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3-methylnonane-2,4-dione


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 SE-54SE-54SE-54SE-54
Column length (m) 30. 30.30.
Carrier gas   HeHe
Substrate     
Column diameter (mm) 0.32 0.320.32
Phase thickness (mum) 0.25 0.30.3
Program 40C(2min) => 6C/min => 150C => 20C/min => 230C35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C
I 1242.1253.1250.1253.
ReferenceSchuh and Schieberle, 2006Triqui and Reineccius, 1995Triqui and Reineccius, 1995, 2Triqui and Reineccius, 1995, 2
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.

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]

Triqui and Reineccius, 1995, 2
Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 . [all data]


Notes

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