Retention Time (min) Relative Abundance Possible Compound Molecular Weight Quality
6.44 0.212 Heptane, 5-ethyl-2,2,3-trimethyl- 170 78
8.06 0.353 Tetradecane 198 90
8.34 0.337 1-Propanol, 2-methyl- 74 80
9.14 2.430 1-Butanol, 3-methyl, acetate 130 86
9.21 0.480 4-Heptanone 114 78
10.13 1.938 Butanoic acid, 2-methylpropyl ester 144 90
11.07 0.347 Tridecane 184 86
11.78 32.624 1-Butanol, 3-methyl- 88 83
11.92 0.194 Butanoic acid, butyl ester 144 72
12.08 0.195 Benzene, 1-ethyl-3-methyl- 120 80
12.29 0.896 Hexanoic acid, ethyl ester 144 97
12.66 0.200 Benzene, 1,2,4-trimethyl- 120 95
12.77 0.265 1-Pentanol 88 83
13.17 5.047 Butanoic acid, 3-methylbutyl ester 158 90
13.31 0.823 4-Hexen-3-one, 4-methyl- 112 90
14.24 0.631 3-Hepten-2-one, (Z)- 112 80
14.54 0.258 1-Pentanol, 4-methyl- 102 72
14.64 0.254 2-Heptanol 116 83
14.86 1.614 4-Nonanone 142 91
15.61 2.355 1-Hexanol 102 83
15.85 0.191 Benzene, 1,2,4,5-tetramethyl- 134 76
17.02 3.139 3-(1-Methylpropyl)-2-hydroxy-2-cyclopenten-1-one 154 72
17.17 1.784 1-Nonanol 144 72
18.17 0.395 1-Octen-3-ol 128 72
18.30 0.770 Heptanol 116 90
18.53 3.135 dl-6-Methyl-5-hepten-2-ol 128 95
18.86 0.239 4-Nonanol 144 86
19.80 0.368 2,4-Heptandienal, 2,4-dimethyl- 138 72
20.06 0.261 Bicyclo[2.2.1]heptan-2-one, 1,7,7-trimethyl-, (1R)- 152 97
20.63 0.255 2,3-Butanediol 90 80
20.91 1.805 1-Octanol 130 91
21.54 0.681 2,3-Butanediol, [R-(R*,R*)]- 90 86
21.71 1.653 1,5-Cyclodecadiene, 1,5-dimethyl-8-(1-methylethylidene)-, (e,e)- 204 90
21.91 0.287 Caryophyllene 204 99
22.36 0.215 Cycloprop[a]indene, 1,1a,6,6a-tetrahydro- 130 95
25.82 0.257 Benzenemethanol, .alpha.,.alpha.-dimethyl- 136 90
26.51 0.254 Acetic acid, 2-phenylethyl ester 164 83
27.08 0.593 Acetic acid, 2-phenylethyl ester 164 90
28.48 0.204 Benzyl Alcohol 108 98
29.33 30.999 Phenylethyl Alcohol 122 93
30.24 0.193 Benzothiazole 135 81
- 44.924 Remaining unknown compounds - <70
Overall Abundance 144.056      
Table 2: GC/MS for liquid collected from the Carbotrap extraction of Nodulisporium sp. produced by 21.5 g dry weight of fungal hyphae over a 2 week period. The details of the fermentation and extraction techniques are in Methods.