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
mentha arvensis leaf oil india
#	%	Leftshift	Components
1	0.02		acetic acid
40	0.05		carvone
49	0.29		caryophyllene oxide
16	0.25	1,8-	cineole
35	0.10		citronellol
29	0.03	para-	cymen-8-ol
14	0.02	para-	cymene
42	0.03		decanol
4	0.03	(Z)-3-	hexen-1-ol
36	0.28	(Z)-3-	hexen-1-yl 3-methyl butyrate
11	0.04	(Z)-3-	hexen-1-yl acetate
37	0.03		hexyl 3-methyl butyrate
15	0.39		limonene
20	0.03		linalool
46	0.03	para-	menth-8-ene-1,2-diol
27	74.51		menthol
28	0.05	iso	menthol
30	0.12	neo	menthol
24	8.30		menthone
26	4.59	iso	menthone
44	6.11		menthyl acetate
38	0.23	iso	menthyl acetate
45	0.12	neo	menthyl acetate
43	0.16	neoiso	menthyl acetate
2	0.08	3-	methyl butanol
21	0.03	3-	methyl butyl 3-methyl butyrate
6	trace	3-	methyl cyclohexanol
7	trace	3-	methyl cyclohexanone
13	0.02		methyl octyl ether
3	0.02	3-	methyl-2-cyclopenten-1-one
33	0.04		myrtenal + myrtenol
48	0.02		nerolidol
25	0.09		nonanol
19	0.04	3-	nonanol
17	0.06		octanol
10	0.96	3-	octanol
32	0.11		octyl acetate
22	0.04	3-	octyl acetate
12	0.02	alpha-	phellandrene
5	0.15	alpha-	pinene
9	0.24	beta-	pinene + 3-octanone
41	0.45		piperitone
39	0.13		pulegone
8	0.06		sabinene
18	0.02		sabinene hydrate
47	0.06		terpin hydrate
31	0.07	alpha-	terpineol
23	0.01	beta-	terpineol
34	0.03		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
#	%	Leftshift	Components
16	0.04		acetic acid
18	trace		benzaldehyde
29	24.14		benzyl acetate
35	21.00		benzyl alcohol
60	2.18		benzyl benzoate
62	0.17		benzyl salicylate
46	0.12		benzyl tiglate
5	0.51	1,8-	cineole
37	0.05		cinnamic aldehyde
48	0.26		cinnamyl acetate
55	0.12		cinnamyl alcohol
32	0.11	(E,E)-2,4-	decadienal
31	0.03	(E,Z)-2,4-	decadienal
24	0.05	(E)-2-	decenal
51	0.04		docosane
57	0.53	gamma-	dodecalactone
41	0.12		eicosane
34	0.04		geraniol
30	0.04		geranyl acetate
44	2.35		heneicosane
61	0.65		heptacosane
27	0.01		heptadecane
3	0.77		heptanal
22	0.03		hexadecane
1	0.08		hexanal
13	0.19		hexanol
11	0.02	(Z)-3-	hexen-1-ol
58	6.30		indole
4	0.12		limonene
19	6.24		linalool
17	0.06	(E)-	linalool oxide furanoid
15	0.05	(Z)-	linalool oxide furanoid
20	trace		linalyl acetate
47	3.73	ortho-	methoxy-2-phenethyl acetate
52	0.41	ortho-	methoxy-2-phenethyl alcohol
53	0.76	ortho-	methoxy-3-phenyl propyl acetate
56	0.18	ortho-	methoxy-3-phenyl propyl alcohol
45	1.42	ortho-	methoxybenzyl acetate
49	0.25	ortho-	methoxybenzyl alcohol
43	trace		methyl cinnamate
50	0.02		methyl isoeugenol
10	0.09	2-	methyl-2-butenol
2	0.03		myrcene
12	0.44		nonanal
7	4.62	(E)-beta-	ocimene
6	0.18	(Z)-beta-	ocimene
9	0.09		octanal
21	0.14		octanol
14	0.02	(E)-2-	octen-1-ol
59	2.14		pentacosane
33	0.92	2-	phenethyl acetate
36	0.57	2-	phenethyl alcohol
40	trace	2-	phenethyl butyrate
25	0.15		phenyl acetaldehyde
39	1.83	3-	phenyl propyl acetate
42	1.52	3-	phenyl propyl alcohol
28	2.23	alpha-	terpineol
26	0.06	gamma-	terpineol
8	trace		terpinolene
54	0.84		tricosane
23	0.20		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
#	%	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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