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3-methylnonane-2,4-dione


Normal alkane 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 DB-5RTX-1DB-5RTX-5OV-101
Column length (m) 30. 30.  
Carrier gas He H2  
Substrate      
Column diameter (mm) 0.25 0.3  
Phase thickness (mum) 0.25 0.25  
Program 40C(1min) => 7C/min => 110C => 5C/min => 180C => 10C/min => 240C(10min)not specified35C (1min) => 40C/min => 60C (5min) => 4C/min => 240Cnot specifiednot specified
I 1247.1292.1246.1253.1292.
ReferenceGreger and Schieberle, 2007ChromTech Pty Ltd, 2006Triqui and Bouchriti, 2003Masanetz, Guth, et al., 1998Acree and Arn, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase SE-54
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C
I 1253.
ReferenceMilo and Grosch, 1993
Comment MSDC-RI

References

Go To: Top, Normal alkane 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.

Greger and Schieberle, 2007
Greger, V.; Schieberle, P., Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015 . [all data]

ChromTech Pty Ltd, 2006
ChromTech Pty Ltd, Retention Data: Rtx-1, Rtx-5, Rtx-50, Rtx-Stab Kovats RI, 2006, retrieved from http://www.chromtech.net.au/pdf/RI-Flavors-20M.pdf. [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Masanetz, Guth, et al., 1998
Masanetz, C.; Guth, H.; Grosch, W., Fishy and hay-like off-flavours of dry spinach, Z. Lebensm. Unters. Forsch. A, 1998, 206, 2, 108-113, https://doi.org/10.1007/s002170050224 . [all data]

Acree and Arn, 1997
Acree, T.; Arn, H., Cornell University Flavornet, 1997, retrieved from http://www.flavornet.org/flavornet.html. [all data]

Milo and Grosch, 1993
Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048 . [all data]


Notes

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