2-Methoxy-4-vinylphenol


Normal alkane RI, 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 HP-FFAPHP-InnowaxAT-WaxFFAPVF-Wax MS
Column length (m) 25.15.60.60.60.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (μm) 0.500.500.250.250.25
Tstart (C) 45.40.60.45.60.
Tend (C) 220.250.280.220.220.
Heat rate (K/min) 15.3.4.5.3.
Initial hold (min)    1.5.
Final hold (min)    5.25.
I 2234.2210.2185.2190.2192.
ReferenceWanakhachornkrai and Lertsiri, 9999Puvipirom and Chaisei, 2012Kiss, Csoka, et al., 2011Piyachaiseth, Jirapakkul, et al., 2011Duarte, Dias, et al., 2010
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPCP-WaxDB-WaxDB-WaxSupelcowax-10
Column length (m) 30.60.60.30.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm) 0.250.250.500.250.25
Tstart (C) 40.50.40.40.50.
Tend (C) 240.230.210.230.240.
Heat rate (K/min) 6.6.2.3.8.
Initial hold (min) 2.2.5.2.10.
Final hold (min)  15.70.5. 
I 2196.2188.2225.2172.2193.
ReferenceChristlbauer and Schieberle, 2009Mo, Fan, et al., 2009Moon and Shibamoto, 2009Zhao, Xu, et al., 2009Vichi, Romero, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxInnowaxDB-WaxTC-Wax
Column length (m) 30.15.50.30.60.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.250.320.20.320.25
Phase thickness (μm) 0.250.250.50.50.5
Tstart (C) 40.40.60.40.40.
Tend (C) 230.230.250.200.230.
Heat rate (K/min) 4.6.2.4.3.
Initial hold (min) 2.  5.8.
Final hold (min) 5.20.60.  
I 2200.2168.2170.2223.2207.
ReferenceXu, Fan, et al., 2007Kishimoto, Wanikawa, et al., 2006Bendimerad and Bendiab, 2005Culleré, Escudero, et al., 2004Ishikawa, Ito, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxTC-Wax
Column length (m) 60.60.30.30.60.
Carrier gas HeHeHeH2He
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (μm) 0.250.250.250.5 
Tstart (C) 40.40.40.40.80.
Tend (C) 220.230.185.200.250.
Heat rate (K/min) 3.6.4.4.4.
Initial hold (min) 5. 4.5. 
Final hold (min)  20.20. 30.
I 2213.2163.2200.2230.2181.
ReferenceLópez, Ezpeleta, et al., 2004Akiyama, Murakami, et al., 2003Lee and Noble, 2003López, Ortín, et al., 2003Miyazawa and Okuno, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-FFAPDB-WaxDB-WaxDB-FFAPDB-Wax
Column length (m) 25.30.60.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.320.53
Phase thickness (μm) 0.50.250.250.251.
Tstart (C) 45.40.40.40.40.
Tend (C) 220.210.210.230.225.
Heat rate (K/min) 15.5.5.6.6.
Initial hold (min)    2.5.
Final hold (min)    5.30.
I 2234.2198.2200.2200.2193.
ReferenceWanakhachornkrai and Lertsiri, 2003Kumazawa and Masuda, 2002Kumazawa and Masuda, 2002Sanz, Czerny, et al., 2002Cadwallader and Heo, 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxTC-WaxFFAPDB-WaxDB-Wax
Column length (m) 30.60.30.30.30.
Carrier gas HeHeHeH2H2
Substrate      
Column diameter (mm) 0.530.250.320.320.32
Phase thickness (μm) 1. 0.250.50.5
Tstart (C) 40.80.40.60.60.
Tend (C) 210.250.230.245.245.
Heat rate (K/min) 5.4.6.3.3.
Initial hold (min)   2.3.3.
Final hold (min)  47.5.20.20.
I 2195.2146.2198.2187.2187.
ReferenceKumazawa and Masuda, 2001Miyazawa, Kurose, et al., 2001Czerny and Grosch, 2000Kotseridis and Baumes, 2000Kotseridis and Baumes, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 25.25.30.30.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (μm) 0.250.250.250.25 
Tstart (C) 50.50.50.50.30.
Tend (C) 200.200.240.240.170.
Heat rate (K/min) 4.4.4.4.2.
Initial hold (min) 4.4.3.3.4.
Final hold (min) 10.10.10.10.60.
I 2181.2193.2162.2174.2180.
ReferenceMorales, Duque, et al., 2000Morales, Duque, et al., 2000Parada, Duque, et al., 2000Parada, Duque, et al., 2000Buttery, Orts, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20MDB-WaxDB-Wax
Column length (m) 30.60.60.60.60.
Carrier gas   HeHe 
Substrate      
Column diameter (mm) 0.530.250.320.250.25
Phase thickness (μm) 1.0.250.50.25 
Tstart (C) 40.40.40.40.30.
Tend (C) 210.210.190.200.170.
Heat rate (K/min) 5.5.2.2.2.
Initial hold (min)   5.2.4.
Final hold (min)     30.
I 2195.2203.2173.2188.2180.
ReferenceKumazawa and Masuda, 1999Kumazawa and Masuda, 1999Lopez, Ferreira, et al., 1999Umano, Nakahara, et al., 1999Buttery and Ling, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MDB-WaxDB-WaxTC-Wax
Column length (m) 60.60.30.30.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (μm) 0.50.50.250.25 
Tstart (C) 40.40.50.50.80.
Tend (C) 190.190.240.240.240.
Heat rate (K/min) 2.2.4.4.3.
Initial hold (min) 5.5.3.3.5.
Final hold (min)   10.10. 
I 2173.2173.2160.2162.2221.
ReferenceFerreira, Ardanuy, et al., 1998Ferreira, Lopez, et al., 1998Parada and Duque, 1998Parada and Duque, 1998Shuichi, Masazumi, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 150.150.150.
Carrier gas    
Substrate    
Column diameter (mm) 0.640.640.64
Phase thickness (μm)    
Tstart (C) 50.50.50.
Tend (C) 170.170.170.
Heat rate (K/min) 1.1.1.
Initial hold (min) 30.30.30.
Final hold (min) 60.  
I 2160.2160.2160.
ReferenceButtery, Ling, et al., 1983Buttery, Parker, et al., 1981Buttery and Kamm, 1980
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S., Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink), Int. Food Res. J., 2012, 19, 2, 583-588. [all data]

