Butanoic acid, ethyl ester

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Van Den Dool and Kratz RI, non-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 BPX-5DB-5VF-5MSVF-5MSVF-5MS
Column length (m) 30. 30.30.30.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.25 0.250.250.25
Phase thickness (μm) 0.25 0.250.250.25
Program 35C => 4C/min => 200C => 30C/min => 300C (3min)not specified40C(2min) => 5C/min => 200C (2min) => 30C/min => 260C40C(2min) => 5C/min => 200C (2min) => 30C/min => 260C40C(2min) => 5C/min => 200C (2min) => 30C/min => 260C
I 804.802.778.778.778.
ReferenceDharmawan, Kasapis, et al., 2007Escudero, Campo, et al., 2007Carasek and Pawliszyn, 2006Carasek and Pawliszyn, 2006Carasek and Pawliszyn, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase VF-5MSHP-5MSDB-5SE-54SE-54
Column length (m) 30.30. 30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.25 0.320.32
Phase thickness (μm) 0.250.25 0.250.25
Program 40C(2min) => 5C/min => 200C (2min) => 30C/min => 260C5C(8min) => 3C/min => 20C => 10C/min => 150C(10min)not specified35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min)
I 778.818.801.805.806.
ReferenceCarasek and Pawliszyn, 2006Bonaiti, Irlinger, et al., 2005Campo, Ferreira, et al., 2005Fritsch and Schieberle, 2005Fritsch and Schieberle, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5DB-5DB-5
Column length (m) 30.30.60.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.32
Phase thickness (μm) 1.1.1.0.251.
Program 40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)40C(4min) => 2C/min => 90C => 4C/min => 130C 8C/min => 250C40C(2min) => 5C/min => 100C => 4C/min => 230C(10min)40C(2min) => 2C/min => 100C => 10C/min => 230C (5min)
I 803.807.798.770.798.
ReferenceWang, Finn, et al., 2005Wang, Finn, et al., 2005Boscaini, van Ruth, et al., 2003Klesk and Qian, 2003Klesk and Qian, 2003, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5CP Sil 8 CBRTX-5DB-5DB-5
Column length (m) 60.25. 30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.32 0.250.25
Phase thickness (μm) 1.0.25 0.250.25
Program 40 C(4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250C35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)not specified35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)
I 805.805.805.801.803.
ReferenceMayr, van Ruth, et al., 2003Fuhrmann and Grosch, 2002Fuhrmann and Grosch, 2002Zehentbauer and Reineccius, 2002Beaulieu and Grimm, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSHP-5DB-5DB-5SE-54
Column length (m) 30.30.30.30.30.
Carrier gas H2He  He
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (μm) 0.250.250.250.250.25
Program 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)50C => 6C/min => 100C => 4C/min => 280C40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min)
I 798.800.803.803.802.
ReferenceBoulanger and Crouzet, 2001Isidorov, Krajewska, et al., 2001Munk, Munch, et al., 2000Munk, Munch, et al., 2000Buettner and Schieberle, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase BPX-5SE-54
Column length (m) 50.30.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (μm) 0.500.25
Program 0 0C (8 min) -> (1 min) -> 50 0C (2 min) 2.5 0C/min -> 100 0C 6 0C/min -> 250 0C35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)
I 801.802.
ReferenceBauchot, Mottram, et al., 1998Hinterholzer and Schieberie, 1998
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-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.

Dharmawan, Kasapis, et al., 2007
Dharmawan, J.; Kasapis, S.; Curran, P.; Johnson, J.R., Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice, Flavour Fragr. J., 2007, 22, 3, 228-232, https://doi.org/10.1002/ffj.1790 . [all data]

Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V., Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines, J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418 . [all data]

Carasek and Pawliszyn, 2006
Carasek, E.; Pawliszyn, J., Screening of Tropical Fruit Volatile Compounds Using Solid-Phase Microextraction (SPME) Fibers and Internally Cooled SPME Fiber, J. Agric. Food Chem., 2006, 54, 23, 8688-8696, https://doi.org/10.1021/jf0613942 . [all data]

Bonaiti, Irlinger, et al., 2005
Bonaiti, C.; Irlinger, F.; Spinnler, H.E.; Engel, E., An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model, J. Dairy Sci., 2005, 88, 5, 1671-1684, https://doi.org/10.3168/jds.S0022-0302(05)72839-3 . [all data]

Campo, Ferreira, et al., 2005
Campo, E.; Ferreira, V.; Escudero, A.; Cacho, J., Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data, J. Agric. Food Chem., 2005, 53, 14, 5682-5690, https://doi.org/10.1021/jf047870a . [all data]

Fritsch and Schieberle, 2005
Fritsch, H.T.; Schieberle, P., Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer, J. Agric. Food Chem., 2005, 53, 19, 7544-7551, https://doi.org/10.1021/jf051167k . [all data]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Boscaini, van Ruth, et al., 2003
Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D., Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses, J. Agric. Food Chem., 2003, 51, 7, 1782-1790, https://doi.org/10.1021/jf020922g . [all data]

Klesk and Qian, 2003
Klesk, K.; Qian, M., Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209 . [all data]

Klesk and Qian, 2003, 2
Klesk, K.; Qian, M., Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique, J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x . [all data]

Mayr, van Ruth, et al., 2003
Mayr, D.; van Ruth, S.; Märk, T.D., Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry, Eur. Food Res. Technol., 2003, 217, 4, 291-295, https://doi.org/10.1007/s00217-003-0777-1 . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Beaulieu and Grimm, 2001
Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Isidorov, Krajewska, et al., 2001
Isidorov, V.A.; Krajewska, U.; Dubis, E.N.; Jdanova, M.A., Partition coefficients of alkyl aromatic hydrocarbons and esters in a hexane-acetonitrile system, J. Chromatogr. A, 2001, 923, 1-2, 127-136, https://doi.org/10.1016/S0021-9673(01)00929-3 . [all data]

Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Buettner and Schieberle, 1999
Buettner, A.; Schieberle, P., Characterization of the most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Citrus paradise Macfayden), J. Agric. Food Chem., 1999, 47, 12, 5189-5193, https://doi.org/10.1021/jf990071l . [all data]

Bauchot, Mottram, et al., 1998
Bauchot, A.D.; Mottram, D.S.; Dodson, A.T.; John, P., Effect of aminocyclopropane-1-carboxylic acid oxidase antisense gene on the formation of volatile esters in cantaloupe charentais melon (Cv. Védrandais), J. Agric. Food Chem., 1998, 46, 11, 4787-4792, https://doi.org/10.1021/jf980692z . [all data]

Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S . [all data]


Notes

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