Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

1-Pentanol

Data at NIST subscription sites:

NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.


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

Go To: Top, References, Notes

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-5HP-5DB-5DB-5DB-5MS
Column length (m) 60.50.60.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.20.320.250.25
Phase thickness (mum) 1.0.51.0.250.25
Program 40C(4min) => 2C/min => 90C => 4C/min => 130C 8C/min => 250C40C(3min) => 10C/min => 60C =3C/min => 150C => 20C/min => 250C (5min)40 C(4min) => 2C/min => 90C => 4C/min => 130C => 8C/min => 250C50C (1min) => 5C/min => 100C => 10C/min => 250C (9min)60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)
I 781.772.778.761.760.
ReferenceBoscaini, van Ruth, et al., 2003Boué, Shih, et al., 2003Mayr, van Ruth, et al., 2003Beaulieu and Grimm, 2001Boulanger and Crouzet, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSCP-Sil 8CB-MSDB-5DB-1DB-5
Column length (m) 30.60.50.15.30.
Carrier gas H2/N2HeHeHeH2
Substrate      
Column diameter (mm) 0.250.250.320.530.25
Phase thickness (mum) 0.250.250.51.0.25
Program 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)0C(5min) => 40C/min => 40C (2min) => 4C/min => 280CoC(5min) => 60C/min => 60C (5min) => 4C/min => 250C40C(3min) => 8C/min => 200(1min) => 5C/min => 300C(25min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
I 770.776.775.760.763.
ReferenceBoulanger and Crouzet, 2000, 2Elmore, Mottram, et al., 2000Parker, Hassell, et al., 2000Peng, 2000Boulanger, Chassagne, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5DB-5BPX-5SE-52
Column length (m) 30.30.30.50.60.
Carrier gas H2H2H2HeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (mum) 0.250.250.250.50.40
Program 40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C45 C (6 min) 3 C/min -> 111 0C 2 C/min -> 160 C 3 C/min -> 300 C (15 min)
I 768.758.768.800.762.
ReferenceBoulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999Elmore, Mottram, et al., 1999Mondello, Dugo, et al., 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryPacked
Active phase DB-5Methyl SiliconeSE-30
Column length (m) 30. 3.05
Carrier gas He  
Substrate   Supelcoport; Chromosorb
Column diameter (mm) 0.32  
Phase thickness (mum) 1.0  
Program 5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 250 0Cnot specified40C(5min) => 10C/min => 200C or 250C (60min)
I 761.767.767.
ReferenceBeal and Mottram, 1994Peng, Yang, et al., 1991Peng, Ding, et al., 1988
Comment MSDC-RI MSDC-RI 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.

Boscaini, van Ruth, et al., 2003
Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D., Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses, J. Agric. Food Chem., 2003, 51, 7, 1782-1790, https://doi.org/10.1021/jf020922g . [all data]

Boué, Shih, et al., 2003
Boué, S.M.; Shih, B.Y.; Carter-Wientjes, C.H.; Cleveland, T.E., Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 2003, 51, 17, 4873-4876, https://doi.org/10.1021/jf030051q . [all data]

Mayr, van Ruth, et al., 2003
Mayr, D.; van Ruth, S.; Märk, T.D., Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry, Eur. Food Res. Technol., 2003, 217, 4, 291-295, https://doi.org/10.1007/s00217-003-0777-1 . [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]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Peng, 2000
Peng, C.T., Prediction of retention indices. V. Influence of electronic effects and column polarity on retention index, J. Chromatogr. A, 2000, 903, 1-2, 117-143, https://doi.org/10.1016/S0021-9673(00)00901-8 . [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]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [all data]

Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605 . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Peng, Yang, et al., 1991
Peng, C.T.; Yang, Z.C.; Maltby, D., Prediction of retention indexes. III. Silylated derivatives of polar compounds, J. Chromatogr., 1991, 586, 1, 113-129, https://doi.org/10.1016/0021-9673(91)80029-G . [all data]

Peng, Ding, et al., 1988
Peng, C.T.; Ding, S.F.; Hua, R.L.; Yang, Z.C., Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns, J. Chromatogr., 1988, 436, 137-172, https://doi.org/10.1016/S0021-9673(00)94575-8 . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References