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Table 1 Chemical composition of VOC produced by P. gingivalis in artificial saliva detected using GCMS

From: Egg yolk immunoglobulin interactions with Porphyromonas gingivalis to impact periodontal inflammation and halitosis

No. Retention time CAS no Name Structure Class Proportion of odor (%)a
1 1.00–4.60 7803-49-8 Hydroxylamine Nitrogen compounds (C-1) 15
2 10.8 122-78-1 Benzene acetaldehyde Aldehydes (A2) 2
3 11.9 1120-21-4 Undecane Alkanes (E) 10
4 19.3 96-76-4 2,4-Di-tert-butylphenol Phenyl compounds (B-1) 15
5 22.9 19179-12-5 1,4-Dioxoperhydropyrrolo[1,2-a-pyrazine Nitrogen compounds (C-2) 15
6 24.3 84-69-5 Diisobutyl phthalate Phenyl compounds (B-2) 1
7 24.9 5129-60-2 Methyl 14-methylpentadecanoate Esters (A5-1) 2
8 24.97 112-39-0 Methyl hexadecanoate Esters (A5-2) 2
9 25 866-54-6 3-bromo-5-chloro-1-tosyl-1H-pyrrolo[2,3-b]pyridine Sulfur-containing compounds (D) 15
10 25 2416-20-8 Hexadecenoic acid Carboxylic acids (A4-1) 1
11 25.4 57-10-3 Hexadecanoic acid Carboxylic acids (A4-2) 1
12 27 1937-62-8 Methyl elaidate Esters (A5-3) 2
13 27.34 112-61-8 Methyl stearate Esters (A5-4) 2
14 27.5 112-79-8 Elaidic acid Carboxylic acids (A4-3) 1
15 27.7 57-11-4 Stearic acid Carboxylic acids (A4-4) 1
16 29 10436-09-6 trans-13-docosenamide Nitrogen compounds (C-3) 15
  1. aAccording to the contribution to the VOC each chemical’s proportion represents its relative area under the peak without further calibration