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Van Den Dool and Kratz 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 CapillaryCapillary
Active phase DB-WaxBP-20
Column length (m) 30.50.
Carrier gas  He
Substrate   
Column diameter (mm) 0.250.32
Phase thickness (μm) 0.250.5
Program 20C(30s) => fast => 60C => 4C/min => 220C (20min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C
I 1907.1972.
ReferenceCantergiani, Brevard, et al., 2001Beal and Mottram, 1994
Comment MSDC-RI MSDC-RI

References

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

Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C., Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect, Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305 . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]


Notes

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