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3-methylnonane-2,4-dione


Normal alkane RI, 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-WaxDB-FFAPDB-FFAPDB-Wax
Column length (m) 30.30.30.30.
Carrier gas  HeH2He
Substrate     
Column diameter (mm) 0.320.320.30.25
Phase thickness (mum) 0.500.250.250.5
Program 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C35C => 40C/min => 50C(2min) => 6C/min => 200C
I 1734.1711.1703.1726.
ReferenceFerreira, Juan, et al., 2009Greger and Schieberle, 2007Triqui and Bouchriti, 2003Milo and Grosch, 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J., Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data, J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483 . [all data]

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]

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]

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

Go To: Top, Normal alkane RI, polar column, custom temperature program, References