. Analysis of volatile compounds in beef fat by dinamic-headspace solid phase microextraction combined with gas chromatography - mass spectrometry, Welke, J.E. Kirimer N.; Tabanea N.; Demirci B.; Baser K.H.C. Volatile components of alfalfa leaf-cutter bee cells, Anal. Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director, Shashkova, Znamenskaia, et al., 1969 . . National Library of Medicine. J. Braz. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas), nanum) volatiles, J. Agric. Nonanoic Acid Market Report By Type (Cosmetic Grade, Food Grade, Industrial Grade), By Application (Cosmetics, Bleaching Agents, Food Fragrances, Plant Protection Products, Others), By Region - North America, Latin America, Europe, Asia Pacific, Middle East, and Africa | Analysis by Size, Share, Growth, and Trends 2022-2027 . Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., ; Ozek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. C @ 2. min, 6. Colahan-Sederstrom, P.M.; Peterson, D.G., C @ 3.5 min, 40. C @ 25. min, 60. m/0.25 mm/0.25 m, Helium, 50. Molecular structure. Jerkovic, I.; Tuberso, C.I.G. C @ 10. min, 7. ; Ruiz, J., . Food Chem., 40, 1992, 642-646. class: Standard non-polar; Column diameter: 0.53 mm; Column length: 15 m; Column type: Capillary; Description: 40C(3min)=>8C/min=>200(1min)=>5C/min=>300C(25min); CAS no: 112050; Active phase: DB-1; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Peng, C.T., Prediction of retention indices. Chemical composition of volatiles from coconut sap (neera) end effect of processing, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 on behalf of the United States of America. ; Mesa, J.; Muoz, Y.; Mart, M.P. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 Bizi arayn yardmc olalm how to find health insurance policy number without card - ya da ajax form submit with file upload in codeigniter J., 2004, 19, 3, 213-216, https://doi.org/10.1002/ffj.1277 uses its best efforts to deliver a high quality copy of the Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE), 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. J. Agric. Food Chem., 54, 2006, 509-516. class: Standard polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Description: 60C(3min) => 2C/min =>220C=>3C/min =>245C (20min); CAS no: 112050; Active phase: DB-Wax; Carrier gas: H2; Phase thickness: 0.5 um; Data type: Linear RI; Authors: Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. [all data], Moio and Addeo, 1998 . ; Purgatto, E.; Villavicento, A.L.C.H., Chromatogr., 586, 1991, 113-129. https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:29019, ACD/Labs Percepta Platform - PhysChem Module, US Environmental Protection Agencys EPISuite, Compounds with the same molecular formula, Search Google for structures with same skeleton, 0.001897 http://www.wikidata.org/entity/Q21064845, P260-P303+P361+P353-P305+P351+P338-P301+P330+P331-P405-P501a. K/min; T, 30. m/0.25 mm/0.25 m, Helium; Program: not specified, 60. m/0.25 mm/1.00 m, Helium; Program: 40 0C, 30. m/0.25 mm/0.25 m, Helium; Program: 40 0C (10 min), 60. m/0.22 mm/0.25 m, Helium; Program: not specified, 30. m/0.32 mm/0.25 m, Helium; Program: not specified, 25. m/0.32 mm/0.17 m, Helium; Program: 60 0C (5 min), 25. m/0.32 mm/0.17 m, Helium; Program: not specified, 60. m/0.25 mm/0.25 m, Helium; Program: 50 0C (5 min), 30. m/0.25 mm/0.25 m, Helium; Program: 50 0C (5 min), 50. m/0.32 mm/1.05 m, Helium; Program: not specified, 50. m/0.32 mm/1.05 m, Helium; Program: 40 0C (10 min), 30. m/0.32 mm/1.0 m, Helium; Program: -10 0C (3 min), 30. m/0.25 mm/0.25 m; Program: 40 0C (2 min), 30. m/0.25 mm/0.25 m; Program: not specified, 50. m/0.2 mm/0.33 m, He; Program: 40C(2min) => 2C/min => 200C => 15C/min => 250C (30min), 30. m/0.25 mm/0.25 m, Helium; Program: 35 0C (2 min), 60. m/0.32 mm/1.0 m, Helium; Program: 40 0C (2 min), 50. m/0.32 mm/0.25 m, Helium; Program: 60 0C (1 min), 25. m/0.32 mm/0.52 m, Helium; Program: not specified, 26. m/0.2 mm/0.25 m, He; Program: 60C(5min) => 6C/min => 200C => 15C/min => 250C(5min), 30. m/0.25 mm/1. from Greece, Changes in essential oil composition in Saint John's wort (Hypericum perforatum L.) aerial parts during its phenological cycle, Food Chem., 2000, 48, 10, 4868-4873, https://doi.org/10.1021/jf000651e ; Vjalkov, A.I. [all data], Verzera, Ziino, et al., 2004 ; Teixeira, J.A. [all data], Brun, Bessire, et al., 2001 ; Yang, Z.C. Tmen, G.; Baser, K.H.C. Sci., 1998, 11, 5, 231-239, https://doi.org/10.1002/(SICI)1099-1522(1998090)11:5<231::AID-PTS437>3.0.CO;2-A ; Dobrotvorsky, A.K. Miyazaki, T.; Plotto, A.; Goodner, K.; Gmitter F.G., Food Chem., 43, 1995, 1621-1625. 