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Acetic acid, heptyl ester

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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 DB-1DB-1DB-1DB-1OV-101
Column length (m) 60.60.60.60.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.320.320.23
Phase thickness (mum) 0.250.250.250.25 
Tstart (C) 30.30.30.30.80.
Tend (C) 210.210.210.210.200.
Heat rate (K/min) 2.2.2.2.2.
Initial hold (min) 4.4.4.4. 
Final hold (min)      
I 1096.1094.1096.1096.1093.
ReferenceTakeoka, Buttery, et al., 1992Takeoka, Buttery, et al., 1992Takeoka, Buttery, et al., 1992Takeoka, Buttery, et al., 1992Ohnishi and Shibamoto, 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase OV-101
Column length (m) 50.
Carrier gas  
Substrate  
Column diameter (mm) 0.23
Phase thickness (mum)  
Tstart (C) 80.
Tend (C) 200.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min)  
I 1096.
ReferenceOhnishi and Shibamoto, 1984
Comment 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.

Takeoka, Buttery, et al., 1992
Takeoka, G.R.; Buttery, R.G.; Flath, R.A., Volatile constituents of Asian pear (Pyrus serotina), J. Agric. Food Chem., 1992, 40, 10, 1925-1929, https://doi.org/10.1021/jf00022a040 . [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]


Notes

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