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2-Hexenal


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 HP-5MSDB-5MSHP-5DB-1DB-1
Column length (m) 30.30.30.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 50C(4min) => 10C/min => 200C(0.5min) => 20C/min => 260C(5min)35C => 120C/min => 60C1.5C/min => 100C => 5C/min => 280C5C(5min) => 3C/min => 20C => 5C/min => 100C 15C/min => 150C (5min)-20C (5min) => 10C/min => 100C => 4C/min => 200C => 10C/min => 280C-20C (5min) => 10C/min => 100C => 4C/min => 200C => 10C/min => 280C
I 853.854.856.843.839.
ReferencePérez, Navarro, et al., 2007Turchini, Giani, et al., 2004Engel, Baty, et al., 2002Eri, Khoo, et al., 2000Eri, Khoo, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-5DB-5SE-54
Column length (m) 50.25.25.
Carrier gas HeHeH2
Substrate    
Column diameter (mm) 0.320.250.31
Phase thickness (mum) 0.50.25 
Program oC(5min) => 60C/min => 60C (5min) => 4C/min => 250C60C => 3C/min => 106C => 6C/min => 280Cnot specified
I 865.850.852.
ReferenceParker, Hassell, et al., 2000Afsharypuor, Jeiran, et al., 1998Li, Wang, et al., 1998
Comment 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.

Pérez, Navarro, et al., 2007
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Turchini, Giani, et al., 2004
Turchini, G.M.; Giani, I.; Caprino, F.; Moretti, V.M.; Valfrè, F., Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds, Ital. J. Anim. Sci., 2004, 3, 123-140. [all data]

Engel, Baty, et al., 2002
Engel, E.; Baty, C.; le Corre, D.; Souchon, I.; Martin, N., Flavor-active compounds potentially implicated in cooked cauliflower acceptance, J. Agric. Food Chem., 2002, 50, 22, 6459-6467, https://doi.org/10.1021/jf025579u . [all data]

Eri, Khoo, et al., 2000
Eri, S.; Khoo, B.K.; Lech, J.; Hartman, T.G., Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization, J. Agric. Food Chem., 2000, 48, 4, 1140-1149, https://doi.org/10.1021/jf9911850 . [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]

Afsharypuor, Jeiran, et al., 1998
Afsharypuor, S.; Jeiran, K.; Jazy, A.A., First investigation of the flavour profiles of the leaf, ripe fruit and root of Capparis spinosa var. mucronifolia from Iran, Pharm. Acta Helv., 1998, 72, 5, 307-309, https://doi.org/10.1016/S0031-6865(97)00023-X . [all data]

Li, Wang, et al., 1998
Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y., Capillary gas chromatographic analysis of volatile components in goat feces, Fenxi Huaxue, 1998, 26, 8, 935-939. [all data]


Notes

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