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(Z,Z)-3,6-Nonadienal


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 CapillaryCapillaryCapillaryCapillary
Active phase DB-5MSSE-54SE-54RTX-5
Column length (m) 60.30.30.30.
Carrier gas He  He
Substrate     
Column diameter (mm) 0.250.520.520.52
Phase thickness (mum) 0.251.51.51.5
Tstart (C) 40.5.5.5.
Tend (C) 200.230.230.230.
Heat rate (K/min) 2.6.6.6.
Initial hold (min) 5.   
Final hold (min) 30.   
I 1097.1100.1100.1100.
ReferenceLee, Suriyaphan, et al., 2001Milo and Grosch, 1996Milo and Grosch, 1996Milo and Grosch, 1995
Comment MSDC-RI 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.

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]


Notes

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