2-Cyclopenten-1-one, 2-methyl-

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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 CapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5MSCP-Sil 8CB-MSBPX-5
Column length (m) 30.30.60.50.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.320.320.250.32
Phase thickness (μm) 0.50.50.250.5
Program 70C => 5C/min => 85C(1min) => 3C/min => 165C => 10C/min => 280C(3min)70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C
I 920.920.912.922.
ReferenceVarlet, Serot, et al., 2007Varlet V., Knockaert C., et al., 2006Elmore, Mottram, et al., 2000Elmore, Mottram, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI 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.

Varlet, Serot, et al., 2007
Varlet, V.; Serot, T.; Cardinal, M.; Knockaert, C.; Prost, C., Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques, J. Agric. Food Chem., 2007, 55, 11, 4518-4525, https://doi.org/10.1021/jf063468f . [all data]

Varlet V., Knockaert C., et al., 2006
Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [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]

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]


Notes

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