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2-Heptanone

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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 HP-5MSDB-5DB-5DB-5HP-5
Column length (m) 30.30.30.60.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.2
Phase thickness (mum) 0.251.1.1.0.5
Program 5C(8min) => 3C/min => 20C => 10C/min => 150C(10min)40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)40C (2min) => 5C/min => 100C => 4C/min => 230C (10min)40C(4min) => 2C/min => 90C => 4C/min => 130C 8C/min => 250C40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min)
I 901.892.890.899.898.
ReferenceBonaiti, Irlinger, et al., 2005Wang, Finn, et al., 2005Klesk, Qian, et al., 2004Boscaini, van Ruth, et al., 2003Boué, Shih, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1BPX-5HP-5HP-5CP Sil 8 CB
Column length (m) 60.50.50.50.60.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.320.250.320.320.25
Phase thickness (mum) 1.0.251.051.050.25
Program 35C(5min) => 10C/min => 45C (5min) => 5C/min => 250C (10min)0C (5min) => 40C/min => 40C (2min) => 4C/min => 280C35C (5min) => 10C/min => 150C => 20C/min => 250C (10min)35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)0C => rapidly => 40C(8min) => 4C/min => 250C(10min)
I 871.891.882.882.893.
ReferencePlace, Imhof, et al., 2003Byrne, Bredie, et al., 2002Carrapiso, Jurado, et al., 2002Carrapiso, Ventanas, et al., 2002Oruna-Concha, Bakker, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5CP-Sil 8CB-MSDB-1DB-5DB-5
Column length (m) 30.60.60.50.30.
Carrier gas HeHeHeHeH2
Substrate      
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (mum) 0.250.250.250.50.25
Program 35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C-20C (5min) => 10C/min => 100C => 4C/min => 200C => 10C/min => 280CoC(5min) => 60C/min => 60C (5min) => 4C/min => 250C40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
I 884.892.870.898.889.
ReferenceRychlik and Bosset, 2001Elmore, Mottram, et al., 2000Eri, Khoo, et al., 2000Parker, Hassell, et al., 2000Boulanger, Chassagne, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5BPX-5BPX-5SE-54BPX-5
Column length (m) 30.50.50.25.50.
Carrier gas H2HeHeH2He
Substrate      
Column diameter (mm) 0.250.320.320.310.32
Phase thickness (mum) 0.250.50.5 0.5
Program 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)0C(5min) => 40C/min => 40C(2min) => 4C/min => 280COC (5min) => 60C/min => 60C(5min) => 4C/min => 250Cnot specifiedOC => 60C/min => 60C(5min) => 4C/min => 250C(20min)
I 889.902.896.889.897.
ReferenceBoulanger, Chassagne, et al., 1999Elmore, Mottram, et al., 1999Bredie, Mottram, et al., 1998Li, Wang, et al., 1998Owens J.D., Allagheny N., et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-5
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program 0C => 60C/min => 60C (5min) => 4C/min => 250C
I 890.
ReferenceMottram and Whitfield, 1995
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.

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]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Klesk, Qian, et al., 2004
Klesk, K.; Qian, M.; Martin, R.R., Aroma extract dilution analysis of cv. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 2004, 52, 16, 5155-5161, https://doi.org/10.1021/jf0498721 . [all data]

Boscaini, van Ruth, et al., 2003
Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D., Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses, J. Agric. Food Chem., 2003, 51, 7, 1782-1790, https://doi.org/10.1021/jf020922g . [all data]

Boué, Shih, et al., 2003
Boué, S.M.; Shih, B.Y.; Carter-Wientjes, C.H.; Cleveland, T.E., Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2003, 51, 17, 4873-4876, https://doi.org/10.1021/jf030051q . [all data]

Place, Imhof, et al., 2003
Place, R.B.; Imhof, M.; Teuber, M.; Olivier Bosset, J., Distribution of the volatile (flavour) compounds in Raclette cheese produced with different staphylococci in the smear, Mitt. Lebensmittelunters. Hyg., 2003, 94, 192-211. [all data]

Byrne, Bredie, et al., 2002
Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 . [all data]

Carrapiso, Jurado, et al., 2002
Carrapiso, A.I.; Jurado, Á.; Timón, M.L.; García, C., Odor-active compounds of Iberian hams with different aroma characteristics, J. Agric. Food Chem., 2002, 50, 22, 6453-6458, https://doi.org/10.1021/jf025526c . [all data]

Carrapiso, Ventanas, et al., 2002
Carrapiso, A.I.; Ventanas, J.; García, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Food Chem., 2002, 50, 7, 1996-2000, https://doi.org/10.1021/jf011094e . [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]

Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O., Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants, Int. Dairy J., 2001, 11, 11-12, 895-901, https://doi.org/10.1016/S0958-6946(01)00108-X . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Eri, Khoo, et al., 2000
Eri, S.; Khoo, B.K.; Lech, J.; Hartman, T.G., Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization, J. Agric. Food Chem., 2000, 48, 4, 1140-1149, https://doi.org/10.1021/jf9911850 . [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]

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]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [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]

Owens J.D., Allagheny N., et al., 1997
Owens J.D.; Allagheny N.; Kipping G.; Ames J.M., Formation of volatile compounds during Bacillus subtilis fermentation of soya beans, J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8 . [all data]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [all data]


Notes

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