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p-Cresol

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Normal alkane 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 DB-FFAPFFAPInnowaxSupelcowax-10DB-Wax
Column length (m) 30.30.30.30.60.
Carrier gas HeliumHelium HeliumHe
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 40.40.40.50.60.
Tend (C) 230.240.200.240.180.
Heat rate (K/min) 8.6.10.8.3.
Initial hold (min) 2.2.5.10.8.
Final hold (min) 5. 15. 80.
I 2071.2077.2079.2073.2105.
ReferenceCzerny, Brueckner, et al., 2011Christlbauer and Schieberle, 2009Kaypak and Avsar, 2008Vichi, Romero, et al., 2008Wei A. and Shibamoto T., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.30.30.30.
Carrier gas HeN2N2HeH2
Substrate      
Column diameter (mm) 0.320.320.320.250.32
Phase thickness (mum) 0.250.250.250.250.5
Tstart (C) 40.40.40.50.40.
Tend (C) 230.230.230.180.200.
Heat rate (K/min) 4.6.4.3.4.
Initial hold (min) 2.2.2. 5.
Final hold (min) 15.15.5.40. 
I 2080.2093.2090.2076.2121.
ReferenceFan and Qian, 2006Fan and Qian, 2006, 2Fan and Qian, 2005Lee, Umano, et al., 2005López, Ortín, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPDB-WaxDB-WaxDB-WaxEC-1000
Column length (m) 30.30.30.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 40.40.40.40.35.
Tend (C) 230.250.210.210.230.
Heat rate (K/min) 6.8.5.5.5.
Initial hold (min) 2.5.  5.
Final hold (min) 10.5.  15.
I 2071.2096.2083.2085.2100.
ReferenceCzerny and Schieberle, 2002Fu, Yoon, et al., 2002Kumazawa and Masuda, 2002Kumazawa and Masuda, 2002Bendall, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPDB-FFAPDB-WaxDB-WaxDB-Wax
Column length (m) 50.30.30.30.30.
Carrier gas  HeHeHe 
Substrate      
Column diameter (mm) 0.320.320.250.250.53
Phase thickness (mum) 0.50.250.250.25 
Tstart (C) 35.40.50.50.60.
Tend (C) 230.195.240.240.210.
Heat rate (K/min) 6.5.4.4.4.
Initial hold (min)  5.3.3. 
Final hold (min) 15.40.10.10. 
I 2068.2082.2050.2080.2044.
ReferencePreininger and Ullrich, 2001Suriyaphan, Drake, et al., 2001Parada, Duque, et al., 2000Parada, Duque, et al., 2000Iwatsuki, Mizota, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxPEG-20MSupelcowaxTC-WaxCarbowax 20M
Column length (m) 60.25.60.60.60.
Carrier gas He He  
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.25    
Tstart (C) 40.50.80.80.60.
Tend (C) 200.230.240.240.180.
Heat rate (K/min) 2.2.5.3.2.
Initial hold (min) 2.  5.4.
Final hold (min)      
I 2084.2050.2070.2098.2031.
ReferenceUmano, Nakahara, et al., 1999Ding, Deng, et al., 1998Näf and Velluz, 1998Shuichi, Masazumi, et al., 1996Kawakami, Ganguly, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 60.45.50.150.
Carrier gas HeHydrogenHeHe
Substrate     
Column diameter (mm) 0.250.320.250.64
Phase thickness (mum) 0.251.0  
Tstart (C) 50.60.60.50.
Tend (C) 230.200.180.170.
Heat rate (K/min) 2.2.2.1.
Initial hold (min) 4.5.4.10.
Final hold (min)    60.
I 2079.2060.2031.2090.
ReferenceShimoda, Shiratsuchi, et al., 1993Kollmannsberger, Nitz, et al., 1992Kawakami and Kobayashi, 1991Seifert and King, 1982
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Czerny, Brueckner, et al., 2011
Czerny, M.; Brueckner, R.; Kirchoff, E.; Schmitt, R.; Buettner, A., The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols, Chem. Senses, 2011, 1-15, retrieved from http://chemie.oxfordjournals.org. [all data]

Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis, J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189 . [all data]

Kaypak and Avsar, 2008
Kaypak, D.; Avsar, Y.K., Volatile and odor-active compounds of tuzlu yoghurt, Asian J. Chem., 2008, 20, 5, 3641-3648. [all data]

Vichi, Romero, et al., 2008
Vichi, S.; Romero, A.; Tous, J.; Tamames, E.L.; Buxaderas, S., Determination of volatile phenols in virgin olive oil and their sensory significatnce, J. Chromatoghr. A., 2008, 1211, 1-2, 1-7, https://doi.org/10.1016/j.chroma.2008.09.067 . [all data]

Wei A. and Shibamoto T., 2007
Wei A.; Shibamoto T., Antioxidant activities and volatile constituents of various essential oils, J. Agric. Food Chem., 2007, 55, 5, 1737-1742, https://doi.org/10.1021/jf062959x . [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Fan and Qian, 2006, 2
Fan, W.; Qian, M.C., Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry, Flavour Fragr. J., 2006, 21, 2, 333-342, https://doi.org/10.1002/ffj.1621 . [all data]

Fan and Qian, 2005
Fan, W.; Qian, M.C., Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors, J. Agric. Food Chem., 2005, 53, 20, 7931-7938, https://doi.org/10.1021/jf051011k . [all data]

Lee, Umano, et al., 2005
Lee, S.-J.; Umano, K.; Shibamoto, T.; Lee, K.-G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 2005, 91, 1, 131-137, https://doi.org/10.1016/j.foodchem.2004.05.056 . [all data]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R., Aroma-actie components in fermented bamboo shoots, J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Bendall, 2001
Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n . [all data]

Preininger and Ullrich, 2001
Preininger, M.; Ullrich, F., Trace compound analysis for off-flavor characterization of micromilled milk powder, Am. Chem. Soc. Symp. Ser., 2001, 782, 46-61. [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y., Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera), J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232 . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [all data]

Umano, Nakahara, et al., 1999
Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T., Aroma chemicals isolated and identified from leaves of aloe arborescens Mill. Var. natalensis Berger, J. Agric. Food Chem., 1999, 47, 9, 3702-3705, https://doi.org/10.1021/jf990116i . [all data]

Ding, Deng, et al., 1998
Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y., Analysis of volatile components in ox feces by capillary gas chromatography, Beijing Daxue Xuebao Ziran Kexueban, 1998, 34, 6, 720-725. [all data]

Näf and Velluz, 1998
Näf, R.; Velluz, A., Phenols and lactones in Italo-Mitcham peppermint oil Mentha × piperita L., Flavour Fragr. J., 1998, 13, 3, 203-208, https://doi.org/10.1002/(SICI)1099-1026(199805/06)13:3<203::AID-FFJ725>3.0.CO;2-0 . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037 . [all data]

Shimoda, Shiratsuchi, et al., 1993
Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y., Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2, J. Agric. Food Chem., 1993, 41, 6, 946-950, https://doi.org/10.1021/jf00030a021 . [all data]

Kollmannsberger, Nitz, et al., 1992
Kollmannsberger, H.; Nitz, S.; Drawert, F., UBer die Aromastoffzusammensetzung von Hochdruckextrakten. I. Pfeffer (Piper nigrum, Var. muntok), Z. Lebensm. Unters Forsch., 1992, 194, 6, 545-551, https://doi.org/10.1007/BF01185481 . [all data]

Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A., Volatitle constituents of greem mate and roasted mate, J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016 . [all data]

Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr., Identification of some volatile constituents of Aspergillus clavatus, J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044 . [all data]


Notes

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