Octanoic acid

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

Go To: Top, References, Notes

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-FFAPDB-FFAPFFAPDB-WaxHP-Innowax
Column length (m) 30.30.30.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.50.50.250.50.25
Tstart (C) 35.35.35.40.50.
Tend (C) 225.225.225.250.220.
Heat rate (K/min) 4.4.10.4.4.
Initial hold (min) 5.5.5.5.4.
Final hold (min) 30.30.25.15.10.
I 2046.2055.2028.2067.2039.
ReferenceJarunrattanasri, Theerakulkait, et al., 2007Jarunrattanasri, Theerakulkait, et al., 2007Lozano P.R., Drake M., et al., 2007Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007Quijano, Linares, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPZB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (μm)  0.250.250.250.5
Tstart (C) 40.40.40.40.40.
Tend (C) 240.250.200.265.265.
Heat rate (K/min) 8.5.4.7.7.
Initial hold (min) 2.2.1.  
Final hold (min) 5.5.10.5.5.
I 2050.2070.2072.2086.2089.
ReferenceSchlutt B., Moran N., et al., 2007Wu, Zorn, et al., 2007Cho, Choi, et al., 2006Gurbuz O., Rouseff J.M., et al., 2006Gurbuz O., Rouseff J.M., et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase InnowaxDB-WaxLM-120DB-FFAPOV-351
Column length (m) 60.30.50.30.50.
Carrier gas HeHe H2He
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.250.50.250.2
Tstart (C) 40.50.50.30.60.
Tend (C) 230.220.240.230.220.
Heat rate (K/min) 4.4.3.3.5.
Initial hold (min) 4.4. 2. 
Final hold (min) 20.20.30.4. 
I 2060.2038.2024.2068.2013.
ReferenceLee, Lee, et al., 2006Osorio, Alarcon, et al., 2006Pinto, Guedes, et al., 2006Schwambach and Peterson, 2006Bonvehí, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-FFAPStabilwaxStabilwax
Column length (m) 30.60.30.60.30.
Carrier gas  N2N2HeN2
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.250.250.251.
Tstart (C) 40.70.40.40.40.
Tend (C) 200.230.230.240.230.
Heat rate (K/min) 10.2.5.3.4.
Initial hold (min) 3.2.2.5.2.
Final hold (min) 20.20.6.10.10.
I 2051.2084.2052.2068.2083.
ReferenceCarunchia Whetstine, Croissant, et al., 2005Choi, 2005Colahan-Sederstrom and Peterson, 2005Cros, Lignot, et al., 2005Fang and Qian, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10Carbowax 20MDB-WaxZB-Wax
Column length (m) 60.30.60.30.30.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm) 1.0.250.250.250.15
Tstart (C) 45.60.45.40.35.
Tend (C) 250.240.250.200.220.
Heat rate (K/min) 5.3.2.10.1.8
Initial hold (min) 1.5.0.175.10.
Final hold (min) 12.10. 15.10.
I 2052.2068.2022.2030.2069.
ReferenceMalliaa, Fernandez-Garcia, et al., 2005Riu-Aumatell, Lopez-Tamames, et al., 2005Verzera, Campisi, et al., 2005Avsar, Karagul-Yuceer, et al., 2004Ledauphin, Saint-Clair, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-Wax EtrDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.30.60.60.
Carrier gas HeHeHeN2He
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.50.250.250.250.25
Tstart (C) 40.40.40.70.40.
Tend (C) 230.245.250.230.210.
Heat rate (K/min) 5.3.3.2.2.
Initial hold (min) 2.3. 2. 
Final hold (min) 10.20.20.20.40.
I 2072.2046.2034.2083.2045.
ReferenceMahajan, Goddik, et al., 2004Ménager, Jost, et al., 2004Brat, Rega, et al., 2003Choi, 2003Chyau, Ko, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase StabilwaxDB-FFAPAT-WaxDB-WaxDB-Wax
Column length (m) 60.30.60.30.60.
Carrier gas HeHeHe N2
Substrate      
Column diameter (mm) 0.250.250.320.320.25
Phase thickness (μm) 0.250.250.250.50.25
Tstart (C) 40.35.65.35.70.
Tend (C) 240.200.250.240.230.
