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Benzaldehyde

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

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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 Supelcowax-10Supelcowax-10Supelcowax-10Supelcowax-10CP-Wax 52CB
Column length (m) 30.30.30.30.60.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 220C(1min)35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)45C(5min) => 10C/min => 80C => 2C/min => 240C
I 1529.1528.1529.1529.1529.
ReferenceBianchi, Cantoni, et al., 2007Bianchi, Careri, et al., 2007Bianchi, Careri, et al., 2007Bianchi, Careri, et al., 2007Romeo, Ziino, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxStabilwaxSOLGel-WaxSOLGel-Wax
Column length (m) 60.30.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 45C(5min) => 10C/min => 80C => 2C/min => 240C60C => 5C/min => 200C => 6C/min => 250C(5min)40C => 3C/min => 100C => 5C/min => 240C(10min)35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min)35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)
I 1529.1500.1521.1485.1485.
ReferenceCondurso, Verzera, et al., 2006Guillot, Peytavi, et al., 2006Natali N., Chinnici F., et al., 2006Aubert, Baumann, et al., 2005Aubert, Baumann, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SOLGel-WaxSOLGel-WaxDB-WaxCP-Wax 52CBFFAP
Column length (m) 30.30.30.50.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (mum) 0.250.250.50.20.5
Program 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)40C(5min) => 10C/min => 160C => 15C/min => 230C33C(1.5min) => 1.5C/min => 60C(4min) => 2C/min => 100C => 8C/min => 220C(15min)50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min)
I 1485.1485.1549.1501.1568.
ReferenceAubert, Baumann, et al., 2005Aubert, Baumann, et al., 2005Hallier, Prost, et al., 2005Kaack, Christensen, et al., 2005Ranau and Steinhart, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 52CBCP-Wax 52CBCarbowax 20M
Column length (m) 60.30.60.60.25.
Carrier gas HeH2HeHeH2
Substrate      
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum) 0.250.50.250.250.25
Program 35C(0.7min) => 20C/min => 70C => 4C/min => 240C60C(3min) => 2C/min => 220C => 3C/min => 245C (20min)45C(5min) => 10C/min => 80C => 2C/min => 240C40C => 5C/min => 60C => 2.5C/min => 155C40C (8min) => 3C/min => 180C => 20C/min => 230C
I 1502.1538.1533.1521.1535.
ReferenceFerrari, Lablanquie, et al., 2004Selli, Cabaroglu, et al., 2004Verzera, Ziino, et al., 2004Alasalvar, Shahidi, et al., 2003Boido, Lloret, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.30.30.
Carrier gas   HeH2H2
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.30.25 0.250.25
Program 60C(8min) => 8C/min => 170C => 13C/min => 240C(20min)30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C (40min)60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)60C(3min) => 2C/min => 220C => 5C/min => 250C (15min)
I 1542.1555.1532.1501.1497.
Referenceda Porto, Pizzale, et al., 2003Radovic, Careri, et al., 2001Ziegleder, 2001Boulanger and Crouzet, 2000Boulanger and Crouzet, 2000, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase EC-WAXEC-WAXCP-Wax 52CBDB-WaxSupelcowax-10
Column length (m) 30.30.50.30.60.
Carrier gas HeHe   
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.250.210.50.25
Program  40C(5min) => 3C/min => 165C => 20C/min => 220C0C(5min) => fast => 60C(5min) => 4C/min => 220C(20min)50C => 3C/min => 180C => 5C/min => 250C (15min)40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)
I 1529.1526.1518.1538.1520.
ReferenceBoatright and Lei, 1999Boatright and Lei, 1999Madruga and Mottram, 1998Prost, Serot, et al., 1998Baek and Cadwallader, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase BP-20Supelcowax-10Carbowax 20M
Column length (m) 50.60.150.
Carrier gas HeHe 
Substrate    
Column diameter (mm) 0.320.250.75
Phase thickness (mum) 0.50.25 
Program 5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C20C(0.5min) => 60C => 4C/min => 250Cnot specified
I 1557.1540.1529.
ReferenceBeal and Mottram, 1994Sing, Smadja, et al., 1992Whitfield, Shea, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

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

Bianchi, Cantoni, et al., 2007
Bianchi, F.; Cantoni, C.; Careri, M.; Chiesa, L.; Musci, M.; Pinna, A., Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages, Talanta, 2007, 72, 4, 1552-1563, https://doi.org/10.1016/j.talanta.2007.02.019 . [all data]

