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

3,5-Octadien-2-one, (E,E)-


Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxDB-WaxSupelcowax-10
Column length (m) 60.30.30.60.
Carrier gas HeHeHe 
Substrate     
Column diameter (mm) 0.250.320.320.25
Phase thickness (mum) 0.250.50.50.25
Program 45C(5min) => 10C/min => 80C => 2C/min => 240C50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)
I 1521.1570.1570.1575.
ReferenceRomeo, Ziino, et al., 2007Pennarun, Prost, et al., 2003Pennarun, Prost, et al., 2002Baek and Cadwallader, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Romeo, Ziino, et al., 2007
Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A., Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS, Food Chem., 2007, 101, 3, 1272-1278, https://doi.org/10.1016/j.foodchem.2005.12.029 . [all data]

Pennarun, Prost, et al., 2003
Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M., Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas), J. Agric. Food Chem., 2003, 51, 7, 2011-2018, https://doi.org/10.1021/jf020549c . [all data]

Pennarun, Prost, et al., 2002
Pennarun, A.L.; Prost, C.; Demaimay, M., Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas, J. Sci. Food Agric., 2002, 82, 14, 1652-1660, https://doi.org/10.1002/jsfa.1236 . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]


Notes

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