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2,4-Hexadienoic acid, ethyl ester, (2E,4E)-


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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase RTX-5DB-5DB-1DB-1DB-1
Column length (m) 10.30.30.30.60.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.180.250.250.250.25
Phase thickness (mum) 0.20.251.01.00.25
Tstart (C) 40.40.40.40.50.
Tend (C) 275.240.250.250.240.
Heat rate (K/min) 50.4.3.3.3.
Initial hold (min) 0.52.   
Final hold (min) 0.5 30.30. 
I 1103.1111.1067.1075.1070.
ReferenceSetkova, Risticevic, et al., 2007El-Sayed, Heppelthwaite, et al., 2005Peppard, 1992Peppard, 1992Shiota, 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase DB-1DB-1
Column length (m) 60.60.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.250.25
Phase thickness (mum) 0.250.25
Tstart (C) 50.50.
Tend (C) 240.240.
Heat rate (K/min) 3.3.
Initial hold (min)   
Final hold (min)   
I 1072.1075.
ReferenceShiota, 1991Shiota, 1991
Comment 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.

Setkova, Risticevic, et al., 2007
Setkova, L.; Risticevic, S.; Pawliszyn, J., Rapid headspace solid-phase microextraction-gas chromatographic?time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: Classification of Canadian and Czech ice wines using statistical evaluation of the data, J. Chromatogr. A, 2007, 1147, 2, 224-240, https://doi.org/10.1016/j.chroma.2007.02.052 . [all data]

El-Sayed, Heppelthwaite, et al., 2005
El-Sayed, A.M.; Heppelthwaite, V.J.; Manning, L.M.; Gibb, A.R.; Suckling, D.M., Volatile constituents of fermented sugar baits and their attraction to lepidopteran species, J. Agric. Food Chem., 2005, 53, 4, 953-958, https://doi.org/10.1021/jf048521j . [all data]

Peppard, 1992
Peppard, T.L., Volatile flavor constituents of Monstera deliciosa, J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018 . [all data]

Shiota, 1991
Shiota, H., Volatile components of pawpaw fruit (Asimina triloba Dunal.), J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019 . [all data]


Notes

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