DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

48
Peak
IK-Wax a
IK-
RTX5-
ms b
(continua)
Compounds mg.L c IK-GC-O d Odor descritor e Frequency f
12 1198 932 Methyl hexanoate 0.140 ± 0.009 1190 Sweet, fruity 3
c - - - - 1195 fruity 1
13 1205 890
3-Butenol-3-methyl-
1acetate
0.320 ± 0.003 1202 sweet, fruity 2
d - - - - 1210 fruity 1
14 1217 - 3-methyl-1-butanol* 28.5 ± 0.060 1223 Solvent, sweet 5
15 1232 - Ethyl hexanoate* 15.4 ± 0.120 1235 Jelly palm, fruity 8
e - - - - 1237 fruity 3
16 1245 - 3-Butenol-3-methyl 0.020 ± 0.001 - - -
17 1246 - Prenyl acetate 0.060 ± 0.003 1246 flower 2
18 1255 - Isoamyl butyrate 0.002 ± 0.001 - - -
19 1259 1015 Hexyl acetate 0.008 ± 0.001 - - -
20 1270 - 4-ethyl-hexanoate 0.003 ± 0.001 - - -
21 1303 - Ethyl (E)-3-hexenoate 0.014 ± 0.012 1304 Fruity, jelly palm 3
22 1318 788 Prenol 0.005 ± 0.001 1315 Solvent,sweet 2
23 1324 - Ethyl heptanoate 0.004 ± 0.003 - -
24 1328 - 4-pentenyl butyrate 0.007 ± 0.003 - -
25 1336 - Isobutyl hexanoate 0.002 ± 0.001 - -
26 1338 874 n-Hexanol 0.032 ± 0.002 1340 solvent, laboratory 3
27 1357 866 cis-3-Hexene-1-ol 0.004 ± 0.002 1351 Parsley, green grass 2
28 1359 - Methyl lavender ketone 0.012 ± 0.013 - -
29 1404 1193 Butyl hexanoate 0.028 ± 0.003 1407 fruity, jelly palm 3
30 1427- 1195 Ethyl octanoate* 0.71 ± 0.060 1421 melon, ripe pineapple 3
31 1435 - Acetic acid 0.016 ± 0.012 1438 vinegar, solvent ,sour 3
f - - - - - -
32 1439 - Isoamyl hexanoate 0.007 ± 0.012 - fruity 2
33 1462 - 2-Ethylhexanol 0.004 ± 0.002 - - -
34 1520 - 2-nonanol 0.002 ± 0.001 - - -
35 1521 - Ethyl-3-Hidroxy butyrate 0.004 ± 0.001 - - -
36 1540 - Linalool 0.006 ± 0.001 - flower 2
37 1552 - 1-Octanol 0.006 ± 0.003 - -
38 1558 - Isobutyric acid 0.015 ± 0.003 1559 Fermented fruity 3
g - - nd - 1590 Flower, fruity 2
39 1572 - 2,3-Butanediol 0.003 ± 0.002 - - -
40 1575 -
3-methylbut-2-enyl
hexanoate
0.001 ± 0.002 - - -
41 1625 - Butyric acid 0.001 ± 0.001 1625 Foot odor, cheese 5
42 1636 1588 Ethyl decanoate 0.002 ± 0.001 - - -