2(3H)-Furanone, 5-heptyldihydro-


Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillary
Active phase BP-20DB-WaxDB-WaxDB-Wax
Column length (m) 50.30.30.30.
Carrier gas HeH2  
Substrate     
Column diameter (mm) 0.220.320.250.25
Phase thickness (μm) 0.250.5  
Tstart (C) 60.67.50.50.
Tend (C) 220.240.240.240.
Heat rate (K/min) 2.5.2.2.
Initial hold (min)     
Final hold (min) 20.   
I 2266.2238.2254.72259.3
ReferenceBoti J.B., Koukoua G., et al., 2005Escudero and Etiévant, 1999Chang, Sheng, et al., 1989Chang, Sheng, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Boti J.B., Koukoua G., et al., 2005
Boti J.B.; Koukoua G.; N'Guessan T.Y.; Muselli A.; Bernardini A.F.; Casanova J., Composition of the leaf, stem bark and root bark oils of Isolona cooperi investigated by GC (retention index), GC-MS and C-13-NMR spectroscopy, Phytochem. Anal., 2005, 16, 5, 357-363, https://doi.org/10.1002/pca.857 . [all data]

Escudero and Etiévant, 1999
Escudero, A.; Etiévant, P., Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts, J. Agric. Food Chem., 1999, 47, 8, 3303-3308, https://doi.org/10.1021/jf9813790 . [all data]

Chang, Sheng, et al., 1989
Chang, L.P.; Sheng, L.S.; Yang, M.Z.; An, D.K., Retention index of essential oil in temperature-programmed capillary column gas chromatography, Acta Pharm. Sin., 1989, 24, 11, 847-852. [all data]


Notes

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