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2-Undecenal, 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-WaxDB-WaxStabilwaxDB-WaxInnowax
Column length (m) 30.30.30.60.50.
Carrier gas HeliumHeliumHeliumN2He
Substrate      
Column diameter (mm) 0.320.320.250.250.2
Phase thickness (mum) 0.250.250.500.250.5
Tstart (C) 40.40.35.70.60.
Tend (C) 230.230.225.230.250.
Heat rate (K/min) 6.6.6.2.2.
Initial hold (min) 2.2.5.2. 
Final hold (min) 20.20.10.20.60.
I 1753.1758.1754.1761.1740.
ReferenceChen, Song, et al., 2009Chen, Song, et al., 2009Watcharananun, Cadwallader, et al., 2009Choi, 2006Bendimerad and Bendiab, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10Supelcowax-10DB-WaxDB-WaxDB-Wax
Column length (m) 60.60.60.60.30.
Carrier gas HeHeN2N2He
Substrate      
Column diameter (mm) 0.530.530.250.250.32
Phase thickness (mum) 1.1.0.250.250.5
Tstart (C) 40.40.70.70.40.
Tend (C) 240.240.230.230.240.
Heat rate (K/min) 4.4.2.2.7.
Initial hold (min) 2.2.2.2. 
Final hold (min) 20.20.20.20.5.
I 1789.1790.1762.1761.1769.
ReferenceRochat and Chaintreau, 2005Rochat and Chaintreau, 2005Choi, 2004Choi, 2004, 2Lin, Rouseff, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxHP Innowax FSPDB-WaxTC-Wax
Column length (m) 30.60.60.60.60.
Carrier gas He He  
Substrate      
Column diameter (mm) 0.530.320.250.250.25
Phase thickness (mum) 1.0.250.25  
Tstart (C) 40.50.60.30.80.
Tend (C) 225.210.220.170.240.
Heat rate (K/min) 6.1.5 2.3.
Initial hold (min) 5.5.10.4.5.
Final hold (min) 30.10.10.30. 
I 1744.1754.1765.1749.1752.
ReferenceCadwallader and Heo, 2001Chyau and Mau, 2001Kaya, Baser, et al., 1999Buttery and Ling, 1998Shuichi, Masazumi, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxCarbowax 20MCarbowax 20M
Column length (m) 60.60.60.50.50.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum)      
Tstart (C) 60.60.60.60.60.
Tend (C) 180.180.220.180.180.
Heat rate (K/min) 2.2.3.2.2.
Initial hold (min) 4.4.4.4.4.
Final hold (min)      
I 1741.1743.1785.1720.1720.
ReferenceKobayashi, Tsuda, et al., 1995Kobayashi, Tsuda, et al., 1995Chung, Eiserich, et al., 1993Kawakami, Kobayashi, et al., 1993Kawakami and Kobayashi, 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 150.
Carrier gas  
Substrate  
Column diameter (mm) 0.64
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min) 30.
Final hold (min)  
I 1740.
ReferenceButtery, Ling, et al., 1980
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.

Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932 . [all data]

Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y., Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle, J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c . [all data]

Choi, 2006
Choi, H.-S., Headspace analyses of fresh leaves and stems of Angelica gigas Nakai, a Korean medicinal herb, Flavour Fragr. J., 2006, 21, 4, 604-608, https://doi.org/10.1002/ffj.1602 . [all data]

Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria, J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u . [all data]

Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A., Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note, J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l . [all data]

Choi, 2004
Choi, H.-S., Volatile constituents of satsuma mandarins growing in Korea, Flavour Fragr. J., 2004, 19, 5, 406-412, https://doi.org/10.1002/ffj.1283 . [all data]

Choi, 2004, 2
Choi, H.-S., Aroma evaluation of an aquatic herb, changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME, J. Agric. Food Chem., 2004, 52, 26, 8099-8104, https://doi.org/10.1021/jf040239p . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

Chyau and Mau, 2001
Chyau, C.-C.; Mau, J.-L., Effects of various oils on volatile compounds of deep-fried shallot flavouring, Food Chem., 2001, 74, 1, 41-46, https://doi.org/10.1016/S0308-8146(00)00336-8 . [all data]

Kaya, Baser, et al., 1999
Kaya, A.; Baser, K.H.C.; Koca, F., Essential oils of Acinos troodi (Post) Leblebici subsp. vardaranus Leblebici and subsp. grandiflorus Hartvig Strid, Flavour Fragr. J., 1999, 14, 1, 50-54, https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<50::AID-FFJ783>3.0.CO;2-7 . [all data]

Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Kobayashi, Tsuda, et al., 1995
Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K., Aroma constituents of soybean [Glycine max (L.) Merril] milk lacking lipoxygenase isozymes, J. Agric. Food Chem., 1995, 43, 9, 2449-2452, https://doi.org/10.1021/jf00057a025 . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C, J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022 . [all data]

Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023 . [all data]

Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A., Volatitle constituents of greem mate and roasted mate, J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016 . [all data]

Buttery, Ling, et al., 1980
Buttery, R.G.; Ling, L.C.; Teranishi, R., Volatile of corn tassels: possible corn ear worm attractants, J. Agric. Food Chem., 1980, 28, 4, 771-774, https://doi.org/10.1021/jf60230a020 . [all data]


Notes

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