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Table 2 Identification results of volatile products

From: Thermophilic fermentation of acetoin and 2,3-butanediol by a novel Geobacillus strain

# RT Ratio Common name or abbr. IUPAC systematic name
1 3.810 1.39 diacetyl butane-2,3-dione
2 9.554 42.53 acetoin 3-hydroxybutan-2-one
3 10.139 1.79 acetylbutanediol 3,4-dihydroxy-3-methylpentan-2-one
4 10.807 0.67 TMP 2,3,5-trimethylpyrazine
5 11.255 1.29 acetic acid acetic acid
6 11.498 2.72 TTMP 2,3,5,6-tetramethylpyrazine
7 12.076 23.21 2,3-butanediol butane-2,3-diol
8 12.310 0.57 isobutyric acid 2-methylpropanoic acid
9 12.381 18.95 2,3-butanediol butane-2,3-diol
10 12.615 0.35 OXZ 1-(2,4,5-trimethyl-2,5-dihydrooxazol-2-yl)ethanol
11 12.661 0.39 OXZ 1-(2,4,5-trimethyl-2,5-dihydrooxazol-2-yl)ethanol
12 12.752 0.35 OXZ 1-(2,4,5-trimethyl-2,5-dihydrooxazol-2-yl)ethanol
13 12.772 0.34 OXZ 1-(2,4,5-trimethyl-2,5-dihydrooxazol-2-yl)ethanol
14 12.814 0.48 butanoic acid butanoic acid
15 13.149 3.68 butyrylbutanediol 2,3-dihydroxy-3-methylheptan-4-one
16 14.483 0.65 hexanoic acid hexanoic acid
17 15.032 0.65 phenylethyl alcohol 2-phenylethanol
  1. The # symbols are in accordance with peaks in Figure8. RT, retention time in min. Ratios in percentages were calculated from integral areas of all the main peaks in the TIC using the normalization method.