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2-Butenoic acid, ethyl ester, (E)-

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Normal alkane RI, non-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 RTX-5DB-1HP-1DB-1DB-1
Column length (m) 10.60.25.30.30.
Carrier gas HeNitrogen HeHe
Substrate      
Column diameter (mm) 0.180.250.320.250.25
Phase thickness (mum) 0.2  1.01.0
Tstart (C) 40.40.35.40.40.
Tend (C) 275.200.250.250.250.
Heat rate (K/min) 50.2.4.3.3.
Initial hold (min) 0.51.   
Final hold (min) 0.59. 30.30.
I 851.808.823.822.823.
ReferenceSetkova, Risticevic, et al., 2007Chen, Sheu, et al., 2006Ong, Acree, et al., 1998Peppard, 1992Peppard, 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-1DB-1OV-1
Column length (m) 60.60.183.
Carrier gas HeHeN2
Substrate    
Column diameter (mm) 0.250.250.762
Phase thickness (mum) 0.250.25 
Tstart (C) 50.50.0.
Tend (C) 240.240.230.
Heat rate (K/min) 3.3.1.
Initial hold (min)    
Final hold (min)    
I 815.820.825.
ReferenceShiota, 1991Shiota, 1991Schreyen, Dirinck, et al., 1979
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Setkova, Risticevic, et al., 2007
Setkova, L.; Risticevic, S.; Pawliszyn, J., Rapid headspace solid-phase microextraction-gas chromatographic?time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction II: Classification of Canadian and Czech ice wines using statistical evaluation of the data, J. Chromatogr. A, 2007, 1147, 2, 224-240, https://doi.org/10.1016/j.chroma.2007.02.052 . [all data]

Chen, Sheu, et al., 2006
Chen, H.-C.; Sheu, M.-J.; Wu, C.-M., Characterization of Volatiles in Guava (Psidium guajava L. cv. Chung-Shan-Yueh-Pa) Fruit from Taiwan, J. Food Drug. Anal., 2006, 14, 4, 398-402. [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]

Peppard, 1992
Peppard, T.L., Volatile flavor constituents of Monstera deliciosa, J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018 . [all data]

Shiota, 1991
Shiota, H., Volatile components of pawpaw fruit (Asimina triloba Dunal.), J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019 . [all data]

Schreyen, Dirinck, et al., 1979
Schreyen, L.; Dirinck, P.; Sandra, P.; Schamp, N., Flavor analysis of quince, J. Agric. Food Chem., 1979, 27, 4, 872-876, https://doi.org/10.1021/jf60224a058 . [all data]


Notes

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