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Romeo, Ziino, et al., 2007
Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A., Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS, Food Chem., 2007, 101, 3, 1272-1278, https://doi.org/10.1016/j.foodchem.2005.12.029 . [all data]

Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S., The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry, Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679 . [all data]

Guillot, Peytavi, et al., 2006
Guillot, S.; Peytavi, L.; Bureau, S.; Boulanger, R.; Lepoutre, J.-P.; Crouzet, J.; Schorr-Galindo, S., Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry, Food Chem., 2006, 96, 1, 147-155, https://doi.org/10.1016/j.foodchem.2005.04.016 . [all data]

Natali N., Chinnici F., et al., 2006
Natali N.; Chinnici F.; Riponi C., Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE), J. Agric. Food Chem., 2006, 54, 21, 8190-8198, https://doi.org/10.1021/jf0614387 . [all data]

Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H., Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes, J. Agric. Food Chem., 2005, 53, 23, 8881-8895, https://doi.org/10.1021/jf0510541 . [all data]

Hallier, Prost, et al., 2005
Hallier, A.; Prost, C.; Serot, T., Influence in rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish), J. Agric. Food Chem., 2005, 53, 18, 7204-7211, https://doi.org/10.1021/jf050559o . [all data]

Kaack, Christensen, et al., 2005
Kaack, K.; Christensen, L.P.; Hughes, M.; Eder, R., The relationship between sensory quality and volatile compounds in raw juice processed from elderberries ( Sambucus nigra L.), Eur. Food Res. Technol., 2005, 221, 3-4, 244-254, https://doi.org/10.1007/s00217-005-1141-4 . [all data]

Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H., Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry, Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4 . [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Selli, Cabaroglu, et al., 2004
Selli, S.; Cabaroglu, T.; Canbas, A.; Erten, H.; Nurgel, C.; Lepoutre, J.P.; Gunata, Z., Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia, Food Chem., 2004, 85, 2, 207-213, https://doi.org/10.1016/j.foodchem.2003.06.008 . [all data]

Verzera, Ziino, et al., 2004
Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M., Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses, Anal. Bioanal. Chem., 2004, 380, 7-8, 930-936, https://doi.org/10.1007/s00216-004-2879-4 . [all data]

Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]

Boido, Lloret, et al., 2003
Boido, E.; Lloret, A.; Medina, K.; Fariña, L.; Carrau, f.; Versini, G.; Dellacassa, E., Aroma composition of Vitis vinifera Cv. Tannat: the typical red wine from Uruguay, J. Agric. Food Chem., 2003, 51, 18, 5408-5413, https://doi.org/10.1021/jf030087i . [all data]

da Porto, Pizzale, et al., 2003
da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. J., 2003, 18, 1, 66-72, https://doi.org/10.1002/ffj.1164 . [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, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Ziegleder, 2001
Ziegleder, G., Odorous compounds in paperboard as influenced by recycled material and storage, Packag. Technol. Sci., 2001, 14, 4, 131-136, https://doi.org/10.1002/pts.541 . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]

Boatright and Lei, 1999
Boatright, W.L.; Lei, Q., Compounds contributing to the Beany odor of aqueous solutions of soy protein isolates, J. Food Sci., 1999, 64, 4, 667-670, https://doi.org/10.1111/j.1365-2621.1999.tb15107.x . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Prost, Serot, et al., 1998
Prost, C.; Serot, T.; Demaimay, M., Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.), J. Agric. Food Chem., 1998, 46, 8, 3214-3219, https://doi.org/10.1021/jf980128o . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Sing, Smadja, et al., 1992
Sing, A.S.C.; Smadja, J.; Brevard, H.; Maignial, L.; Chaintreau, A.; Marion, J.-P., Volatile constituents of faham (Jumellea fragrans (Thou.) Schltr.), J. Agric. Food Chem., 1992, 40, 4, 642-646, https://doi.org/10.1021/jf00016a024 . [all data]

Whitfield, Shea, et al., 1981
Whitfield, F.B.; Shea, S.R.; Gillen, K.J.; Shaw, K.J., Volatile components from the roots of Acacia pulchella R.Br. and their effect on Phytophthora cinnamomi rands, Aust. J. Bot., 1981, 29, 2, 195-208, https://doi.org/10.1071/BT9810195 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References