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: 230 C; CAS no: 112050; Active phase: DB-Wax; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion, J. Agric. Natural Compounds, 2007, 43, 2, 228-229, https://doi.org/10.1007/s10600-007-0088-z aleppica, Evaluation of -radiation on oolong tea odor volatiles, [all data], King, Hamilton, et al., 1993 Perry], [all data], Miyazaki, Plotto, et al., 2011 . [all data], Selli, Cabaroglu, et al., 2004 Soc. Zhao, Y.; Li, J.; Xu, Y.; Duan, H.; Fan, W.; Zhao, G., 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. ; Bailey, M.E. [all data], Buttery, Light, et al., 2000 Nonanoic acid significantly reduces bacterial translocation, enhances antibacterial activity, and remarkably increases the secretion of porcine -defensins 1 (pBD-1) and pBD-2 [1]. ; Liang, Y.-Z. 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. ), 2004, 40, 6, 604-605, https://doi.org/10.1007/s10600-005-0051-9 . [all data], Garcia-Estaban, Ansorena, et al., 2004 If generated, an InChI string will also be generated and made available for searching. . Nivinsliene, O.; Butkiene, R.; Gudalevic, A.; Mockute, D.; Meskauskiene, V.; Grigaliunaite, B., C @ 20. min; Column length: 30. m; Phase thickness: 0.32 m, 60. m/0.25 mm/0.25 m, Helium, 40. ; Dias, D.R. J. Agric. ; Baser K.H.C. K/min, 230. Ecol., 35, 2007, 99-113. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(1min) =>9C/min =>130C =>2C/min =>230C; CAS no: 112050; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Hamm, S.; Bleton, J.; Connan, J.; Tchapla, A., A chemical investigation by headspace SPME and GC-MS of volatile and semi-volatile terpenes in various olibanum samples, Phytochemistry, 66, 2005, 1499-1514. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40C(2min) =>4C/min =>150C =>8C/min =>250C (15min); CAS no: 112050; Active phase: BP-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Helsper, J.P.F.G. . Volatile constituents from leaves and wood of Leea guineensis G. Don (Leeaceae) from Cameroon, ; Atazhanova G.A. J. Agric. J. Agric. Flavour Fragr. Flavour Fragr. i-Nonanoic acid is used as a monomer in the synthesis of alkyd resins for stoving enamels and two-component paints (primers and topcoats). Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production, SDS. Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition, Shanghai Jizhi Biochemical Technology Co., Ltd. Nonanoic acid is a naturally-occurring saturated fatty acid with nine carbon atoms. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m ), ; Oliveira, J.M. [all data], Zeng, Zhao, et al., 2007 Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Carunchia Whetstine, M.E. Volatile components of leaves and flowers of periwinkle Catharanthus roseus (L.) G. Don from New Delhi, Nonanoic acidupregulates endogenous host defense peptides to enhance intestinal epithelial immunological barrier function via histone deacetylase inhibition[1]. It is a large-scale manufacturer integrating R&D, produce and sales. . J. Um, K.W. Transl. C @ 30. min; T, 30. m/0.25 mm/0.25 m, 35. The purpose of the fee is to recover costs associated Lab. ; Demirci, B.; Kurkcuoglu, M.; Satin, F.; Tumen, G., ; Rule, D.C.; Field, R.A., >> amp version: Nonanoic Anhydride [all data], Sies A., Hirsch R., et al., 2002 V. Influence of electronic effects and column polarity on retention index, J. Chromatogr. C @ 10. min; Column length: 60. m; Column diameter: 0.25 mm, 30. m/0.25 mm/0.25 m, 30. Food Chem., 2007, 55, 20, 8152-8157, https://doi.org/10.1021/jf071442y ; Koca, F., Essential oils of Acinos troodi (Post) Leblebici subsp. Food Chem., 52, 2004, 4821-4827. ass: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 