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Benzyl alcohol

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Kovats' RI, polar column, temperature ramp

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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 Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase PE-WaxDB-WaxPE-WaxSupelcowax-10DB-Wax
Column length (m) 30.30.30.60.60.
Carrier gas N2HeN2HeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)  0.25  0.25
Tstart (C) 60.60.60.35.40.
Tend (C) 200.220.200.200.200.
Heat rate (K/min) 5.2.5.3.3.
Initial hold (min) 4.5.4.5.5.
Final hold (min) 5.5.5.20. 
I 1861.1877.1861.1880.1885.
ReferenceChandravadana, Vekateshwarlu, et al., 2005Nagarajan, Rao, et al., 2001Venkateshwarlu, Chandravadana, et al., 1999Wong and Teng, 1994Tatsuka, Suekane, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MCarbowax 20MBP-20Carbowax 20M
Column length (m) 60.50.50.25.50.
Carrier gas He H2H2 
Substrate      
Column diameter (mm) 0.250.220.30.200.23
Phase thickness (mum) 0.25 0.15  
Tstart (C) 40.80.70.65.80.
Tend (C) 200.200.210.180.200.
Heat rate (K/min) 3.2.2.12.2.
Initial hold (min) 5.  3. 
Final hold (min)      
I 1886.1822.1834.1822.1822.
ReferenceTatsuka, Suekane, et al., 1990Nishimura, Yamaguchi, et al., 1989Gaydou, Randriamiharisoa, et al., 1986MacLeod and Pieris, 1983Toda, Mihara, et al., 1983
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.150.150.50.50.
Carrier gas  HeHeN2N2
Substrate      
Column diameter (mm) 0.230.640.640.280.28
Phase thickness (mum)      
Tstart (C) 80.50.50.80.80.
Tend (C) 200.170.170.200.200.
Heat rate (K/min) 2.1.1.2.2.
Initial hold (min)  30.30.  
Final hold (min)      
I 1823.1830.1830.1821.1823.
ReferenceToda, Mihara, et al., 1983Buttery, Kamm, et al., 1982Buttery, Kamm, et al., 1982Shibamoto, Kamiya, et al., 1981Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' RI, polar column, temperature ramp, Notes

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

Chandravadana, Vekateshwarlu, et al., 2005
Chandravadana, M.V.; Vekateshwarlu, G.; Bujji Babu, C.S.; Roy, T.K.; Shivashankara, K.S.; Pandey, M.; Tewari, R.P.; Selvaraj, Y., Volatile flavour components of dry milky mushrooms (Calocybe indica), Flavour Fragr. J., 2005, 20, 6, 715-717, https://doi.org/10.1002/ffj.1653 . [all data]

Nagarajan, Rao, et al., 2001
Nagarajan, S.; Rao, L.J.M.; Guirudutt, K.N., Chemical composition of the volatiles of Decalepis hamiltonii (Wight Arn), Flavour Fragr. J., 2001, 16, 1, 27-29, https://doi.org/10.1002/1099-1026(200101/02)16:1<27::AID-FFJ937>3.0.CO;2-F . [all data]

Venkateshwarlu, Chandravadana, et al., 1999
Venkateshwarlu, G.; Chandravadana, M.V.; Tewari, R.P., Volatile flavour components of some edible mushrooms (Basidiomycetes), Flavour Fragr. J., 1999, 14, 3, 191-194, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7 . [all data]

Wong and Teng, 1994
Wong, K.C.; Teng, Y.E., Volatile Components of Mimusops elengi L. Flowers, J. Essent. Oil Res., 1994, 6, 5, 453-458, https://doi.org/10.1080/10412905.1994.9698425 . [all data]

Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Gaydou, Randriamiharisoa, et al., 1986
Gaydou, E.M.; Randriamiharisoa, R.; Bianchini, J.-P., Composition of the essential oil of ylang-ylang (Canaga odorata Hook Fil. et Thomson forma genuina) from Madagascar, J. Agric. Food Chem., 1986, 34, 3, 481-487, https://doi.org/10.1021/jf00069a028 . [all data]

MacLeod and Pieris, 1983
MacLeod, A.J.; Pieris, N.M., Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products, J. Agric. Food Chem., 1983, 31, 5, 1005-1008, https://doi.org/10.1021/jf00119a021 . [all data]

Toda, Mihara, et al., 1983
Toda, H.; Mihara, S.; Umano, K.; Shibamoto, T., Photochemical studies on jasmin oil, J. Agric. Food Chem., 1983, 31, 3, 554-558, https://doi.org/10.1021/jf00117a022 . [all data]

Buttery, Kamm, et al., 1982
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. Food Chem., 1982, 30, 4, 739-742, https://doi.org/10.1021/jf00112a028 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]


Notes

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