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


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 SE-54HP-5DB-5BPX-5DB-5
Column length (m) 30.50.30.50.30.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.20.320.250.32
Phase thickness (mum) 0.250.50.250.250.25
Program 40C(2min) => 6C/min => 150C => 20C/min => 230C40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)0C (5min) => 40C/min => 40C (2min) => 4C/min => 280C40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C
I 1213.1224.1218.1222.1217.
ReferenceSchuh and Schieberle, 2006Boué, Shih, et al., 2003Lin and Blank, 2003Byrne, Bredie, et al., 2002Jezussek, Juliano, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5CP Sil 8 CBDB-5DB-5DB-5
Column length (m) 25.60.30.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.250.250.250.250.25
Program 35C (2min) => 40C/min => 50C (2min) => 4C/min => 240C (10min)0C => rapidly => 40C(8min) => 4C/min => 250C(10min)35 C (2 min) 40 C/min -> 50 C (2 min) 4 C/min -> 230 C50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)
I 1211.1223.1209.1216.1215.
ReferenceKirchhoff and Schieberle, 2002Oruna-Concha, Bakker, et al., 2002Zehentbauer and Reineccius, 2002Beaulieu and Grimm, 2001Blank, Lin, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5DB-5DB-5DB-5
Column length (m) 30.25.30.30.30.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.250.250.250.250.25
Program 20C => 70C/min => 50C => 4C/min => 180C => 10C/min => 240C(10min)35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)35C(2min) => 40C/min => 60C (2min) => 4C/min => 240C40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)40C(2min) => 40C/min => 50C (1min) => 6C/min => 180C => 10C/min => 240C (5min)
I 1229.1211.1212.1215.1215.
ReferenceBlank, Lin, et al., 2001Kirchhoff and Schieberle, 2001Rychlik and Bosset, 2001Munk, Munch, et al., 2000Munk, Munch, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54SE-54
Column length (m) 30.30.60.25.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.250.250.50.25
Program 35C(2min) => 40C/min => 60C => 6C/min => 180C 20C/min => 240C(10min)35C (2min) => 40C/min => 50C => 4C/min => 230C (10min)40C(2min) => 5C/min => 70C(2min) => 6C/min => 250C(10min)35C (2min) => 4C/min => 150C => 10C/min => 240C35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)
I 1204.1211.1217.1212.1210.
ReferenceZimmermann and Schieberle, 2000Derail, Hofmann, et al., 1999Mutti and Grosch, 1999Fickert and Schieberle, 1998Hinterholzer, Lemos, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54DB-5SE-54SE-54SE-54
Column length (m) 30.30. 30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.25 0.320.32
Phase thickness (mum) 0.251. 0.30.3
Program 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)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 => 250C
I 1210.1222.1216.1215.1216.
ReferenceHinterholzer and Schieberie, 1998Triqui and Reineccius, 1995Triqui and Reineccius, 1995Triqui and Reineccius, 1995, 2Triqui and Reineccius, 1995, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-1
Column length (m) 15.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program not specified
I 1183.
ReferenceMikolajczak, Zilkowski, et al., 1984
Comment 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.

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Boué, Shih, et al., 2003
Boué, S.M.; Shih, B.Y.; Carter-Wientjes, C.H.; Cleveland, T.E., Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2003, 51, 17, 4873-4876, https://doi.org/10.1021/jf030051q . [all data]

Lin and Blank, 2003
Lin, J.; Blank, I., Odorans generated by thermally induced degradation of phospholipids, J. Agric. Food Chem., 2003, 51, 15, 4364-4369, https://doi.org/10.1021/jf034300m . [all data]

Byrne, Bredie, et al., 2002
Byrne, D.V.; Bredie, W.L.P.; Mottram, D.S.; Martens, M., Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat, Meat Sci., 2002, 61, 2, 127-139, https://doi.org/10.1016/S0309-1740(01)00171-1 . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Oruna-Concha, Bakker, et al., 2002
Oruna-Concha, M.J.; Bakker, J.; Ames, J.M., Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking, J. Sci. Food Agric., 2002, 82, 9, 1080-1087, https://doi.org/10.1002/jsfa.1148 . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Beaulieu and Grimm, 2001
Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Blank, Lin, et al., 2001
Blank, I.; Lin, J.; Arce Vera, F.; Welti, D.H.; Fay, L.B., Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal, J. Agric. Food Chem., 2001, 49, 6, 2959-2965, https://doi.org/10.1021/jf010160+ . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Rychlik and Bosset, 2001
Rychlik, M.; Bosset, J.O., Flavour and off-flavour compoundsof SwissGruy ere cheese. Evaluation of potent odorants, Int. Dairy J., 2001, 11, 11-12, 895-901, https://doi.org/10.1016/S0958-6946(01)00108-X . [all data]

Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Zimmermann and Schieberle, 2000
Zimmermann, M.; Schieberle, P., Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin, Eur. Food Res. Technol., 2000, 211, 3, 175-180, https://doi.org/10.1007/s002170050019 . [all data]

Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g . [all data]

Mutti and Grosch, 1999
Mutti, B.; Grosch, W., Potent odorants of boiled potatoes, Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8 . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]

Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P., Identification of the key odorants in raw French beans and changes during cooking, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322 . [all data]

Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S . [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]

Mikolajczak, Zilkowski, et al., 1984
Mikolajczak, K.L.; Zilkowski, B.W.; Smith, C.R., Jr.; Burkholder, W.E., Volatile food attractants for Oryzaephilus surinamensis (L.) from oats, J. Chem. Ecol., 1984, 10, 2, 301-309, https://doi.org/10.1007/BF00987858 . [all data]


Notes

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