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Citronellol

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Normal alkane 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MSupelco CO Wax-10Supelco CO Wax-10HP InnowaxDB-Wax
Column length (m)  60.60.30.30.
Carrier gas  HeliumHeliumNitrogenHydrogen
Substrate      
Column diameter (mm)  0.320.320.250.32
Phase thickness (mum)  0.250.250.250.50
Program not specified35 0C (6 min) 2 0C/min -> 60 0C (5 min) 5 0C/min -> 200 0C 25 0C/min -> 250 0C (6 min)not specified35 0C (10 min) 3 0C/min -> 205 0C 10 0C/min -> 225 0C40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min)
I 1767.1767.1790.1766.1780.
ReferenceLee, Chong, et al., 2012Prompona, Kandylis, et al., 2012Prompona, Kandylis, et al., 2012Laribi, Kouki, et al., 2011San-Juan, Petka, et al., 2010
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 52 CBDB-WaxDB-Wax
Column length (m) 30.30.50.60.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.200.500.25
Program 40 0C (4 min) 2.5 0C/min -> 80 0C 5 0C/min -> 110 0C 10 0C/min -> 220 0C (5 min)not specified60 0C (5 min) 3 0C/min -> 250 0C (20 min) 1 0C/min -> 255 0C40 0C (3 min) 10 0C/min -> 90 0C 2 0C/min -> 230 0C (37 min)not specified
I 1811.1744.1760.1775.1758.
ReferenceCanuti, Conversano, et al., 2009Canuti, Conversano, et al., 2009Genisheva and Oliveira, 2009Loscos, Hernandez-Orte, et al., 2009Zhao, Xu, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52 CBDB-WaxHP-Innowax FSCDB-Wax EtrDB-Wax
Column length (m) 50.30.60.60.30.
Carrier gas HeliumHeliumN2HeHydrogen
Substrate      
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum) 0.290.250.250.50.50
Program 33 0C (1 min) 2 0C/min -> 130 0C 10 0C/min -> 220 0C40 0C (4 min) 3 0C/min -> 50 0C 5 0C/min -> 120 0C 7 0C/min -> 175 0C 10 0C/min -> 230 0C (8 min)60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)60 0C (3 min) 2 0C/min -> 220 0C 3 0C/min -> 245 0C (20 min)
I 1754.1786.1772.1775.1749.
ReferenceKaack and Christensen, 2008Yongsheng, Hua, et al., 2008Baser K.H.C. and Demirci B., 2007Loskos, Hernandez-Orte, et al., 2007Selli, 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxInnowax FSCInnowax FSCCarbowax 20MCarbowax 20M
Column length (m) 30.60.60.  
Carrier gas  HeHe  
Substrate      
Column diameter (mm) 0.250.250.25  
Phase thickness (mum) 0.250.250.25  
Program 40 0C (3 min) 3 0C/min -> 150 0C (2 min) 6 0C/min -> 230 0C (10 min)60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240Cnot specifiednot specified
I 1767.1772.1772.1764.1753.
ReferenceWenguang, Wenlai, et al., 2007Kosar, Özek, et al., 2005Baser, Özek, et al., 2004Vinogradov, 2004Vinogradov, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Innowax FSCDB-WaxHP-InnowaxNukolHP-Innowax FSC
Column length (m) 60.30.60.25.60.
Carrier gas HeHeHeN2 
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 0.250.50.25 0.25
Program 60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C60C(2min) => 2C/min => 220C => 3C/min => 245C(20min)60 0C (10 min) 10 K/min -> 220 0C (10 min) 1K/min -> 240 0C45C(5min) => 20C/min => 100C(1min) => 3C/min => 190C(40min)60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
I 1772.1759.1772.1757.1772.
ReferenceDemirci and Baser, 2003Selli, Cabaroglu, et al., 2003Baser, Demirci, et al., 2001López and Dufour, 2001Tabanca, Kirimer, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-Innowax FSCPEGDB-FFAPCP-Wax 52CBCP-Wax 52 CB
Column length (m) 60.40.30.25.30.
Carrier gas HeHydrogen H2H2
Substrate      
Column diameter (mm) 0.250.1820.320.30.32
Phase thickness (mum) 0.250.300.251.2 
Program 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C(20min)35 0C (5 min) 5 0C/min -> 100 0C 3 0C/min -> 200 0C (1 min) 20 0C/min -> 240 0C (2 min)35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)60C(3min) => 2C/min => 220C => 3C/min => 245C60 0C 2 0C/min -> 220 0C 3 0C/min -> 245 0C
I 1772.1779.1763.1777.1777.
ReferenceKamariah, Lim, et al., 1999Vas, Gal, et al., 1998Guth, 1997López-Tamames, Carro-Mariño, et al., 1997Carro Marino, López Tamames, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MSupelcowaxDB-WaxCarbowax 20M
Column length (m) 60.30.30. 
Carrier gas He   
Substrate     
Column diameter (mm) 0.250.250.25 
Phase thickness (mum) 0.25 0.25 
Program not specifiednot specifiednot specifiednot specified
I 1751.1781.1735.1722.
ReferenceTirado, Stashenko, et al., 1995Garneau, Bouhajib, et al., 1994Marlatt, Ho, et al., 1992Shibamoto, 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Lee, Chong, et al., 2012
Lee, P.-R.; Chong, I.S.-M.; Yu, B.; Curran, P.; Liu, S.-Q., Effect of precursors on volatile compounds in Papaya wine fermented by mixed yeasts, Uncorrected proof, 2012, 000-000. [all data]

