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2,4-Heptadienal


Van Den Dool and Kratz 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 SPB-5DB-5DB-5MSHP-1HP-1
Column length (m) 60.60.30.50.50.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.20.2
Phase thickness (mum) 1.1.0.250.330.33
Tstart (C) 40.40.40.60.60.
Tend (C) 230.260.200.250.250.
Heat rate (K/min) 3.4.4.2.2.
Initial hold (min) 2.2.5.5.5.
Final hold (min) 10.10.20.20.20.
I 998.999.993.966.963.
ReferenceEngel and Ratel, 2007Methven L., Tsoukka M., et al., 2007Yu, Kim, et al., 2004Cavalli, Fernandez, et al., 2003Cavalli, Fernandez, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPackedPackedPackedPacked
Active phase DB-5OV-101Apiezon MApiezon MApiezon M
Column length (m) 0.322.51.51.51.5
Carrier gas H2 N2N2N2
Substrate  Gas-Chrom QCelite 545Celite 545Celite 545
Column diameter (mm) 1.    
Phase thickness (mum)      
Tstart (C) 30.50.75.75.75.
Tend (C) 180.220.200.200.200.
Heat rate (K/min) 1.52.6.6.6.
Initial hold (min) 5.    
Final hold (min)      
I 992.1000.987.987.987.
ReferenceGuichard and Souty, 1988Nixon, Wong, et al., 1979Golovnya and Uraletz, 1971Golovnya and Uraletz, 1971Golovnya and Uraletz, 1971
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Engel and Ratel, 2007
Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012 . [all data]

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Yu, Kim, et al., 2004
Yu, E.J.; Kim, T.H.; Kim, K.H.; Lee, H.J., Aroma-active compounds of Pinus densiflora (red pine) needles, Flavour Fragr. J., 2004, 19, 6, 532-537, https://doi.org/10.1002/ffj.1337 . [all data]

Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n . [all data]

Guichard and Souty, 1988
Guichard, E.; Souty, M., Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties, Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031 . [all data]

Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

Golovnya and Uraletz, 1971
Golovnya, V.; Uraletz, V.P., Gas chromatographic analysis of flavour components with correlation isothermal retention indices, J. Chromatogr., 1971, 61, 65-71, https://doi.org/10.1016/S0021-9673(00)92384-7 . [all data]


Notes

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