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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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPDB-WaxDB-FFAPDB-Wax
Column length (m) 30.30.30.15.30.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (mum) 0.25 0.250.250.25
Tstart (C) 35.40.40.35.35.
Tend (C) 225.240.200.225.240.
Heat rate (K/min) 10.8.10.10.6.
Initial hold (min) 5.2.5.5.2.
Final hold (min) 25.5.15.15.6.
I 1087.1095.1099.1093.1091.
ReferenceLozano P.R., Miracle E.R., et al., 2007Schlutt B., Moran N., et al., 2007Avsar, Karagul-Yuceer, et al., 2004Avsar, Karagul-Yuceer, et al., 2004Peterson and Reineccius, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase DB-WaxDB-Wax
Column length (m) 60.60.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.250.25
Phase thickness (mum) 0.250.25
Tstart (C) 40.40.
Tend (C) 200.200.
Heat rate (K/min) 2.2.
Initial hold (min)   
Final hold (min)   
I 1096.1096.
ReferenceLee, Suriyaphan, et al., 2001Lee, Suriyaphan, et al., 2001
Comment 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.

Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R., Effect of cold storage and packaging material on the major aroma components of sweet cream butter, J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q . [all data]

Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545 . [all data]

Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R., Characterization of nutty flavor in cheddar cheese, J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X . [all data]

Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A., Characterization of the volatile compounds that constitute fresh sweet cream butter aroma, Flavour Fragr. J., 2003, 18, 3, 215-220, https://doi.org/10.1002/ffj.1192 . [all data]

Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t . [all data]


Notes

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