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Phenol, 3-ethyl-

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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-FFAPAT-WaxDB-WaxFFAPTC-Wax
Column length (m)
Carrier gas HeliumHeliumHeliumHeliumHe
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (mum) 
Tstart (C)
Tend (C)
Heat rate (K/min)
Initial hold (min) 2. 5.2. 
Final hold (min) 5. 70. 30.
I 2169.2171.2210.2170.2167.
ReferenceCzerny, Brueckner, et al., 2011Kiss, Csoka, et al., 2011Moon and Shibamoto, 2010Christlbauer and Schieberle, 2009Miyazawa and Okuno, 2003
Column type Capillary
Active phase DB-FFAP
Column length (m) 30.
Carrier gas He
Column diameter (mm) 0.32
Phase thickness (mum) 0.25
Tstart (C) 40.
Tend (C) 230.
Heat rate (K/min) 6.
Initial hold (min) 2.
Final hold (min) 10.
I 2171.
ReferenceCzerny and Schieberle, 2002
Comment MSDC-RI


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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Czerny, Brueckner, et al., 2011
Czerny, M.; Brueckner, R.; Kirchoff, E.; Schmitt, R.; Buettner, A., The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols, Chem. Senses, 2011, 1-15, retrieved from http://chemie.oxfordjournals.org. [all data]

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

Moon and Shibamoto, 2010
Moon, J.-K.; Shibamoto, T., Formation of volatile chemicals from thermal degradation of less volatile cofee components: quinic acid, caffeic acid, and chlorogenic acid, J. Agric. Food Chem., 2010, 58, 9, 5465-5470, https://doi.org/10.1021/jf1005148 . [all data]

Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis, J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189 . [all data]

Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y., Volatile components from the roots of Scrophularia ningpoensis Hemsl., Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232 . [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]


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