trans-4,5-Epoxy-(E)-2-decenal


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

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-5DB-5DB-5SE-54SE-54
Column length (m) 30.30.30.30.30.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (μm) 0.250.250.250.250.25
Program 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)40C(1min) => 7C/min => 110C => 5C/min => 180C => 10C/min => 240C(10min)40C (2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C(10min)40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min)
I 1380.1382.1390.1380.1380.
ReferenceBuettner, 2007Buettner, 2007Greger and Schieberle, 2007Buettner and Welle, 2004Buettner, 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5DB-5SE-54SE-54
Column length (m) 30.30.30.30.25.
Carrier gas  H2He He
Substrate      
Column diameter (mm) 0.320.30.320.320.32
Phase thickness (μm) 0.250.250.250.250.25
Program 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min)35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C
I 1374.1371.1385.1378.1381.
ReferenceBuettner, Mestres, et al., 2003Triqui and Bouchriti, 2003Matsui, Guth, et al., 1998Reiners and Grosch, 1998Zehentbauer and Grosch, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5SE-54DB-5SE-54
Column length (m) 30.30. 30. 
Carrier gas He  He 
Substrate      
Column diameter (mm) 0.320.32 0.32 
Phase thickness (μm)      
Program 35C => 40C/min => 60C (1min) => 6C/min => 250Cnot specified0C (2min) => 6C/min => 50C (2min) => 6C/min => 230 C (10min)35C => 40C/min => 50C(2min) => 4C/min => 240Cnot specified
I 1378.1381.1384.1381.1384.
ReferenceLizárraga-Guerra, Guth, et al., 1997Schieberle, 1996Guth and Grosch, 1994Schieberle and Grosch, 1994Guth and Grosch, 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase SE-54
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (μm)  
Program 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C
I 1384.
ReferenceMilo and Grosch, 1993
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Buettner, 2007
Buettner, A., A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples, Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822 . [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]

Buettner and Welle, 2004
Buettner, A.; Welle, F., Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS), Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473 . [all data]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Buettner, Mestres, et al., 2003
Buettner, A.; Mestres, M.; Fischer, A.; Guasch, J.; Schieberle, P., Evaluation of the most odour-active compounds in the peel oil of clementines ( citrus reticulata blanco cv. clementine), Eur. Food Res. Technol., 2003, 216, 11-14. [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]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G., Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples, J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f . [all data]

Schieberle, 1996
Schieberle, P., Odour-active compounds in moderately roasted sesame, Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X . [all data]

Guth and Grosch, 1994
Guth, H.; Grosch, W., Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies, J. Agric. Food Chem., 1994, 42, 12, 2862-2866, https://doi.org/10.1021/jf00048a039 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Guth and Grosch, 1993
Guth, H.; Grosch, W., 12-Methyltridecanal, a species-specific odorant of stewed beef, Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035 . [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]


Notes

Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References