Table 1 Odorous compounds of samples from a historic book and a historic library obtained by SPME–GC–MS in our experiment
From: Smell of heritage: a framework for the identification, analysis and archival of historic odours
Retention time (min) | CAS | Compound | Aroma descriptor |
|---|---|---|---|
10.59 | 64-19-7 | Acetic acid | Sour |
13.85 | 79-09-4 | Propanoic acid | Pungent, rancid, soy |
17.46 | 2213-23-2 | 2,4-Dimethylheptane | Gasoline-like |
17.72 | 108-88-3 | Toluene | Paint |
18.60 | 66-25-1 | Hexanal | Grass, tallow, fat |
20.28 | 111-84-2 | Nonane | Alkane |
21.23 | 98-01-1 | Furfural | Bread, almond, sweet |
22.21 | 111-71-7 | Heptanal | Fat, citrus, rancid |
24.04 | 1120-21-4 | Undecane | Alkane |
25.47 | 112-40-3 | Dodecane | Alkane |
25.66 | 112-40-3 | Dodecane | Alkane |
26.27 | 100-52-7 | Benzaldehyde | Almond, burnt sugar |
26.51 | 138-86-3 | d-Limonene | Lemon, orange |
27.00 | 112-40-3 | Dodecane | Alkane |
28.99 | 124-19-6 | Nonanal | Fat, citrus, green |
29.03 | 112-44-7 | Undecanal | Oil, pungent, sweet |
32.59 | 112-93-8 | Eicosane | Alkane |