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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