2,4-Decadienal


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 TC-WaxTC-WaxDB-WaxInnowaxInnowax
Column length (m) 60.60.60.30.30.
Carrier gas HeliumHeN2  
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm)   0.250.250.25
Tstart (C) 40.80.70.40.40.
Tend (C) 230.250.230.240.240.
Heat rate (K/min) 3.4.2.6.6.
Initial hold (min) 3. 2.10.10.
Final hold (min)  30.20.25.25.
I 1771.1815.1797.1767.1811.
ReferenceMiyazawa, Fujita, et al., 2010Miyazawa and Okuno, 2003Tu, Onishi, et al., 2003Petersen, Poll, et al., 1998Petersen, Poll, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10Supelcowax-10
Column length (m) 30.60.60.
Carrier gas  HeHe
Substrate    
Column diameter (mm) 0.320.250.25
Phase thickness (μm)  0.250.25
Tstart (C) 70.40.40.
Tend (C) 200.175.175.
Heat rate (K/min) 4.1.1.
Initial hold (min) 2.5.5.
Final hold (min)    
I 1824.1764.1806.
ReferenceWyllie, Brophy, et al., 1990Hsieh, Williams, et al., 1989Hsieh, Williams, et al., 1989
Comment MSDC-RI MSDC-RI 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.

Miyazawa, Fujita, et al., 2010
Miyazawa, N.; Fujita, A.; Kubota, K., Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange, Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937 . [all data]

Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y., Volatile components from the roots of Scrophularia ningpoensis Hemsl., Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232 . [all data]

Tu, Onishi, et al., 2003
Tu, N.T.M.; Onishi, Y.; Choi, H.S.; Kondo, Y.; Ukeda, H.; Sawamura, M., Characteristic odour components of Citrus sp. (Kiyookadaidai) cold-pressed peel oil, Flavour Fragr. J., 2003, 18, 6, 515-520, https://doi.org/10.1002/ffj.1260 . [all data]

Petersen, Poll, et al., 1998
Petersen, M.A.; Poll, L.; Larsen, L.M., Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS, Food Chem., 1998, 61, 4, 461-466, https://doi.org/10.1016/S0308-8146(97)00119-2 . [all data]

Wyllie, Brophy, et al., 1990
Wyllie, S.G.; Brophy, J.J.; Sarafis, V.; Hobbs, M., Volatile Components of the Fruit of Pistacia Lentiscus, J. Food. Sci., 1990, 55, 5, 1325-1326, https://doi.org/10.1111/j.1365-2621.1990.tb03926.x . [all data]

Hsieh, Williams, et al., 1989
Hsieh, T.C.Y.; Williams, S.S.; Vejaphan, W.; Meyers, S.P., Characterization of Volatile Components of Menhaden Fish (Brevoortia tyrannus) Oil, J. Amer. Oil Chem. Soc., 1989, 66, 1, 114-117, https://doi.org/10.1007/BF02661797 . [all data]


Notes

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