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
chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
#	%	Leftshift	Components
52	0.039	2-	acetyl-5-methyl furan
17	0.331	2,3-	butane dione
2	0.013	2-	buten-1-al
15	0.011	3-	buten-2-one
25	0.018		cyclopentanone
41	1.787		dihydro-2-methyl-3(2H)-furanone
53	0.067		dihydro-2(3H)-furanone
51	0.222	2,6-bis(1,1-	dimethyl ethyl)-4-methyl phenol
22	0.063	2,3-	dimethyl pyrazine
16	0.187	2,5-	dimethyl pyrazine
18	0.310	2,6-	dimethyl pyrazine
6	0.031	3,4-	dimethyl-2,5-furandione
34	0.061	2,5-	dimethyl-3-(2-methyl propyl) pyrazine
38	0.073	2,6-	dimethyl-3-(3-methyl butyl) pyrazine
20	0.028		ethyl pyrazine
32	0.019	2-	ethyl-3,5-dimethyl pyrazine
30	0.009	2-	ethyl-3,6-dimethyl pyrazine
26	0.015	2-	ethyl-5-methyl pyrazine
24	0.112	2-	ethyl-6-methyl pyrazine
55	1.264	2-	furan methanol
57	0.055	2(2-	furanyl methyl)-5-methyl furan
46	1.338	1-(2-	furanyl) ethanone
45	9.485	2-	furfuraldehyde
40	0.015	N-	furfuryl pyrrole
42	0.023	N-	furfuryl-2-acetyl pyrrole
43	0.009	N-	furfuryl-2-formyl pyrrole
3	0.057		hexanal
33	0.023	4-	hydroxy-3-methyl acetophenone
48	0.009	1-	methoxy-4-methyl benzene
39	0.024	2-	methoxymethyl furan
50	0.106	3-	methyl butyric acid
58	0.017		methyl hexadecanoate
1	0.024	3-	methyl pentanal
54	0.016	2-	methyl phenol
11	0.027	1-(2-	methyl propylidene) phenyl acetaldehyde
13	0.074		methyl pyrazine
4	0.002	2-	methyl-2-buten-1-al
10	0.006	5-(5-	methyl-2-furanyl) methyl-2-furfuraldehyde
5	0.032	2(5-	methyl-2-furanyl)-1-propanone
49	2.078	5-	methyl-2-furfuraldehyde
19	0.003	4-	methyl-2-pentanone
14	0.056	5-	methyl-2-phenyl-2-hexen-1-al
8	0.017	2-	methyl-3-beta-furyl propenal
7	0.046	2,2-	methylene bis-5-methyl furan
21	0.425	2,3-	pentane dione
27	0.009	2,4-	pentane dione
23	0.012	3-	penten-2-one
37	0.022	2-	pentyl furan
56	0.017		phenol
29	0.018	1-	phenyl-2-propanone
36	0.001	2-(2-	propenyl) furan
12	0.002		pyrazine
47	0.005		pyridine
31	0.096	1-(1H-	pyrrol-2-yl) ethanone
44	0.003		toluene
28	0.062		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
#	%	Leftshift	Components
96	0.04		amyl benzoate
32	0.03		amyl butyrate
36	0.008		amyl isovalerate
104	trace		amyl salicylate
80	0.06		anethole
107	0.003		anisyl acetate
51	0.19		benzaldehyde
70	0.08		benzyl acetate
87	0.19		benzyl alcohol
86	trace		benzyl butyrate
50	0.02		benzyl formate
59	0.16		bornyl acetate
15	trace		butanal
31	trace		butyl benzene
21	0.02		butyl butyrate
95	0.12		butyl phenyl acetate
62	trace		butyric acid
8	trace		camphene
52	trace		camphor
16	trace	delta-3-	carene
119	trace		carvacrol
71	trace		carvone
20	0.30	1,8-	cineole
75	trace		citronellol
103	trace	meta-	cresol
102	trace	para-	cresol
26	trace	para-	cymene
113	trace	delta-	decalactone
106	11.70	gamma-	decalactone
29	trace		decanal
117	0.05		decanoic acid
74	9.20		decanol
66	0.08		decyl acetate
130	0.39		dibutyl phthalate
84	trace		dihydrojasmone
89	0.28	2,6-	dimethyl phenol
111	0.03		docosane
124	0.21	gamma-	dodecalactone
49	0.05		dodecanal
97	0.04		eicosane
2	0.06		ethyl acetate
13	0.02		ethyl benzene
43	0.03		ethyl decanoate
22	0.004		ethyl hexanoate
101	trace		ethyl myristate
77	trace		ethyl salicylate
108	1.90		eugenol
121	0.02	(E)-iso	eugenol
114	0.02	(Z)-iso	eugenol
