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(Z,Z)-3,6-Nonadienal


Gas Chromatography

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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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-51076.Methven L., Tsoukka M., et al., 200760. m/0.32 mm/1. «mu»m, 40. C @ 2. min, 4. K/min, 260. C @ 10. min

Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillarySE-541098.Heiler and Schieberle, 1997Program: not specified

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-5MS1097.Lee, Suriyaphan, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 2. K/min, 200. C @ 30. min
CapillarySE-541100.Milo and Grosch, 199630. m/0.52 mm/1.5 «mu»m, 6. K/min; Tstart: 5. C; Tend: 230. C
CapillarySE-541100.Milo and Grosch, 199630. m/0.52 mm/1.5 «mu»m, 6. K/min; Tstart: 5. C; Tend: 230. C
CapillaryRTX-51100.Milo and Grosch, 199530. m/0.52 mm/1.5 «mu»m, He, 6. K/min; Tstart: 5. C; Tend: 230. C

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryRTX-11083.ChromTech Pty Ltd, 2006Program: not specified
CapillaryDB-51100.Staples E.S., 2002Program: not specified
CapillaryOV-1011083.Acree and Arn, 1997Program: not specified
CapillarySE-541100.Milo and Grosch, 1993He; Column length: 30. m; Column diameter: 0.32 mm; Program: 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Heiler and Schieberle, 1997
Heiler, C.; Schieberle, P., Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk, Int. Dairy J., 1997, 7, 10, 667-674, https://doi.org/10.1016/S0958-6946(97)00069-1 . [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]

Milo and Grosch, 1996
Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 . [all data]

Milo and Grosch, 1995
Milo, C.; Grosch, W., Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples, J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038 . [all data]

ChromTech Pty Ltd, 2006
ChromTech Pty Ltd, Retention Data: Rtx-1, Rtx-5, Rtx-50, Rtx-Stab Kovats RI, 2006, retrieved from http://www.chromtech.net.au/pdf/RI-Flavors-20M.pdf. [all data]

Staples E.S., 2002
Staples E.S., The Chemistry of Black Tea Aroma, EST Internal Report, April, Electronic Sensor Technology, Newbury PAck, CA 91320, 2002, 16, retrieved from http://www.estcal.com/TechPapers/TeaSamples2.pdf. [all data]

Acree and Arn, 1997
Acree, T.; Arn, H., Cornell University Flavornet, 1997, retrieved from http://www.flavornet.org/flavornet.html. [all data]

Milo and Grosch, 1993
Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048 . [all data]


Notes

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