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Van Den Dool and Kratz RI, polar column, custom temperature program

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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 CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.30.30.
Carrier gas H2 H2H2
Substrate     
Column diameter (mm) 0.250.250.250.25
Phase thickness (mum) 0.250.250.250.25
Program 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)60C(3min) => 2C/min => 220C => 5C/min => 250C (15min)
I 1324.1353.1315.1315.
ReferenceBoulanger and Crouzet, 2001Radovic, Careri, et al., 2001Boulanger and Crouzet, 2000Boulanger and Crouzet, 2000, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]


Notes

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