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2,4-Nonadienal, (E,E)-


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 Optima-5DB-5 MSDB-5 MSHP-5 MSBPX5
Column length (m) 30.30.30.30.25.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.250.320.320.250.20
Phase thickness (mum) 0.250.250.250.250.13
Tstart (C) 60.40.40.50.50.
Tend (C) 246.230.250.280.230.
Heat rate (K/min) 3.6.6.4.3.
Initial hold (min) 1.2.2. 2.
Final hold (min)  20.20.  
I 1213.1223.1235.1214.1214.
ReferenceAl-Qudah, Muhaidat, et al., 2012Chen, Song, et al., 2009Chen, Song, et al., 2009Zhao, Zeng, et al., 2009Boustie, Rapior, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase MDN-5MDN-5HP-5SE-54DB-5
Column length (m) 60.60.30.30.30.
Carrier gas HeHeHeliumHeH2
Substrate      
Column diameter (mm) 0.250.250.320.0530.32
Phase thickness (mum) 0.250.250.251.51.
Tstart (C) 40.40.40.100.40.
Tend (C) 270.270.300.250.240.
Heat rate (K/min) 4.4.4.5.5.
Initial hold (min) 4.4.   
Final hold (min) 5.5.5. 10.
I 1229.1230.1214.1232.1214.
Referencevan Loon, Linssen, et al., 2005van Loon, Linssen, et al., 2005Utsunomia, Kawata, et al., 2005Kilic, Hafizoglu, et al., 2004Landy, Nicklaus, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase NB-30DB-5DB-5DB-5DB-5
Column length (m) 50.60.30.30.30.
Carrier gas HeHeH2HeHe
Substrate      
Column diameter (mm) 0.20.250.30.320.32
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 50.35.35.40.40.
Tend (C) 250.280.240.230.230.
Heat rate (K/min) 2.5.8.6.6.
Initial hold (min)  2.2.52.2.
Final hold (min)  4.2.10.10.
I 1222.1211.1193.1216.1216.
ReferenceRaal, Arak, et al., 2004Dhanda, Pegg, et al., 2003Triqui and Bouchriti, 2003Czerny and Schieberle, 2002Czerny and Schieberle, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5DB-5RTX-5DB-5MSOptima-1
Column length (m) 30.30.20.30.25.
Carrier gas H2HeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.180.530.20
Phase thickness (mum) 0.250.250.41.50.25
Tstart (C) 45.40.20.40.50.
Tend (C) 230.290.290.225.250.
Heat rate (K/min) 3.7.40.6.3.
Initial hold (min) 1. 3.55.3.
Final hold (min) 10. 0.530. 
I 1211.1217.1215.1224.1193.
ReferenceDarriet, Pons, et al., 2002Lin, Rouseff, et al., 2002Sies A., Hirsch R., et al., 2002Cadwallader and Heo, 2001de Beck, Bessière, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5HP-1SE-54SE-54OV-101
Column length (m)  25.30.30.50.
Carrier gas     N2
Substrate      
Column diameter (mm)  0.320.520.520.25
Phase thickness (mum) 0.25 1.51.5 
Tstart (C) 34.35.5.5.80.
Tend (C) 200.250.230.230.200.
Heat rate (K/min) 5.4.6.6.2.
Initial hold (min) 3.    
Final hold (min) 10.    
I 1204.1180.1216.1216.1190.
ReferenceSchlüter, Steinhart, et al., 1999Ong, Acree, et al., 1998Milo and Grosch, 1996Milo and Grosch, 1996Tamura, Nakamoto, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryPackedCapillaryCapillaryCapillary
Active phase OV-101SE-54DB-1OV-101OV-101
Column length (m) 50.3.60.50.50.
Carrier gas N2  NitrogenNitrogen
Substrate  Chromosorb G AW DMCS (100-120 mesh)   
Column diameter (mm) 0.25 0.320.250.25
Phase thickness (mum)      
Tstart (C) 80.50.50.70.80.
Tend (C) 200.230.230.200.200.
Heat rate (K/min) 2.6.4.2.2.
Initial hold (min)  2.   
Final hold (min)  10.10.  
I 1191.1216.1184.1188.1191.
ReferenceTamura, Nakamoto, et al., 1995Schieberle, 1991Binder, Turner, et al., 1990Sugisawa, Nakamura, et al., 1990Sugisawa, Nakamura, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-1OV-1SE-30
Column length (m) 60.50.50.
Carrier gas  Hydrogen 
Substrate    
Column diameter (mm) 0.320.200.5
Phase thickness (mum)    
Tstart (C) 50.50.40.
Tend (C) 250.200.170.
Heat rate (K/min) 4.1.3.
Initial hold (min)   3.
Final hold (min) 5.35. 
I 1185.1185.1188.
ReferenceBinder, Flath, et al., 1989Wu, Liou, et al., 1987Heydanek and McGorrin, 1981
Comment 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.

