Typical G.C. analysis

Perflavory

Typical G.C. analysis
#	%	Leftshift	Components
cheese swiss cheese
Swiss Cheese (cheese age: 6 months). Amount (per kg dry material)
2	48.00 ± 2 mmol		acetic acid
21	720.00 ± 160 µg		ammonia
11	605.00 ± 354 µg	2,3-	butane dione
17	0.05 ± 0.03 µg	2-sec-	butyl-3-methoxypyrazine
4	1.00 ± 0.5 mmol		butyric acid
19	1680.00 ± 97 µg	delta+gamma-	decalactone
15	0.16 ± 0.08 µg		dimethyl trisulfide
7	0.80 ± 0.3 µg		ethyl 3-methyl butyrate
6	73.00 ± 23 µg		ethyl butyrate
8	164.00 ± 63 µg		ethyl hexanoate
14	770.00 ± 57 µg	2-	heptanone
5	68.00 ± 22 µg		methional
12	251.00 ± 43 µg	2-	methyl butanal
13	167.00 ± 16 µg	3-	methyl butanal
20	30.00 ± 10 µg	3-	methyl butyric acid
16	0.05 ± 0.02 µg	1-	octen-3-one
1	60.00 ± 5 mmol		propionic acid
10	255.00 ± 86 µg		shoyu furanone
18	34.00 ± 6 µg		skatole
9	658.00 ± 297 µg		strawberry furanone
3	4.00 ± 1 mmol		succinic acid
Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1
hyacinthus orientalis absolute
#	%	Leftshift	Components
34	0.21-0.27		benzaldehyde
47	36..84-44.24		benzyl acetate
52	1.78-1.95		benzyl alcohol
73	2.94-3.06		benzyl benzoate
63	0.80-0.13		benzyl tiglate
33	trace	2-sec-	butyl-3-methoxypyrazine
35	trace	2-iso	butyl-3-methoxypyrazine
2	0.01-0.05		camphene
39	0.02	beta-	caryophyllene
11	0.01	1,8-	cineole
59	trace		cinnamaldehyde
65	0.21-0.32		cinnamyl acetate
70	3.46-4.04	(E)-	cinnamyl alcohol
67	trace	(Z)-	cinnamyl alcohol
56	0.02-0.04		creosol
17	0.05-0.56	para-	cymene
32	0.01-0.02		decanal
68	0.29-0.32		elemicin
44	0.05-0.09		ethyl benzoate
66	1.57-1.68		eugenol
42	0.00-trace	(E)-beta-	farnesene
46	trace-0.03	(Z,E)-alpha-	farnesene
3	0.02		hexanal
23	0.03-0.04		hexanol
25	0.76-2.66	(Z)-3-	hexen-1-ol
28	0.02	(E)-2-	hexen-1-ol
24	0.03-0.08	(E)-3-	hexen-1-ol
21	0.02-0.05	(Z)-3-	hexen-1-yl acetate
64	trace	(Z)-3-	hexen-1-yl benzoate
31	0.00-0.01	(Z)-3-	hexen-1-yl butyrate
15	0.04-0.19	(Z)-3-	hexen-1-yl formate
43	0.32-0.48	(Z)-3-	hexen-1-yl tiglate
16	trace-0.01		hexyl acetate
48	3.80-3.94		hydroquinone dimethyl ether + (E,E)-alpha-farnesene
72	0.05-0.08		indole
9	0.53-1.00		limonene
36	0.03		linalool
71	0.00-trace	2-(4-	methoxyphenyl) ethyl alcohol
4	0.01	2-	methyl (E)-2-butenal
60	0.01-0.10		methyl 2-methoxybenzoate
27	0.01-0.02	4-	methyl anisole
69	0.02-0.03		methyl anthranilate
40	0.09-0.10		methyl benzoate
57	1.12-1.40		methyl eugenol
62	trace		methyl N-methyl anthranilate
49	0.04-0.07		methyl salicylate
22	0.01-0.03	6-	methyl-5-hepten-2-one
7	1.80-2.05		myrcene
26	0.01-0.03		nonanal
13	13.72-14.93	(E)-beta-	ocimene
12	0.75-1.01	(Z)-beta-	ocimene
19	0.02-0.05		octanal
37	0.04		octanol
14	0.02-0.03	3-	octanone
30	0.66-1.30	1-	octen-3-ol
20	0.01	1-	octen-3-one
6	0.01-0.02	1-	penten-3-ol
8	trace-0.01	alpha-	phellandrene
10	0.01	beta-	phellandrene
51	1.62-2.48	2-	phenethyl acetate
53	8.96-16.39	2-	phenethyl alcohol
74	0.40-0.53	2-	phenethyl benzoate
50	trace	2-	phenethyl formate
41	0.02-0.05		phenyl acetaldehyde
