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2-Hexanone, 5-methyl-

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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 HP-FFAPHP-InnowaxDB-WaxDB-WaxHP-FFAP
Column length (m) 25.60.30.30.25.
Carrier gas HeliumHelium  He
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.500.250.250.250.5
Tstart (C) 45.60.30.30.45.
Tend (C) 220.220.250.250.220.
Heat rate (K/min) 15.3.4.4.15.
Initial hold (min)  1.1.1. 
Final hold (min)  5.   
I 1154.1186.1141.1146.1154.
ReferenceWanakhachornkrai and Lertsiri, 9999Feng, Zhuang, et al., 2011Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003Wanakhachornkrai and Lertsiri, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase CP-Wax 52CB
Column length (m) 50.
Carrier gas H2
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum) 0.22
Tstart (C) 60.
Tend (C) 190.
Heat rate (K/min) 2.
Initial hold (min) 4.
Final hold (min) 21.
I 1140.
ReferenceHwan and Chou, 1999
Comment 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Feng, Zhuang, et al., 2011
Feng, T.; Zhuang, H.; Ye, R.; Jin, Z.; Xu, X.; Xie, Z., Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose, Sensors and Actuators B: Chemical, 2011, 160, 1, 964-973, https://doi.org/10.1016/j.snb.2011.09.013 . [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Hwan and Chou, 1999
Hwan, C.-H.; Chou, C.-C., Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution, J. Sci. Food Agric., 1999, 79, 2, 243-248, https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-I . [all data]


Notes

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