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2,4-Hexadienal


Van Den Dool and Kratz 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 HP-5HP-5HP-5HP-1HP-1
Column length (m) 30.30.30.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.20.2
Phase thickness (mum) 0.250.250.250.330.33
Tstart (C) 50.50.50.60.60.
Tend (C) 250.250.250.250.250.
Heat rate (K/min) 4.4.4.2.2.
Initial hold (min) 5.5.5.5.5.
Final hold (min) 15.15.15.20.20.
I 905.902.907.872.876.
ReferenceMahattanatawee, Goodner, et al., 2005Mahattanatawee, Goodner, et al., 2005Mahattanatawee, Goodner, et al., 2005Cavalli, Fernandez, et al., 2003Cavalli, Fernandez, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryPackedPacked
Active phase CP Sil 8 CBDB-5Apiezon MApiezon M
Column length (m) 60.0.321.51.5
Carrier gas HeH2N2N2
Substrate   Celite 545Celite 545
Column diameter (mm) 0.251.  
Phase thickness (mum) 0.25   
Tstart (C) 40.30.75.75.
Tend (C) 280.180.200.200.
Heat rate (K/min) 4.1.56.6.
Initial hold (min) 2.5.  
Final hold (min)     
I 915.907.887.889.
ReferenceElmore, Campo, et al., 2002Guichard and Souty, 1988Golovnya and Uraletz, 1971Golovnya and Uraletz, 1971
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A., Volatile constituents and character impact compounds of selected Florida's tropical fruit, Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]

Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils, J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n . [all data]

Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [all data]

Guichard and Souty, 1988
Guichard, E.; Souty, M., Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties, Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031 . [all data]

Golovnya and Uraletz, 1971
Golovnya, V.; Uraletz, V.P., Gas chromatographic analysis of flavour components with correlation isothermal retention indices, J. Chromatogr., 1971, 61, 65-71, https://doi.org/10.1016/S0021-9673(00)92384-7 . [all data]


Notes

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