4-ethylbenzaldehyde
- Formula: C9H10O
- Molecular weight: 134.1751
- IUPAC Standard InChIKey: QNGNSVIICDLXHT-UHFFFAOYSA-N
- CAS Registry Number: 53951-50-1
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Other names: ethylbenzaldehyde; Benzaldehyde, 4-ethyl-; p-Ethylbenzaldehyde; 4-ethylbenzenecarbaldehyde; Benzaldehyde, ethyl-
- Information on this page:
- Other data available:
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Van Den Dool and Kratz 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 | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | Supelcowax-10 | Supelcowax-10 | EC-WAX | DB-Wax |
Column length (m) | 30. | 60. | 60. | 30. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.5 |
Tstart (C) | 50. | 35. | 35. | 40. | 40. |
Tend (C) | 230. | 195. | 195. | 250. | 250. |
Heat rate (K/min) | 10. | 2. | 2. | 5. | 3. |
Initial hold (min) | 5. | 5. | 5. | 2. | 5. |
Final hold (min) | 25. | 90. | 90. | 10. | 10. |
I | 1730. | 1714. | 1714. | 1753. | 1735. |
Reference | Fernandez-Segovia, Escriche, et al., 2006 | Chung, Yung, et al., 2002 | Chung, Yung, et al., 2001 | le Guen, Prost, et al., 2001 | le Guen, Prost, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 60. | 60. |
Carrier gas | He | He | He | He |
Substrate | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 50. | 50. |
Tend (C) | 250. | 250. | 230. | 230. |
Heat rate (K/min) | 4. | 4. | 3. | 2. |
Initial hold (min) | 2. | 2. | ||
Final hold (min) | 10. | 10. | ||
I | 1752. | 1753. | 1711. | 1719. |
Reference | Le Guen, Prost, et al., 2000 | Le Guen, Prost, et al., 2000 | Shimoda, Wu, et al., 1996 | Shimoda, Shigematsu, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Fernandez-Segovia, Escriche, et al., 2006
Fernandez-Segovia, I.; Escriche, I.; Gomez-Sintes, M.; Fuentes, A.; Serra, J.A.,
In?uence of di?erent preservation treatments on the volatile fraction of desalted cod,
Food Chem., 2006, 98, 3, 473-482, https://doi.org/10.1016/j.foodchem.2005.06.021
. [all data]
Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S.,
Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry,
Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7
. [all data]
Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S.,
Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods,
J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a
. [all data]
le Guen, Prost, et al., 2001
le Guen, S.; Prost, C.; Demaimay, M.,
Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants,
J. Agric. Food Chem., 2001, 49, 3, 1321-1327, https://doi.org/10.1021/jf000781n
. [all data]
le Guen, Prost, et al., 2000
le Guen, S.; Prost, C.; Demaimay, M.,
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis),
J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s
. [all data]
Le Guen, Prost, et al., 2000
Le Guen, S.; Prost, C.; Demaimay, M.,
Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry,
J. Chromatogr. A, 2000, 896, 1-2, 361-371, https://doi.org/10.1016/S0021-9673(00)00729-9
. [all data]
Shimoda, Wu, et al., 1996
Shimoda, M.; Wu, Y.; Osajima, Y.,
Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography,
J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168
. [all data]
Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y.,
Comparison of volatile compounds among different grades of green tea and their relations to odor attributes,
J. Agric. Food Chem., 1995, 43, 6, 1621-1625, https://doi.org/10.1021/jf00054a038
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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