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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 CapillaryCapillaryCapillaryPackedCapillary
Active phase PE-WaxPE-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m)
Carrier gas N2N2 N2He
Substrate    Chromosorb W A/W DMCS 
Column diameter (mm) 0.64
Phase thickness (mum)      
Tstart (C)
Tend (C)
Heat rate (K/min)
Initial hold (min) 4.4.  30.
Final hold (min) 5.5.   
I 1241.1241.1264.1224.1240.
ReferenceChandravadana, Vekateshwarlu, et al., 2005Venkateshwarlu, Chandravadana, et al., 1999Tamura, Kihara, et al., 1991Chen, Chen, et al., 1984Buttery, Kamm, et al., 1982
Column type Capillary
Active phase Carbowax 20M
Column length (m) 150.
Carrier gas He
Column diameter (mm) 0.64
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min) 30.
Final hold (min)  
I 1240.
ReferenceButtery, Kamm, et al., 1982
Comment MSDC-RI


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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Chandravadana, Vekateshwarlu, et al., 2005
Chandravadana, M.V.; Vekateshwarlu, G.; Bujji Babu, C.S.; Roy, T.K.; Shivashankara, K.S.; Pandey, M.; Tewari, R.P.; Selvaraj, Y., Volatile flavour components of dry milky mushrooms (Calocybe indica), Flavour Fragr. J., 2005, 20, 6, 715-717, https://doi.org/10.1002/ffj.1653 . [all data]

Venkateshwarlu, Chandravadana, et al., 1999
Venkateshwarlu, G.; Chandravadana, M.V.; Tewari, R.P., Volatile flavour components of some edible mushrooms (Basidiomycetes), Flavour Fragr. J., 1999, 14, 3, 191-194, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7 . [all data]

Tamura, Kihara, et al., 1991
Tamura, H.; Kihara, S.; Nakahara, K.; Sugisawa, H., A program for predicting aliphatic compounds using linear equations of GC retention index value, Nippon Shokuhin Kogyo Gakkaishi, 1991, 38, 10, 934-939, https://doi.org/10.3136/nskkk1962.38.934 . [all data]

Chen, Chen, et al., 1984
Chen, C.-C.; Chen, S.-D.; Chen, J.-J.; Wu, C.-M., Effects of pH value on the formation of volatiles of shiitake (Lentinus edodes), and edible mushroom, J. Agric. Food Chem., 1984, 32, 5, 999-1001, https://doi.org/10.1021/jf00125a011 . [all data]

Buttery, Kamm, et al., 1982
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. Food Chem., 1982, 30, 4, 739-742, https://doi.org/10.1021/jf00112a028 . [all data]


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