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S., Aroma compounds of flash-fried rice, Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]

Duarte, Dias, et al., 2010
Duarte, W.F.; Dias, D.R.; Oliveira, J.M.; Teixeira, J.A.; de Almeida e Silva, J.B.; Schwan, R.F., Characterization of different fruit wines made from cacao,cupuassu, gabiroba, jaboticaba and umbu, Food Sci. Technol., 2010, 43, 1564-1572. [all data]

Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis, J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189 . [all data]

Mo, Fan, et al., 2009
Mo, X.; Fan, W.; Xu, Y., Changes in volatile compounds of Chinese rice wine wheat qu during fermentation and storage, J. of the Institute of Brewing, 2009, 115, 4, 300-307, https://doi.org/10.1002/j.2050-0416.2009.tb00385.x . [all data]

Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T., Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans, J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e . [all data]

Zhao, Xu, et al., 2009
Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W., Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry, J. Food. Sci., 2009, 74, 2, c90-c99, https://doi.org/10.1111/j.1750-3841.2008.01029.x . [all data]

Vichi, Romero, et al., 2008
Vichi, S.; Romero, A.; Tous, J.; Tamames, E.L.; Buxaderas, S., Determination of volatile phenols in virgin olive oil and their sensory significatnce, J. Chromatoghr. A., 2008, 1211, 1-2, 1-7, https://doi.org/10.1016/j.chroma.2008.09.067 . [all data]

Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 2007, 55, 8, 3051-3057, https://doi.org/10.1021/jf0631732 . [all data]

Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K., Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties, J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c . [all data]

Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria, J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u . [all data]

Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V., Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines, J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820 . [all data]

Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A., Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles, Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322 . [all data]

López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025 . [all data]

Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K., Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction, J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p . [all data]

Lee and Noble, 2003
Lee, S.-J.; Noble, A.C., Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry, J. Agric. Food Chem., 2003, 51, 27, 8036-8044, https://doi.org/10.1021/jf034747v . [all data]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [all data]

Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y., Volatile components from the roots of Scrophularia ningpoensis Hemsl., Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232 . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P., Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA), Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9 . [all data]

Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J., Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis, Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]

Kumazawa and Masuda, 2001
Kumazawa, K.; Masuda, H., Change in the flavor of black tea drink during heat processing, J. Agric. Food Chem., 2001, 49, 7, 3304-3309, https://doi.org/10.1021/jf001323h . [all data]

Miyazawa, Kurose, et al., 2001
Miyazawa, M.; Kurose, K.; Itoh, A.; Hiraoka, N., Comparison of the essential oils of Glehnia littoralis from Northern and Southern Japan, J. Agric. Food Chem., 2001, 49, 11, 5433-5436, https://doi.org/10.1021/jf010219c . [all data]

Czerny and Grosch, 2000
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Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine, J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i . [all data]

Morales, Duque, et al., 2000
Morales, A.L.; Duque, C.; Bautista, E., Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro), J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385, https://doi.org/10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B . [all data]

Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y., Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera), J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232 . [all data]

Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y., Volatile flavor components of rice cakes, J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w . [all data]

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [all data]

Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Umano, Nakahara, et al., 1999
Umano, K.; Nakahara, K.; Shoji, A.; Shibamoto, T., Aroma chemicals isolated and identified from leaves of aloe arborescens Mill. Var. natalensis Berger, J. Agric. Food Chem., 1999, 47, 9, 3702-3705, https://doi.org/10.1021/jf990116i . [all data]

Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C., Additional studies on flavor components of corn tortilla chips, J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b . [all data]

Ferreira, Ardanuy, et al., 1998
Ferreira, V.; Ardanuy, M.; López, R.; Cacho, J.F., Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions: role of volatility and a practical rule for its estimation, J. Agric. Food Chem., 1998, 46, 10, 4341-4346, https://doi.org/10.1021/jf980144l . [all data]

Ferreira, Lopez, et al., 1998
Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F., The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants, J. Sci. Food Agric., 1998, 77, 2, 259-267, https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q . [all data]

Parada and Duque, 1998
Parada, F.; Duque, C., Studies on the aroma of piñuela fruit pulp (Bromelia plumieri): Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors, J. Hi. Res. Chromatogr., 1998, 21, 10, 577-581, https://doi.org/10.1002/(SICI)1521-4168(19981001)21:10<577::AID-JHRC577>3.0.CO;2-V . [all data]

Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F., Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki, Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]

Buttery, Ling, et al., 1983
Buttery, R.G.; Ling, L.C.; Teranishi, R.; Mon, T.R., Insect attractants: volatiles of hydrolizyed protein insect baits, J. Agric. Food Chem., 1983, 31, 4, 689-692, https://doi.org/10.1021/jf00118a003 . [all data]

Buttery, Parker, et al., 1981
Buttery, R.G.; Parker, F.D.; Teranishi, R.; Mon, T.R.; Ling, L.C., Volatile components of alfalfa leaf-cutter bee cells, J. Agric. Food Chem., 1981, 29, 5, 955-958, https://doi.org/10.1021/jf00107a017 . [all data]

Buttery and Kamm, 1980
Buttery, R.G.; Kamm, J.A., Volatile components of alfalfa: possible insect host plant attractants, J. Agric. Food Chem., 1980, 28, 5, 978-981, https://doi.org/10.1021/jf60231a014 . [all data]


Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References