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Normal alkane 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 Supelco CO Wax-10CP-Wax 52 CBInnowax FSCDB-WaxSupelcowax-10
Column length (m) 60. 60.30.30.
Carrier gas Helium HeliumHeliumHe
Column diameter (mm) 0.32 0.250.320.25
Phase thickness (μm) 0.25
Program 35 0C (6 min) 2 0C/min -> 60 0C (5 min) 5 0C/min -> 200 0C 25 0C/min -> 250 0C (6 min)not specified60 0C (10 min) 4 0C/min -> 220 0C (10 min) 1 0C/min -> 240 0C50 0C 20 0C/min -> 80 0C 3 0C/min -> 230 0C35C(8min) => 6C/min => 60C => 4C/min => 160C => 20C/min => 200C(1min)
I 1389.1390.1398.1366.1392.
ReferencePrompona, Kandylis, et al., 2012Povolo, Cabassi, et al., 2011Baser, Demirci, et al., 2009Tao, Wenlai, et al., 2008Berard, Bianchi, et al., 2007
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10HP-20MHP-InnowaxHP-InnowaxInnowax FSC
Column length (m) 30. 30.30.60.
Carrier gas He HeHeHe
Column diameter (mm) 0.25
Phase thickness (μm) 0.25
Program 35C(8min) => 6C/min => 60C => 4C/min => 160C => 20C/min => 200C(1min)not specified30C(5min) => 7C/min => 100C(5min) => 1C/min => 130C => 10C/min => 195C(45min)30C(5min) => 7C/min => 100C(5min) => 1C/min => 130C => 10C/min => 195C(45min)60C(10min) => 4C/min >220C (10min) => 1C/min => 240C
I 1394.1392.1388.1392.1398.
ReferenceBerard, Bianchi, et al., 2007Chaieb, Hajlaoui, et al., 2007Narain, Galvao, et al., 2007Narain, Galvao, et al., 2007Baser, Özek, et al., 2006
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Innowax FSCCarbowax 20MHP-Innowax FSCTC-WaxCarbowax 20M
Column length (m) 60. 60.  
Carrier gas He He  
Column diameter (mm) 0.25 0.25  
Phase thickness (μm) 0.25 0.25  
Program 60C(10min) => 4C/min >220C (10min) => 1C/min => 240Cnot specified60C(10min) => 4C/min => 220C(10min) => 1C/min => 240Cnot specifiednot specified
I 1398.1374.1398.1398.1377.
ReferenceBaser, Özek, et al., 2006Editorial paper, 2005Kivcak, Akay, et al., 2004Tachihara, Ishizaki, et al., 2004Vinogradov, 2004
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCP-Wax 52CBDB-WaxDB-WaxDB-Wax
Column length (m)
Carrier gas   HeN2 
Column diameter (mm)  0.320.32 0.32
Phase thickness (μm) 
Program not specified40C(10min) => 3C/min => 190C => 10C/min => 250C(5min)50C(6min) => 1C/min => 130C => 10C/min => 240C (15min)not specifiednot specified
I 1420.1402.1395.1396.1387.
ReferenceVinogradov, 2004Muresan, Eillebrecht, et al., 2000Piveteau, le Guen, et al., 2000Weyerstahl, Marschall, et al., 1998Binder and Flath, 1989
Column type CapillaryCapillary
Active phase Carbowax 20MCarbowax 20M
Column length (m)   
Carrier gas He 
Column diameter (mm)   
Phase thickness (μm)   
Program not specifiednot specified
I 1396.1420.
ReferencePeppard and Ramus, 1988Shibamoto, 1987


Go To: Top, Normal alkane 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.

Prompona, Kandylis, et al., 2012
Prompona, K.-D.; Kandylis, P.; Tsakiris, A.; Kanellaki, M.; Kourkoutas, Y., Application of alternative technologies for elimination of artificial colorings in alcoholic beverages produced by Citrus medica and potential impact on human health, Food Nutrition Sci., 2012, 3, 07, 959-969, https://doi.org/10.4236/fns.2012.37127 . [all data]

Povolo, Cabassi, et al., 2011
Povolo, M.; Cabassi, G.; Profaizer, M.; Lanteri, S., Study on the use of evolved gas analysis FT-IR (EGA FT-IR) for the evaluation of cheese volatile fraction, The Open Food Sci. J., 2011, 5, 1, 10-16, https://doi.org/10.2174/1874256401105010010 . [all data]

Baser, Demirci, et al., 2009
Baser, K.H.C.; Demirci, B.; Kurkcuoglu, M.; Satin, F.; Tumen, G., Comparative morphological and phytochemical charactertization of Salvia cadmica and S. smyrnaea, Pak. J. Bot., 2009, 41, 4, 1545-1555. [all data]

