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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