2H-Pyran-2-one, tetrahydro-6-pentyl-

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Van Den Dool and Kratz 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 FFAPStabilwaxStabilwaxCP-Wax 52CBDB-FFAP
Column length (m) 25.30.30.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (μm) 0.21.1.0.250.25
Program 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C40C(2min) => 5C/min => 100C => 4C/min => 230C (10min)40C (2min) => 5C/min => 100C => 4C/min => 230C (10min)45C(5min) => 10C/min => 80C => 2C/min => 240C35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C
I 2184.2218.2243.2200.2179.
ReferenceFrauendorfer and Schieberle, 2006Wang, Finn, et al., 2005Klesk, Qian, et al., 2004Verzera, Ziino, et al., 2004Zehentbauer and Reineccius, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase FFAPFFAP
Column length (m) 30.30.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (μm) 0.250.25
Program 35C (2min) => 40C/min => 60C => 4C/min => 230C (10min)35C (2min) => 40C/min => 60C => 4C/min => 230C (10min)
I 2194.2194.
ReferenceDerail, Hofmann, et al., 1999Derail, Hofmann, et al., 1999
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P., Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations, J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k . [all data]

Wang, Finn, et al., 2005
Wang, Y.; Finn, C.; Qian, M.C., Impact of Growing Environment on Chickasaw Blackberry ( Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis, J. Agric. Food Chem., 2005, 53, 9, 3563-3571, https://doi.org/10.1021/jf048102m . [all data]

Klesk, Qian, et al., 2004
Klesk, K.; Qian, M.; Martin, R.R., Aroma extract dilution analysis of cv. meeker (Rubus idaeus L.) red raspberries from Oregon and Washington, J. Agric. Food Chem., 2004, 52, 16, 5155-5161, https://doi.org/10.1021/jf0498721 . [all data]

Verzera, Ziino, et al., 2004
Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M., Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses, Anal. Bioanal. Chem., 2004, 380, 7-8, 930-936, https://doi.org/10.1007/s00216-004-2879-4 . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [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]


Notes

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