Tetradecanoic acid
- Formula: C14H28O2
- Molecular weight: 228.3709
- IUPAC Standard InChI: InChI=1S/C14H28O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14(15)16/h2-13H2,1H3,(H,15,16)
- IUPAC Standard InChIKey: TUNFSRHWOTWDNC-UHFFFAOYSA-N
- CAS Registry Number: 544-63-8
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Myristic acid; n-Tetradecanoic acid; n-Tetradecoic acid; Neo-Fat 14; Univol U 316S; 1-Tridecanecarboxylic acid; Crodacid; Emery 655; Hydrofol acid 1495; Hystrene 9014; n-Tetradecan-1-oic acid; Hystrene 9514; Philacid 1400; Prifac 2942; Prifrac 2942; NSC 5028; Tetradecanoic acid (myristic acid); Acide Myristique; Tetradecanoic (Myristic) acid; Myristic acid (tetradecanoic acid); Tetradecanoic acid (=Myristic acid)
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Van Den Dool and Kratz RI, polar column, temperature ramp
Go To: Top, References, Notes
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 | RTX-Wax | ZB-Wax | CP-Wax 52CB | AT-Wax | Supelcowax-10 |
| Column length (m) | 60. | 30. | 50. | 60. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.22 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
| 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. |
| Reference | Paolini, Muselli, et al., 2007 | Wu, Zorn, et al., 2007 | Mahadevan and Farmer, 2006 | Pino, Almora, et al., 2003 | Chung, Yung, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Supelcowax-10 | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 60. | 60. | 30. | 30. | 15. |
| Carrier gas | He | He | H2 | H2 | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.53 |
| Phase thickness (μm) | 0.25 | 0.25 | 1. | 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. |
| Reference | Chung, Yung, et al., 2001 | Shimoda, Yoshimura, et al., 2001 | Moio, Piombino, et al., 2000 | Moio, Piombino, et al., 2000 | Peng, 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | CP-Wax 52CB | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 50. | 30. | 30. | 30. | 30. |
| Carrier gas | H2 | H2 | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 1. | 0.5 | 0.5 | |
| 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. |
| Reference | Chevance and Farmer, 1999 | Moio and Addeo, 1998 | Moio and Addeo, 1998 | Ollé, Baumes, et al., 1998 | Ollé, Baumes, et al., 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Packed |
|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | Carbowax 20M |
| Column length (m) | 60. | 60. | 60. | 3.05 |
| Carrier gas | He | He | ||
| Substrate | Supelcoport | |||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | |
| Phase thickness (μm) | 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. |
| Reference | Shimoda, Shigematsu, et al., 1995 | Chung, Eiserich, et al., 1994 | Shiratsuchi, Shimoda, et al., 1994 | Peng, 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
- 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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