n-Heptyl hexanoate

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Gas Chromatography

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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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11459.Brat, Brillouet, et al., 200030. m/0.32 mm/0.25 «mu»m, H2, 40. C @ 3. min, 3. K/min, 245. C @ 20. min
CapillaryCP Sil 5 CB1470.Hendriks and Bruins, 19834. K/min; Column length: 25. m; Column diameter: 0.22 mm; Tstart: 70. C; Tend: 205. C

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-51482.Fan and Qian, 200630. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 4. K/min, 250. C @ 15. min
CapillaryDB-51482.Fan and Qian, 200630. m/0.32 mm/1. «mu»m, He, 40. C @ 2. min, 4. K/min, 250. C @ 15. min
CapillaryDB-51482.Fan and Qian, 2006, 230. m/0.32 mm/1. «mu»m, N2, 40. C @ 2. min, 6. K/min, 230. C @ 15. min
CapillaryHP-51448.Pino, Sauri-Duch, et al., 200630. m/0.25 mm/0.25 «mu»m, H2, 50. C @ 2. min, 4. K/min, 280. C @ 10. min

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax1683.Fan and Qian, 200630. m/0.25 mm/0.25 «mu»m, He, 40. C @ 2. min, 4. K/min, 230. C @ 15. min
CapillaryDB-Wax1683.Fan and Qian, 200630. m/0.32 mm/0.25 «mu»m, He, 40. C @ 2. min, 4. K/min, 230. C @ 15. min
CapillaryDB-Wax1703.Fan and Qian, 2006, 230. m/0.32 mm/0.25 «mu»m, N2, 40. C @ 2. min, 6. K/min, 230. C @ 15. min
CapillaryDB-Wax1706.Fan and Qian, 200530. m/0.32 mm/0.25 «mu»m, N2, 40. C @ 2. min, 4. K/min, 230. C @ 5. min

References

Go To: Top, Gas Chromatography, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Brat, Brillouet, et al., 2000
Brat, P.; Brillouet, J.-M.; Reynes, M.; Cogat, P.-O.; Ollé, D., Free volatile components of passion fruit puree obtained by flash vacuum-expansion, J. Agric. Food Chem., 2000, 48, 12, 6210-6214, https://doi.org/10.1021/jf000645i . [all data]

Hendriks and Bruins, 1983
Hendriks, H.; Bruins, A.P., A tentative identification of components in the essential oil of Cannabis sativa L. by a combination of gas chromatography negative ion chemical ionization mass spectrometry and retention indices, Biomed. Mass Spectrom., 1983, 10, 6, 377-381, https://doi.org/10.1002/bms.1200100607 . [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Fan and Qian, 2006, 2
Fan, W.; Qian, M.C., Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry, Flavour Fragr. J., 2006, 21, 2, 333-342, https://doi.org/10.1002/ffj.1621 . [all data]

Pino, Sauri-Duch, et al., 2006
Pino, J.; Sauri-Duch, E.; Marbot, R., Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages, Food Chem., 2006, 94, 3, 394-398, https://doi.org/10.1016/j.foodchem.2004.11.040 . [all data]

Fan and Qian, 2005
Fan, W.; Qian, M.C., Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors, J. Agric. Food Chem., 2005, 53, 20, 7931-7938, https://doi.org/10.1021/jf051011k . [all data]


Notes

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