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2-Propenal, 3-phenyl-

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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 HP-InnowaxSupelcowax-10ZB-WaxZB-WaxTC-Wax
Column length (m) 50.30.30.30.60.
Carrier gas HeliumHeHeliumHe 
Substrate      
Column diameter (mm) 0.200.250.320.320.25
Phase thickness (mum) 0.200.250.250.25 
Tstart (C) 45.40.40.40.80.
Tend (C) 190.250.250.250.240.
Heat rate (K/min) 4.3.5.5.3.
Initial hold (min) 2.5.2.2.5.
Final hold (min) 50.10.5.10. 
I 2043.1978.2007.2007.2046.
ReferenceSoria, Sanz, et al., 2008Vichi, Riu-Aumatell, et al., 2007N/AWu, Krings, et al., 2005Shuichi, Masazumi, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase Carbowax 20MCP-Wax 52CB
Column length (m) 80.50.
Carrier gas  H2
Substrate   
Column diameter (mm) 0.20.32
Phase thickness (mum)  0.22
Tstart (C) 70.50.
Tend (C) 170.200.
Heat rate (K/min) 2.2.
Initial hold (min)  5.
Final hold (min)   
I 1996.2013.2
ReferenceEgolf and Jurs, 1993Chyau, Chen, et al., 1992
Comment MSDC-RI MSDC-RI

References

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.

Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I., SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles, Eur. Food Res. Technol., 2008, 1-12. [all data]

Vichi, Riu-Aumatell, et al., 2007
Vichi, S.; Riu-Aumatell, M.; Mora-Pons, M.; Guadayol, J.M.; Buxaderas, S.; López-Tamames, E., Analytical, Nutritional and Clinical Methods. HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization, Food Chem., 2007, 105, 4, 1748-1754, https://doi.org/10.1016/j.foodchem.2007.03.026 . [all data]

Wu, Krings, et al., 2005
Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem., 2005, 92, 2, 221-226, https://doi.org/10.1016/j.foodchem.2004.07.013 . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Egolf and Jurs, 1993
Egolf, L.M.; Jurs, P.C., Quantitative structure-retention and structure-odor intensity relationships for a diverse group of odor-active compounds, Anal. Chem., 1993, 65, 21, 3119-3126, https://doi.org/10.1021/ac00069a027 . [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]


Notes

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