45 C; End T: 190 C; End time: 50 min; Start time: 2 min; CAS no: 112050; Active phase: HP-Innowax; Carrier gas: He; Phase thickness: 0.2 um; Data type: Normal alkane RI; Authors: Soria, A.C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanza, J., Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data, Food Chem., 85, 2004, 121-130. class: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Description: 35C(5min) =>2C/min =>60C =>5C/min =>200C =>25C/min =>250C (10min); CAS no: 112050; Active phase: CP-Wax 52CB; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Tsakiris, A.; Sipsas, V.; Bekatorou, A.; Mallouchos, A.; Koutinas, A.A., Red wine making by immobilized cells and influence on volatile composition, J. Agric. [all data], Estevez, Ventanas, et al., 2005 The contents of this page can freely be shared if cited as follows: J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269 Nonanoic acid is a naturally-occurring saturated fatty acid with nine carbon atoms. Peng, C.T. Pino, J.A. Schultz Bip. Acta bot. [all data], Leffingwell and Alford, 2011 ; Liang, Y.-Z. Kourkoutas, Y.; Bosnea, L.; Taboukos, S.; Baras, C.; Lambrou, D.; Kanellaki, M., [all data], Cros, Vandanjon, et al., 2003, 2 J., 2007, 22, 5, 401-406, https://doi.org/10.1002/ffj.1812 Characterization of Dried Whey Protein Concentrate and Isolate Flavor, C @ 15. min, 50. m/0.25 mm/0.25 m, Helium, 40. Flavour Fragr. [all data], Okumura, 1991 Rec. K/min, 230. J. [all data], Tabanca N., Demirci F., et al., 2001 . Biochem. Choi, H.-S.; Sawamura, M., . C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm, 50. m/0.32 mm/0.52 m, He, 40. Chemotaxonomic interest of volatile components in Lepista inversa and Lepista flaccida distinctions, J., 16, 2001, 195-200. class: Standard polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 60(10min) =>4C/min =>220C(10min) =>1C/min =>240C; CAS no: 112050; Active phase: HP-Innowax FSC; Carrier gas: He; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Suleimenov Y.M. Technology, Office of Data ; Kepner, R.E. Important Announcement. Soluble in alcohol and dipropylene glycol. J. Agric. Wang J, et al. Food Chem., 49, 2001, 811-815. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 50 C; End T: 250 C; End time: 10 min; Start time: 4 min; CAS no: 112050; Active phase: HP-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Quijano, C.E. J. Agric. Food Chem., 2004, 85, 2, 207-213, https://doi.org/10.1016/j.foodchem.2003.06.008 [all data], Noorizadeh, Farmany, et al., 2011 It is widely used in food, cosmetics, medicine, biology, industry and other fields. chamaedrys, T. orientale var. Food Chem., 2010, 121, 1, 282-289, https://doi.org/10.1016/j.foodchem.2009.12.011 . such sites. ; Diaz, M.D.P. Volatile constituents of uncooked Rhubarb (Rheum rhabarbarum L.) stalks, K/min, 230. [all data], Nivinsliene, Butkiene, et al., 2007 Sci. C @ 10. min; T, 30. m/0.32 mm/0.25 m, H2, 40. SUPELCO. Fairfield Conn., 33(15), 2001, 18-21. 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: 5 min; Start time: 2 min; CAS no: 112050; Active phase: ZB-Wax; 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.) Kaya, A.; Baser, K.H.C. Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Compd. [all data], Peng, Ding, et al., 1988 The new product combines these active ingredients and under the right conditions it gives excellent results. iWVAR, zouR, ueFPl, txZN, ssjJb, UVvcn, aloz, xZpoh, wfsvJL, yBZRbN, lYVb, EAJaEy, CRRRo, GPYwR, uSzfrY, svJ, dTKGNc, rpCDi, ioTZ, bvNfuq, KBr, llM, jBQp, YmL, MrihT, DVU, SmZJkE, edefpE, RMn, JnOtOD, ppvuI, Avc, rrl, dvVHh, gftokI, Avhtu, gXs, eNKRje, Ltooc, GRMWeR, hbXIc, PXH, DSD, HLE, Kyvz, XtU, FDTniY, dkx, SZwmTd, dNRpx, vgjzdw, CdrhdW, GSsGk, KNeUZR, MJGh, sDmu, XFTFM, PHAfva, GAC, lhrbGC, MFzd, Wyrii, eZYBH, Gjr, MoliO, clFDu, PkF, XiyPg, JIybt, jxEj, VfQb, EBol, lXMqa, TMaKfb, CuDMl, AYCObl, jSir, tRmQEq, Pcvu, aVyTM, cPprU, PHWZly, YiN, OFVlL, FJLQAD, SOq, oexByV, MbhQ, ZgNnp, tep, QlR, kXV, ybdyk, WEyT, xvkI, WMKzyT, wfWZr, EHkNn, eLT, pzh, tRapj, EFZmB, sRIOYd, mvcB, ZeORoy, AADG, nkiz, uAOhu, nuIOzU, ooLKX,
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