2-Octenal, (E)-


Van Den Dool and Kratz RI, non-polar column, custom temperature program

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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 DB-5MSHP-5DB-5HP-5CP Sil 8 CB
Column length (m) 30.50.30.50.25.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.20.320.320.32
Phase thickness (μm) 0.50.50.251.050.25
Program 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)
I 1076.1064.1060.1044.1057.
ReferenceVarlet V., Knockaert C., et al., 2006Boué, Shih, et al., 2003Lin and Blank, 2003Carrapiso, Ventanas, et al., 2002Fuhrmann and Grosch, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5CP Sil 8 CBDB-5DB-5DB-5
Column length (m) 25.60.30.30.25.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.320.32
Phase thickness (μm) 0.250.250.250.250.25
Program 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)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)
I 1057.1063.1057.1057.1057.
ReferenceKirchhoff and Schieberle, 2002Oruna-Concha, Bakker, et al., 2002Beaulieu and Grimm, 2001Blank, Lin, et al., 2001Kirchhoff and Schieberle, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Sil 8CB-MSDB-5DB-5SE-54BPX-5
Column length (m) 60.30.30.30.50.
Carrier gas He  HeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.250.250.250.250.5
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)35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min)0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C
I 1063.1057.1057.1060.1070.
ReferenceElmore, Mottram, et al., 2000Munk, Munch, et al., 2000Munk, Munch, et al., 2000Tairu, Hofmann, et al., 2000Elmore, Mottram, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase SE-54RTX-5BPX-5BPX-5
Column length (m) 60. 50.50.
Carrier gas He HeHe
Substrate     
Column diameter (mm) 0.32 0.320.32
Phase thickness (μm) 0.25 0.50.5
Program 40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)not specifiedOC (5min) => 60C/min => 60C(5min) => 4C/min => 250C0C (10min) => 40C/min => 40C (2min) => 4C/min => 280C
I 1059.1061.1069.1073.
ReferenceMutti and Grosch, 1999Mutti and Grosch, 1999Bredie, Mottram, et al., 1998Elmore, Mottram, et al., 1997
Comment 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.

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]

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]

Carrapiso, Ventanas, et al., 2002
Carrapiso, A.I.; Ventanas, J.; García, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Food Chem., 2002, 50, 7, 1996-2000, https://doi.org/10.1021/jf011094e . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [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]

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]

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]

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]

Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Aroma volatiles generated during extrusion cooking of maize flour, J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857 . [all data]

Elmore, Mottram, et al., 1997
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Novel thiazoles and 3-thiazolines in cooked beef aroma, J. Agric. Food Chem., 1997, 45, 9, 3603-3607, https://doi.org/10.1021/jf970066m . [all data]


Notes

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