Acetic acid, 2-phenylethyl ester

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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 Supelcowax-10DB-WaxDB-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 (μm)  0.250.250.250.25
Tstart (C) 35.40.40.40.40.
Tend (C) 200.200.200.200.200.
Heat rate (K/min) 3.3.3.3.3.
Initial hold (min) 5.5.5.5.5.
Final hold (min) 20.    
I 1835.1825.1826.1822.1826.
ReferenceWong and Teng, 1994Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase BP-20Carbowax 20MCarbowax 20M
Column length (m) 25.50.50.
Carrier gas   He
Substrate    
Column diameter (mm) 0.320.220.28
Phase thickness (μm)    
Tstart (C) 70.80.70.
Tend (C) 200.200.190.
Heat rate (K/min) 4.2.2.
Initial hold (min) 2.  
Final hold (min)    
I 1852.1785.1805.
ReferenceWyllie and Leach, 1990Nishimura, Yamaguchi, et al., 1989Tressl, Friese, et al., 1978
Comment 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.

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]

Wyllie and Leach, 1990
Wyllie, S.G.; Leach, D.N., Aroma volatiles of Cucumis melo cv. golden crispy, J. Agric. Food Chem., 1990, 38, 11, 2042-2044, https://doi.org/10.1021/jf00101a008 . [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]

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]


Notes

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