55	0.05-0.06	3-	phenyl propyl acetate
58	0.81-0.86	3-	phenyl propyl alcohol
1	0.08-0.16	alpha-	picoline
5	0.05-0.06	gamma-	picoline
29	trace	2-iso	propyl-3-methoxypyrazine
45	0.00-0.04	alpha-	terpineol
18	0.01		terpinolene
61	1.12-1.26	1,2,4-	trimethoxybenzene
38	0.16-0.17	2-	undecanone
E. J. Brunke, F. J. Hammerschmidt and G. Schmaus, Head-space analysis of hyacinth flowers Fla.. Fragr J., 9, 56-69 (1994). P&F 20, No. 6, 35, (1995)
hyacinthus orientalis absolute
#	%	Leftshift	Components
34	0.21-0.27		benzaldehyde
47	36..84-44.24		benzyl acetate
52	1.78-1.95		benzyl alcohol
73	2.94-3.06		benzyl benzoate
63	0.80-0.13		benzyl tiglate
33	trace	2-sec-	butyl-3-methoxypyrazine
35	trace	2-iso	butyl-3-methoxypyrazine
2	0.01-0.05		camphene
39	0.02	beta-	caryophyllene
11	0.01	1,8-	cineole
59	trace		cinnamaldehyde
65	0.21-0.32		cinnamyl acetate
70	3.46-4.04	(E)-	cinnamyl alcohol
67	trace	(Z)-	cinnamyl alcohol
56	0.02-0.04		creosol
17	0.05-0.56	para-	cymene
32	0.01-0.02		decanal
68	0.29-0.32		elemicin
44	0.05-0.09		ethyl benzoate
66	1.57-1.68		eugenol
42	0.00-trace	(E)-beta-	farnesene
46	trace-0.03	(Z,E)-alpha-	farnesene
3	0.02		hexanal
23	0.03-0.04		hexanol
25	0.76-2.66	(Z)-3-	hexen-1-ol
28	0.02	(E)-2-	hexen-1-ol
24	0.03-0.08	(E)-3-	hexen-1-ol
21	0.02-0.05	(Z)-3-	hexen-1-yl acetate
64	trace	(Z)-3-	hexen-1-yl benzoate
31	0.00-0.01	(Z)-3-	hexen-1-yl butyrate
15	0.04-0.19	(Z)-3-	hexen-1-yl formate
43	0.32-0.48	(Z)-3-	hexen-1-yl tiglate
16	trace-0.01		hexyl acetate
48	3.80-3.94		hydroquinone dimethyl ether + (E,E)-alpha-farnesene
72	0.05-0.08		indole
9	0.53-1.00		limonene
36	0.03		linalool
71	0.00-trace	2-(4-	methoxyphenyl) ethyl alcohol
4	0.01	2-	methyl (E)-2-butenal
60	0.01-0.10		methyl 2-methoxybenzoate
27	0.01-0.02	4-	methyl anisole
69	0.02-0.03		methyl anthranilate
40	0.09-0.10		methyl benzoate
57	1.12-1.40		methyl eugenol
62	trace		methyl N-methyl anthranilate
49	0.04-0.07		methyl salicylate
22	0.01-0.03	6-	methyl-5-hepten-2-one
7	1.80-2.05		myrcene
26	0.01-0.03		nonanal
13	13.72-14.93	(E)-beta-	ocimene
12	0.75-1.01	(Z)-beta-	ocimene
19	0.02-0.05		octanal
37	0.04		octanol
14	0.02-0.03	3-	octanone
30	0.66-1.30	1-	octen-3-ol
20	0.01	1-	octen-3-one
6	0.01-0.02	1-	penten-3-ol
8	trace-0.01	alpha-	phellandrene
10	0.01	beta-	phellandrene
51	1.62-2.48	2-	phenethyl acetate
53	8.96-16.39	2-	phenethyl alcohol
74	0.40-0.53	2-	phenethyl benzoate
50	trace	2-	phenethyl formate
41	0.02-0.05		phenyl acetaldehyde
55	0.05-0.06	3-	phenyl propyl acetate
58	0.81-0.86	3-	phenyl propyl alcohol
1	0.08-0.16	alpha-	picoline
5	0.05-0.06	gamma-	picoline
29	trace	2-iso	propyl-3-methoxypyrazine
45	0.00-0.04	alpha-	terpineol
18	0.01		terpinolene
61	1.12-1.26	1,2,4-	trimethoxybenzene
38	0.16-0.17	2-	undecanone
E. J. Brunke, F. J. Hammerschmidt and G. Schmaus, Head-space analysis of hyacinth flowers Fla.. Fragr J., 9, 56-69 (1994). P&F 20, No. 6, 35, (1995)

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