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Octanoic acid, ethyl ester

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Kovats' 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 SupelcowaxSupelcowaxCarbowax 20MDB-WaxDB-Wax
Column length (m) 30.30.50.30.30.
Carrier gas    N2N2
Substrate      
Column diameter (mm) 0.250.250.220.250.25
Phase thickness (mum) 0.250.25   
Tstart (C) 60.60.80.60.60.
Tend (C) 240.240.200.200.200.
Heat rate (K/min) 3.3.2.2.2.
Initial hold (min) 5.5. 10.10.
Final hold (min) 10.10.   
I 1428.1428.1426.1441.1441.
ReferenceRiu-Aumatell, Castellari, et al., 2004Riu-Aumatell, Castellari, et al., 2004Nishimura, Yamaguchi, et al., 1989Umano, Shoji, et al., 1986Umano, Shoji, et al., 1986
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.50.50.
Carrier gas   He
Substrate    
Column diameter (mm) 0.280.280.28
Phase thickness (mum)    
Tstart (C) 80.80.70.
Tend (C) 200.200.190.
Heat rate (K/min) 2.2.2.
Initial hold (min)    
Final hold (min)    
I 1412.1415.1431.
ReferenceToda, Yamaguchi, et al., 1982Toda, Yamaguchi, et al., 1982Tressl, Friese, et al., 1978
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Umano, Shoji, et al., 1986
Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. Food Chem., 1986, 34, 4, 593-596, https://doi.org/10.1021/jf00070a003 . [all data]

Toda, Yamaguchi, et al., 1982
Toda, H.; Yamaguchi, K.; Shibamoto, T., Isolation and identification of banana-like aroma from banana shrub (Michellia figo Spreng), J. Agric. Food Chem., 1982, 30, 1, 81-84, https://doi.org/10.1021/jf00109a017 . [all data]

Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer, J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037 . [all data]


Notes

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