Benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester


Normal alkane RI, polar column, custom temperature program

Go To: Top, References, Notes

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-WaxDB-Wax EtrDB-WaxNukol
Column length (m) 30.60.60.30.25.
Carrier gas HeliumHeliumHeHeN2
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (μm) 0.250.500.50.25 
Program 35 0C 3 0C/min -> 100 0C 5 0C/min -> 240 0C (10 min)40 0C (3 min) 10 0C/min -> 90 0C 2 0C/min -> 230 0C (37 min)40C(3min) => 10C/min => 90C => 2C/min => 230C (37min)50 0C (2 min) 6 0C/min -> 150 0C 8 0C/min -> 230 0C (15 min)45C(5min) => 20C/min => 100C(1min) => 3C/min => 190C(40min)
I 2658.2654.2654.2614.2661.
ReferenceChinnici, Guerrero, et al., 2009Loscos, Hernandez-Orte, et al., 2009Loskos, Hernandez-Orte, et al., 2007Tian, Zhang, et al., 2007López and Dufour, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Supelcowax-10
Column length (m) 30.
Carrier gas  
Substrate  
Column diameter (mm) 0.53
Phase thickness (μm) 0.25
Program 80C(5min) => 5C/min => 155C => 4C/min => 240C(30min)
I 2612.
ReferenceMiranda-Lopez, Libbey, et al., 1992
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]

Loscos, Hernandez-Orte, et al., 2009
Loscos, N.; Hernandez-Orte, P.; Cacho, J.; Ferreira, V., Fate of grape flavor precursors during storage on yeast lees, J. Agric. Food Chem., 2009, 57, 12, 5468-5479, https://doi.org/10.1021/jf804057q . [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]

Tian, Zhang, et al., 2007
Tian, Y.; Zhang, X.; Huang, T.; Zou, K.; Zhou, J., Research advances on the essential oils from leaves of Eucalyptus, Food Fermentation Ind. (Chinese), 2007, 33, 10, 143-147. [all data]

López and Dufour, 2001
López, M.G.; Dufour, J.P., Chapter 6. Tequilas: charm analysis of Blanco, Teposado, and Anejo tequilas, Am. Chem. Soc. Symp. Ser., 2001, 782, 62-72. [all data]

Miranda-Lopez, Libbey, et al., 1992
Miranda-Lopez, R.; Libbey, L.M.; Watson, B.T.; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. Food Sci., 1992, 57, 4, 985-993, https://doi.org/10.1111/j.1365-2621.1992.tb14339.x . [all data]


Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References