2,6-Nonadienal, (E,Z)-


Normal alkane RI, non-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 PTE-5HP-5 MSDB-5RTX-5 MS5 % Phenyl methyl siloxane
Column length (m) 30.30.60.30.30.
Carrier gas HeliumHeliumHeliumHelium 
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (μm) 0.250.250.250.500.25
Tstart (C) 80.70. 35.50.
Tend (C) 300.290.240.225.250.
Heat rate (K/min) 7.5.6.6.3.
Initial hold (min) 3.  5. 
Final hold (min) 5.10.5.10. 
I 1149.1153.1154.1155.1153.
ReferenceFabri, Coimbra, et al., 2012Radulovic, Dordevic, et al., 2010Mallia, Escher, et al., 2009Watcharananun, Cadwallader, et al., 2009Zellner, Bicchi, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5HP-101HP-1DB-5DB-5
Column length (m) 30.25.50.60.30.
Carrier gas HeHeHeHeH2
Substrate      
Column diameter (mm) 0.250.20.20.250.3
Phase thickness (μm)  0.20.50.250.25
Tstart (C) 70.70.60.35.35.
Tend (C) 240.200.250.280.240.
Heat rate (K/min) 5.3.2.5.8.
Initial hold (min)  2. 2.2.5
Final hold (min)  15.60.4.2.
I 1152.1145.1127.1150.1148.
ReferenceAsekun, Olusegun, et al., 2007Mastelic, Jerkovic, et al., 2006Bendimerad and Bendiab, 2005Dhanda, Pegg, et al., 2003Triqui and Bouchriti, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-1DB-5DB-5HP-5DB-5
Column length (m) 50.30.30.30.30.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.20.320.320.320.32
Phase thickness (μm) 0.50.250.250.250.25
Tstart (C) 60.40.40.45.40.
Tend (C) 220.230.230.230.290.
Heat rate (K/min) 2.6.6.3.7.
Initial hold (min)  2.2.1. 
Final hold (min) 40.10.10.10. 
I 1117.1154.1154.1148.1157.
ReferenceValette, Fernandez, et al., 2003Czerny and Schieberle, 2002Czerny and Schieberle, 2002Darriet, Pons, et al., 2002Lin, Rouseff, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5MSDB-5DB-5DB-5
Column length (m) 60.30.30.30. 
Carrier gas HeHeH2H2 
Substrate      
Column diameter (mm) 0.250.320.320.32 
Phase thickness (μm) 0.250.250.50.50.25
Tstart (C) 40.40.60.60.34.
Tend (C) 200.195.245.245.200.
Heat rate (K/min) 2.5.3.3.5.
Initial hold (min) 5.5.3.3.3.
Final hold (min) 30.40.20.20.10.
I 1153.1151.1156.1156.1148.
ReferenceLee, Suriyaphan, et al., 2001Suriyaphan, Drake, et al., 2001Kotseridis and Baumes, 2000Kotseridis and Baumes, 2000Schlüter, Steinhart, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5 MSHP-1HP-1Ultra-1SE-54
Column length (m) 60.25.25.50.30.
Carrier gas Helium  He 
Substrate      
Column diameter (mm) 0.320.320.320.20.52
Phase thickness (μm) 0.25   1.5
Tstart (C) 40.35.35.40.5.
Tend (C) 200.250.250.240.230.
Heat rate (K/min) 3.4.4.4.6.
Initial hold (min) 5.    
Final hold (min) 30.  10. 
I 1151.1117.1117.1150.1149.
ReferenceSuriyaphan, Drake, et al., 1999Ong and Acree, 1998Ong, Acree, et al., 1998Hashizume and Samuta, 1997Milo and Grosch, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54OV-101OV-101RTX-5
Column length (m) 30.30.12.15.30.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.520.520.320.320.52
Phase thickness (μm) 1.51.5  1.5
Tstart (C) 5.5.35.35.5.
Tend (C) 230.230.225.250.230.
Heat rate (K/min) 6.6.6.6.6.
Initial hold (min)   3.3. 
Final hold (min)      
I 1154.1154.1122.1123.1149.
ReferenceMilo and Grosch, 1996Milo and Grosch, 1996Roberts and Acree, 1996Chisholm, Guiher, et al., 1995Milo and Grosch, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101OV-101OV-101DB-1
Column length (m) 50.50.50.50.50.
Carrier gas N2N2NitrogenNitrogen 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm)      
Tstart (C) 80.80.70.80.0.
Tend (C) 200.200.200.200.250.
Heat rate (K/min) 2.2.2.2.3.
Initial hold (min)      
Final hold (min)      
I 1121.1124.1126.1123.1124.
ReferenceTamura, Nakamoto, et al., 1995Tamura, Nakamoto, et al., 1995Sugisawa, Nakamura, et al., 1990Sugisawa, Nakamura, et al., 1990Habu, Flath, et al., 1985
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase DB-1OV-101OV-101DB-1
Column length (m) 50.50.50.60.
Carrier gas     
Substrate     
Column diameter (mm) 0.320.320.320.32
Phase thickness (μm)     
Tstart (C) 50.40.50.50.
Tend (C) 250.225.225.250.
Heat rate (K/min) 3.4.4.4.
Initial hold (min)  0.10.10.1
Final hold (min)  30.30.5.
I 1122.1127.1124.1123.
ReferenceHabu, Flath, et al., 1985Stern, Flath, et al., 1985Stern, Flath, et al., 1985Flath, Mon, et al., 1983
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Fabri, Coimbra, et al., 2012
Fabri, R.F.; Coimbra, E.; Almeida, A.C.; Siqueira, E.P.; Alves, T.M.A.; Zani, C.L.; Scio, E., Essential oil of Mitracarpus frigidus as a potent sourse of bioactive compounds, Annals of the Brazilian Academy of Sciences, 2012, 84, 4, 1073-1080, https://doi.org/10.1590/S0001-37652012000400021 . [all data]

