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Hexanoic acid, 3-hydroxy-, methyl ester


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 DB-WaxAT-WaxAT-WaxDB-WaxDB-Wax
Column length (m) 30.60.60.30.30.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (mum) 0.250.250.250.25 
Tstart (C) 50.65.65.60.40.
Tend (C) 220.250.250.220.200.
Heat rate (K/min) 4.2.2.2.2.
Initial hold (min) 4.10.10.3.10.
Final hold (min) 20.60.60.  
I 1631.1628.1643.1640.1641.
ReferenceOsorio, Alarcon, et al., 2006Pino, Almora, et al., 2003Pino and Marbot, 2001Chassagne, Boulanger, et al., 1999Umano, Hagi, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase DB-WaxDB-Wax
Column length (m) 30.30.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.2590.259
Phase thickness (mum) 0.250.25
Tstart (C) 50.50.
Tend (C) 240.240.
Heat rate (K/min) 4.4.
Initial hold (min) 3.3.
Final hold (min)   
I 1632.1637.
ReferenceSuárez, Duque, et al., 1991Suárez, Duque, et al., 1991
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.

Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.), J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c . [all data]

Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [all data]

Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J., Enzymatic hydrolysis of edible Passiflora fruit glycosides, Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8 . [all data]

Umano, Hagi, et al., 1992
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile constituents of green and ripened pineapple (Aanas comosus [L.] Merr.), J. Agric. Food Chem., 1992, 40, 4, 599-603, https://doi.org/10.1021/jf00016a014 . [all data]

Suárez, Duque, et al., 1991
Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P., Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.), J. Agric. Food Chem., 1991, 39, 9, 1643-1645, https://doi.org/10.1021/jf00009a022 . [all data]


Notes

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