Prompona, Kandylis, et al., 2012
Prompona, K.-D.; Kandylis, P.; Tsakiris, A.; Kanellaki, M.; Kourkoutas, Y., Application of alternative technologies for elimination of artificial colorings in alcoholic beverages produced by Citrus medica and potential impact on human health, Food Nutrition Sci., 2012, 3, 07, 959-969, https://doi.org/10.4236/fns.2012.37127 . [all data]

Laribi, Kouki, et al., 2011
Laribi, B.; Kouki, K.; Sahli, A.; Mougou, A.; Marzouk, B., Essential oil fatty acids composition of a Tunisian caraway (Carum carvi L.) seed ecotype cultivated under water deficit, Adv. Environ. Biol., 2011, 1-15, retrieved from http://www.thefreelibrary.com//print/PrintArticle.aspx?id=253057768. [all data]

San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A., Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma, Food Chemistry, 2010, 123, 1, 188-195, https://doi.org/10.1016/j.foodchem.2010.03.129 . [all data]

Canuti, Conversano, et al., 2009
Canuti, V.; Conversano, M.; Li Calzi, M.; Heymann, H.; Matthews, M.A.; Ebeler, S.E., Headspace solid-phase microextraction - gas chromatography - mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and vines, J. Chromatogr. A., 2009, 1216, 15, 3012-3022, https://doi.org/10.1016/j.chroma.2009.01.104 . [all data]

Genisheva and Oliveira, 2009
Genisheva, Z.; Oliveira, J.M., Monoterpenic characterization of white cultivars from Vinhos Verdes appelation of origin (North Portugal), J. Inst. Brewing, 2009, 115, 4, 308-317, https://doi.org/10.1002/j.2050-0416.2009.tb00386.x . [all data]

Loscos, Hernandez-Orte, et al., 2009
Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Fate of grape flavor precursors during storage on yeast lees, J. Agric. Food Chem., 2009, 57, 12, 5468-5479, https://doi.org/10.1021/jf804057q . [all data]

Zhao, Xu, et al., 2009
Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W., Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry, J. Food. Sci., 2009, 74, 2, c90-c99, https://doi.org/10.1111/j.1750-3841.2008.01029.x . [all data]

Kaack and Christensen, 2008
Kaack, K.; Christensen, L.P., Effect of packing materials and storage time on volatile compounds in tea processes from flowers of black elder (Sambucus nigra L.), Eur. Food Res. Technol., 2008, 227, 4, 1259-1273, https://doi.org/10.1007/s00217-008-0844-8 . [all data]

Yongsheng, Hua, et al., 2008
Yongsheng, T.; Hua, L.; Hua, W.; Li, Z., Volatile composition of young Cabernet Savignon red wine from Changli Counti (China), J. Food Composition and Analysis, 2008, 21, 8, 689-694, https://doi.org/10.1016/j.jfca.2008.05.007 . [all data]

Baser K.H.C. and Demirci B., 2007
Baser K.H.C.; Demirci B., Studies on Betula essential oils, Arkivoc, 2007, 7, 335-348. [all data]

Loskos, Hernandez-Orte, et al., 2007
Loskos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions, J. Agric. Food Chem., 2007, 55, 16, 6674-6684, https://doi.org/10.1021/jf0702343 . [all data]

Selli, 2007
Selli, S., Volatile constituents of orange obtained from moro oranges (Citrus Sinensis L. Osbeck), J. Food Quality, 2007, 30, 3, 330-341, https://doi.org/10.1111/j.1745-4557.2007.00124.x . [all data]

Wenguang, Wenlai, et al., 2007
Wenguang, J.; Wenlai, F.; Yan, X.; Guangao, Z.; Jiming, L.; Ying, Y., Analysis of free terpenoids in four Vitis vinifera varietis using solvent assisted flavour evaporation and gas chromatography-tandem mass spectrometry, Chinese J. Chromatogr., 2007, 25, 6, 881-886, https://doi.org/10.1016/S1872-2059(08)60006-1 . [all data]

Kosar, Özek, et al., 2005
Kosar, M.; Özek, T.; Göger, F.; Kürkcüoglu, M.; Hüsnü Can Baser, K., Comparison of Microwave-Assisted Hydrodistillation and Hydrodistillation Methods for the Analysis of Volatile Secondary Metabolites, Pharm. Biol., 2005, 43, 6, 491-495, https://doi.org/10.1080/13880200500220136 . [all data]

