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


Van Den Dool and Kratz 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 CapillaryCapillary
Active phase AT-WaxDB-Wax
Column length (m) 60.60.
Carrier gas He 
Substrate   
Column diameter (mm) 0.320.25
Phase thickness (mum) 0.250.25
Tstart (C) 65.50.
Tend (C) 250.230.
Heat rate (K/min) 2.2.
Initial hold (min) 10.4.
Final hold (min) 60.30.
I 1490.1501.
ReferencePino, Marbot, et al., 2001Shiratsuchi, Shimoda, et al., 1993
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r . [all data]

Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y., Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1, J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027 . [all data]


Notes

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