Perflavory
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
mentha arvensis leaf oil india
#%LeftshiftComponents
10.02  acetic acid
400.05  carvone
490.29  caryophyllene oxide
160.251,8- cineole
350.10  citronellol
290.03para- cymen-8-ol
140.02para- cymene
420.03  decanol
40.03(Z)-3- hexen-1-ol
360.28(Z)-3- hexen-1-yl 3-methyl butyrate
110.04(Z)-3- hexen-1-yl acetate
370.03  hexyl 3-methyl butyrate
150.39  limonene
200.03  linalool
460.03para- menth-8-ene-1,2-diol
2774.51  menthol
280.05iso menthol
300.12neo menthol
248.30  menthone
264.59iso menthone
446.11  menthyl acetate
380.23iso menthyl acetate
450.12neo menthyl acetate
430.16neoiso menthyl acetate
20.083- methyl butanol
210.033- methyl butyl 3-methyl butyrate
6trace3- methyl cyclohexanol
7trace3- methyl cyclohexanone
130.02  methyl octyl ether
30.023- methyl-2-cyclopenten-1-one
330.04 myrtenal + myrtenol
480.02  nerolidol
250.09  nonanol
190.043- nonanol
170.06  octanol
100.963- octanol
320.11  octyl acetate
220.043- octyl acetate
120.02alpha- phellandrene
50.15alpha- pinene
90.24beta-pinene + 3-octanone
410.45  piperitone
390.13  pulegone
80.06  sabinene
180.02  sabinene hydrate
470.06 terpin hydrate
310.07alpha- terpineol
230.01beta- terpineol
340.03  verbenone

M. H. Boelens, Chemical characterization of cornmint oil, Perf. & Flav., 18(5), 27-32 (1993).

P&F 19, No. 6, 57, (1994)

narcissus tazetta var. chinensis absolute
#%LeftshiftComponents
160.04  acetic acid
18trace  benzaldehyde
2924.14  benzyl acetate
3521.00  benzyl alcohol
602.18  benzyl benzoate
620.17  benzyl salicylate
460.12  benzyl tiglate
50.511,8- cineole
370.05  cinnamic aldehyde
480.26  cinnamyl acetate
550.12  cinnamyl alcohol
320.11(E,E)-2,4- decadienal
310.03(E,Z)-2,4- decadienal
240.05(E)-2- decenal
510.04  docosane
570.53gamma- dodecalactone
410.12  eicosane
340.04  geraniol
300.04  geranyl acetate
442.35  heneicosane
610.65  heptacosane
270.01  heptadecane
30.77  heptanal
220.03  hexadecane
10.08  hexanal
130.19  hexanol
110.02(Z)-3- hexen-1-ol
586.30  indole
40.12  limonene
196.24  linalool
170.06(E)- linalool oxide furanoid
150.05(Z)- linalool oxide furanoid
20trace  linalyl acetate
473.73ortho-methoxy-2-phenethyl acetate
520.41ortho-methoxy-2-phenethyl alcohol
530.76ortho-methoxy-3-phenyl propyl acetate
560.18ortho-methoxy-3-phenyl propyl alcohol
451.42ortho-methoxybenzyl acetate
490.25ortho- methoxybenzyl alcohol
43trace  methyl cinnamate
500.02  methyl isoeugenol
100.092- methyl-2-butenol
20.03  myrcene
120.44  nonanal
74.62(E)-beta- ocimene
60.18(Z)-beta- ocimene
90.09  octanal
210.14  octanol
140.02(E)-2- octen-1-ol
592.14  pentacosane
330.922- phenethyl acetate
360.572- phenethyl alcohol
40trace2- phenethyl butyrate
250.15  phenyl acetaldehyde
391.833- phenyl propyl acetate
421.523- phenyl propyl alcohol
282.23alpha- terpineol
260.06gamma- terpineol
8trace  terpinolene
540.84  tricosane
230.20  undecanal

T. Arai, Volatile compounds of Narcissus tazetta var. chinensis flowers. Koryo, (184), 105-111 (1994).

P&F 22, No. 2, 59, (1997)

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)

Top of Page Home
Copyright © 1980-2021 Perflavory ™ Disclaimer Privacy Policy