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2-Hydroxy-3-pentanone


Gas Chromatography

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spec Data Center, S.E. Stein, director

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryDB-1787.Zhang and Ho, 199160. m/0.25 mm/0.25 «mu»m, He, 2. K/min, 220. C @ 10. min; Tstart: 40. C

Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Column typeActive phaseIReferenceComment
CapillaryCP-Sil 8CB-MS821.Elmore, Mottram, et al., 200060. m/0.25 mm/0.25 «mu»m, He; Program: 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax1361.Kurniadi, Rhlid, et al., 200330. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 5. K/min, 220. C @ 5. min
CapillaryDB-FFAP1355.Charles, Martin, et al., 200030. m/0.32 mm/0.25 «mu»m, H2, 40. C @ 2. min, 5. K/min; Tend: 240. C
CapillaryFFAP1396.Ott, Fay, et al., 199730. m/0.25 mm/0.25 «mu»m, He, 20. C @ 1. min, 4. K/min, 200. C @ 1. min

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax1386.Radovic, Careri, et al., 200130. m/0.25 mm/0.25 «mu»m; Program: 30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)

Normal alkane RI, non-polar column, custom temperature program

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Column typeActive phaseIReferenceComment
CapillarySPB-1777.Borse, Rao, et al., 200730. m/0.25 mm/0.25 «mu»m, Helium; Program: 35 0C (2 min) 1 0C/min -> 90 0C 3 0C/min -> 220 0C

Normal alkane RI, polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryFFAP1351.Budryn, Nebesny, et al., 201130. m/0.32 mm/0.50 «mu»m, Nitrogen, 35. C @ 5. min, 4. K/min, 250. C @ 45. min
CapillaryDB-Wax1380.Moon and Shibamoto, 201060. m/0.25 mm/0.50 «mu»m, Helium, 40. C @ 5. min, 2. K/min, 210. C @ 70. min
CapillaryFFAP1351.Nebesny, Budryn, et al., 200730. m/0.32 mm/0.5 «mu»m, N2, 35. C @ 5. min, 4. K/min, 320. C @ 45. min
CapillaryDB-Wax1368.Fan and Qian, 200630. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 4. K/min, 230. C @ 15. min
CapillaryTC-Wax1370.Ishikawa, Ito, et al., 200460. m/0.25 mm/0.5 «mu»m, He, 40. C @ 8. min, 3. K/min; Tend: 230. C
CapillaryHP-Wax1366.Sanz, Ansorena, et al., 200160. m/0.25 mm/0.5 «mu»m, He, 40. C @ 6. min, 3. K/min; Tend: 190. C
CapillaryCarbowax 20M1364.Neuser, Zorn, et al., 200030. m/0.32 mm/0.25 «mu»m, Helium, 40. C @ 3. min, 3. K/min; Tend: 230. C

References

Go To: Top, Gas Chromatography, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 4, 760-763. [doi:10.1021/jf00004a029] [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159. [doi:10.1016/S0309-1740(99)00137-0] [all data]

Kurniadi, Rhlid, et al., 2003
Kurniadi, T.; Rhlid, R.B.; Fay, L.-B.; Juillerat, M.-A.; Berger, R.G., Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by Baker's yeast, J. Agric. Food Chem., 2003, 51, 10, 3103-3107. [doi:10.1021/jf0261809] [all data]

Charles, Martin, et al., 2000
Charles, M.; Martin, B.; Ginies, C.; Etievant, P.; Coste, G.; Guichard, E., Potent aroma compounds of two red wine vinegars, J. Agric. Food Chem., 2000, 48, 1, 70-77. [doi:10.1021/jf9905424] [all data]

Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858. [doi:10.1021/jf960508e] [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520. [doi:10.1016/S0308-8146(00)00263-6] [all data]

Borse, Rao, et al., 2007
Borse, B.B.; Rao, L.J.M.; Ramalaksmi, K.; Raghavan, B., Chemical composition of volatiles from coconut sap (neera) end effect of processing, Food Chem., 2007, 101, 3, 877-880. [doi:10.1016/j.foodchem.2006.02.026] [all data]

Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W., HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews, Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]

Moon and Shibamoto, 2010
Moon, J.-K.; Shibamoto, T., Formation of volatile chemicals from thermal degradation of less volatile cofee components: quinic acid, caffeic acid, and chlorogenic acid, J. Agric. Food Chem., 2010, 58, 9, 5465-5470. [doi:10.1021/jf1005148] [all data]

Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T., The effect of roasting method on headspace composition of robusta coffee bean aroma, Eur. Food Res. Technol., 2007, 225, 1, 9-19. [doi:10.1007/s00217-006-0375-0] [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704. [doi:10.1021/jf052635t] [all data]

Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. J., 2004, 19, 3, 183-187. [doi:10.1002/ffj.1322] [all data]

Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C., Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee, J. Agric. Food Chem., 2001, 49, 3, 1364-1369. [doi:10.1021/jf001100r] [all data]

Neuser, Zorn, et al., 2000
Neuser, F.; Zorn, H.; Berger, R.G., Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurence in sherry and soy sauce, J. Agric. Food Chem., 2000, 48, 12, 6191-6195. [doi:10.1021/jf000535b] [all data]


Notes

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