Al-Qudah, Muhaidat, et al., 2012
Al-Qudah, M.A.; Muhaidat, R.; Trawenh, I.N.; Jaber, H.I.; Abu Zarga, M.H.; Abu Orabi, S.T., Volatile constituents of leaves and bulbs of Gynandriris Sisyrinchicum and their antimicrobial activities, Jordan J. Chem., 2012, 7, 3, 287-295. [all data]

Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932 . [all data]

Zhao, Zeng, et al., 2009
Zhao, C.; Zeng, Y.; Wan, M.; Li, R.; Liang, Y.; Li, C.; Zeng, Z.; Chau, F.-T., Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods, J. Sep. Sci., 2009, 32, 4, 660-670, https://doi.org/10.1002/jssc.200800484 . [all data]

Boustie, Rapior, et al., 2005
Boustie, J.; Rapior, S.; Fortin, H.; Tomas, S.; Bessiere, J.-M., Chemotaxonomic interest of volatile components in Lepista inversa and Lepista flaccida distinctions, Cryptogamie, Mycologie, 2005, 26, 1, 1-4. [all data]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Utsunomia, Kawata, et al., 2005
Utsunomia, H.; Kawata, J.; Chanoki, W.; Shirakawa, N.; Miyazawa, M., Components of Essential Oil from Woods of Prunus mume Sieb. at Zucc., J. Oleo Sci., 2005, 54, 11, 609-612, https://doi.org/10.5650/jos.54.609 . [all data]

Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S., Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L., J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237 . [all data]

Landy, Nicklaus, et al., 2004
Landy, P.; Nicklaus, S.; Sémon, E.; Mielle, P.; Guichard, E., Representativeness of extracts of offset paper packaging and analysis of the main odor-active compounds, J. Agric. Food Chem., 2004, 52, 8, 2326-2334, https://doi.org/10.1021/jf0352677 . [all data]

Raal, Arak, et al., 2004
Raal, A.; Arak, E.; Orav, A., Chemical composition of coriander seed essential oil and their conformity with EP standards, Agraarteadus, 2004, 15, 4, 234-239. [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]

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]

Sies A., Hirsch R., et al., 2002
Sies A.; Hirsch R.; Löscher R.; Tablack P.; Guth H., Direct thermal desorption and Fast-GC-TOF-MS for a rapid quality control of hazelnuts, 10th Weurman Flavour Research Symposium, 24 - 28 June 2002, Beaune, France, 2002. [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

de Beck, Bessière, et al., 2000
de Beck, P.O.; Bessière, J.M.; Dijoux-Franca, M.-G.; David, B.; Mariotte, A.-M., Volatile constituents from leaves and wood of Leea guineensis G. Don (Leeaceae) from Cameroon, Flavour Fragr. J., 2000, 15, 3, 182-185, https://doi.org/10.1002/1099-1026(200005/06)15:3<182::AID-FFJ888>3.0.CO;2-X . [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]

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]

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]

Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H., Characteristic aroma compounds in green algae (Ulva pertusa) volatiles, Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887 . [all data]

Schieberle, 1991
Schieberle, P., Primary odorants in popcorn, J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030 . [all data]

Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Comparison of yellow starthistle volatiles from different plant parts, J. Agric. Food Chem., 1990, 38, 3, 764-767, https://doi.org/10.1021/jf00093a038 . [all data]

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]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x . [all data]

Heydanek and McGorrin, 1981
Heydanek, M.G.; McGorrin, R.J., Gas chromatography-mass spectroscopy identification of volatiles from rancid oat groats, J. Agric. Food Chem., 1981, 29, 5, 1093-1095, https://doi.org/10.1021/jf00107a051 . [all data]


Notes

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