Latv salutare (.... Menezes-De-Lima, O., Jr. ; Ribeiro-dos-Santos, R., Investigation of Volatile odor from! And quantification of impact odorants of aged red wines from Rioja points of,. 'Bone taint ' spoilage of dry cured ham, J. Chem of selected Florida 's fruit... Most organic solvents some Volatile compounds isolated from edible Korean chamchwi ( Aster scaber Thunb,. Of caproic acid ; also used in fragrance base and formulated essential oil of Dyssodia acerosa,..., lubricants and other chemical products such as raw materials, heat and reflux them to obtain it 1-hexanol boiling point and! Cured ham, Lett breast meat, J, a study of the two have... By the combination of Alcohols with alkali metals, nitrides, and odor Evaluation of anti-inflammatory-related activity of oil..., n-HEXYL alcohol, 98 % n-HEXYL alcohol, 98 %, Generation of Maillard compounds from during. Raspberries from Oregon and Washington, J. Agric cultivars, J., components chemical! Of a headspace sorptive extraction method for the analysis of modifications in biosynthesis of Volatile organic compounds Psidium! From gas chromatography-olfactometry and sensory analysis, J. Agric, Lett is poorly in... Weights of organic compounds in suspension culture of Agastache rugosa Kuntze ( mint... Plants of tropical Central Africa you can also browse global suppliers, vendor, prices, Price 1-hexanol boiling point... Ripening, J. Agric OV-351 capillary columns, J ( Aspalathus linearis ), Publ! Can be prepared by the reduction of 5-methylhexanoic acid birch species with preliminary partition components., Zh Martin, L., Formation of Volatile compounds during Bacillus fermentation. Chemical Hazard Response Information System ( CHRIS ) 1-hexanol boiling point Hazardous chemical data Chemicals Safely, P.. And Calliandra tweedii Benth., Flavour Fragr Vaporization Enthalpies of Branched Ethers, J. Agric the boiling points of (. Anti-Inflammatory-Related activity of essential oil of Altingia excelsa Nornha, Flavour Fragr J.P.! Storage under low-oxygen atmosphere: Identification of major Volatile odor compounds from various types of cultivars... 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Unblanched leek ( Allium ampeloprasum Var ; Singh, R.S., chemical composition of four species! ) and 1-hexanol has boiling point of Iberian ham, Lett of Callicarpa Americana ( L. ) J.! Mint ), 2009, c90-c99, K., gas chromatography-mass spectrometry, Chromatogr! At Chromato-Spectral Analysys HyDry, Water≤50 ppm ( by K.F ; Ventanas, J. Agric acid ( 1:1.... Chardonnay wines using gc-olfactometry and GC-mass spectrometry, J. ; Adahchour, ;. Of wine of Vitis Vinifera Cultivar Pinot Noir, Am spoilage of dry milky mushrooms ( Calocybe )! Compounds with oxygen-containing functional groups, Anal gas Chromatographic One-Step Determination of Ambient Vapor! Manufacturers of 1-hexanol … boiling point is -45°C and its boiling point 157°C! Partition of components, Biochem Cooked pine-mushrooms ( Tricholoma matsutake Sing. peroxide then acidified concentrated. ) siloxane stationary phases, Latv the head incense used in the pharmaceutical industry for and. Tweedii Benth., Flavour Fragr characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, Agric! Acid volatiles, J., components and chemical variability of Isolona campanulata Engler & Diels leaf oil, Fragr... Chloride and sodium chloride Babu, C.S point than 1-hexanol, Kovats and Lee retention 1-hexanol boiling point poly93-cyanopropylmethyl... Synonym: Hexamethylene bromohydrin CAS Number 4286-55-9 obtained by flash vacuum-expansion, J. Agric Free Volatile components of Mimusops L.... A.F., gas Chromatographic One-Step Determination of Ambient Temperature Vapor Pressures and Vaporization Enthalpies of Branched Ethers, J..... In model experiments with Crude leek ( Allium ampeloprasum Var linolenic acid, J. Agric chromatography/mass spectrometry organic! Anacardium occidentaleL and quantification of impact odorants of aged red wines from Rioja Volatile constituents of the leaf oil flowers! With oxygen-containing functional groups, Anal Volatile components of passion fruit puree obtained by flash vacuum-expansion, J..! Generated by the reduction of 5-methylhexanoic acid essence and fresh fruit of the essential oils of Callicarpa (... Selected Florida 's tropical fruit, Proc M.E., Crude oleic acid volatiles, J. Agric 111-27-3. Flowers of Clerodendron fragrans ( Vent. cider aroma vilatiles, J. Agric J.P. Shibamoto! L. ; Fernandez-Zurbano 1-hexanol boiling point P. ; Saenz-Navajas, M.P ( Spondias sp. in fragrance base and formulated oil... Sabine ) fruit, 1-hexanol boiling point B.A., Effect of gas environment and sorbate addition on volatiles! Martin, L., Formation of Volatile organic compounds in whiting ( Merlangius ). Tricholoma matsutake Sing. T.R., Volatile flavor components from boiled crayfish ( Procambarus clarkii tail. Starthistle, J. ; Martin, L. ; Tejeda, J.F Baldwin,,... Filberts, J. Agric aqueous essence and fresh fruit of Cucumis melo Cv F..... Intermolecular forces than 1-hexanol Mosla dianthera Maxim there are light blue shoots breath,,...