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Benzaldehyde

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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 BP-20PE-WaxSupelcowaxDB-WaxPE-Wax
Column length (m) 30.30.30.30.30.
Carrier gas N2N2 HeN2
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.25 0.250.25 
Tstart (C) 60.60.60.60.60.
Tend (C) 220.200.240.220.200.
Heat rate (K/min) 5.5.3.2.5.
Initial hold (min)  4.5.5.4.
Final hold (min) 14.5.10.5.5.
I 1488.1501.1508.1508.1501.
ReferenceKhan, Verma, et al., 2006Chandravadana, Vekateshwarlu, et al., 2005Riu-Aumatell, Castellari, et al., 2004Nagarajan, Rao, et al., 2001Venkateshwarlu, Chandravadana, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10Supelcowax-10DB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)    0.250.25
Tstart (C) 35.35.40.40.40.
Tend (C) 200.200.190.200.200.
Heat rate (K/min) 3.3.3.3.3.
Initial hold (min) 5.5.6.5.5.
Final hold (min) 20.20.   
I 1520.1520.1520.1528.1529.
ReferenceWong and Teng, 1994Wong and Tie, 1993Shimoda and Shibamoto, 1990Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20MDB-WaxCarbowax 20M
Column length (m) 60.60.50.60.50.
Carrier gas HeHe HeH2
Substrate      
Column diameter (mm) 0.250.250.220.250.3
Phase thickness (mum) 0.250.25  0.15
Tstart (C) 40.40.80.40.70.
Tend (C) 200.200.200.200.210.
Heat rate (K/min) 3.3.2.2.2.
Initial hold (min) 5.5. 10. 
Final hold (min)      
I 1527.1529.1494.1515.1486.
ReferenceTatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990Nishimura, Yamaguchi, et al., 1989Umano and Shibamoto, 1987Gaydou, Randriamiharisoa, et al., 1986
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPackedCapillaryCapillaryCapillary
Active phase DB-WaxPEG-20MBP-20Carbowax 20MCarbowax 20M
Column length (m) 30.5.525.150.150.
Carrier gas N2N2H2He 
Substrate  Celite   
Column diameter (mm) 0.25 0.200.640.64
Phase thickness (mum)      
Tstart (C) 60.70.65.50.50.
Tend (C) 200.175.180.170.170.
Heat rate (K/min) 2.10.12.1.1.
Initial hold (min) 10.9.3.30.30.
Final hold (min)      
I 1512.1502.1502.1520.1520.
ReferenceUmano, Shoji, et al., 1986Galt and MacLeod, 1984MacLeod and Pieris, 1983Buttery, Kamm, et al., 1982Buttery, Ling, et al., 1982
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) 150.50.50.70.70.
Carrier gas HeN2N2N2N2
Substrate      
Column diameter (mm) 0.640.280.280.280.28
Phase thickness (mum)      
Tstart (C) 50.80.80.80.80.
Tend (C) 170.200.200.200.200.
Heat rate (K/min) 1.2.2.2.2.
Initial hold (min)      
Final hold (min)      
I 1520.1500.1509.1482.1488.
ReferenceButtery, Seifert, et al., 1982Shibamoto, Kamiya, et al., 1981Shibamoto, Kamiya, et al., 1981Yamaguchi and Shibamoto, 1981Yamaguchi and Shibamoto, 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 30.30.50.50.
Carrier gas N2N2HeHe
Substrate     
Column diameter (mm) 0.260.260.280.28
Phase thickness (mum)     
Tstart (C) 70.70.70.70.
Tend (C) 170.170.190.190.
Heat rate (K/min) 3.3.2.2.
Initial hold (min)     
Final hold (min)     
I 1521.1525.1505.1502.
ReferenceSpencer, Pangborn, et al., 1978Spencer, Pangborn, et al., 1978Tressl, Friese, et al., 1978Tressl, Friese, et al., 1978, 2
Comment 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.

Khan, Verma, et al., 2006
Khan, M.; Verma, S.C.; Srivastava, S.K.; Shawl, A.S.; Syamsundar, K.V.; Khanuja, S.P.S.; Kumar, T., Essential oil composition of Taxus wallichiana Zucc. from the Northern Himalayan region of India, Flavour Fragr. J., 2006, 21, 5, 772-775, https://doi.org/10.1002/ffj.1682 . [all data]

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]

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [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]

Wong and Tie, 1993
Wong, K.C.; Tie, D.Y., The Essential Oil of the Leaves of Murraya koenigii Spreng., J. Essent. Oil Res., 1993, 5, 4, 371-374, https://doi.org/10.1080/10412905.1993.9698245 . [all data]

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [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]

Umano and Shibamoto, 1987
Umano, K.; Shibamoto, T., Analysis of headspace volatiles from overheated beef fat, J. Agric. Food Chem., 1987, 35, 1, 14-18, https://doi.org/10.1021/jf00073a004 . [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]

Umano, Shoji, et al., 1986
Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. Food Chem., 1986, 34, 4, 593-596, https://doi.org/10.1021/jf00070a003 . [all data]

Galt and MacLeod, 1984
Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 1984, 32, 1, 59-64, https://doi.org/10.1021/jf00121a016 . [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]

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]

Buttery, Ling, et al., 1982
Buttery, R.G.; Ling, L.C.; Wellso, S.G., Oat leaf volatiles: possible insect attractants, J. Agric. Food Chem., 1982, 30, 4, 791-792, https://doi.org/10.1021/jf00112a045 . [all data]

Buttery, Seifert, et al., 1982
Buttery, R.G.; Seifert, R.M.; Ling, L.C.; Soderstrom, E.L.; Ogawa, J.M.; Turnbaugh, J.G., Additional aroma components of honeydew melon, J. Agric. Food Chem., 1982, 30, 6, 1208-1211, https://doi.org/10.1021/jf00114a051 . [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]

Yamaguchi and Shibamoto, 1981
Yamaguchi, K.; Shibamoto, T., Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita), J. Agric. Food Chem., 1981, 29, 2, 366-370, https://doi.org/10.1021/jf00104a035 . [all data]

Spencer, Pangborn, et al., 1978
Spencer, M.D.; Pangborn, R.M.; Jennings, W.G., Gas chromatographic and sensory analysis of volatiles from cling peaches, J. Agric. Food Chem., 1978, 26, 3, 725-732, https://doi.org/10.1021/jf60217a052 . [all data]

Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer, J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037 . [all data]

Tressl, Friese, et al., 1978, 2
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Studies of the volatile composition of hops during storage, J. Agric. Food Chem., 1978, 26, 6, 1426-1430, https://doi.org/10.1021/jf60220a036 . [all data]


Notes

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