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9-Decenoic acid


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 CapillaryCapillaryCapillary
Active phase StabilwaxDB-WaxDB-FFAP
Column length (m) 30.30.30.
Carrier gas N2HeHe
Substrate    
Column diameter (mm) 0.320.250.25
Phase thickness (mum) 1.0.50.25
Tstart (C) 40.40.35.
Tend (C) 230.230.200.
Heat rate (K/min) 4.5.10.
Initial hold (min) 2.2.5.
Final hold (min) 10.10.30.
I 2369.2348.2357.
ReferenceFang and Qian, 2005Mahajan, Goddik, et al., 2004Karagül-Yüceer, Vlahovich, et al., 2003
Comment MSDC-RI MSDC-RI 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.

Fang and Qian, 2005
Fang, Y.; Qian, M., Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA), Flavour Fragr. J., 2005, 20, 1, 22-29, https://doi.org/10.1002/ffj.1551 . [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]


Notes

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