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3-methylnonane-2,4-dione


Gas Chromatography

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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

Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillarySE-541242.Schuh and Schieberle, 200630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C
CapillarySE-541253.Triqui and Reineccius, 1995Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)
CapillarySE-541250.Triqui and Reineccius, 1995, 230. m/0.32 mm/0.3 «mu»m, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C
CapillarySE-541253.Triqui and Reineccius, 1995, 230. m/0.32 mm/0.3 «mu»m, He; Program: 35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryFFAP1764.Stephan and Steinhart, 199960. m/0.25 mm/0.5 «mu»m, 50. C @ 3. min, 5. K/min, 230. C @ 15. min

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryFFAP1719.Schuh and Schieberle, 200630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 6C/min => 150C => 20C/min => 230C

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-51240.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2, 35. C @ 2.5 min, 8. K/min, 240. C @ 2. min

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-51247.Greger and Schieberle, 200730. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 7C/min => 110C => 5C/min => 180C => 10C/min => 240C(10min)
CapillaryRTX-11292.ChromTech Pty Ltd, 2006Program: not specified
CapillaryDB-51246.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C
CapillaryRTX-51253.Masanetz, Guth, et al., 1998Program: not specified
CapillaryOV-1011292.Acree and Arn, 1997Program: not specified
CapillarySE-541253.Milo and Grosch, 1993He; Column length: 30. m; Column diameter: 0.32 mm; Program: 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C

Normal alkane RI, polar column, temperature ramp

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-FFAP1716.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2, 35. C @ 2.5 min, 8. K/min, 240. C @ 2. min
CapillaryDB-Wax1722.Kumazawa and Masuda, 200230. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1723.Kumazawa and Masuda, 200260. m/0.25 mm/0.25 «mu»m, He, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1715.Kumazawa and Masuda, 199930. m/0.53 mm/1. «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1722.Kumazawa and Masuda, 199960. m/0.25 mm/0.25 «mu»m, 5. K/min; Tstart: 40. C; Tend: 210. C
CapillaryDB-Wax1762.Schlüter, Steinhart, et al., 199960. m/0.32 mm/0.5 «mu»m, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min
CapillaryDB-Wax1706.Schlüter, Steinhart, et al., 199960. m/0.32 mm/0.25 «mu»m, He, 34. C @ 3. min, 5. K/min, 200. C @ 10. min

Normal alkane RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryDB-Wax1734.Ferreira, Juan, et al., 200930. m/0.32 mm/0.50 «mu»m; Program: 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min)
CapillaryDB-FFAP1711.Greger and Schieberle, 200730. m/0.32 mm/0.25 «mu»m, He; Program: 40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)
CapillaryDB-FFAP1703.Triqui and Bouchriti, 200330. m/0.3 mm/0.25 «mu»m, H2; Program: 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C
CapillaryDB-Wax1726.Milo and Grosch, 199330. m/0.25 mm/0.5 «mu»m, He; Program: 35C => 40C/min => 50C(2min) => 6C/min => 200C

References

Go To: Top, Gas Chromatography, 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]

Stephan and Steinhart, 1999
Stephan, A.; Steinhart, H., Identification of character impact odorants of different soybean lecithins, J. Agric. Food Chem., 1999, 47, 7, 2854-2859, https://doi.org/10.1021/jf981387g . [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]

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]

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]

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]

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]


Notes

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