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2-Octen-1-ol


Normal alkane 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 AT-WaxBP-20DB-WaxDB-WaxDB-Wax
Column length (m) 60.50.30.30.30.
Carrier gas HeliumH2  Hydrogen
Substrate      
Column diameter (mm) 0.250.220.250.250.32
Phase thickness (mum) 0.250.250.250.250.50
Tstart (C) 60.45.30.30.30.
Tend (C) 280.230.250.250.190.
Heat rate (K/min) 4.3.4.4.3.
Initial hold (min)  1.1.1.6.
Final hold (min)  15.   
I 1622.1598.1617.1621.1625.
ReferenceKiss, Csoka, et al., 2011La Guerche S., Dauphin B., et al., 2006Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003Young, Gilbert, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 150.
Carrier gas He
Substrate  
Column diameter (mm) 0.64
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min) 10.
Final hold (min) 60.
I 1610.
ReferenceSeifert and King, 1982
Comment MSDC-RI

References

Go To: Top, Normal alkane 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.

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

La Guerche S., Dauphin B., et al., 2006
La Guerche S.; Dauphin B.; Pons M.; Blancard D.; Darriet P., Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes, J. Agric. Food Chem., 2006, 54, 24, 9193-9200, https://doi.org/10.1021/jf0615294 . [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Young, Gilbert, et al., 1996
Young, H.; Gilbert, J.M.; Murray, S.H.; Ball, R.D., Causal effects of aroma compounds on Royal Gala apple flavours, J. Sci. Food Agric., 1996, 71, 3, 329-336, https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<329::AID-JSFA588>3.0.CO;2-8 . [all data]

Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr., Identification of some volatile constituents of Aspergillus clavatus, J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044 . [all data]


Notes

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