2-Nonenal, (Z)-


Normal alkane RI, 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 DB-FFAPDB-WaxStabilwaxDB-FFAPDB-FFAP
Column length (m) 30.30.30.30.30.
Carrier gas  HeliumHeliumHeHe
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (μm) 0.250.250.500.250.25
Tstart (C) 0. 35.40.40.
Tend (C) 200.240.225.230.230.
Heat rate (K/min) 6.6.6.6.6.
Initial hold (min) 2. 5.2.2.
Final hold (min)  5.10.10.10.
I 1503.1510.1507.1490.1490.
ReferenceLaselan, Buettner, et al., 2009Mallia, Escher, et al., 2009Watcharananun, Cadwallader, et al., 2009Czerny and Schieberle, 2002Czerny and Schieberle, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxFFAPHP-InnowaxDB-Wax
Column length (m) 30.30.30.25.60.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.250.320.320.250.32
Phase thickness (μm) 0.250.50.25 0.5
Tstart (C) 40.40.40.35.34.
Tend (C) 250.240.230.250.200.
Heat rate (K/min) 8.7.6.4.5.
Initial hold (min) 5. 2. 3.
Final hold (min) 5.5.5. 10.
I 1532.1518.1496.1492.1529.
ReferenceFu, Yoon, et al., 2002Lin, Rouseff, et al., 2002Czerny and Grosch, 2000Ong and Acree, 1999Schlüter, Steinhart, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxHP-InnowaxHP-Innowax
Column length (m) 60.25.25.
Carrier gas He  
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (μm) 0.25  
Tstart (C) 34.35.35.
Tend (C) 200.250.250.
Heat rate (K/min) 5.4.4.
Initial hold (min) 3.  
Final hold (min) 10.  
I 1492.1492.1492.
ReferenceSchlüter, Steinhart, et al., 1999Ong and Acree, 1998Ong, Acree, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M., Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM), African J. of Food, Agriculture, Nutrition and development, 2009, 9, 2, 793-813. [all data]

Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H., Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation, J. Agric. Food Chem., 2009, 57, 16, 7464-7472, https://doi.org/10.1021/jf9002158 . [all data]

Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y., Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle, J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c . [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]

Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R., Aroma-actie components in fermented bamboo shoots, J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t . [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]

Czerny and Grosch, 2000
Czerny, M.; Grosch, W., Potent odorants of raw Arabica coffee. Their changes during roasting, J. Agric. Food Chem., 2000, 48, 3, 868-872, https://doi.org/10.1021/jf990609n . [all data]

Ong and Acree, 1999
Ong, P.K.C.; Acree, T.E., Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit, J. Agric. Food Chem., 1999, 47, 2, 665-670, https://doi.org/10.1021/jf980452j . [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 and Acree, 1998
Ong, P.K.C.; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.), J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318 . [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]


Notes

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