2-Nonanone

Formula: C₉H₁₈O
Molecular weight: 142.2386
IUPAC Standard InChI: InChI=1S/C9H18O/c1-3-4-5-6-7-8-9(2)10/h3-8H2,1-2H3
IUPAC Standard InChIKey: VKCYHJWLYTUGCC-UHFFFAOYSA-N
CAS Registry Number: 821-55-6
Chemical structure:
This structure is also available as a 2d Mol file
Other names: Heptyl methyl ketone; Methyl heptyl ketone; Methyl n-heptyl ketone; Nonan-2-one; n-C7H15COCH3; β-Nonanone; Ketone, heptyl methyl; Nonanone-2
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Van Den Dool and Kratz RI, non-polar column, temperature ramp

Go To: Top, References, Notes

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SPB-5	SPB-5	DB-5	DB-5	HP-5MS
Column length (m)	30.	60.	60.	30.	20.
Carrier gas	He			He
Substrate
Column diameter (mm)	0.25	0.32	0.32	0.32	0.25
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	50.	40.	40.	40.	60.
T_end (C)	220.	230.	260.	250.	240.
Heat rate (K/min)	20.	3.	4.	5.	5.
Initial hold (min)	2.	2.	2.	2.	4.
Final hold (min)	2.	10.	10.	5.	15.
I	1092.	1092.	1091.	1093.	1096.
Reference	Balbontin, Gaete-Eastman, et al., 2007	Engel and Ratel, 2007	Methven L., Tsoukka M., et al., 2007	Wu, Zorn, et al., 2007	Kallio, Jussila, et al., 2006
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP Sil 8 CB	RTX-1	CP Sil 5 CB	HP-5	CP-Sil 8CB-MS
Column length (m)	50.	60.	25.	30.	0.
Carrier gas		He	He	N2	He
Substrate
Column diameter (mm)	0.32	0.22	0.25	0.25	0.25
Phase thickness (μm)		0.25	0.4	0.25	0.25
T_start (C)	60.	60.	80.	60.	40.
T_end (C)	220.	230.	270.	220.	280.
Heat rate (K/min)	4.	2.	10.	5.	4.
Initial hold (min)	5.			10.	2.
Final hold (min)	30.	35.			5.
I	1089.	1070.	1074.	1093.	1093.
Reference	Mahadevan and Farmer, 2006	Paolini J., Desjobert J.M., et al., 2006	Ziegenbein, Hanssen, et al., 2006	Celik, Gokturk, et al., 2005	Elmore, Cooper, et al., 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-5	CP-Sil 8CB-MS	SPB-5	SPB-5	BP-1
Column length (m)	25.	60.	30.	30.	50.
Carrier gas	He		He	He	He
Substrate
Column diameter (mm)	0.2	0.25	0.25	0.53	0.22
Phase thickness (μm)	1.	0.25	0.25	1.5	0.25
T_start (C)	40.	40.	60.	100.	60.
T_end (C)	280.	280.	250.	250.	230.
Heat rate (K/min)	5.	4.	4.	5.	2.
Initial hold (min)		2.	2.
Final hold (min)	5.	5.	20.		35.
I	1093.	1099.	1091.	1094.	1070.
Reference	Solina, Baumgartner, et al., 2005	Hierro, de la Hoz, et al., 2004	Pino, Marbot, et al., 2004	Rodríguez-Burruezo, Kollmannsberger, et al., 2004	Bianchini, Tomi, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-5	CP-Sil 8CB-MS	MS5	DB-1	DB-5
Column length (m)	30.	60.	25.	30.	30.
Carrier gas	He			He	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.25
Phase thickness (μm)	0.25	0.25	0.25	0.25	1.
T_start (C)	60.	40.	40.	40.	50.
T_end (C)	280.	280.	180.	325.	200.
Heat rate (K/min)	3.	4.	3.	3.	2.5
Initial hold (min)		2.
Final hold (min)		5.
I	1091.	1098.	1096.	1068.4	1089.6
Reference	Bougatsos, Meyer, et al., 2003	Bruna, Hierro, et al., 2003	Shao, Marriott, et al., 2003	Sun and Stremple, 2003	Xu, van Stee, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	HP-1	HP-5MS	BP-1	SPB-1
Column length (m)	50.	24.	30.	50.	30.
Carrier gas		He	He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.22	0.32
Phase thickness (μm)	0.5	0.17	0.25	0.25	4.
T_start (C)	60.	60.	50.	60.	45.
T_end (C)	250.	250.	250.	230.	240.
Heat rate (K/min)	4.	4.	5.	2.	5.
Initial hold (min)	5.	2.	2.		13.
Final hold (min)	20.	20.	5.	35.	5.
I	1103.	1070.	1090.	1070.	1075.
Reference	Bredie, Mottram, et al., 2002	Nath, Sarma, et al., 2002	Shang, Hu, et al., 2002	Bianchini, Tomi, et al., 2001	Larráyoz, Addis, et al., 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP Sil 5 CB	HP-5MS	CP Sil 8 CB	DB-5	DB-5
Column length (m)	50.	30.	60.	30.	30.
Carrier gas	He	He	He	H2	H2
Substrate
Column diameter (mm)	0.32	0.25	0.25	0.32	0.32
Phase thickness (μm)	0.4	0.25	0.25	1.	1.
T_start (C)	60.	60.	40.	40.	40.
