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Tetradecanoic acid

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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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase RTX-WaxZB-WaxCP-Wax 52CBAT-WaxSupelcowax-10
Column length (m) 60.30.50.60.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.220.320.320.320.25
Phase thickness (mum) 0.250.25 0.250.25
Tstart (C) 60.40.60.65.35.
Tend (C) 230.250.220.250.195.
Heat rate (K/min) 2.5.4.2.2.
Initial hold (min)  2.5.10.5.
Final hold (min) 35.5.30.60.90.
I 2681.2715.2687.2679.2694.
ReferencePaolini, Muselli, et al., 2007Wu, Zorn, et al., 2007Mahadevan and Farmer, 2006Pino, Almora, et al., 2003Chung, Yung, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.30.30.15.
Carrier gas HeHeH2H2He
Substrate      
Column diameter (mm) 0.250.250.320.320.53
Phase thickness (mum) 0.250.251.1.1.
Tstart (C) 35.50.40.40.40.
Tend (C) 195.230.210.210.220.
Heat rate (K/min) 2.2.3.3.5.
Initial hold (min) 5.   3.
Final hold (min) 90.60.  30.
I 2694.2716.2712.2714.2734.
ReferenceChung, Yung, et al., 2001Shimoda, Yoshimura, et al., 2001Moio, Piombino, et al., 2000Moio, Piombino, et al., 2000Peng, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 50.30.30.30.30.
Carrier gas  H2H2  
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum)  1.1.0.50.5
Tstart (C) 40.40.40.40.40.
Tend (C) 220.210.210.245.245.
Heat rate (K/min) 4.3.3.3.3.
Initial hold (min) 5.  3.3.
Final hold (min) 30.  20.20.
I 2680.2712.2714.2656.2656.
ReferenceChevance and Farmer, 1999Moio and Addeo, 1998Moio and Addeo, 1998Ollé, Baumes, et al., 1998Ollé, Baumes, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryPacked
Active phase DB-WaxDB-WaxDB-WaxCarbowax 20M
Column length (m) 60.60.60.3.05
Carrier gas  HeHe 
Substrate    Supelcoport
Column diameter (mm) 0.250.250.25 
Phase thickness (mum) 0.25 0.25 
Tstart (C) 50.60.50.40.
Tend (C) 230.220.230.200.
Heat rate (K/min) 2.3.2.8.
Initial hold (min)  4. 4.
Final hold (min)  30.60. 
I 2679.2724.2733.2660.
ReferenceShimoda, Shigematsu, et al., 1995Chung, Eiserich, et al., 1994Shiratsuchi, Shimoda, et al., 1994Peng, Yang, et al., 1991
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.

Paolini, Muselli, et al., 2007
Paolini, J.; Muselli, A.; Bernardini, A.-F.; Bighelli, A.; Casanova, J.; Costa, J., Thymol derivatives from essential oil of Doronicum corsicum L., Flavour Fragr. J., 2007, 22, 6, 479-487, https://doi.org/10.1002/ffj.1824 . [all data]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R., Volatile components of papaya (Carica papaya L., maradol variety) fruit, Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248 . [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]

Shimoda, Yoshimura, et al., 2001
Shimoda, M.; Yoshimura, Y.; Yoshimura, T.; Noda, K.; Osajima, Y., Volatile flavor compounds of sweetened condensed milk, J. Food Sci., 2001, 66, 6, 804-807, https://doi.org/10.1111/j.1365-2621.2001.tb15176.x . [all data]

Moio, Piombino, et al., 2000
Moio, L.; Piombino, P.; Addeo, F., Odour-impact compounds of Gorgonzola cheese, J. Dairy Res., 2000, 67, 2, 273-285, https://doi.org/10.1017/S0022029900004106 . [all data]

Peng, 2000
Peng, C.T., Prediction of retention indices. V. Influence of electronic effects and column polarity on retention index, J. Chromatogr. A, 2000, 903, 1-2, 117-143, https://doi.org/10.1016/S0021-9673(00)00901-8 . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [all data]

Ollé, Baumes, et al., 1998
Ollé, D.; Baumes, R.L.; Bayonove, C.L.; Lozano, Y.F.; Sznaper, C.; Brillouet, J.-M., Comparison of free and glycosidically linked volatile components from polyembryonic and monoembryonic mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 1998, 46, 3, 1094-1100, https://doi.org/10.1021/jf9705781 . [all data]

Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion, J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037 . [all data]

Chung, Eiserich, et al., 1994
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds produced from peanut oil heated with different amounts of cysteine, J. Agric. Food Chem., 1994, 42, 8, 1743-1746, https://doi.org/10.1021/jf00044a032 . [all data]

Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028 . [all data]

Peng, Yang, et al., 1991
Peng, C.T.; Yang, Z.C.; Maltby, D., Prediction of retention indexes. III. Silylated derivatives of polar compounds, J. Chromatogr., 1991, 586, 1, 113-129, https://doi.org/10.1016/0021-9673(91)80029-G . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References