Hexanoic acid, 2-ethyl-

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Normal alkane 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 HP-FFAPHP-FFAPHP-FFAPCP Wax 52 CBRTX-Wax
Column length (m) 25.25.25.60.30.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (μm) 0.500.500.500.250.5
Tstart (C) 45.45.45.40.40.
Tend (C) 220.220.220.220.220.
Heat rate (K/min) 15.15.15.3.10.
Initial hold (min)     5.
Final hold (min)     10.
I 1965.1968.1968.1910.1934.
ReferenceWanakhachornkrai and Lertsiri, 9999Wanakhachornkrai and Lertsiri, 9999Wanakhachornkrai and Lertsiri, 9999Chen, Chyau, et al., 2007Prososki, Etzel, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-Wax EtrHP-FFAPHP-FFAPHP-FFAPTC-Wax
Column length (m) 60.25.25.25.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (μm) 0.250.50.50.50.25
Tstart (C) 40.45.45.45.40.
Tend (C) 230.220.220.220.230.
Heat rate (K/min) 2.15.15.15.3.
Initial hold (min) 5.   10.
Final hold (min) 100.   10.
I 1960.1968.1968.1965.1937.
ReferenceIbarz, Ferreira, et al., 2006Wanakhachornkrai and Lertsiri, 2003Wanakhachornkrai and Lertsiri, 2003Wanakhachornkrai and Lertsiri, 2003Suhardi, Suzuki, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxTC-Wax
Column length (m) 30.30.60.60.
Carrier gas   He 
Substrate     
Column diameter (mm) 0.530.530.250.25
Phase thickness (μm)     
Tstart (C) 60.60.60.80.
Tend (C) 210.210.180.240.
Heat rate (K/min) 4.4.2.3.
Initial hold (min)    5.
Final hold (min)     
I 1933.1928.1954.1918.
ReferenceIwatsuki, Mizota, et al., 1999Iwatsuki, Mizota, et al., 1999Sekiwa, Kubota, et al., 1997Shuichi, Masazumi, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Chen, Chyau, et al., 2007
Chen, C.-C.; Chyau, C.-C.; Hseu, TY.-H., Production of a COX-2 inhibitor, 2,4,5-trimethoxybenzaldehyde, with submerged cultured Antrodia camphorata, Lett. Appl. Microbiol., 2007, 44, 4, 387-392, https://doi.org/10.1111/j.1472-765X.2006.02087.x . [all data]

Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A., Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder, J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7 . [all data]

Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J., Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes, J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020 . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N., Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation, J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [all data]

Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A., Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation, J. Agric. Food Chem., 1997, 45, 3, 826-830, https://doi.org/10.1021/jf960433e . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]


Notes

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