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Acetic acid, cinnamyl ester

Normal alkane 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 DB-FFAPDB-WaxCarbowax 20MDB-WaxDB-Wax
Column length (m)
Carrier gas HeliumHe HeHe
Column diameter (mm) 0.320.
Phase thickness (mum)  
Tstart (C)
Tend (C)
Heat rate (K/min)
Initial hold (min)
Final hold (min) 5.80.   
I 2142.2197.2098.2145.2145.
ReferenceOsorio, Carriazo, et al., 2011Wei A. and Shibamoto T., 2007Fernandez, Lizzani-Cuvelier, et al., 2005Jiang and Kubota, 2004Jiang and Kubota, 2004
Column type CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 52CB
Column length (m) 60.60.50.
Carrier gas HeliumHeH2
Column diameter (mm) 0.320.250.32
Phase thickness (mum)
Tstart (C) 50.50.50.
Tend (C) 230.180.200.
Heat rate (K/min) 5.2.52.
Initial hold (min) 2.5.5.
Final hold (min)    
I 2150.2102.2156.6
ReferencePaniandy, Chane-Ming, et al., 2000Stashenko, Torres, et al., 1995Chyau, Chen, et al., 1992


Go To: Top, Normal alkane 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.

Osorio, Carriazo, et al., 2011
Osorio, C.; Carriazo, J.G.; Barbosa, H., Thermal and structural study of Guava (Psidium guajava L.) powders obtained by two dehydration methods, Quim. Nova, 2011, 34, 4, 636-640, https://doi.org/10.1590/S0100-40422011000400016 . [all data]

Wei A. and Shibamoto T., 2007
Wei A.; Shibamoto T., Antioxidant activities and volatile constituents of various essential oils, J. Agric. Food Chem., 2007, 55, 5, 1737-1742, https://doi.org/10.1021/jf062959x . [all data]

Fernandez, Lizzani-Cuvelier, et al., 2005
Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M.; Perichet, C.; Delbecque, C.; Arnaudo, J.-F., Chemical composition of the essential oils from Turkish and Honduras Styrax, Flavour Fragr. J., 2005, 20, 1, 70-73, https://doi.org/10.1002/ffj.1370 . [all data]

Jiang and Kubota, 2004
Jiang, L.; Kubota, K., Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), J. Agric. Food Chem., 2004, 52, 13, 4197-4203, https://doi.org/10.1021/jf030663a . [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Stashenko, Torres, et al., 1995
Stashenko, E.E.; Torres, W.; Morales, J.R.M., A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development, J. Hi. Res. Chromatogr., 1995, 18, 2, 101-104, https://doi.org/10.1002/jhrc.1240180206 . [all data]

Chyau, Chen, et al., 1992
Chyau, C.-C.; Chen, S.-Y.; Wu, C.-M., Differences of volatile and nonvolatile constituents between mature and ripe guave (Psidium guajava Linn) fruits, J. Agric. Food Chem., 1992, 40, 5, 846-849, https://doi.org/10.1021/jf00017a028 . [all data]


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