120	0.18		farnesol
45	trace		furfural
72	trace		geranial
83	0.07		geraniol
73	trace		geranyl acetate
68	0.08		geranyl formate + dodecanal
105	trace		heneicosane
17	trace		heptanal
94	trace		heptanoic acid
9	0.02	2-	heptanol + hexanal
38	trace		heptyl acetate
33	0.01		heptyl formate
88	trace		heptyl isovalerate
37	0.01		hexanal
81	0.05		hexanoic acid
39	0.12	(Z)-3-	hexen-1-ol
42	trace		hexyl butyrate
35	trace		hexyl propionate
110	0.007		hexyl salicylate
53	trace		hexyl valerate
82	0.86	alpha-	ionone
92	5.85	beta-	ionone
116	trace		jasmolactone
93	0.02	(Z)-	jasmone
128	0.02		lauric acid
18	trace		limonene
55	2.36		linalool
44	14.60	(E)-	linalool oxide furanoid
46	21.10	(Z)-	linalool oxide furanoid
56	trace		linalyl acetate
91	0.07		methyl alpha-ionone + quinoline
19	0.05	3-	methyl butanol
60	trace		methyl decanoate
118	trace		methyl dihydrojasmonate
78	0.03		methyl dodecanoate
58	trace	5-	methyl furfural
48	0.09		methyl nonanoate
127	0.16		methyl oleate
112	0.07		methyl palmitate
34	0.02	2-	methyl-2-hepten-6-one
4	trace	4-	methyl-2-pentenol
14	trace	4-	methyl-3-penten-2-one
131	0.03		myristic acid
99	0.21		nerolidol
98	0.04	gamma-	nonalactone
40	0.11		nonanal
63	0.70		nonanol
100	0.11		octanoic acid
57	0.02		octanol
28	trace	2-	octanone
47	trace		octyl acetate
69	0.02		octyl valerate
132	0.71		palmitic acid
3	0.003		pentanal
24	trace		pentenal
79	trace	2-	phenethyl acetate
90	0.19	2-	phenethyl alcohol + nonadecane
76	0.01	2-	phenethyl formate
65	trace		phenyl acetaldehyde
5	trace	alpha-	pinene
11	trace	beta-	pinene
1	trace		propanal
7	0.01		propanol
54	0.02		propionic acid
12	trace		sabinene
85	0.02		safrole
122	0.03	alpha-	santalol
126	0.02	beta-	santalol
25	trace		styrene
61	0.06		terpinen-4-ol
23	0.20	gamma-	terpinene
67	0.07	alpha-	terpineol
27	0.06		terpinolene
125	0.02		tetracosane
41	trace		tetradecane
109	0.23		thymol
6	trace		toluene
30	trace		tridecane
115	trace	gamma-	undecalactone
10	0.008		undecane
123	3.10		undecanoic acid
64	trace	iso	valeric acid
129	0.08		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
#	%	Leftshift	Components
1	0.37		acetic acid
17	0.01		benzoic acid
41	0.72	(E)-alpha-	bergamotol
42	0.34	(Z)-alpha-	bergamotol
18	0.47		borneol
23	36.07		bornyl acetate
36	0.24	delta-	cadinene
10	0.02	iso	camphane
5	2.81		camphene
11	0.03	delta-3-	carene
25	0.02	trans-	carvone oxide
24	0.14	cis-	carvone oxide
31	0.65	beta-	caryophyllene
13	0.02	1,8-	cineole
21	0.19		cumic acid
8	0.02	para-	cymene
29	0.07	beta-	elemene
27	0.08	delta-	elemene
37	0.53		elemol
12	0.01	3-	ethyl-2,5-dimethyl-1,3-hexadiene
44	2.45		eugenyl acetate
35	0.66		germacrene
40	2.24		globulol
34	0.23		guaiene
32	0.21	beta-	gurjunene
33	0.31	alpha-	humulene
9	0.26		limonene
15	0.02		linalool
22	0.12		methyl chavocol
20	0.02		myrtenol
43	26.56		nootkatone
4	0.60	alpha-	pinene
7	0.59	beta-	pinene
6	0.03		sabinene
16	0.01		sabinene hydrate
26	3.03		sabinyl acetate
38	0.73		sabinyl valerate
39	1.84		spathulenol
19	0.13		terpinen-4-ol
14	0.02		terpinolene
28	0.62	alpha-	terpinyl acetate
30	0.42		thymohydroquinone dimethyl ether
3	0.03		tricyclene
2	0.21	iso	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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