Maltol


Van Den Dool and Kratz 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-WaxFFAPOV-351DB-WaxDB-Wax
Column length (m) 30.30.50.30.30.
Carrier gas He He  
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (μm) 0.50.250.20.250.25
Tstart (C) 40.40.60.40.40.
Tend (C) 250.240.220.200.200.
Heat rate (K/min) 4.6.5.10.10.
Initial hold (min) 5.2. 5.5.
Final hold (min) 15.10. 15.15.
I 1965.1967.1961.1991.1943.
ReferencePozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007Steinhaus and Schieberle, 2007Bonvehí, 2005Avsar, Karagul-Yuceer, et al., 2004Avsar, Karagul-Yuceer, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-FFAPDB-FFAPDB-FFAP
Column length (m) 30.30.30.30.30.
Carrier gas HeliumHeHe  
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm) 0.500.50.250.250.25
Tstart (C) 40.40.35.35.35.
Tend (C) 240.230.200.200.200.
Heat rate (K/min) 7.5.10.10.10.
Initial hold (min)  2.5.5.5.
Final hold (min) 5.10.30.30.30.
I 2002.2012.1963.1943.1949.
ReferenceBell, 2004Mahajan, Goddik, et al., 2004Karagül-Yüceer, Vlahovich, et al., 2003Karagül-Yüceer, Cadwallader, et al., 2002Karagül-Yüceer, Cadwallader, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-FFAPDB-WaxSupelcowax-10Supelcowax-10
Column length (m) 30.15.30.60.60.
Carrier gas He  HeHe
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (μm) 1.0.250.250.250.25
Tstart (C) 40.30.35.35.35.
Tend (C) 200.225.200.195.195.
Heat rate (K/min) 10.10.10.2.2.
Initial hold (min) 5.2.5. 5.
Final hold (min) 30.20.30.90.90.
I 1996.1953.1978.1969.1968.
ReferenceWu and Cadwallader, 2002Zhou, Wintersteen, et al., 2002Karagül-Yüceer, Drake, et al., 2001Chung, 2000Chung, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-Wax
Column length (m) 60.
Carrier gas  
Substrate  
Column diameter (mm) 0.25
Phase thickness (μm) 0.25
Tstart (C) 50.
Tend (C) 230.
Heat rate (K/min) 2.
Initial hold (min) 4.
Final hold (min) 30.
I 1968.
ReferenceShiratsuchi, Shimoda, et al., 1993
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N., Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes, J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y . [all data]

Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P., Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science, J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092 . [all data]

Bonvehí, 2005
Bonvehí, J.S., Investigation of aromatic compounds in roasted cocoa powder, Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y . [all data]

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Bell, 2004
Bell, W.A.-M., Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]

Mahajan, Goddik, et al., 2004
Mahajan, S.S.; Goddik, L.; Qian, M.C., Aroma Compounds in Sweet Whey Powder, J. Dairy Sci., 2004, 87, 12, 4057-4063, https://doi.org/10.3168/jds.S0022-0302(04)73547-X . [all data]

Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R., Characteristic aroma components of rennet casein, J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806 . [all data]

Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A., Volatile flavor components of stored nonfat dry milk, J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a . [all data]

Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R., Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey, J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g . [all data]

Karagül-Yüceer, Drake, et al., 2001
Karagül-Yüceer, Y.; Drake, M.; Cadwallader, K.R., Aroma-active components of nonfat dry milk, J. Agric. Food Chem., 2001, 49, 6, 2948-2953, https://doi.org/10.1021/jf0009854 . [all data]

Chung, 2000
Chung, H.Y., Volatile flavor components in red fermented soybean (Glycine max) curds, J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s . [all data]

Chung, 1999
Chung, H.Y., Volatile components in fermented soybean (Glycine max) curds, J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a . [all data]

Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y., Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1, J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027 . [all data]


Notes

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