Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

2,4-Decadienal, (E,E)-


Van Den Dool and Kratz RI, non-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 HP-5MSDB-5MSDB-5SE-54DB-5MS
Column length (m) 30.30.30.30.30.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.250.320.250.320.32
Phase thickness (mum) 0.250.50.250.250.5
Program 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min)70C => 5C/min => 85C(1min) => 3C/min => 165C => 10C/min => 280C(3min)40C(2min) => 4C/min => 220C => 20C/min => 280C40C(2min) => 6C/min => 150C => 20C/min => 230C50C => 5C/min => 200C => 8C/min => 260C(5min)
I 1326.51330.1315.1318.1322.
ReferenceAndriamaharavo, 2014Varlet, Serot, et al., 2007Sampaio and Nogueira, 2006Schuh and Schieberle, 2006Selli, Rannou, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSSE-52HP-5DB-5BPX-5
Column length (m) 30.25.50.30.50.
Carrier gas HeH2HeHeHe
Substrate      
Column diameter (mm) 0.320.320.20.320.25
Phase thickness (mum) 0.50.430.50.250.25
Program 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)60C(8min) => 3C/min => 180C => 20C/min => 250C(10min)40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)0C (5min) => 40C/min => 40C (2min) => 4C/min => 280C
I 1330.1308.1298.1312.1324.
ReferenceVarlet V., Knockaert C., et al., 2006Frizzo, Lorenzo, et al., 2004Boué, Shih, et al., 2003Lin and Blank, 2003Byrne, Bredie, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5CP Sil 8 CBDB-5
Column length (m) 30.25.25.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)0C => rapidly => 40C(8min) => 4C/min => 250C(10min)50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)
I 1318.1317.1317.1326.1318.
ReferenceJezussek, Juliano, et al., 2002Kirchhoff and Schieberle, 2002Kirchhoff and Schieberle, 2002Oruna-Concha, Bakker, et al., 2002Beaulieu and Grimm, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5SE-54DB-5CP-Sil8DB-5
Column length (m) 30.30.25.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.32
Phase thickness (mum) 0.250.250.250.250.25
Program 20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)40C(2min) => 4C/min => 200C => 10C/min => 250C (15min)35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C
I 1320.1321.1317.1335.1313.
ReferenceBlank, Lin, et al., 2001Blank, Lin, et al., 2001Kirchhoff and Schieberle, 2001Martin and Ames, 2001Rychlik and Bosset, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Sil 8CB-MSDB-5DB-5DB-5SE-54
Column length (m) 60.30.30.50.30.
Carrier gas He  HeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.250.250.50.25
Program 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)oC(5min) => 60C/min => 60C (5min) => 4C/min => 250C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)
I 1327.1316.1317.1338.1319.
ReferenceElmore, Mottram, et al., 2000Munk, Munch, et al., 2000Munk, Munch, et al., 2000Parker, Hassell, et al., 2000Tairu, Hofmann, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54BPX-5SE-54SE-54
Column length (m) 30.30.50.60.25.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.250.50.250.5
Program 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min)35C (2min) => 40C/min => 50C => 4C/min => 230C (10min)0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)35C (2min) => 4C/min => 150C => 10C/min => 240C
I 1308.1314.1332.1318.1311.
ReferenceZimmermann and Schieberle, 2000Derail, Hofmann, et al., 1999Elmore, Mottram, et al., 1999Mutti and Grosch, 1999Fickert and Schieberle, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54DB-1
Column length (m) 30. 30.30.15.
Carrier gas He HeHeHe
Substrate      
Column diameter (mm) 0.32 0.320.320.32
Phase thickness (mum) 0.25 0.30.3 
Program 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250Cnot specified
I 1314.1318.1318.1320.1285.
ReferenceHinterholzer and Schieberie, 1998Triqui and Reineccius, 1995Triqui and Reineccius, 1995, 2Triqui and Reineccius, 1995, 2Mikolajczak, Zilkowski, et al., 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-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.

Andriamaharavo, 2014
Andriamaharavo, N.R., Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]

Varlet, Serot, et al., 2007
Varlet, V.; Serot, T.; Cardinal, M.; Knockaert, C.; Prost, C., Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques, J. Agric. Food Chem., 2007, 55, 11, 4518-4525, https://doi.org/10.1021/jf063468f . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Selli, Rannou, et al., 2006
Selli, S.; Rannou, C.; Prost, C.; Robin, J.; Serot, T., Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor, J. Agric. Food Chem., 2006, 54, 25, 9496-9502, https://doi.org/10.1021/jf0619582 . [all data]

Varlet V., Knockaert C., et al., 2006
Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [all data]

Frizzo, Lorenzo, et al., 2004
Frizzo, C.D.; Lorenzo, D.; Dellacassa, E., Composition and seasonal variation of the essential oils from two mandarin cultivars of Southern Brazil, J. Agric. Food Chem., 2004, 52, 10, 3036-3041, https://doi.org/10.1021/jf030685x . [all data]

Boué, Shih, et al., 2003
Boué, S.M.; Shih, B.Y.; Carter-Wientjes, C.H.; Cleveland, T.E., Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2003, 51, 17, 4873-4876, https://doi.org/10.1021/jf030051q . [all data]

Lin and Blank, 2003
Lin, J.; Blank, I., Odorans generated by thermally induced degradation of phospholipids, J. Agric. Food Chem., 2003, 51, 15, 4364-4369, https://doi.org/10.1021/jf034300m . [all data]

Byrne, Bredie, et al., 2002
Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Oruna-Concha, Bakker, et al., 2002
Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Beaulieu and Grimm, 2001
Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Blank, Lin, et al., 2001
Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B., Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal, J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+ . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Martin and Ames, 2001
Martin, F.L.; Ames, J.M., Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid, J. Amer. Oil Chem. Soc., 2001, 78, 8, 863-866, https://doi.org/10.1007/s11746-001-0356-2 . [all data]

Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O., Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants, Int. Dairy J., 2001, 11, 11-12, 895-901, https://doi.org/10.1016/S0958-6946(01)00108-X . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P., Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis), J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u . [all data]

Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P., Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin, Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019 . [all data]

Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g . [all data]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [all data]

Mutti and Grosch, 1999
Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8 . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]

Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S . [all data]

Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]

Triqui and Reineccius, 1995, 2
Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 . [all data]

Mikolajczak, Zilkowski, et al., 1984
Mikolajczak, K.L.; Zilkowski, B.W.; Smith, C.R., Jr.; Burkholder, W.E., Volatile food attractants for Oryzaephilus surinamensis (L.) from oats, J. Chem. Ecol., 1984, 10, 2, 301-309, https://doi.org/10.1007/BF00987858 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References