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


Normal alkane 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-FFAPInnowax FSC
Column length (m) 30.30.30.30.60.
Carrier gas HeliumHeliumHelium He
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (μm) 0.250.250.250.250.25
Program 40 0C (4 min) 2.5 0C/min -> 80 0C 5 0C/min -> 110 0C 10 0C/min -> 220 0C (5 min)not specifiednot specified40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C
I 1582.1576.1585.1583.1599.
ReferenceCanuti, Conversano, et al., 2009Canuti, Conversano, et al., 2009Rochat, Egger, et al., 2009Buettner, 2007Baser, Özek, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPDB-FFAPCarbowax 20MSupelcowax-10HP-Innowax FSC
Column length (m) 30.30. 60.60.
Carrier gas HeHe  He
Substrate      
Column diameter (mm) 0.320.32 0.250.25
Phase thickness (μm) 0.250.25 0.250.25
Program 40C (2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min)40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C (10min)not specifiednot specified60C (10min) => 4C/min => 220C (10min) => 1C/min => 240C
I 1583.1583.1597.1585.1599.
ReferenceBuettner and Welle, 2004Buettner, 2004Vinogradov, 2004Baek and Cadwallader, 2003Demirci, Baser, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-FFAPSupelcowax-10HP-Innowax FSCHP-Innowax FSCDB-Wax
Column length (m) 30.60.60.60.60.
Carrier gas H2HeHeHeHe
Substrate      
Column diameter (mm) 0.30.250.250.250.32
Phase thickness (μm) 0.250.250.250.250.5
Program 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C40C(20min) => (1.5C/min) => 200C => (10C/min) => 250C(120min)60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C60C(10min) => 4C/min => 220C(10min) => 1C/min => 240C50C(6min) => 1C/min => 130C => 10C/min => 240C (15min)
I 1567.1558.1599.1599.1591.
ReferenceTriqui and Bouchriti, 2003Rogerson and de Freitas, 2002Kirimer N., Tabanea N., et al., 2001Kivcak B., Mert T., et al., 2001Piveteau, le Guen, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxFFAPFFAPFFAPCP-Wax 52CB
Column length (m) 30.30.25.30.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (μm) 0.50.250.250.251.5
Program 50C(5min) => 1C/min => 80C => 10C/min => 250C35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C40C => 2C/min => 150C => 10C/min => 250C
I 1590.1564.1565.1579.1576.
ReferencePiveteau, le Guen, et al., 2000Matsui, Guth, et al., 1998Zehentbauer and Grosch, 1998Schermann and Schieberle, 1997Luning, de Rijk, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase CP-Wax 52CBSupelcowax-10DB-Wax
Column length (m) 50.30.30.
Carrier gas  HeHe
Substrate    
Column diameter (mm) 0.320.320.25
Phase thickness (μm) 1.5 0.5
Program 40C => 2C/min => 150C => 10C/min => 250C35C => 40C/min => 60C(2min) => 4C/min => 240C35C => 40C/min => 50C(2min) => 6C/min => 200C
I 1576.1570.1591.
ReferenceLuning, de Rijk, et al., 1994Schieberle and Grosch, 1994Milo and Grosch, 1993
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Canuti, Conversano, et al., 2009
Canuti, V.; Conversano, M.; Li Calzi, M.; Heymann, H.; Matthews, M.A.; Ebeler, S.E., Headspace solid-phase microextraction - gas chromatography - mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and vines, J. Chromatogr. A., 2009, 1216, 15, 3012-3022, https://doi.org/10.1016/j.chroma.2009.01.104 . [all data]

Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A., Strategy for the identification of key odorants: application to shrimp aroma, J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014 . [all data]

Buettner, 2007
Buettner, A., A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples, Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822 . [all data]

Baser, Özek, et al., 2004
Baser, K.H.C.; Özek, T.; Kirimer, N.; Deliorman, D.; Ergun, F., Composition of the essential oils of Galium aparine L. and Galium odoratum (L.) Scop. from Turkey, J. Essent. Oil Res., 2004, 16, 4, 305-307, https://doi.org/10.1080/10412905.2004.9698728 . [all data]

Buettner and Welle, 2004
Buettner, A.; Welle, F., Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS), Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473 . [all data]

Buettner, 2004
Buettner, A., Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS), J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Baek and Cadwallader, 2003
Baek, H.H.; Cadwallader, K.R., Gas chromatographic/olfactometric evaluation of flavor extracts produced from crawfish processing by-products, 2003, retrieved from http://nsgl.gso.uri.edu/source/flsgpw95001/flsgpw95001part5.pdf. [all data]

Demirci, Baser, et al., 2003
Demirci, B.; Baser, K.H.C.; Yildiz, B.; Bahcecioglu, Z., Composition of the essential oils of six endemic Salvia spp. from Turkey, Flavour Fragr. J., 2003, 18, 2, 116-121, https://doi.org/10.1002/ffj.1173 . [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]

Rogerson and de Freitas, 2002
Rogerson, F.S.S.; de Freitas, V.A.P., Fortification spirit, a contributor to the aroma complexity of port, J. Food Sci., 2002, 67, 4, 1564-1569, https://doi.org/10.1111/j.1365-2621.2002.tb10323.x . [all data]

Kirimer N., Tabanea N., et al., 2001
Kirimer N.; Tabanea N.; Demirci B.; Baser K.H.C.; Duman H.; Aytac Z., The essential oil of a new Sideritis species: Sideritis ozturkii Aytac and Aksoy, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 3, 234-237, https://doi.org/10.1023/A:1012561806033 . [all data]

Kivcak B., Mert T., et al., 2001
Kivcak B.; Mert T.; Demirci B.; Baser K.H.C., Composition of the essential oil of Arbutus unedo, Chem. Nat. Compd. (Engl. Transl.), 2001, 37, 5, 445-446, https://doi.org/10.1023/A:1014419309885 . [all data]

Piveteau, le Guen, et al., 2000
Piveteau, F.; le Guen, S.; Gandemer, G.; Baud, J.-P.; Demaimay, M., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food Chem., 2000, 48, 10, 4851-4857, https://doi.org/10.1021/jf991394k . [all data]

Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W., A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH), Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W . [all data]

Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W., Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways, J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184 . [all data]

Schermann and Schieberle, 1997
Schermann, P.; Schieberle, P., Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses, J. Agric. Food Chem., 1997, 45, 3, 867-872, https://doi.org/10.1021/jf960670h . [all data]

Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W., Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust, Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177 . [all data]

Milo and Grosch, 1993
Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048 . [all data]


Notes

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