BT

Typical G.C. analysis

cheese swiss cheese
Swiss Cheese (cheese age: 6 months). Amount (per kg dry material)
#%LeftshiftComponents
248.00 ± 2 mmol  acetic acid
21720.00 ± 160 µg  ammonia
11605.00 ± 354 µg2,3- butane dione
170.05 ± 0.03 µg2-sec- butyl-3-methoxypyrazine
41.00 ± 0.5 mmol  butyric acid
191680.00 ± 97 µgdelta+gamma- decalactone
150.16 ± 0.08 µg  dimethyl trisulfide
70.80 ± 0.3 µg  ethyl 3-methyl butyrate
673.00 ± 23 µg  ethyl butyrate
8164.00 ± 63 µg  ethyl hexanoate
14770.00 ± 57 µg2- heptanone
568.00 ± 22 µg  methional
12251.00 ± 43 µg2- methyl butanal
13167.00 ± 16 µg3- methyl butanal
2030.00 ± 10 µg3- methyl butyric acid
160.05 ± 0.02 µg1- octen-3-one
160.00 ± 5 mmol  propionic acid
10255.00 ± 86 µg  shoyu furanone
1834.00 ± 6 µg  skatole
9658.00 ± 297 µg  strawberry furanone
34.00 ± 1 mmol  succinic acid
Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1
chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
#%LeftshiftComponents
520.0392- acetyl-5-methyl furan
170.3312,3- butane dione
20.0132- buten-1-al
150.0113- buten-2-one
250.018  cyclopentanone
411.787  dihydro-2-methyl-3(2H)-furanone
530.067  dihydro-2(3H)-furanone
510.2222,6-bis(1,1-dimethyl ethyl)-4-methyl phenol
220.0632,3- dimethyl pyrazine
160.1872,5- dimethyl pyrazine
180.3102,6- dimethyl pyrazine
60.0313,4- dimethyl-2,5-furandione
340.0612,5- dimethyl-3-(2-methyl propyl) pyrazine
380.0732,6- dimethyl-3-(3-methyl butyl) pyrazine
200.028  ethyl pyrazine
320.0192- ethyl-3,5-dimethyl pyrazine
300.0092- ethyl-3,6-dimethyl pyrazine
260.0152- ethyl-5-methyl pyrazine
240.1122- ethyl-6-methyl pyrazine
551.2642- furan methanol
570.0552(2- furanyl methyl)-5-methyl furan
461.3381-(2- furanyl) ethanone
459.4852- furfuraldehyde
400.015N- furfuryl pyrrole
420.023N- furfuryl-2-acetyl pyrrole
430.009N- furfuryl-2-formyl pyrrole
30.057  hexanal
330.0234- hydroxy-3-methyl acetophenone
480.0091- methoxy-4-methyl benzene
390.0242- methoxymethyl furan
500.1063- methyl butyric acid
580.017  methyl hexadecanoate
10.0243- methyl pentanal
540.0162- methyl phenol
110.0271-(2-methyl propylidene) phenyl acetaldehyde
130.074  methyl pyrazine
40.0022- methyl-2-buten-1-al
100.0065-(5-methyl-2-furanyl) methyl-2-furfuraldehyde
50.0322(5-methyl-2-furanyl)-1-propanone
492.0785- methyl-2-furfuraldehyde
190.0034- methyl-2-pentanone
140.0565- methyl-2-phenyl-2-hexen-1-al
80.0172-methyl-3-beta-furyl propenal
70.0462,2-methylene bis-5-methyl furan
210.4252,3- pentane dione
270.0092,4- pentane dione
230.0123- penten-2-one
370.0222- pentyl furan
560.017  phenol
290.0181- phenyl-2-propanone
360.0012-(2- propenyl) furan
120.002  pyrazine
470.005  pyridine
310.0961-(1H- pyrrol-2-yl) ethanone
440.003  toluene
280.062  trimethyl pyrazine

H. Back and K. R. Cadwallader, Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry. J. Food Sci., 63, 234-237 (1998).

P&F 26, No. 3, 66, (2001)