Heat rate (K/min) 3.10.2.5.2.
Initial hold (min) 5.5.10.5. 
Final hold (min) 10.30.60.5.20.
I 2068.2054.2034.2091.2082.
ReferenceCros, Vandanjon, et al., 2003Karagül-Yüceer, Vlahovich, et al., 2003Pino, Almora, et al., 2003Rega, Fournier, et al., 2003Choi, Kim. M.-S.L., et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-FFAPDB-FFAPAT-WaxDB-Wax
Column length (m) 60.30.30.60.30.
Carrier gas He  He 
Substrate      
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (μm) 0.50.250.250.250.25
Tstart (C) 67.35.35.65.35.
Tend (C) 235.200.200.250.200.
Heat rate (K/min) 2.710.10.2.10.
Initial hold (min)  5.5.10.5.
Final hold (min) 30.30.30.60.30.
I 2075.2030.2044.2042.2048.
ReferenceClaudela, Dirningera, et al., 2002Karagül-Yüceer, Cadwallader, et al., 2002Karagül-Yüceer, Cadwallader, et al., 2002Pino, Marbot, et al., 2002Karagül-Yüceer, Drake, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxCP-Wax 52CBDB-FFAPDB-Wax
Column length (m) 50.60.60.30.60.
Carrier gas H2HeHeH2N2
Substrate      
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (μm)  0.250.250.250.25
Tstart (C) 50.50.45.40.70.
Tend (C) 200.230.250.240.230.
Heat rate (K/min) 2.2.2.5.2.
Initial hold (min)   0.172.2.
Final hold (min)  60.  20.
I 2028.2069.2022.2065.2084.
ReferenceLiu, Yang, et al., 2001Shimoda, Yoshimura, et al., 2001Verzera, Campisi, et al., 2001Charles, Martin, et al., 2000Choi and Sawamura, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.15.60.30.
Carrier gas H2H2He H2
Substrate      
Column diameter (mm) 0.320.320.530.250.32
Phase thickness (μm) 1.1.1.0.251.
Tstart (C) 40.40.40.40.40.
Tend (C) 210.210.220.200.210.
Heat rate (K/min) 3.3.5.3.3.
Initial hold (min)   3.5. 
Final hold (min)   30.60. 
I 2083.2083.2106.2061.2083.
ReferenceMoio, Piombino, et al., 2000Moio, Piombino, et al., 2000Peng, 2000Cha, Kim, et al., 1998Moio and Addeo, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.30.30.30.
Carrier gas H2H2 HeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (μm) 1.1.0.50.250.25
Tstart (C) 40.40.40.20.20.
Tend (C) 210.210.245.200.200.
Heat rate (K/min) 3.3.3.4.4.
Initial hold (min)   3.5.5.
Final hold (min)   20.10.10.
I 2083.2083.2033.2059.2060.
ReferenceMoio and Addeo, 1998Moio and Addeo, 1998Ollé, Baumes, et al., 1998Ott, Fay, et al., 1997Ott, Fay, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase PEG-20MDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.30.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.250.25 0.25
Tstart (C) 50.50.50.40.50.
Tend (C) 230.230.230.200.230.
Heat rate (K/min) 2.2.3.2.2.
Initial hold (min)    5. 
Final hold (min) 60.60.  60.
I 2062.2062.2048.2063.2075.
ReferenceShimoda, Nakada, et al., 1997Shimoda, Shiratsuchi, et al., 1996Shimoda, Wu, et al., 1996Iwaoka, Hagi, et al., 1994Shiratsuchi, Shimoda, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 58CBDB-WaxDB-Wax
Column length (m) 30.30.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm)  0.250.220.250.25
Tstart (C) 40.50.40.50.50.
Tend (C) 200.240.220.250.250.
Heat rate (K/min) 2.4.3.4.4.
Initial hold (min) 10.3. 3.3.
Final hold (min)      
I 2056.2050.2035.2039.2040.
ReferenceUmano, Hagi, et al., 1992Krammer, Winterhalter, et al., 1991Pabst, Barron, et al., 1991Fröhlich, Duque, et al., 1989Fröhlich, Duque, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (μm)  
Tstart (C) 50.
Tend (C) 200.
Heat rate (K/min) 2.
Initial hold (min) 5.
Final hold (min) 40.
I 2035.
ReferenceChen, Kuo, et al., 1986
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.

Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R., Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein, J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474 . [all data]

Lozano P.R., Drake M., et al., 2007
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Quijano, Linares, et al., 2007
Quijano, C.E.; Linares, D.; Pino, J.A., Changes in volatile compounds of fermented cereza agria [Phyllanthus acidus (L.) Skeels] fruit, Flavour Fragr. J., 2007, 22, 5, 392-394, https://doi.org/10.1002/ffj.1810 . [all data]

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Cho, Choi, et al., 2006
Cho, I.H.; Choi, H.-K.; Kim, Y.-S., Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades, J. Agric. Food Chem., 2006, 54, 13, 4820-4825, https://doi.org/10.1021/jf0601416 . [all data]

Gurbuz O., Rouseff J.M., et al., 2006
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Lee, Lee, et al., 2006
Lee, S.-J.; Lee, J.-E.; Kim, H.-W.; Kim, S.-S.; Koh, K.-H., Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization, Food Chem., 2006, 94, 3, 385-393, https://doi.org/10.1016/j.foodchem.2004.11.035 . [all data]

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Pinto, Guedes, et al., 2006
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Schwambach and Peterson, 2006
Schwambach, S.L.; Peterson, D.G., Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition, J. Agric. Food Chem., 2006, 54, 2, 502-508, https://doi.org/10.1021/jf0519764 . [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]

Carunchia Whetstine, Croissant, et al., 2005
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Choi, 2005
Choi, H.-S., Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil, J. Agric. Food Chem., 2005, 53, 5, 1642-1647, https://doi.org/10.1021/jf040324x . [all data]

Colahan-Sederstrom and Peterson, 2005
Colahan-Sederstrom, P.M.; Peterson, D.G., Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition, J. Agric. Food Chem., 2005, 53, 2, 398-402, https://doi.org/10.1021/jf0487248 . [all data]

Cros, Lignot, et al., 2005
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Fang and Qian, 2005
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Malliaa, Fernandez-Garcia, et al., 2005
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Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z . [all data]

Verzera, Campisi, et al., 2005
Verzera, A.; Campisi, S.; Zappalá, M., SUPELCO. Using SPME-GC-MS to characterize volatile components of honey as indicators of botanical origin, 2005, retrieved from http://www.sigmaaldrich.com/Brands/SupelcoHome/TheReporter.html. [all data]

Avsar, Karagul-Yuceer, et al., 2004
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Mahajan, Goddik, et al., 2004
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Brat, Rega, et al., 2003
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Choi, 2003
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Chyau, Ko, et al., 2003
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Cros, Vandanjon, et al., 2003
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Karagül-Yüceer, Vlahovich, et al., 2003
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Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [all data]

Rega, Fournier, et al., 2003
Rega, B.; Fournier, N.; Guichard, E., Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O), J. Agric. Food Chem., 2003, 51, 24, 7092-7099, https://doi.org/10.1021/jf034384z . [all data]

Choi, Kim. M.-S.L., et al., 2002
Choi, H.-S.; Kim. M.-S.L.; Sawamura, M., Constituents of the essential oil of cnidium officinale Makino, a Korean medicinal plant, Flavour Fragr. J., 2002, 17, 1, 49-53, https://doi.org/10.1002/ffj.1038 . [all data]

Claudela, Dirningera, et al., 2002
Claudela, P.; Dirningera, N.; Etievant, P., Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds, J. Sep. Sci., 2002, 25, 5-6, 365-370, https://doi.org/10.1002/1615-9314(20020401)25:5/6<365::AID-JSSC365>3.0.CO;2-Y . [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]

Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatile in Cosa Rican Guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit, J. Agric. Food Chem., 2002, 50, 21, 6023-6026, https://doi.org/10.1021/jf011456i . [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]

Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating, J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978 . [all data]

Shimoda, Yoshimura, et al., 2001
Shimoda, M.; Yoshimura, Y.; Yoshimura, T.; Noda, K.; Osajima, Y., Volatile flavor compounds of sweetened condensed milk, J. Food Sci., 2001, 66, 6, 804-807, https://doi.org/10.1111/j.1365-2621.2001.tb15176.x . [all data]

Verzera, Campisi, et al., 2001
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Notes

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