Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

3-Hexenal, (Z)-


Normal alkane RI, non-polar column, temperature ramp

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 RTX-5SilSE-54SE-54HP-5DB-5
Column length (m) 30.30.30.30.30.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.250.250.0530.320.32
Phase thickness (mum) 0.250.251.50.250.25
Tstart (C) 45.60.100.45.40.
Tend (C) 200.260.250.230.290.
Heat rate (K/min) 3.2.5.3.7.
Initial hold (min) 5.5. 1. 
Final hold (min)    10. 
I 802.799.796.802.797.
ReferenceHolland, Larkov, et al., 2005Kilic, Hafizoglu, et al., 2004Kilic, Hafizoglu, et al., 2004Darriet, Pons, et al., 2002Lin, Rouseff, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101DB-5Optima 1SE-54SE-54
Column length (m) 50. 25.30.30.
Carrier gas N2 Helium  
Substrate      
Column diameter (mm) 0.25 0.200.520.52
Phase thickness (mum)  0.250.251.51.5
Tstart (C) 80.34.50.5.5.
Tend (C) 200.200.200.230.230.
Heat rate (K/min) 2.5.3.6.6.
Initial hold (min)  3.   
Final hold (min)  10.   
I 834.798.829.800.800.
ReferenceYang, 2001Schlüter, Steinhart, et al., 1999Fons, Rapior, et al., 1998Milo and Grosch, 1996Milo and Grosch, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101SPB-1RTX-5DB-1
Column length (m) 12.12.50.30.60.
Carrier gas   HeHe 
Substrate      
Column diameter (mm) 0.320.320.20.520.32
Phase thickness (mum)   0.331.5 
Tstart (C) 35.35.40.5.30.
Tend (C) 225.225.200.230.200.
Heat rate (K/min) 6.6.3.6.4.
Initial hold (min) 3.3.3. 25.
Final hold (min)   30. 20.
I 770.770.766.800.769.
ReferenceRoberts and Acree, 1996Roberts and Acree, 1996Wong and Lai, 1996Milo and Grosch, 1995Hansen, Buttery, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1OV-1OV-3DB-1
Column length (m) 60.60.50.150.50.
Carrier gas HeHeHydrogen  
Substrate      
Column diameter (mm) 0.250.3150.200.660.32
Phase thickness (mum)  0.25   
Tstart (C) 30.50.50.20.0.
Tend (C) 200.250.200.170.250.
Heat rate (K/min) 4.4.1.1.3.
Initial hold (min) 25.    
Final hold (min) 5. 35.  
I 765.769.834.820.779.
ReferenceButtery, Teranishi, et al., 1990Engel, Flath, et al., 1988Wu, Liou, et al., 1987Buttery, Xu, et al., 1985Habu, Flath, et al., 1985
Comment MSDC-RI MSDC-RI 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.

Holland, Larkov, et al., 2005
Holland, D.; Larkov, O.; Bar-Ya'akov, I.; Bar, E.; Zax, A.; Brandeis, E.; Ravid, U.; Lewinsohn, E., Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit, J. Agric. Food Chem., 2005, 53, 18, 7198-7203, https://doi.org/10.1021/jf050519k . [all data]

Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S., Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L., J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237 . [all data]

Darriet, Pons, et al., 2002
Darriet, P.; Pons, M.; Henry, R.; Dumont, O.; Findeling, V.; Cartolaro, P.; Calonnec, A.; Dubourdieu, D., Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae, J. Agric. Food Chem., 2002, 50, 11, 3277-3282, https://doi.org/10.1021/jf011527d . [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]

Yang, 2001
Yang, R., Volatile compounds in peel oil of Citrus sudachi, Food Sci. (Beijing), 2001, 22, 3, 71-73. [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]

Fons, Rapior, et al., 1998
Fons, F.; Rapior, S.; Gargadennec, A.; Andary, C.; Bessiere, J.-M., Volatile components of Plantago lanceolata (Plantaginaceae), Acta bot. Gallica, 1998, 145, 4, 265-269, https://doi.org/10.1080/12538078.1998.10516306 . [all data]

Milo and Grosch, 1996
Milo, C.; Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203 . [all data]

Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E., Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry, J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t . [all data]

Wong and Lai, 1996
Wong, K.C.; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1 . [all data]

Milo and Grosch, 1995
Milo, C.; Grosch, W., Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples, J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038 . [all data]

Hansen, Buttery, et al., 1992
Hansen, M.; Buttery, R.G.; Stern, D.J.; Cantwell, M.I.; Ling, L.C., Broccoli storage under low-oxygen atmosphere: Identification of higher boiling volatiles, J. Agric. Food Chem., 1992, 40, 5, 850-852, https://doi.org/10.1021/jf00017a029 . [all data]

Buttery, Teranishi, et al., 1990
Buttery, R.G.; Teranishi, R.; Ling, L.C.; Turnbaugh, J.G., Quantitative and sensory studies on tomato paste volatiles, J. Agric. Food Chem., 1990, 38, 1, 336-340, https://doi.org/10.1021/jf00091a074 . [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Wu, Liou, et al., 1987
Wu, C.-M.; Liou, S.-E.; Chang, Y.-H.; Chiang, W., Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage, J. Food Sci., 1987, 52, 1, 132-134, https://doi.org/10.1111/j.1365-2621.1987.tb13988.x . [all data]

Buttery, Xu, et al., 1985
Buttery, R.G.; Xu, C.; Ling, L.C., Volatile components of wheat leaves (and stems): Possible insect attractants, J. Agric. Food Chem., 1985, 33, 1, 115-117, https://doi.org/10.1021/jf00061a033 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]


Notes

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