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Table 2 Chemical composition of VOC produced by P. gingivalis in the oral cavity of the rats detected using GCMS

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

No. Retention time CAS no Name Structure Classification Proportion of odor (%)a
1 1.3 7664-41-7 Ammonia Nitrogen compounds (C) 12
2 1.8 926-65-8 2-(Vinyloxy)propane Alkanes (E) 12
3 2.5 64-19-7 Acetic acid Carboxylic acids (A4-1) 12
4 4.3 100-50-5 Cyclohex-3-ene-1-carbaldehyde Aldehydes (A2-1) 1
5 5.3 71-41-0 Pentanol Alcohols (A1-1) 5
6 6.4 66-25-1 Hexanal Aldehydes (A2-2) 12
7 8.1 35298-48-7 Dimethylfuranone Ketones (A3-1) 12
8 9-10 111-27-3 n-Hexanol Alcohols (A1-2 6
9 14.3 3391-86-4 1-Octen-3-ol Alcohols (A1-3) 1
10 14.6 110-93-0 Methyl isohexenyl ketone Ketones (A3-2) 1
11 15.2 124-13-0 Octyl aldehyde Aldehydes (A2-3) 1
12 15.5 142-62-1 Hexanoic acid Carboxylic acids (A4-2) 12
13 16.4 104-76-7 Isooctyl alcohol Alcohols (A1-4) 6
14 17.3 695-06-7 gamma-hexalactone Esters (A5-1) 1
15 17.4 2548-87-0 trans-2-Octen-1-al Aldehydes (A2-4) 1
16 19.3 30434-65-2 3,4,4-Trimethylcyclopent-2-en-1-one Ketones (A3-3) 1
17 23.1 112-31-2 Decyl aldehyde Aldehydes (A2-5) 1
18 25.4 927-49-1 6-Undecanone Ketones (A3-4) 1
19 26 540-07-8 Amyl caproate Esters (A5-2) 1
20 28 6064-27-3 Dodecan-6-one Ketones (A3-5) 1
  1. aAccording to the contribution to the VOC each chemical’s proportion represents its relative area under the peak without further calibration