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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
  1. The aroma descriptors are from Flavornet and Perfume and Flavorist databases [58, 59]