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Toluene

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Van Den Dool and Kratz RI, non-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 DB-5HP-5MSHP-5CP Sil 8 CBCP Sil 8 CB
Column length (m) 30.30.30.60.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 40C(3min) => 3C/min => 180C => 10C/min => 260C(2min)5C(8min) => 3C/min => 20C => 10C/min => 150C(10min)5C(5min) => 3C/min => 20C => 5C/min => 100C 15C/min => 150C (5min)0C => rapidly => 40C(8min) => 4C/min => 250C(10min)0C => rapidly => 40C(8min) => 4C/min => 250C(10min)
I 762.762.762.768.771.
ReferenceMoon, Cliff, et al., 2006Bonaiti, Irlinger, et al., 2005Engel, Baty, et al., 2002Oruna-Concha, Bakker, et al., 2002Duckham, Dodson, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-1DB-5DB-5Methyl Silicone
Column length (m) 50.15.30.30.50.
Carrier gas HeHeH2H2He
Substrate      
Column diameter (mm) 0.320.530.250.250.25
Phase thickness (mum) 0.51.0.250.251.
Program oC(5min) => 60C/min => 60C (5min) => 4C/min => 250C40C(3min) => 8C/min => 200(1min) => 5C/min => 300C(25min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)-50C(2min) => 49.9C/min => 35C(10min) => 3C/min => 200C(2min) => 40C/min => 240C(30min)
I 778.754.756.770.765.30
ReferenceParker, Hassell, et al., 2000Peng, 2000Boulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999Hassoun, Pilling, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5SE-54DB-1DB-5HP-PONA
Column length (m) 50.25.30.30.50.
Carrier gas HeH2HeHe 
Substrate      
Column diameter (mm) 0.320.310.320.320.2
Phase thickness (mum) 0.5 1.1.00.5
Program OC (5min) => 60C/min => 60C(5min) => 4C/min => 250Cnot specified40C(3min) => 5C/min => 150C => 10C/min => 210C(30min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 250 0C20C(0.5min) => fast => 60C => 4C/min => 250C
I 771.760.751.761.744.
ReferenceBredie, Mottram, et al., 1998Li, Wang, et al., 1998Mattinen, Tuominen, et al., 1995Beal and Mottram, 1994Maignial, Pibarot, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Packed
Active phase SE-30
Column length (m) 3.05
Carrier gas  
Substrate Supelcoport; Chromosorb
Column diameter (mm)  
Phase thickness (mum)  
Program 40C(5min) => 10C/min => 200C or 250C (60min)
I 764.
ReferencePeng, Ding, et al., 1988
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-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.

Moon, Cliff, et al., 2006
Moon, S.-Y.; Cliff, M.A.; Li-Chan, E.C.Y., Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry, Food Res. Int., 2006, 39, 3, 294-308, https://doi.org/10.1016/j.foodres.2005.08.002 . [all data]

Bonaiti, Irlinger, et al., 2005
Bonaiti, C.; Irlinger, F.; Spinnler, H.E.; Engel, E., An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model, J. Dairy Sci., 2005, 88, 5, 1671-1684, https://doi.org/10.3168/jds.S0022-0302(05)72839-3 . [all data]

Engel, Baty, et al., 2002
Engel, E.; Baty, C.; le Corre, D.; Souchon, I.; Martin, N., Flavor-active compounds potentially implicated in cooked cauliflower acceptance, J. Agric. Food Chem., 2002, 50, 22, 6459-6467, https://doi.org/10.1021/jf025579u . [all data]

Oruna-Concha, Bakker, et al., 2002
Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Duckham, Dodson, et al., 2001
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M., Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars, Nahrung/Food, 2001, 45, 5, 317-323, https://doi.org/10.1002/1521-3803(20011001)45:5<317::AID-FOOD317>3.0.CO;2-4 . [all data]

Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Peng, 2000
Peng, C.T., Prediction of retention indices. V. Influence of electronic effects and column polarity on retention index, J. Chromatogr. A, 2000, 903, 1-2, 117-143, https://doi.org/10.1016/S0021-9673(00)00901-8 . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [all data]

Hassoun, Pilling, et al., 1999
Hassoun, S.; Pilling, M.J.; Bartle, K.D., A catalogue of urban hydrocarbons for the city of Leeds: atmospheric monitoring of volatile organic compounds by thermal desorption-gas chromatography, J. Environ. Monitor., 1999, 1, 5, 453-458, https://doi.org/10.1039/a904879k . [all data]

Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Aroma volatiles generated during extrusion cooking of maize flour, J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857 . [all data]

Li, Wang, et al., 1998
Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y., Capillary gas chromatographic analysis of volatile components in goat feces, Fenxi Huaxue, 1998, 26, 8, 935-939. [all data]

Mattinen, Tuominen, et al., 1995
Mattinen, M.-L.; Tuominen, J.; Saarela, K., Analysis of TVOC and certain selected compounds from indoor air using GC/FID-RIM technique, Indoor Air, 1995, 5, 1, 56-61, https://doi.org/10.1111/j.1600-0668.1995.t01-1-00009.x . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Maignial, Pibarot, et al., 1992
Maignial, L.; Pibarot, P.; Bonetti, G.; Chaintreau, A.; Marion, J.P., Simultaneous distillation-extraction under static vacuum: isolation of volatile compounds at room temperature, J. Chromatogr., 1992, 606, 1, 87-94, https://doi.org/10.1016/0021-9673(92)85260-Z . [all data]

Peng, Ding, et al., 1988
Peng, C.T.; Ding, S.F.; Hua, R.L.; Yang, Z.C., Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns, J. Chromatogr., 1988, 436, 137-172, https://doi.org/10.1016/S0021-9673(00)94575-8 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References