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


Kovats' 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 CP Sil 8 CBDB-1DB-1SE-30SE-30
Column length (m) 30.60.60.50.50.
Carrier gas H2  HeHe
Substrate      
Column diameter (mm) 0.250.250.250.50.5
Phase thickness (mum) 0.250.250.25  
Tstart (C) 50.30.30.40.40.
Tend (C) 220.220.220.170.170.
Heat rate (K/min) 3.2.2.3.3.
Initial hold (min) 2.4.4.3.3.
Final hold (min)      
I 1207.1184.1187.1193.1194.
ReferenceSchwob, Bessiere, et al., 2004Takeoka, Perrino, et al., 1996Takeoka, Perrino, et al., 1996Greenberg, 1981Greenberg, 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Schwob, Bessiere, et al., 2004
Schwob, I.; Bessiere, J.-M.; Masotti, V.; Viano, J., Changes in essential oil composition in Saint John's wort (Hypericum perforatum L.) aerial parts during its phenological cycle, Biochem. Syst. Ecol., 2004, 32, 8, 735-745, https://doi.org/10.1016/j.bse.2003.12.005 . [all data]

Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m . [all data]

Greenberg, 1981
Greenberg, M.J., Characterization of meat and bone meal flavor volatiles, J. Agric. Food Chem., 1981, 29, 6, 1276-1280, https://doi.org/10.1021/jf00108a043 . [all data]


Notes

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