Ethanone, 1-(4-methylphenyl)-

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Van Den Dool and Kratz 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 StabilwaxDB-WaxDB-WaxSupelcowax-10
Column length (m) 30.30.30.30.
Carrier gas HeHe He
Substrate     
Column diameter (mm) 0.320.250.250.32
Phase thickness (μm) 1.0.50.25 
Program 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min)40C(2min) => 2C/min => 100C => 10C/min => 230C (5min)30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)35C => 60C/min => 50C (5min) => 4C/min => 220C
I 1794.1794.1778.1759.
ReferenceKlesk and Qian, 2003Klesk and Qian, 2003, 2Radovic, Careri, et al., 2001Schieberle and Grosch, 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Klesk and Qian, 2003
Klesk, K.; Qian, M., Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209 . [all data]

Klesk and Qian, 2003, 2
Klesk, K.; Qian, M., Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique, J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x . [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Schieberle and Grosch, 1988
Schieberle, P.; Grosch, W., Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion, J. Agric. Food Chem., 1988, 36, 4, 797-800, https://doi.org/10.1021/jf00082a031 . [all data]


Notes

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