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3-Hexenal, (Z)-


Van Den Dool and Kratz RI, non-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 SE-54DB-5MSDB-5MSHP-5HP-5
Column length (m) 30.30.30.50.50.
Carrier gas  HeHe  
Substrate      
Column diameter (mm) 0.320.250.250.320.32
Phase thickness (mum) 0.250.250.251.051.05
Program 40C(2min) => 6C/min => 150C => 20C/min => 230C40 (5min) => 4C/min => 140C => 4C/min => 200C (20min)40 (5min) => 4C/min => 140C => 4C/min => 200C (20min)35C (5min) => 10C/min => 150C => 20C/min => 250C (10min)35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)
I 800.803.799.803.803.
ReferenceSchuh and Schieberle, 2006Zheng, Kim, et al., 2005Zheng, Kim, et al., 2005Carrapiso, Jurado, et al., 2002Carrapiso, Ventanas, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBRTX-5DB-5CP Sil 8 CBDB-5
Column length (m) 25. 30.30.30.
Carrier gas He HeHeH2
Substrate      
Column diameter (mm) 0.32 0.250.320.25
Phase thickness (mum) 0.25 0.25 0.25
Program 35C(2min) => 5C/min => 170C => 20C/min => 240C (10min)not specified50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 240C40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
I 800.800.796.797.785.
ReferenceFuhrmann and Grosch, 2002Fuhrmann and Grosch, 2002Beaulieu and Grimm, 2001Steinhaus and Schieberle, 2000Boulanger, Chassagne, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54SE-54
Column length (m) 30.30.30.30. 
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.320.32 
Phase thickness (mum) 0.250.250.250.25 
Program 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min)35C (2min) => 40C/min => 50C => 4C/min => 230C (10min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10 min)35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 10C/min => 230C(10min)not specified
I 798.793.798.798.800.
ReferenceBuettner and Schieberle, 1999Derail, Hofmann, et al., 1999Hinterholzer, Lemos, et al., 1998Hinterholzer and Schieberie, 1998Heiler and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase SE-54
Column length (m)  
Carrier gas  
Substrate  
Column diameter (mm)  
Phase thickness (mum)  
Program not specified
I 795.
ReferenceUllrich and Grosch, 1988
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-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.

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Zheng, Kim, et al., 2005
Zheng, C.H.; Kim, K.H.; Kim, T.H.; Lee, H.J., Analysis and characterization of aroma-active compounds of Schizandra chinensis (omija) leaves, J. Sci. Food Agric., 2005, 85, 1, 161-166, https://doi.org/10.1002/jsfa.1975 . [all data]

Carrapiso, Jurado, et al., 2002
Carrapiso, A.I.; Jurado, Á.; Timón, M.L.; García, C., Odor-active compounds of Iberian hams with different aroma characteristics, J. Agric. Food Chem., 2002, 50, 22, 6453-6458, https://doi.org/10.1021/jf025526c . [all data]

Carrapiso, Ventanas, et al., 2002
Carrapiso, A.I.; Ventanas, J.; García, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Food Chem., 2002, 50, 7, 1996-2000, https://doi.org/10.1021/jf011094e . [all data]

Fuhrmann and Grosch, 2002
Fuhrmann, E.; Grosch, W., Character impact odorants of the apple cultivars Elstar and Cox Orange, Nahrung/Food, 2002, 46, 3, 187-193, https://doi.org/10.1002/1521-3803(20020501)46:3<187::AID-FOOD187>3.0.CO;2-5 . [all data]

Beaulieu and Grimm, 2001
Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2001, 49, 3, 1345-1352, https://doi.org/10.1021/jf0005768 . [all data]

Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [all data]

Buettner and Schieberle, 1999
Buettner, A.; Schieberle, P., Characterization of the most odor-active volatiles in fresh, hand squeezed juice of grapefruit (Citrus paradise Macfayden), J. Agric. Food Chem., 1999, 47, 12, 5189-5193, https://doi.org/10.1021/jf990071l . [all data]

Derail, Hofmann, et al., 1999
Derail, C.; Hofmann, T.; Schieberle, P., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J. Agric. Food Chem., 1999, 47, 11, 4742-4745, https://doi.org/10.1021/jf990459g . [all data]

Hinterholzer, Lemos, et al., 1998
Hinterholzer, A.; Lemos, T.; Schieberle, P., Identification of the key odorants in raw French beans and changes during cooking, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 219-222, https://doi.org/10.1007/s002170050322 . [all data]

Hinterholzer and Schieberie, 1998
Hinterholzer, A.; Schieberie, P., Identification of the most odour-active volatiles in fresh, hand-extracted juice of valencia late oranges by odour dilution techniques, Flavour Fragr. J., 1998, 13, 1, 49-55, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S . [all data]

Heiler and Schieberle, 1997
Heiler, C.; Schieberle, P., Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk, Int. Dairy J., 1997, 7, 10, 667-674, https://doi.org/10.1016/S0958-6946(97)00069-1 . [all data]

Ullrich and Grosch, 1988
Ullrich, F.; Grosch, W., Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature, J. Amer. Oil Chem. Soc., 1988, 65, 8, 1313-1317, https://doi.org/10.1007/BF02542413 . [all data]


Notes

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