2-Penten-1-ol


Normal alkane RI, non-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-5SPB-5MDN-5OV-101OV-101
Column length (m) 10.60.30.50.50.
Carrier gas Helium HeN2N2
Substrate      
Column diameter (mm) 0.100.320.250.250.25
Phase thickness (μm) 0.401.0.25  
Tstart (C) 40.40.40.80.80.
Tend (C) 280.230.280.200.200.
Heat rate (K/min) 20.3.20.2.2.
Initial hold (min) 1.5.1.  
Final hold (min) 1.5.1.  
I 781.773.781.738.743.
ReferenceMildner-Szkudlarz and Jelen, 2008Vasta, Ratel, et al., 2007Mildner-Szkudlarz, Jelen, et al., 2003Tamura, Nakamoto, et al., 1995Tamura, Nakamoto, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase OV-101OV-101DB-1
Column length (m) 50.50.50.
Carrier gas NitrogenNitrogen 
Substrate    
Column diameter (mm) 0.250.250.32
Phase thickness (μm)    
Tstart (C) 70.80.0.
Tend (C) 200.200.250.
Heat rate (K/min) 2.2.3.
Initial hold (min)    
Final hold (min)    
I 744.746.766.
ReferenceSugisawa, Nakamura, et al., 1990Sugisawa, Nakamura, et al., 1990Habu, Flath, et al., 1985
Comment MSDC-RI MSDC-RI MSDC-RI

References

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

Mildner-Szkudlarz and Jelen, 2008
Mildner-Szkudlarz, S.; Jelen, H.H., The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil, Food Chem., 2008, 110, 3, 751-761, https://doi.org/10.1016/j.foodchem.2008.02.053 . [all data]

Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E., Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals, J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n . [all data]

Mildner-Szkudlarz, Jelen, et al., 2003
Mildner-Szkudlarz, S.; Jelen, H.H.; Zawirska-Wojtasiak, R.; Wasowicz, E., Application of headspace - solid phase microextraction and multivariate analysis for plant oils differentiation, Food Chem., 2003, 83, 4, 515-522, https://doi.org/10.1016/S0308-8146(03)00147-X . [all data]

Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H., Characteristic aroma compounds in green algae (Ulva pertusa) volatiles, Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887 . [all data]

Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H., The aroma profile of the volatile in marine green algae (Ulva pertusa), Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]


Notes

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