Baser, Özek, et al., 2004
Baser, K.H.C.; Özek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. from Turkey, J. Essent. Oil Res., 2004, 16, 4, 305-307, https://doi.org/10.1080/10412905.2004.9698728 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Demirci and Baser, 2003
Demirci, B.; Baser, K.H.C., Essential oils from the buds of Betula spp. growing in Turkey, Flavour Fragr. J., 2003, 18, 2, 87-90, https://doi.org/10.1002/ffj.1159 . [all data]

Selli, Cabaroglu, et al., 2003
Selli, s.; Cabaroglu, T.; Canbas, A., Flavour components of orange wine made from a Turkish cv. Kozan, Int. J. Food Sci. Technol., 2003, 38, 5, 587-593, https://doi.org/10.1046/j.1365-2621.2003.00691.x . [all data]

Baser, Demirci, et al., 2001
Baser, K.H.C.; Demirci, B.; Tabanca, N.; Özek, T.; Gören, N., Composition of the essential oils of Tanacetum armenum (DC.) Schultz Bip., T. balsamita L., T. chiliophyllum (Fisch. Mey.) Schultz Bip. var. chiliophyllum and T. haradjani (Rech. fil.) Grierson and the enantiomeric distribution of camphor and carvone, Flavour Fragr. J., 2001, 16, 3, 195-200, https://doi.org/10.1002/ffj.977 . [all data]

López and Dufour, 2001
López, M.G.; Dufour, J.P., Chapter 6. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. Chem. Soc. Symp. Ser., 2001, 782, 62-72. [all data]

Tabanca, Kirimer, et al., 2001
Tabanca, N.; Kirimer, N.; Can Baser, K.H., The composition of essential oils from two varieties of Sideritis erythrantha var. erythrantha and var. cedretorum, Turk. J. Chem., 2001, 25, 201-208. [all data]

Kamariah, Lim, et al., 1999
Kamariah, A.S.; Lim, L.B.L.; Baser, K.H.C.; Ozek, T.; Demirci, B., Composition of the essential oil of Plumeria obtusa L., Flavour Fragr. J., 1999, 14, 4, 237-240, https://doi.org/10.1002/(SICI)1099-1026(199907/08)14:4<237::AID-FFJ817>3.0.CO;2-Y . [all data]

Vas, Gal, et al., 1998
Vas, G.; Gal, L.; Harangi, J.; Dobo, A.; Vekey, K., Determination of volatile aroma compounds of Blaeufrankisch wines extracted by solid-phase microextraction, J. Chromatogr. Sci., 1998, 36, 10, 505-510, https://doi.org/10.1093/chromsci/36.10.505 . [all data]

Guth, 1997
Guth, H., Identification of character impact odorants of different white wine varieties, J. Agric. Food Chem., 1997, 45, 8, 3022-3026, https://doi.org/10.1021/jf9608433 . [all data]

López-Tamames, Carro-Mariño, et al., 1997
López-Tamames, E.; Carro-Mariño, N.; Gunata, Y.Z.; Sapis, C.; Baumes, R.; Bayonove, C., Potential aroma in several varieties of Spanish grapes, J. Agric. Food Chem., 1997, 45, 5, 1729-1735, https://doi.org/10.1021/jf960572w . [all data]

Carro Marino, López Tamames, et al., 1995
Carro Marino, N.; López Tamames, E.; García Jares, C.M., Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds, Food Sci. Technol. Int., 1995, 1, 2-3, 105-116, https://doi.org/10.1177/108201329500100206 . [all data]

Tirado, Stashenko, et al., 1995
Tirado, C.B.; Stashenko, E.E.; Combariza, M.Y.; Martinez, J.R., Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry, J. Chromatogr. A, 1995, 697, 1-2, 501-513, https://doi.org/10.1016/0021-9673(94)00955-9 . [all data]

Garneau, Bouhajib, et al., 1994
Garneau, F.X.; Bouhajib, M.; Collin, G.J.; Gagnon, M.; ApSimon, J.W., The glycosidically bound volatile compounds of Picea mariana (Mill.) B.S.P., J. Essent. Oil Res., 1994, 6, 1, 43-46, https://doi.org/10.1080/10412905.1994.9698323 . [all data]

Marlatt, Ho, et al., 1992
Marlatt, C.; Ho, C.-T.; Chien, M., Studies of aroma constituents bound as glycosides in tomato, J. Agric. Food Chem., 1992, 40, 2, 249-252, https://doi.org/10.1021/jf00014a016 . [all data]

Shibamoto, 1987
Shibamoto, T., Retention Indices in Essential Oil Analysis in Capillary Gas Chromatography in Essential Oil Analysis, Sandra, P.; Bicchi, C., ed(s)., Hutchig Verlag, Heidelberg, New York, 1987, 259-274. [all data]


Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References