Tao, Wenlai, et al., 2008
Tao, L.; Wenlai, F.; Yan, X., Characterization of volatile and semi-volatile compounds in Chinese rica wines by headspace solid phase microextraction followed by gas chromatography - mass spectrometry, J. Inst. Brew., 2008, 114, 2, 172-179, https://doi.org/10.1002/j.2050-0416.2008.tb00323.x . [all data]

Berard, Bianchi, et al., 2007
Berard, J.; Bianchi, F.; Careri, M.; Chatel, A.; Mangia, A.; Musci, M., Characterization of the volatile fraction and of free fatty acids of Fontina Valle d'Aosta, a protected designation of origin Italian cheese, Food Chem., 2007, 105, 1, 293-300, https://doi.org/10.1016/j.foodchem.2006.11.041 . [all data]

Chaieb, Hajlaoui, et al., 2007
Chaieb, K.; Hajlaoui, H.; Zmantar, T.; Ben Kahla-Nakbi, A.; Rouabhia, M.; Mahdouani, K.; Bakhrouf, A., The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review, Phytoterapy Res., 2007, 21, 6, 501-506, https://doi.org/10.1002/ptr.2124 . [all data]

Narain, Galvao, et al., 2007
Narain, N.; Galvao, M.S.; Madruga, M.S., Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation, Food Chem., 2007, 102, 3, 726-731, https://doi.org/10.1016/j.foodchem.2006.06.003 . [all data]

Baser, Özek, et al., 2006
Baser, K.H.C.; Özek, G.; Özek, T.; Duran, A.; Duman, H., Composition of the essential oils of Rhabdosciadium oligocarpum (Post ex Boiss.) Hedge et Lamond and Rhabdosciadium microcalycinum Hand.-Mazz., Flavour Fragr. J., 2006, 21, 4, 650-655, https://doi.org/10.1002/ffj.1639 . [all data]

Editorial paper, 2005
Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 2005, 16, 5, 12-12. [all data]

Kivcak, Akay, et al., 2004
Kivcak, B.; Akay, S.; Demirci, B.; Baser, K.H.C., Chemical composition of essential oils from leaves and twigs of Pistacia lentiscus, Pistacia lentiscus var. chia, and Pistacia terebinthus from Turkey, Pharm. Biol, 2004, 42, 4-5, 360-366, https://doi.org/10.1080/13880200490519677 . [all data]

Tachihara, Ishizaki, et al., 2004
Tachihara, T.; Ishizaki, S.; Ishikawa, M.; Kitahara, T., Studies on the volatile compounds of roasted spotted shrimp, Chemistry Biodiversity, 2004, 1, 12, 2024-2033, https://doi.org/10.1002/cbdv.200490155 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Muresan, Eillebrecht, et al., 2000
Muresan, S.; Eillebrecht, M.A.J.L.; de Rijk, T.C.; de Jonge, H.G.; Leguijt, T.; Nijhuis, H.H., Aroma profile development of intermediate chocolate products. I. Volatile constituents of block-milk, Food Chem., 2000, 68, 2, 167-174, https://doi.org/10.1016/S0308-8146(99)00171-5 . [all data]

Piveteau, le Guen, et al., 2000
Piveteau, F.; le Guen, S.; Gandemer, G.; Baud, J.-P.; Demaimay, M., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food Chem., 2000, 48, 10, 4851-4857, https://doi.org/10.1021/jf991394k . [all data]

Weyerstahl, Marschall, et al., 1998
Weyerstahl, P.; Marschall, H.; Thefeld, K.; Subba, G.C., Constituents of the essential oil from the rhizomes of Hedychium gardnerianum Roscoe, Flavour Fragr. J., 1998, 13, 6, 377-388, https://doi.org/10.1002/(SICI)1099-1026(199811/12)13:6<377::AID-FFJ755>3.0.CO;2-F . [all data]

Binder and Flath, 1989
Binder, R.G.; Flath, R.A., Volatile components of pineapple guava, J. Agric. Food Chem., 1989, 37, 3, 734-736, https://doi.org/10.1021/jf00087a034 . [all data]

Peppard and Ramus, 1988
Peppard, T.L.; Ramus, S.A., Use of Kovats' gas chromatographic retention indices in beer flavor studies, Am. Soc. Brew. Chem. Proc., 1988, 46, 2, 26-30. [all data]

Shibamoto, 1987
Shibamoto, T., Retention Indices in Essential Oil Analysis in Capillary Gas Chromatography in Essential Oil Analysis, Sandra, P.; Bicchi, C., ed(s)., Hutchig Verlag, Heidelberg, New York, 1987, 259-274. [all data]


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