3-Hexen-1-ol, acetate, (Z)-

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Normal alkane RI, 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-FFAPInnowax FSCCarbowax 20MSupelcowax-10HP-Innowax
Column length (m) 30.60.30.30.60.
Carrier gas HeNitrogenHeHeNitrogen
Substrate      
Column diameter (mm) 0.320.25 0.250.25
Phase thickness (μm) 0.250.25 0.250.25
Program 40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)60 0C (10 min) 1 0C/min -> 220 0C (10 min) 1 0C/min -> 240 0C60C(5min) => 3C/min => 180C => 20C/min => 280C(10min)40C(3min) => 4C/min => 75C => 8C/min => 250C(5min)50 0C (4 min) -> 40 0C 4 0C/min -> 220 0C
I 1312.1327.1323.1326.1335.
ReferenceGreger and Schieberle, 2007Kaya, Benirci, et al., 2007Merle, Verdeguer, et al., 2007Vichi, Guadayol, et al., 2007Quijano and Pino, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPHP-InnowaxCarbowax 20MCP-Wax 52CBInnowax FSC
Column length (m) 30.60.50. 60.
Carrier gas  N2H2HydrogenHe
Substrate      
Column diameter (mm) 0.320.250.32 0.25
Phase thickness (μm) 0.250.250.5 0.25
Program 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 10C/min=230C(10min)60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C25C(7min) => 0.8C/min => 33C => 2.4C/min => 80C => 3.7C/min => 155C (20min)not specified60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
I 1328.1327.1317.1290.1327.
ReferenceBuettner and Mestres, 2005Demirci, Demirci, et al., 2005Dhifi, Angerosa, et al., 2005Jales, Maia, et al., 2005Baser, Özek, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-Innowax FSCCarbowax 20MInnowax FSCFFAPDB-Wax
Column length (m) 60. 60.50.60.
Carrier gas He He Helium
Substrate      
Column diameter (mm) 0.25 0.250.20.32
Phase thickness (μm) 0.25 0.250.330.25
Program 60C (10min) => 4C/min => 220C (10min) => 1C/min => 240Cnot specified60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C60C(1min) => 2.5C/min => 115C => 1C/min => 210C(30min)not specified
I 1327.1300.1327.1279.1295.
ReferenceDemirci and Baser, 2004Vinogradov, 2004Saglam, Gozler, et al., 2001Tucker, Maciarello, et al., 2001Paniandy, Chane-Ming, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10CP-Wax 52CBFFAPDB-WaxDB-Wax
Column length (m) 60.50.25.60.60.
Carrier gas HeHe   
Substrate      
Column diameter (mm) 0.530.250.320.320.32
Phase thickness (μm) 1.0.20.3  
Program 40C (2min) => 16C/min => 120C => 15C/min => 240C(3min)30C (1.5min) => 3C/min => 120C => 10C/min => 220C (3.5min)35C (2min) => 40C/min => 60C(1min) => 6C/min => 230Cnot specifiednot specified
I 1329.1312.1316.1315.1315.
ReferenceForney and Jordan, 1998Jakobsen, Hansen, et al., 1998Reiners and Grosch, 1998Binder, Flath, et al., 1989Binder and Flath, 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Polyethylene Glycol
Column length (m)  
Carrier gas  
Substrate  
Column diameter (mm)  
Phase thickness (μm)  
Program not specified
I 1300.
ReferenceMacLeod and Pieris, 1981
Comment 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.

Greger and Schieberle, 2007
Greger, V.; Schieberle, P., Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015 . [all data]

Kaya, Benirci, et al., 2007
Kaya, A.; Benirci, B.; Baser, K.H.C., Micromorphology of glandular trichomes of Nepeta congesta Fisch. Mey. var. congesta (LAmiaceae) and chemical analysis of the essential oils, South African J. Botany, 2007, 73, 1, 29-34, https://doi.org/10.1016/j.sajb.2006.05.004 . [all data]

Merle, Verdeguer, et al., 2007
Merle, H.; Verdeguer, M.; Blázquez, M.A.; Boira, H., Chemical composition of the essential oils from Eriocephalus africanus L. var. africanus populations growing in Spain, Flavour Fragr. J., 2007, 22, 6, 461-464, https://doi.org/10.1002/ffj.1821 . [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]

Quijano and Pino, 2006
Quijano, C.E.; Pino, J.A., Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit, Revista CENIC Ciencias Quimicas, 2006, 37, 3, 133-136. [all data]

Buettner and Mestres, 2005
Buettner, A.; Mestres, M., Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition, J. Agric. Food Chem., 2005, 53, 5, 1661-1669, https://doi.org/10.1021/jf048502+ . [all data]

Demirci, Demirci, et al., 2005
Demirci, B.; Demirci, F.; Baser, K.H.C., Headspace-SPME and hydrodistillation of two fragrant Artemisia sp., Flavour Fragr. J., 2005, 20, 4, 395-398, https://doi.org/10.1002/ffj.1426 . [all data]

Dhifi, Angerosa, et al., 2005
Dhifi, W.; Angerosa, F.; Serraiocco, A.; Oumar, I.; Hamrouni, I.; Marzouk, B., Virgin olive oil aroma: Characterization of some Tunisian cultivars, Food Chem., 2005, 93, 4, 697-701, https://doi.org/10.1016/j.foodchem.2004.12.036 . [all data]

Jales, Maia, et al., 2005
Jales, K.A.; Maia, G.A.; Garruti, D.S.; Neto, M.A.S.; Janzantti, N.S.; Franco, M.R.B., Evaluation de los compuestos odoriferos del jugo de maracuya amarillo por GC-MS y GC-O (OSME), Alimentis y bebidas, 2005, 3, 12-14. [all data]

Baser, Özek, et al., 2004
Baser, K.H.C.; Özek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. from Turkey, J. Essent. Oil Res., 2004, 16, 4, 305-307, https://doi.org/10.1080/10412905.2004.9698728 . [all data]

Demirci and Baser, 2004
Demirci, F.; Baser, K.H.C., The volatiles of fresh-cut Osyris alba L. flowers, Flavour Fragr. J., 2004, 19, 1, 72-73, https://doi.org/10.1002/ffj.1299 . [all data]

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

Saglam, Gozler, et al., 2001
Saglam, H.; Gozler, T.; Kivcak, B.; Demirci, B.; Baser, K.H.C., Volatile compounds from Haplophyllum myrtifolium, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 5, 442-444, https://doi.org/10.1023/A:1014467225815 . [all data]

Tucker, Maciarello, et al., 2001
Tucker, A.O.; Maciarello, M.J.; Alkire, B.H., Essential oil of Aeollanthus suaveolens Mart. ex Spreng. (Lamiaceae), J. Essent. Oil Res., 2001, 13, 3, 198-199, https://doi.org/10.1080/10412905.2001.9699662 . [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Forney and Jordan, 1998
Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a . [all data]

Jakobsen, Hansen, et al., 1998
Jakobsen, H.B.; Hansen, M.; Christensen, M.R.; Brockhoff, P.B.; Olsen, C.E., Aroma volatiles of blanched green peas (Pisum sativum L.), J. Agric. Food Chem., 1998, 46, 9, 3727-3734, https://doi.org/10.1021/jf980026y . [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]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]

MacLeod and Pieris, 1981
MacLeod, A.J.; Pieris, N.M., Volatile flavor components of beli fruit (Aegle marmelos) and a processed product, J. Agric. Food Chem., 1981, 29, 6, 1262-1264, https://doi.org/10.1021/jf00108a040 . [all data]


Notes

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