osmanthus fragrans flower absolute
#%LeftshiftComponents
960.04  amyl benzoate
320.03  amyl butyrate
360.008  amyl isovalerate
104trace  amyl salicylate
800.06  anethole
1070.003  anisyl acetate
510.19  benzaldehyde
700.08  benzyl acetate
870.19  benzyl alcohol
86trace  benzyl butyrate
500.02  benzyl formate
590.16  bornyl acetate
15trace  butanal
31trace  butyl benzene
210.02  butyl butyrate
950.12  butyl phenyl acetate
62trace  butyric acid
8trace  camphene
52trace  camphor
16tracedelta-3- carene
119trace  carvacrol
71trace  carvone
200.301,8- cineole
75trace  citronellol
103tracemeta- cresol
102tracepara- cresol
26tracepara- cymene
113tracedelta- decalactone
10611.70gamma- decalactone
29trace  decanal
1170.05  decanoic acid
749.20  decanol
660.08  decyl acetate
1300.39  dibutyl phthalate
84trace  dihydrojasmone
890.282,6- dimethyl phenol
1110.03  docosane
1240.21gamma- dodecalactone
490.05  dodecanal
970.04  eicosane
20.06  ethyl acetate
130.02  ethyl benzene
430.03  ethyl decanoate
220.004  ethyl hexanoate
101trace  ethyl myristate
77trace  ethyl salicylate
1081.90  eugenol
1210.02(E)-iso eugenol
1140.02(Z)-iso eugenol
1200.18  farnesol
45trace  furfural
72trace  geranial
830.07  geraniol
73trace  geranyl acetate
680.08 geranyl formate + dodecanal
105trace  heneicosane
17trace  heptanal
94trace  heptanoic acid
90.022-heptanol + hexanal
38trace  heptyl acetate
330.01  heptyl formate
88trace  heptyl isovalerate
370.01  hexanal
810.05  hexanoic acid
390.12(Z)-3- hexen-1-ol
42trace  hexyl butyrate
35trace  hexyl propionate
1100.007  hexyl salicylate
53trace  hexyl valerate
820.86alpha- ionone
925.85beta- ionone
116trace  jasmolactone
930.02(Z)- jasmone
1280.02  lauric acid
18trace  limonene
552.36  linalool
4414.60(E)- linalool oxide furanoid
4621.10(Z)- linalool oxide furanoid
56trace  linalyl acetate
910.07 methyl alpha-ionone + quinoline
190.053- methyl butanol
60trace  methyl decanoate
118trace  methyl dihydrojasmonate
780.03  methyl dodecanoate
58trace5- methyl furfural
480.09  methyl nonanoate
1270.16  methyl oleate
1120.07  methyl palmitate
340.022- methyl-2-hepten-6-one
4trace4-methyl-2-pentenol
14trace4- methyl-3-penten-2-one
1310.03  myristic acid
990.21  nerolidol
980.04gamma- nonalactone
400.11  nonanal
630.70  nonanol
1000.11  octanoic acid
570.02  octanol
28trace2- octanone
47trace  octyl acetate
690.02  octyl valerate
1320.71  palmitic acid
30.003  pentanal
24trace pentenal
79trace2- phenethyl acetate
900.192-phenethyl alcohol + nonadecane
760.012- phenethyl formate
65trace  phenyl acetaldehyde
5tracealpha- pinene
11tracebeta- pinene
1trace  propanal
70.01  propanol
540.02  propionic acid
12trace  sabinene
850.02  safrole
1220.03alpha- santalol
1260.02beta- santalol
25trace  styrene
610.06  terpinen-4-ol
230.20gamma- terpinene
670.07alpha- terpineol
270.06  terpinolene
1250.02  tetracosane
41trace  tetradecane
1090.23  thymol
6trace  toluene
30trace  tridecane
115tracegamma- undecalactone
100.008  undecane
1233.10  undecanoic acid
64traceiso valeric acid
1290.08  vanillin
V. T. Cogiya, L. G. Kharebava, R. V. Gogiya and E. B. Gvatua, Composition of the volatile compounds in flowers of Osrnanthus fragrans (Thumb) Lour. Rastit. Resur., 22, 243-248 (1986). P&F 17, No. 3, 61, (1992)
valeriana officinalis rhizome oil CO2 extract china
#%LeftshiftComponents
10.37  acetic acid
170.01  benzoic acid
410.72(E)-alpha- bergamotol
420.34(Z)-alpha-bergamotol
180.47  borneol
2336.07  bornyl acetate
360.24delta- cadinene
100.02iso camphane
52.81  camphene
110.03delta-3- carene
250.02trans-carvone oxide
240.14cis- carvone oxide
310.65beta- caryophyllene
130.021,8- cineole
210.19  cumic acid
80.02para- cymene
290.07beta- elemene
270.08delta- elemene
370.53  elemol
120.013- ethyl-2,5-dimethyl-1,3-hexadiene
442.45  eugenyl acetate
350.66 germacrene
402.24  globulol
340.23  guaiene
320.21beta- gurjunene
330.31alpha- humulene
90.26  limonene
150.02  linalool
220.12  methyl chavocol
200.02  myrtenol
4326.56  nootkatone
40.60alpha- pinene
70.59beta- pinene
60.03  sabinene
160.01  sabinene hydrate
263.03  sabinyl acetate
380.73 sabinyl valerate
391.84  spathulenol
190.13  terpinen-4-ol
140.02  terpinolene
280.62alpha- terpinyl acetate
300.42 thymohydroquinone dimethyl ether
30.03  tricyclene
20.21iso valeric acid

J-J. Xian, G. Yuan, Y-X. Zhang, J-M. Yuan and X-W. Luo, The chemical constituents of the essential oil from the roots of Valeriana officinalis. Yunnan Zhiwu Yanjiu, 17, 479-481 (1995).

P&F 24, No. 3, 47, (1999)

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