Radulovic, Dordevic, et al., 2010
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Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H., Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation, J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158 . [all data]

Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y., Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle, J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c . [all data]

Zellner, Bicchi, et al., 2008
Zellner, B.d'A.; Bicchi, C.; Dugo, P.; Rubiolo, P.; Dugo, G.; Mondello, L., Linear retention indices in gas chromatographic analysis: a review, Flavour Fragrance J., 2008, 23, 5, 297-314, https://doi.org/10.1002/ffj.1887 . [all data]

Asekun, Olusegun, et al., 2007
Asekun, O.T.; Olusegun, E.; Adebola, O., The volatile constituents of the leaves and flowers of Kigelia africana Benth., Flavour Fragr. J., 2007, 22, 1, 21-23, https://doi.org/10.1002/ffj.1723 . [all data]

Mastelic, Jerkovic, et al., 2006
Mastelic, J.; Jerkovic, I.; Mesic, M., Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L., Flavour Fragr. J., 2006, 21, 2, 306-313, https://doi.org/10.1002/ffj.1596 . [all data]

Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria, J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u . [all data]

Dhanda, Pegg, et al., 2003
Dhanda, J.S.; Pegg, R.B.; Shand, P.J., Saskatchewan specialty livestock value-added program - Saskatchewan agri-food innovation fund (AFIF) Project #98000016, 2003, retrieved from http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L., Volatile constituents from Romanesco cauliflower, Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8 . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D., Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae, J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R., Aroma components of cooked tail meat of American lobster (Homarus americanus), J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t . [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i . [all data]

Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M., Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed, J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604 . [all data]

Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R., Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin, Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543 . [all data]

Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.), J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318 . [all data]

Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H., Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.), J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t . [all data]

Hashizume and Samuta, 1997
Hashizume, K.; Samuta, T., Green odorants of grape cluster stem and their ability to cause a wine stemmy flavor, J. Agric. Food Chem., 1997, 45, 4, 1333-1337, https://doi.org/10.1021/jf960635a . [all data]

Milo and Grosch, 1996
Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 . [all data]

Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t . [all data]

Chisholm, Guiher, et al., 1995
Chisholm, M.G.; Guiher, L.A.; Zaczkiewicz, S.M., Aroma characteristics of aged Vidal blanc wine, Am. J. Enol. Vitic, 1995, 46, 1, 56-62. [all data]

Milo and Grosch, 1995
Milo, C.; Grosch, W., Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples, J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038 . [all data]

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Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H., The aroma profile of the volatile in marine green algae (Ulva pertusa), Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]

Stern, Flath, et al., 1985
Stern, D.J.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Lundin, R.E.; Benson, M.E., Crude oleic acid volatiles, J. Agric. Food Chem., 1985, 33, 2, 180-184, https://doi.org/10.1021/jf00062a005 . [all data]

Flath, Mon, et al., 1983
Flath, R.A.; Mon, T.R.; Lorenz, G.; Whitten, C.J.; Mackley, J.W., Volatile components of Acacia sp. blossoms, J. Agric. Food Chem., 1983, 31, 6, 1167-1170, https://doi.org/10.1021/jf00120a008 . [all data]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References