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3-methylnonane-2,4-dione


Normal alkane RI, 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-FFAPDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.30.60.
Carrier gas H2HeHe  
Substrate      
Column diameter (mm) 0.30.250.250.530.25
Phase thickness (mum) 0.250.250.251.0.25
Tstart (C) 35.40.40.40.40.
Tend (C) 240.210.210.210.210.
Heat rate (K/min) 8.5.5.5.5.
Initial hold (min) 2.5    
Final hold (min) 2.    
I 1716.1722.1723.1715.1722.
ReferenceTriqui and Bouchriti, 2003Kumazawa and Masuda, 2002Kumazawa and Masuda, 2002Kumazawa and Masuda, 1999Kumazawa and Masuda, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase DB-WaxDB-Wax
Column length (m) 60.60.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum) 0.50.25
Tstart (C) 34.34.
Tend (C) 200.200.
Heat rate (K/min) 5.5.
Initial hold (min) 3.3.
Final hold (min) 10.10.
I 1762.1706.
ReferenceSchlüter, Steinhart, et al., 1999Schlüter, Steinhart, et al., 1999
Comment MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

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]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [all data]

Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M., Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed, J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604 . [all data]


Notes

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