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1-Butanol, 3-methyl-

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Kovats' 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 PE-WaxCBP-20PE-WaxDB-WaxDB-Wax
Column length (m) 30.25.30.60.60.
Carrier gas N2HeN2HeHe
Substrate      
Column diameter (mm) 0.250.20.250.250.25
Phase thickness (mum)  0.25 0.250.25
Tstart (C) 60.50.60.40.40.
Tend (C) 200.200.200.200.200.
Heat rate (K/min) 5.4.5.3.3.
Initial hold (min) 4.5.4.5.5.
Final hold (min) 5. 5.  
I 1197.1208.1197.1211.1211.
ReferenceChandravadana, Vekateshwarlu, et al., 2005Shimadzu, 2003Venkateshwarlu, Chandravadana, et al., 1999Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20MDB-WaxCarbowax 20M
Column length (m) 60.60.50.30.150.
Carrier gas HeHe N2He
Substrate      
Column diameter (mm) 0.250.250.220.250.64
Phase thickness (mum) 0.250.25   
Tstart (C) 40.40.80.60.50.
Tend (C) 200.200.200.200.170.
Heat rate (K/min) 3.3.2.2.1.
Initial hold (min) 5.5. 10.30.
Final hold (min)      
I 1209.1211.1180.1218.1180.
ReferenceTatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990Nishimura, Yamaguchi, et al., 1989Umano, Shoji, et al., 1986Buttery, Kamm, et al., 1982
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.50.50.
Carrier gas N2N2He
Substrate    
Column diameter (mm) 0.280.280.28
Phase thickness (mum)    
Tstart (C) 80.80.70.
Tend (C) 200.200.190.
Heat rate (K/min) 2.2.2.
Initial hold (min)    
Final hold (min)    
I 1174.1174.1187.
ReferenceShibamoto, Kamiya, et al., 1981Shibamoto, Kamiya, et al., 1981Tressl, Friese, et al., 1978
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Chandravadana, Vekateshwarlu, et al., 2005
Chandravadana, M.V.; Vekateshwarlu, G.; Bujji Babu, C.S.; Roy, T.K.; Shivashankara, K.S.; Pandey, M.; Tewari, R.P.; Selvaraj, Y., Volatile flavour components of dry milky mushrooms (Calocybe indica), Flavour Fragr. J., 2005, 20, 6, 715-717, https://doi.org/10.1002/ffj.1653 . [all data]

Shimadzu, 2003
Shimadzu, Gas chromatography analysis of organic solvents using capillary columns (No. 2), 2003, retrieved from http://www.shimadzu.com/apps/form.cfm. [all data]

Venkateshwarlu, Chandravadana, et al., 1999
Venkateshwarlu, G.; Chandravadana, M.V.; Tewari, R.P., Volatile flavour components of some edible mushrooms (Basidiomycetes), Flavour Fragr. J., 1999, 14, 3, 191-194, https://doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7 . [all data]

Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Umano, Shoji, et al., 1986
Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. Food Chem., 1986, 34, 4, 593-596, https://doi.org/10.1021/jf00070a003 . [all data]

Buttery, Kamm, et al., 1982
Buttery, R.G.; Kamm, J.A.; Ling, L.C., Volatile components of alfalfa flowers and pods, J. Agric. Food Chem., 1982, 30, 4, 739-742, https://doi.org/10.1021/jf00112a028 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]

Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Studies of the volatile composition of hops during storage, J. Agric. Food Chem., 1978, 26, 6, 1426-1430, https://doi.org/10.1021/jf60220a036 . [all data]


Notes

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