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. Author manuscript; available in PMC: 2016 May 1.
Published in final edited form as: Food Chem. 2014 Nov 8;0:310–318. doi: 10.1016/j.foodchem.2014.11.015

Figure 2.

Figure 2

Comparison of mass spectra of four volatile compounds obtained by thermal degradation of unlabeled ethyl linolenate and [17, 17', 18, 18', 18”-d5]-ethyl linolenate standards: (A) Propanal, (A’) d5-Propanal, (B) (E)-2-Pentenal, (B’) d5-(E)-2-Pentenal, (C) 2,3-Pentanedione, (C’) d5-2,3-Pentanedione, (D) 5-Ethyl-2(5H)-Furanone and (D’) d5-5-Ethyl-2(5H)-Furanone.