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Hexanoic acid, 2-hexenyl ester, (E)-


Normal alkane RI, polar column, temperature ramp

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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-WaxCarbowax 20MPEG-20MPEG-20MDB-Wax
Column length (m) 60.60.50.50.60.
Carrier gas H2 HeHeH2
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (mum) 0.25 0.150.150.25
Tstart (C) 40.60.60.60.30.
Tend (C) 230.180.180.180.180.
Heat rate (K/min) 4.2.2.2.2.
Initial hold (min) 5.4.4.4.2.
Final hold (min) 25.    
I 1663.1636.1639.1640.1668.
ReferenceDregus and Engel, 2003Kawakami, Ganguly, et al., 1995Togari, Kobayashi, et al., 1995Togari, Kobayashi, et al., 1995Takeoka, Flath, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-Wax
Column length (m) 60.
Carrier gas H2
Substrate  
Column diameter (mm) 0.25
Phase thickness (mum) 0.25
Tstart (C) 30.
Tend (C) 180.
Heat rate (K/min) 2.
Initial hold (min) 2.
Final hold (min)  
I 1668.
ReferenceTakeoka, Flath, et al., 1988
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

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

Dregus and Engel, 2003
Dregus, M.; Engel, K.-H., Volatile constituents of uncooked Rhubarb (Rheum rhabarbarum L.) stalks, J. Agric. Food Chem., 2003, 51, 22, 6530-6536, https://doi.org/10.1021/jf030399l . [all data]

Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037 . [all data]

Togari, Kobayashi, et al., 1995
Togari, N.; Kobayashi, A.; Aishima, T., Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories, Food Res. Int., 1995, 28, 5, 495-502, https://doi.org/10.1016/0963-9969(95)00029-1 . [all data]

Takeoka, Flath, et al., 1988
Takeoka, G.R.; Flath, R.A.; Güntert, M.; Jennings, W., Nectarine volatiles: vacuum steam distillation versus headspace sampling, J. Agric. Food Chem., 1988, 36, 3, 553-560, https://doi.org/10.1021/jf00081a037 . [all data]


Notes

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