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2,4-Heptadienal


Van Den Dool and Kratz RI, non-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 HP-5MSDB-5MSHP-5BPX-5DB-5
Column length (m) 30.30.30.50.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.25
Phase thickness (mum) 0.250.250.250.51.
Program 5C(8min) => 3C/min => 20C => 10C/min => 150C(10min)35C => 120C/min => 60C1.5C/min => 100C => 5C/min => 280C5C(5min) => 3C/min => 20C => 5C/min => 100C 15C/min => 150C (5min)0C (10min) => 40C/min => 40C (2min) => 4C/min => 280C35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)
I 1009.1013.1009.1030.996.
ReferenceBonaiti, Irlinger, et al., 2005Turchini, Giani, et al., 2004Engel, Baty, et al., 2002Elmore, Mottram, et al., 1997Triqui and Reineccius, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54
Column length (m)  30.30. 
Carrier gas  HeHe 
Substrate     
Column diameter (mm)  0.320.32 
Phase thickness (mum)  0.30.3 
Program 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250C35C (2min) => 40 C/min => 50C (1min) => 6C/min => 250Cnot specified
I 1000.1000.999.1000.
ReferenceTriqui and Reineccius, 1995Triqui and Reineccius, 1995, 2Triqui and Reineccius, 1995, 2Ullrich and Grosch, 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-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.

Bonaiti, Irlinger, et al., 2005
Bonaiti, C.; Irlinger, F.; Spinnler, H.E.; Engel, E., An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: application to the construction of a cheese model, J. Dairy Sci., 2005, 88, 5, 1671-1684, https://doi.org/10.3168/jds.S0022-0302(05)72839-3 . [all data]

Turchini, Giani, et al., 2004
Turchini, G.M.; Giani, I.; Caprino, F.; Moretti, V.M.; Valfrè, F., Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds, Ital. J. Anim. Sci., 2004, 3, 123-140. [all data]

Engel, Baty, et al., 2002
Engel, E.; Baty, C.; le Corre, D.; Souchon, I.; Martin, N., Flavor-active compounds potentially implicated in cooked cauliflower acceptance, J. Agric. Food Chem., 2002, 50, 22, 6459-6467, https://doi.org/10.1021/jf025579u . [all data]

Elmore, Mottram, et al., 1997
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Novel thiazoles and 3-thiazolines in cooked beef aroma, J. Agric. Food Chem., 1997, 45, 9, 3603-3607, https://doi.org/10.1021/jf970066m . [all data]

Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]

Triqui and Reineccius, 1995, 2
Triqui, R.; Reineccius, G.A., Flavor development in the ripening of anchovy (Engraulis encrasicholus L.), J. Agric. Food Chem., 1995, 43, 2, 453-458, https://doi.org/10.1021/jf00050a037 . [all data]

Ullrich and Grosch, 1988
Ullrich, F.; Grosch, W., Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature, J. Amer. Oil Chem. Soc., 1988, 65, 8, 1313-1317, https://doi.org/10.1007/BF02542413 . [all data]


Notes

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