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Butanoic acid, 2-methylpropyl ester

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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 CP-Wax CBDB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 30.60.50.50.50.
Carrier gas HeliumH2N2N2N2
Substrate      
Column diameter (mm) 0.250.320.220.220.22
Phase thickness (mum) 0.250.25   
Tstart (C) 50.60.80.80.80.
Tend (C) 150.220.200.200.200.
Heat rate (K/min) 2.3.3.3.3.
Initial hold (min)      
Final hold (min) 5.    
I 1159.1161.1152.1156.1152.
ReferenceAlves, da Penha, et al., 2012Werkhoff, Güntert, et al., 1998Mihara, Tateba, et al., 1988Mihara, Tateba, et al., 1988Mihara, Tateba, et al., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 50.
Carrier gas N2
Substrate  
Column diameter (mm) 0.22
Phase thickness (mum)  
Tstart (C) 80.
Tend (C) 200.
Heat rate (K/min) 3.
Initial hold (min)  
Final hold (min)  
I 1156.
ReferenceMihara, Tateba, et al., 1987
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.

Alves, da Penha, et al., 2012
Alves, V.C.C.; da Penha, M.F.A.; Pinto, N. deO.F.; Garruti, D. dosS., Volatile compounds profile of Musa FHIA 02: an option to counter losses by Black Sigatoka, Nat. Prod. J., 2012, 5, 55-60. [all data]

Werkhoff, Güntert, et al., 1998
Werkhoff, P.; Güntert, M.; Krammer, G.; Sommer, H.; Kaulen, J., Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits, J. Agric. Food Chem., 1998, 46, 3, 1076-1093, https://doi.org/10.1021/jf970655s . [all data]

Mihara, Tateba, et al., 1988
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., The volatile components of Chinese quince (Pseudocydonia sinensis Schneid) in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 537-550. [all data]

Mihara, Tateba, et al., 1987
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., Volatile components of Chinese quince (Pseudocydonia sinensis Schneid), J. Agric. Food Chem., 1987, 35, 4, 532-537, https://doi.org/10.1021/jf00076a023 . [all data]


Notes

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