(2E,4Z)-Decadienal


Normal alkane RI, polar column, custom temperature program

Go To: Top, References, Notes

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 Innowax FSCHP Innowax FSPSupelcowax-10Innowax FSCHP-Innowax FSC
Column length (m) 60.60.30.60.60.
Carrier gas HeliumN2HeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.250.250.250.25
Program 60 0C (10 min) 4 0C/min -> 220 0C 1 0C/min -> 240 0C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C40C(3min) => 4C/min => 75C => 8C/min => 250C(5min)60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C
I 1779.1779.1780.1779.1779.
ReferenceBardakci, Demirci, et al., 2012Tabanca N., Demirci B., et al., 2007Vichi, Guadayol, et al., 2007Baser K.H.C., Ozek G., et al., 2006Tabanca, Demirci, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-Innowax FSCCarbowax 20MHP-Innowax FSCDB-FFAPHP-Innowax FSC
Column length (m) 60. 60.30.60.
Carrier gas N2 N2H2He
Substrate      
Column diameter (mm) 0.25 0.250.30.25
Phase thickness (μm) 0.25 0.250.250.25
Program 60C(10min) => 4C/min => 220C(10min) => 1C/min => 240Cnot specified60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
I 1779.1760.1779.1731.1779.
ReferenceTunalier, Candan, et al., 2006Vinogradov, 2004Kaya, Demirci, et al., 2003Triqui and Bouchriti, 2003Kivcak B., Mert T., et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPFFAPDB-WaxSupelcowax-10
Column length (m) 30.25.25.60.30.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.32
Phase thickness (μm) 0.250.30.25  
Program 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C(40min)35C => 40C/min => 60C(2min) => 4C/min => 240C
I 1730.1750.1744.1758.1734.
ReferenceMatsui, Guth, et al., 1998Reiners and Grosch, 1998Zehentbauer and Grosch, 1998Ziegleder, 1998Schieberle and Grosch, 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Bardakci, Demirci, et al., 2012
Bardakci, H.; Demirci, B.; Yesilada, E.; Kirmizibekmez, H.; Naser, K.H.C., Chemical composition of the essential oil of the subterranean parts of Valeriana alliariifolia, Rec. Nat. Prod., 2012, 6, 1, 89-92. [all data]

Tabanca N., Demirci B., et al., 2007
Tabanca N.; Demirci B.; Crockett S.L.; Baser K.H.C.; Wedge D.E., Chemical composition and antifungal activity of Arnica longifolia, Aster hesperius, and Chrysothamnus nauseosus essential oils, J. Agric. Food Chem., 2007, 55, 21, 8430-8435, https://doi.org/10.1021/jf071379c . [all data]

Vichi, Guadayol, et al., 2007
Vichi, S.; Guadayol, J.M.; Caixach, J.; López-Tamames, E.; Buxaderas, S., Analytical, Nutritional, and Clinical Methods. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma, Food Chem., 2007, 105, 3, 1171-1178, https://doi.org/10.1016/j.foodchem.2007.02.018 . [all data]

Baser K.H.C., Ozek G., et al., 2006
Baser K.H.C.; Ozek G.; Ozek T.; Duran A., Composition of the essential oil of Centaurea huber-morathii Wagenitz isolated from seeds by microdistillation, Flavour Fragr. J., 2006, 21, 3, 568-570, https://doi.org/10.1002/ffj.1620 . [all data]

Tabanca, Demirci, et al., 2006
Tabanca, N.; Demirci, B.; Ozek, T.; Kirimer, N.; Can Baser, K.H.; Bedir, E.; Khan, I.A.; Wedge, D.E., Gas chromatographic-mass spectrometric analysis of essential oils from Pimpinella species gathered from Central and Northern Turkey, J. Chromatogr. A, 2006, 1117, 2, 194-205, https://doi.org/10.1016/j.chroma.2006.03.075 . [all data]

Tunalier, Candan, et al., 2006
Tunalier, Z.; Candan, N.T.; Demirci, B.; Baser, K.H., The essential oil composition of Acroptilon repens (L.) DC. of Turkish origin, Flavour Fragr. J., 2006, 21, 3, 462-464, https://doi.org/10.1002/ffj.1670 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Kaya, Demirci, et al., 2003
Kaya, A.; Demirci, B.; Baser, K.H.C., The essential oil of Seseli tortuosum L. growing in Turkey, Flavour Fragr. J., 2003, 18, 2, 159-161, https://doi.org/10.1002/ffj.1162 . [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Kivcak B., Mert T., et al., 2001
Kivcak B.; Mert T.; Demirci B.; Baser K.H.C., Composition of the essential oil of Arbutus unedo, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 5, 445-446, https://doi.org/10.1023/A:1014419309885 . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Ziegleder, 1998
Ziegleder, G., Volatile and odorous compounds in unprinted paperboard, Packag. Technol. Sci., 1998, 11, 5, 231-239, https://doi.org/10.1002/(SICI)1099-1522(1998090)11:5<231::AID-PTS437>3.0.CO;2-A . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]


Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References