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2-Heptanone

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Kovats' RI, non-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 BP-1BP-1BP-1DB-1DB-1
Column length (m) 25.25.25.60.60.
Carrier gas N2N2N2  
Substrate      
Column diameter (mm) 0.550.550.550.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 60.60.60.30.30.
Tend (C) 220.220.220.220.220.
Heat rate (K/min) 5.5.5.2.2.
Initial hold (min)    4.4.
Final hold (min) 15.15.15.  
I 875.875.874.865.873.
ReferenceRaina, Srivastava, et al., 2002Jain, Aggarwal, et al., 2001Raina, Srivastava, et al., 2001Takeoka, Perrino, et al., 1996Takeoka, Perrino, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54OV-101OV-101OV-101SE-30
Column length (m) 30.25.50.50.50.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.310.230.230.5
Phase thickness (mum) 0.25    
Tstart (C) 0.60.80.80.40.
Tend (C) 250.200.200.200.170.
Heat rate (K/min) 12.2.2.2.3.
Initial hold (min) 12.   3.
Final hold (min)      
I 890.878.870.870.873.
ReferenceRembold, Wallner, et al., 1989Morales and Duque, 1987Ohnishi and Shibamoto, 1984Ohnishi and Shibamoto, 1984Greenberg, 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase SE-30SE-30SE-30
Column length (m) 50.50.50.
Carrier gas HeHeHe
Substrate    
Column diameter (mm) 0.50.50.5
Phase thickness (mum)    
Tstart (C) 40.70.70.
Tend (C) 170.170.170.
Heat rate (K/min) 3.5.5.
Initial hold (min) 3.2.2.
Final hold (min)  5.5.
I 875.875.877.
ReferenceGreenberg, 1981Greenberg, 1981, 2Greenberg, 1981, 2
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' RI, non-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.

Raina, Srivastava, et al., 2002
Raina, V.K.; Srivastava, S.K.; Jain, N.; Ahmad, A.; Syamasundar, K.V.; Aggarwal, K.K., Essential oil composition of Curcuma longa L. cv. Roma from the plains of northern India, Flavour Fragr. J., 2002, 17, 2, 99-102, https://doi.org/10.1002/ffj.1053 . [all data]

Jain, Aggarwal, et al., 2001
Jain, N.; Aggarwal, K.K.; Syamasundar, K.V.; Srivastava, S.K.; Kumar, S., Essential oil composition of geranium (Pelargonium sp.) from the plains of Northern India, Flavour Fragr. J., 2001, 16, 1, 44-46, https://doi.org/10.1002/1099-1026(200101/02)16:1<44::AID-FFJ943>3.0.CO;2-X . [all data]

Raina, Srivastava, et al., 2001
Raina, V.K.; Srivastava, S.K.; Aggarwal, K.K.; Ramesh, S.; Kumar, S., Essential oil composition of Cinnamomum zeylanicum Blume leaves from Little Andaman, India, Flavour Fragr. J., 2001, 16, 5, 374-376, https://doi.org/10.1002/ffj.1016 . [all data]

Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m . [all data]

Rembold, Wallner, et al., 1989
Rembold, H.; Wallner, P.; Nitz, S.; Kollmannsberger, H.; Drawert, F., Volatile components of chickpea (Cicer arietinum L.) seed, J. Agric. Food Chem., 1989, 37, 3, 659-662, https://doi.org/10.1021/jf00087a018 . [all data]

Morales and Duque, 1987
Morales, A.L.; Duque, C., Aroma constituents of the fruit of the moutain papaya (Carica pubescens) from Colombia, J. Agric. Food Chem., 1987, 35, 4, 538-540, https://doi.org/10.1021/jf00076a024 . [all data]

Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T., Volatile compounds from heated beef fat and beef fat with glycine, J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008 . [all data]

Greenberg, 1981
Greenberg, M.J., Characterization of meat and bone meal flavor volatiles, J. Agric. Food Chem., 1981, 29, 6, 1276-1280, https://doi.org/10.1021/jf00108a043 . [all data]

Greenberg, 1981, 2
Greenberg, M.J., Characterization of poultry byproduct meal flavor volatiles, J. Agric. Food Chem., 1981, 29, 4, 831-834, https://doi.org/10.1021/jf00106a038 . [all data]


Notes

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