Pantolactone


Normal alkane RI, 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 StabilwaxDB-FFAPDB-FFAPDB-Wax EtrDB-Wax
Column length (m) 30.30.30.60.30.
Carrier gas HeliumHeliumHeliumHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.250.250.50.25
Program 35 0C 3 0C/min -> 100 0C 5 0C/min -> 240 0C (10 min)50 0C 2 0C/min -> 100 0C (5 min) 5 0C/min -> 250 0Cnot specified40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)45C(5min) => 5C/min => 150C => 10C/min => 240C (10min)
I 2051.2034.2033.2077.2008.
ReferenceChinnici, Guerrero, et al., 2009Mebazaa, Mahmoudi, et al., 2009Mebazaa, Mahmoudi, et al., 2009Loskos, Hernandez-Orte, et al., 2007Krings, Zelena, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-Wax
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (μm) 0.25
Program 45C(5min) => 5C/min => 150C => 10C/min => 240C (10min)
I 2006.
ReferenceKrings, Zelena, et al., 2006
Comment MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Chinnici, Guerrero, et al., 2009
Chinnici, F.; Guerrero, E.D.; Sonni, F.; Natali, N.; Marin, R.N.; Riponi, C., Gas chromatography - mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected Europian geographical indication, J. Agric. Food Chem., 2009, 57, 11, 4784-4792, https://doi.org/10.1021/jf804005w . [all data]

Mebazaa, Mahmoudi, et al., 2009
Mebazaa, R.; Mahmoudi, A.; Fouchet, M.; Dos Santos, M.; Kamissoko, F.; Nafti, A.; Ben Cheikh, R.; Rega, B.; Camel, V., Characterization of volatile compounds in Tunisian fenugreek seeds, Food Chem., 2009, 115, 4, 1326-1336, https://doi.org/10.1016/j.foodchem.2009.01.066 . [all data]

Loskos, Hernandez-Orte, et al., 2007
Loskos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions, J. Agric. Food Chem., 2007, 55, 16, 6674-6684, https://doi.org/10.1021/jf0702343 . [all data]

Krings, Zelena, et al., 2006
Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]


Notes

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