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Butanoic acid, ethyl ester

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Kovats' RI, 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 CapillaryCapillaryCapillaryCapillaryPacked
Active phase DB-WaxCarbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 30.30.   
Carrier gas HeH2   
Substrate     Chromosorb
Column diameter (mm) 0.250.25   
Phase thickness (mum) 0.25    
Program 40C(5min) => 5C/min => 150C => 8C/min => 240C(25min)50 0C (8 min) 4 K/min -> 110 0C 16 K/min -> 200 0Cnot specifiednot specifiednot specified
I 1026.1042.1043.1045.1005.
ReferenceRezende and Fraga, 2003Garruti, Franco, et al., 2001Brander, Kepner, et al., 1980Brander, Kepner, et al., 1980Kevei and Kozma, 1976
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' RI, 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.

Rezende and Fraga, 2003
Rezende, C.M.; Fraga, S.R.G., Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.), J. Braz. Chem. Soc., 2003, 14, 3, 425-428, https://doi.org/10.1590/S0103-50532003000300014 . [all data]

Garruti, Franco, et al., 2001
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.A.P.; Janzantti, N.S.; Alves, G.L., Compostos voláteis do sabor de pseudofrutos de cajueiro anão precoce (Anacardium occidentale L.) CCP-76, Boletim de Pesquisa e Desenvolvimento 4, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, Brazil, 2001, 29, retrieved from http://www.cnpat.embrapa.br/publica/pub/BolPesq/pd4.pdf. [all data]

Brander, Kepner, et al., 1980
Brander, C.F.; Kepner, R.E.; Webb, A.D., Identification of Some Volatile Compounds of Wine of Vitis Vinifera Cultivar Pinot Noir, Am. J. Enol. Vitic, 1980, 31, 1, 69-75. [all data]

Kevei and Kozma, 1976
Kevei, E.; Kozma, E., Gaschromatographische Untersuchungsmethoden zur Aromaprüfung in gekochtem Schweinefleisch (M. semimembranosus), Nahrung, 1976, 20, 3, 243-252, https://doi.org/10.1002/food.19760200303 . [all data]


Notes

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