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«delta»-Dodecalactone


Normal alkane RI, non-polar column, temperature ramp

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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-5DB-5MSUltra-2DB-5DB-5
Column length (m) 30.30.50.30.30.
Carrier gas HeHeHeH2H2
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.250.521.1.
Tstart (C) 60.40.40.40.40.
Tend (C) 220.195.250.220.220.
Heat rate (K/min) 4.5.4.3.3.
Initial hold (min)  5.3.  
Final hold (min)  40.30.  
I 1707.1728.1679.1720.1721.
ReferenceMorteza-Semnani, Akbarzadeh, et al., 2006Suriyaphan, Drake, et al., 2001King, Matthews, et al., 1995Moio, Dekimpe, et al., 1993Moio, Dekimpe, et al., 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-5
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.25
Phase thickness (mum) 0.25
Tstart (C) 40.
Tend (C) 250.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min)  
I 1708.
ReferenceGüntert, Rapp, et al., 1986
Comment 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.

Morteza-Semnani, Akbarzadeh, et al., 2006
Morteza-Semnani, K.; Akbarzadeh, M.; Changizi, S., Essential oils composition of Stachys byzantina, S. inflata, S. lavandulifolia and S. laxa from Iran, Flavour Fragr. J., 2006, 21, 2, 300-303, https://doi.org/10.1002/ffj.1594 . [all data]

Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R., Characteristic aroma components of British farmhouse cheddar cheese, J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l . [all data]

King, Matthews, et al., 1995
King, M.-F.; Matthews, M.A.; Rule, D.C.; Field, R.A., Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking, J. Agric. Food Chem., 1995, 43, 3, 773-778, https://doi.org/10.1021/jf00051a039 . [all data]

Moio, Dekimpe, et al., 1993
Moio, L.; Dekimpe, J.; Etievant, P.; Addeo, F., Neutral volatile compounds in the raw milks from different species, J. Dairy Res., 1993, 60, 2, 199-213, https://doi.org/10.1017/S0022029900027515 . [all data]

Güntert, Rapp, et al., 1986
Güntert, M.; Rapp, A.; Takeoka, G.R.; Jennings, W., HRGC and HRGC-MS applied to wine constituents of lower volatility, Z. Lebensm. Unters. Forsch., 1986, 182, 3, 200-204, https://doi.org/10.1007/BF01042128 . [all data]


Notes

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