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3-Hexenal, (Z)-


Normal alkane RI, polar column, custom temperature program

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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-FFAPSupelcowax-10DB-WaxFFAPDB-FFAP
Column length (m) 30.30.60.30.30.
Carrier gas HeHeHelium H2
Substrate      
Column diameter (mm) 0.320.250.250.320.3
Phase thickness (mum) 0.250.250.250.250.25
Program 40C(1min) => 7C/min => 180C => 10C/min => 240C (10min)40C(3min) => 4C/min => 75C => 8C/min => 250C(5min)60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0C35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C
I 1144.1115.1191.1134.1145.
ReferenceGreger and Schieberle, 2007Vichi, Guadayol, et al., 2007Kim. J.H., Ahn, et al., 2004Buettner, Mestres, et al., 2003Triqui and Bouchriti, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPDB-WaxFFAPCP-Wax 52CBCP-Wax 52CB
Column length (m) 30.60.25. 50.
Carrier gas HeHelium   
Substrate      
Column diameter (mm) 0.320.320.32 0.32
Phase thickness (mum) 0.250.250.3 1.5
Program 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 230C (10min)not specified35C (2min) => 40C/min => 60C(1min) => 6C/min => 230C40C => 2C/min => 150C => 10C/min => 250C40C => 2C/min => 150C => 10C/min => 250C
I 1135.1142.1140.1143.1147.
ReferenceBuettner and Schieberle, 2001Paniandy, Chane-Ming, et al., 2000Reiners and Grosch, 1998Luning, Carey, et al., 1995Luning, de Rijk, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxCP-Wax 52CB
Column length (m) 50.30.50.
Carrier gas  He 
Substrate    
Column diameter (mm) 0.320.250.32
Phase thickness (mum) 1.50.5 
Program 40C => 2C/min => 150C => 10C/min => 250C35C => 40C/min => 50C(2min) => 6C/min => 200Cnot specified
I 1147.1145.1120.
ReferenceLuning, de Rijk, et al., 1994Milo and Grosch, 1993Vernin, 1991
Comment MSDC-RI MSDC-RI 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.

Greger and Schieberle, 2007
Greger, V.; Schieberle, P., Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015 . [all data]

Vichi, Guadayol, et al., 2007
Vichi, S.; Guadayol, J.M.; Caixach, J.; López-Tamames, E.; Buxaderas, S., Analytical, Nutritional, and Clinical Methods. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma, Food Chem., 2007, 105, 3, 1171-1178, https://doi.org/10.1016/j.foodchem.2007.02.018 . [all data]

Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W., Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce, Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6 . [all data]

Buettner, Mestres, et al., 2003
Buettner, A.; Mestres, M.; Fischer, A.; Guasch, J.; Schieberle, P., Evaluation of the most odour-active compounds in the peel oil of clementines ( citrus reticulata blanco cv. clementine), Eur. Food Res. Technol., 2003, 216, 11-14. [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Buettner and Schieberle, 2001
Buettner, A.; Schieberle, P., Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing, Am. Chem. Soc. Symp. Ser., 2001, 782, 33-45. [all data]

Paniandy, Chane-Ming, et al., 2000
Paniandy, J.-C.; Chane-Ming, J.; Pierbattesti, J.-C., Chemical Composition of the Essential Oil and Headspace Solid-Phase Microextraction of the Guava Fruit (Psidium guajava L.), J. Essent. Oil Res., 2000, 12, 153-158. [all data]

Reiners and Grosch, 1998
Reiners, J.; Grosch, W., Odorants of virgin olive oils with different flavor profiles, J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b . [all data]

Luning, Carey, et al., 1995
Luning, P.A.; Carey, A.T.; Roozen, J.P.; Wichers, H.J., Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds, J. Agric. Food Chem., 1995, 43, 6, 1493-1500, https://doi.org/10.1021/jf00054a015 . [all data]

Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Milo and Grosch, 1993
Milo, C.; Grosch, W., Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material, J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048 . [all data]

Vernin, 1991
Vernin, G., Volatile constituents of the essential oil of Santolina chamaecyparissus L., J. Essent. Oil Res., 1991, 3, 1, 49-53, https://doi.org/10.1080/10412905.1991.9697907 . [all data]


Notes

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