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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 HP-FFAPHP-InnowaxDB-WaxCP-Wax 52CBCP-Wax 52CB
Column length (m) 25.60.60.60.60.
Carrier gas HeliumHelium HeHe
Substrate      
Column diameter (mm) 0.320.250.350.320.32
Phase thickness (mum) 0.500.25 0.50.5
Tstart (C) 45.60.40.40.40.
Tend (C) 220.220.200.220.220.
Heat rate (K/min) 15.3.4.4.4.
Initial hold (min)  1. 8.8.
Final hold (min)  5. 20.20.
I 832.841.821.812.811.
ReferenceWanakhachornkrai and Lertsiri, 9999Feng, Zhuang, et al., 2011Ganeko, Shoda, et al., 2008Povolo, Contarini, et al., 2007Povolo, Contarini, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP-Wax 52CBDB-WaxSupelcowax-10Supelcowax-10
Column length (m) 60.60.60.60.60.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.320.320.530.530.53
Phase thickness (mum) 0.50.51.1.1.
Tstart (C) 40.40.50.40.40.
Tend (C) 220.220.180.240.240.
Heat rate (K/min) 4.4.3.4.4.
Initial hold (min) 8.8.10.2.2.
Final hold (min) 20.20. 20.20.
I 823.820.810.827.827.
ReferencePovolo, Contarini, et al., 2007Povolo, Contarini, et al., 2007Rizzolo, Cambiaghi, et al., 2005Rochat and Chaintreau, 2005Rochat and Chaintreau, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxDB-WaxDB-WaxSupelcowax-10
Column length (m) 60.60.30.30.30.
Carrier gas He   He
Substrate      
Column diameter (mm) 0.530.250.250.250.25
Phase thickness (mum) 1.0.50.250.250.25
Tstart (C) 40.35.30.30.40.
Tend (C) 240.240.250.250.200.
Heat rate (K/min) 4.4.4.4.3.
Initial hold (min) 2.5.1.1.10.
Final hold (min) 20.10.   
I 828.825.811.816.820.
ReferenceRochat and Chaintreau, 2005Chida, Sone, et al., 2004Tanaka, Yamauchi, et al., 2003Tanaka, Yamauchi, et al., 2003Vichi, Castellote, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10HP-FFAPFFAPDB-WaxDB-Wax
Column length (m) 30.25.30.60.30.
Carrier gas HeHeHeHeHelium
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (mum) 0.250.51.0.250.25
Tstart (C) 40.45.35.40.25.
Tend (C) 200.220.240.200.220.
Heat rate (K/min) 3.15.5.2.4.
Initial hold (min) 10. 3.2. 
Final hold (min)     30.
I 816.832.814.845.798.
ReferenceVichi, Pizzale, et al., 2003Wanakhachornkrai and Lertsiri, 2003Lecanu, Ducruet, et al., 2002Umano, Hagi, et al., 2002Duque, Bonilla, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10DB-WaxDB-WaxDB-Wax
Column length (m) 60.60.30.60.60.
Carrier gas HeHeHeNitrogenHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.25 0.25
Tstart (C) 40.35.50.40.40.
Tend (C) 200.200.180.200.200.
Heat rate (K/min) 2.4.3.2.2.
Initial hold (min)  10. 10.2.
Final hold (min)   40.  
I 825.814.823.821.846.
ReferenceWei, Mura, et al., 2001Girard and Durance, 2000Lee and Shibamoto, 2000Tamura, Boonbumrung, et al., 2000Umano, Hagi, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 30.60.80.50.50.
Carrier gas  He N2N2
Substrate      
Column diameter (mm) 0.530.250.20.220.22
Phase thickness (mum)  0.25   
Tstart (C) 60.40.70.80.80.
Tend (C) 210.200.170.200.200.
Heat rate (K/min) 4.2.2.3.3.
Initial hold (min)  2.   
Final hold (min)      
I 805.820.810.810.822.
ReferenceIwatsuki, Mizota, et al., 1999Umano, Nakahara, et al., 1999Anker, Jurs, et al., 1990Mihara, Tateba, et al., 1988Mihara, Tateba, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryPacked
Active phase Carbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.50.31.2.
Carrier gas N2N2HeliumHelium
Substrate    Chromosorb P HMDS
Column diameter (mm) 0.220.220.50 
Phase thickness (mum)     
Tstart (C) 80.80.40.40.
Tend (C) 200.200.200.200.
Heat rate (K/min) 3.3.10.5.
Initial hold (min)     
Final hold (min)     
I 810.822.854.816.
ReferenceMihara, Tateba, et al., 1987Mihara, Tateba, et al., 1987Labropoulos, Palmer, et al., 1982Tsao, 1969
Comment MSDC-RI 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Feng, Zhuang, et al., 2011
Feng, T.; Zhuang, H.; Ye, R.; Jin, Z.; Xu, X.; Xie, Z., Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose, Sensors and Actuators B: Chemical, 2011, 160, 1, 964-973, https://doi.org/10.1016/j.snb.2011.09.013 . [all data]

