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Heptanol


Normal alkane RI, non-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-1HP-5DB-1HP-5MSSPB-5
Column length (m) 50.30.30.30.30.
Carrier gas HeliumN2HeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 60.60.30.60.40.
Tend (C) 250.220.210.285.220.
Heat rate (K/min) 8.5.5.4.35.
Initial hold (min)  10.  1.
Final hold (min)     20.
I 954.970.957.969.973.
ReferenceMisharina T., 2011Flamini, Tebano, et al., 2008Kumazawa, Itobe, et al., 2008Tesevic, Nikicevic, et al., 2005Ledauphin, Guichard, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5SPB-1OV-101OV-101Ultra-2
Column length (m) 30.30.10.50.50.
Carrier gas HeliumHe N2He
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum)  0.25  0.52
Tstart (C) 70.40.35.80.40.
Tend (C) 210.200.225.200.250.
Heat rate (K/min) 2.3.6.2.4.
Initial hold (min)  10.5. 3.
Final hold (min) 60.   30.
I 968.962.949.949.976.
ReferenceMookdasanit, Tamura, et al., 2003Vichi, Pizzale, et al., 2003Bloss, Acree, et al., 2002Yang, 2001King, Matthews, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101OV-101OV-101HG-5
Column length (m) 50.50.50.50.50.
Carrier gas N2N2  He
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum)     0.52
Tstart (C) 80.80.80.80.35.
Tend (C) 200.200.200.200.250.
Heat rate (K/min) 2.2.2.2.3.
Initial hold (min)     15.
Final hold (min)     45.
I 945.945.949.950.973.
ReferenceTamura, Nakamoto, et al., 1995Tamura, Nakamoto, et al., 1995Tamura, Yang, et al., 1993Tamura, Yang, et al., 1993Drumm and Spanier, 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase OV-101OV-101SP 2100
Column length (m) 50.50.40.
Carrier gas N2N2Helium
Substrate    
Column diameter (mm) 0.250.250.20
Phase thickness (mum)    
Tstart (C) 80.80.40.
Tend (C) 200.200.200.
Heat rate (K/min) 2.2.10.
Initial hold (min)    
Final hold (min)    
I 950.950.956.
ReferenceSugisawa, Yang, et al., 1989Sugisawa, Yang, et al., 1989Labropoulos, Palmer, et al., 1982
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Misharina T., 2011
Misharina T., Headspace analysis of aroma compounds using porous adsorbents, Chemistry Chem. Technol., 2011, 5, 3, 347-354. [all data]

Flamini, Tebano, et al., 2008
Flamini, G.; Tebano, M.; Cioni, P.L., Composition of the essential oils from leafy parts of the shoots, flowers and fruits of Eryngium amethystinum from Amiata Mount (Tuscany, Italy), Food Chem., 2008, 107, 2, 671-674, https://doi.org/10.1016/j.foodchem.2007.08.064 . [all data]

Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269 . [all data]

Tesevic, Nikicevic, et al., 2005
Tesevic, V.; Nikicevic, N.; Jovanovic, A.; Djokovic, D.; Vujisic, L.; Vuckovic, I.; Bonic, M., Volatile components from old plum brandies, Food Technol. Biotechnol., 2005, 43, 4, 367-372. [all data]

Ledauphin, Guichard, et al., 2003
Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants, J. Agric. Food Chem., 2003, 51, 2, 433-442, https://doi.org/10.1021/jf020373e . [all data]

Mookdasanit, Tamura, et al., 2003
Mookdasanit, J.; Tamura, H.; Yoshizawa T.; Tokunaga T.; Nakanishi, K., Trace Volatile Compounds in Essential Oil of Citrus Sudachi by Means of Modified Solvent Extraction Method, Food Sci Technol. Res., 2003, 9, 1, 54-61, https://doi.org/10.3136/fstr.9.54 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Bloss, Acree, et al., 2002
Bloss, J.; Acree, T.E.; Bloss, J.M.; Hood, W.R.; Kunz, T.H., Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus, J. Chem. Ecol., 2002, 28, 4, 819-834, https://doi.org/10.1023/A:1015296928423 . [all data]

Yang, 2001
Yang, R., Volatile compounds in peel oil of Citrus sudachi, Food Sci. (Beijing), 2001, 22, 3, 71-73. [all data]

King, Matthews, et al., 1995
King, M.-F.; Matthews, M.A.; Rule, D.C.; Field, R.A., Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking, J. Agric. Food Chem., 1995, 43, 3, 773-778, https://doi.org/10.1021/jf00051a039 . [all data]

Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H., Characteristic aroma compounds in green algae (Ulva pertusa) volatiles, Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887 . [all data]

Tamura, Yang, et al., 1993
Tamura, H.; Yang, R.-H.; Sugisawa, H., Aroma profiles of peel oils of acid citrus, ACS Sym. Ser., 1993, 525, 121-136. [all data]

Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M., Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage, J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023 . [all data]

Sugisawa, Yang, et al., 1989
Sugisawa, H.; Yang, R.H.; Kawabata, C.; Tamura, H., Volatile constituents in the peel oil of sudachi (Citrus sudachi), Agric. Biol. Chem., 1989, 53, 6, 1721-1723, https://doi.org/10.1271/bbb1961.53.1721 . [all data]

Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P., Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes, J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0 . [all data]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References