- Formula: C9H12
- Molecular weight: 120.1916
- IUPAC Standard InChI:
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- IUPAC Standard InChIKey: FYGHSUNMUKGBRK-UHFFFAOYSA-N
- CAS Registry Number: 526-73-8
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
- Other names: Hemimellitene; 1,2,3-Trimethylbenzene; Hemellitol; 1,2,3-TrimethyIbenzene; 1,2,3-trimethylbenzene (hemimellitene)
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Van Den Dool and Kratz RI, polar column, custom temperature program
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Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
|Active phase||Supelcowax-10||CP-Wax 52CB|
|Column length (m)||30.||60.|
|Column diameter (mm)||0.25||0.25|
|Phase thickness (m)||0.25||0.25|
|Program||35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)||40C => 5C/min => 60C => 2.5C/min => 155C|
|Reference||Bianchi, Careri, et al., 2007||Alasalvar, Shahidi, et al., 2003|
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]
Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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