Ganeko, Shoda, et al., 2008
Ganeko, N.; Shoda, M.; Hirohara, I.; Bhadra, A.; Ishida, T.; Matsuda, H.; Takamura, H.; Matoba, T., Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction, J. Food Sci., 2008, 73, 1, s83-s88, https://doi.org/10.1111/j.1750-3841.2007.00608.x . [all data]

Povolo, Contarini, et al., 2007
Povolo, M.; Contarini, G.; Mele, M.; Secchiari, P., Study on the influence of pasture on volatile fraction of Ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry, J. Dairy Sci., 2007, 90, 2, 556-569, https://doi.org/10.3168/jds.S0022-0302(07)71539-4 . [all data]

Rizzolo, Cambiaghi, et al., 2005
Rizzolo, A.; Cambiaghi, P.; Grassi, M.; Zerbini, P.E., Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears, J. Agric. Food Chem., 2005, 53, 25, 9781-9789, https://doi.org/10.1021/jf051339d . [all data]

Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A., Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note, J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l . [all data]

Chida, Sone, et al., 2004
Chida, M.; Sone, Y.; Tamura, H., Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system, J. Agric. Food Chem., 2004, 52, 26, 7918-7924, https://doi.org/10.1021/jf049223p . [all data]

Tanaka, Yamauchi, et al., 2003
Tanaka, T.; Yamauchi, T.; Katsumata, R.; Kiuchi, K., Comparison of volatile components in commercial Itohiki-Natto by solid phase microextraction and gas chromatography, Nippon Shokuhin Kagaku Kogaku Kaishi, 2003, 50, 6, 278-285, https://doi.org/10.3136/nskkk.50.278 . [all data]

Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection, J. Chromatogr. A, 2003, 983, 1-2, 19-33, https://doi.org/10.1016/S0021-9673(02)01691-6 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Lecanu, Ducruet, et al., 2002
Lecanu, L.; Ducruet, V.; Jouquand, C.; Gratadoux, J.J.; Feigenbaum, A., Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese, J. Agric. Food Chem., 2002, 50, 13, 3810-3817, https://doi.org/10.1021/jf0117107 . [all data]

Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Duque, Bonilla, et al., 2001
Duque, C.; Bonilla, A.; Bautista, E.; Zea, S., Exudation of low molecular wight compounds (thiobismethane, methyl isocyanide, amd methyl isothiocyanate) as a possible chemical defense mechanism in the marine sponge Ircinia felix, Biochem. Systematics Ecol., 2001, 29, 5, 459-467, https://doi.org/10.1016/S0305-1978(00)00081-8 . [all data]

Wei, Mura, et al., 2001
Wei, A.; Mura, K.; Shibamoto, T., Antioxidative activity of volatile chemicals extracted from beer, J. Agric. Food Chem., 2001, 49, 8, 4097-4101, https://doi.org/10.1021/jf010325e . [all data]

Girard and Durance, 2000
Girard, B.; Durance, T., Headspace volatiles of sockeye and pink salmon as affected by retort process, Food Chem. Toxicol., 2000, 65, 1, 34-39. [all data]

Lee and Shibamoto, 2000
Lee, K.-G.; Shibamoto, T., Antioxidant properties of aroma compounds isolated from soybeans and mung beans, J. Agric. Food Chem., 2000, 48, 9, 4290-4293, https://doi.org/10.1021/jf000442u . [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

Umano, Hagi, et al., 2000
Umano, K.; Hagi, Y.; Nakahara, K.; Shoji, A.; Shibamoto, T., Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.), J. Agric. Food Chem., 2000, 48, 8, 3463-3469, https://doi.org/10.1021/jf0001738 . [all data]

Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M., Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis, Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587 . [all data]

Umano, Nakahara, et al., 1999
Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T., Aroma chemicals isolated and identified from leaves of aloe arborescens Mill. Var. natalensis Berger, J. Agric. Food Chem., 1999, 47, 9, 3702-3705, https://doi.org/10.1021/jf990116i . [all data]

Anker, Jurs, et al., 1990
Anker, L.S.; Jurs, P.C.; Edwards, P.A., Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups, Anal. Chem., 1990, 62, 24, 2676-2684, https://doi.org/10.1021/ac00223a006 . [all data]

Mihara, Tateba, et al., 1988
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., The volatile components of Chinese quince (Pseudocydonia sinensis Schneid) in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 537-550. [all data]

Mihara, Tateba, et al., 1987
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K., Volatile components of Chinese quince (Pseudocydonia sinensis Schneid), J. Agric. Food Chem., 1987, 35, 4, 532-537, https://doi.org/10.1021/jf00076a023 . [all data]

Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P., Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes, J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0 . [all data]

Tsao, 1969
Tsao, J.C.Y., Prelimivary reports on structural study via mercury-sensitized photolysis and gas chromatography, J. Chin. Chem. Soc., 1969, 16, 4, 152-163. [all data]


Notes

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