T_end (C)	280.	280.	280.	210.	210.
Heat rate (K/min)	3.	4.	4.	3.	3.
Initial hold (min)	10.	5.	2.
Final hold (min)	60.
I	1077.	1091.	1092.	1091.	1093.
Reference	Pino, Marbot, et al., 2001	Skaltsa, Mavrommati, et al., 2001	Elmore, Mottram, et al., 2000	Moio, Piombino, et al., 2000	Moio, Piombino, et al., 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	OV-1	OV-1	SPB-5	DB-5
Column length (m)	30.	20.	20.	60.	30.
Carrier gas	H2	He	He	He	H2
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.32	0.32
Phase thickness (μm)	1.	0.3	0.3	1.	1.
T_start (C)	40.	45.	45.	40.	40.
T_end (C)	210.	220.	220.	200.	210.
Heat rate (K/min)	3.	10.	10.	3.	3.
Initial hold (min)		5.	5.	5.
Final hold (min)		10.	10.	2.
I	1095.	1080.	1078.	1091.	1091.
Reference	Moio, Piombino, et al., 2000	Valero, Sanz, et al., 1999	Valero, Sanz, et al., 1999	Verdier-Metz., Coulon, et al., 1998	Moio and Addeo, 1998
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	DB-1	DB-1	DB-1	DB-1
Column length (m)	30.	25.	25.	30.	30.
Carrier gas	H2	He	He	He	He
Substrate
Column diameter (mm)	0.32	0.2	0.2	0.248	0.248
Phase thickness (μm)	1.	0.11	0.11	0.25	0.25
T_start (C)	40.	50.	50.	50.	50.
T_end (C)	210.	250.	250.	250.	250.
Heat rate (K/min)	3.	5.	5.	5.	5.
Initial hold (min)				5.	5.
Final hold (min)
I	1093.	1073.	1074.	1069.	1069.
Reference	Moio and Addeo, 1998	Warthen, Lee, et al., 1997	Warthen, Lee, et al., 1997	DeMilo, Lee, et al., 1996	DeMilo, Lee, et al., 1996
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SE-30	DB-5	DB-5	SPB-1	DB-1
Column length (m)	50.	30.	30.	30.	60.
Carrier gas		H2	H2	He	H2
Substrate
Column diameter (mm)	0.32	0.32	0.32	0.25	0.25
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	50.	40.	40.	50.	50.
T_end (C)	250.	220.	220.	250.	250.
Heat rate (K/min)	4.	3.	3.	5.	2.5
Initial hold (min)				5.	5.
Final hold (min)
I	1064.	1093.	1093.	1069.	1075.
Reference	Misharina and Golovnya, 1996	Moio L., Rillo L., et al., 1996	Moio L., Rillo L., et al., 1996	Lee, DeMilo, et al., 1995	Stashenko, Villa, et al., 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	SE-30	DB-1	OV-1	DB-5	OV-1
Column length (m)	22.	60.	60.	30.	183.
Carrier gas	N2	He	He	He	N2
Substrate
Column diameter (mm)	0.30	0.25	0.25	0.26
Phase thickness (μm)	1.0	0.25		0.25
T_start (C)	60.	40.	50.	50.	0.
T_end (C)	250.	220.	225.	300.	230.
Heat rate (K/min)	2.	2.	1.5	6.	1.
Initial hold (min)				4.
Final hold (min)		10.	50.	20.
I	1067.	1070.	1062.	1090.	1073.
Reference	de Frutos, Sanz, et al., 1991	Zhang and Ho, 1989	Chen and Ho, 1987	Rostad and Pereira, 1986	Schreyen, Dirinck, et al., 1976
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Packed	Packed	Packed
Active phase	Apiezon M	Apiezon M	Apiezon M
Column length (m)	1.5	1.5	1.5
Carrier gas	N2	N2	N2
Substrate	Celite 545	Celite 545	Celite 545
Column diameter (mm)
Phase thickness (μm)
T_start (C)	75.	75.	75.
T_end (C)	200.	200.	200.
Heat rate (K/min)	6.	6.	6.
Initial hold (min)
Final hold (min)
I	1051.	1052.	1054.
Reference	Golovnya and Uraletz, 1971	Golovnya and Uraletz, 1971	Golovnya and Uraletz, 1971
Comment	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes

Balbontin, Gaete-Eastman, et al., 2007
Balbontin, C.; Gaete-Eastman, C.; Vergara, M.; Herrera, R.; Moya-Leon, M.A., Treatment with 1-MCP and the role of ethylene in aroma development of mountain papaya fruit, Postharvest Biol. Technol., 2007, 43, 1, 67-77, https://doi.org/10.1016/j.postharvbio.2006.08.005 . [all data]

Engel and Ratel, 2007
Engel, E.; Ratel, J., Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication, J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012 . [all data]

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Kallio, Jussila, et al., 2006
Kallio, M.; Jussila, M.; Rissanen, T.; Anttila, P.; Hartonen, K.; Reissell, A.; Vreuls, R.; Adahchour, M.; Hyotylainen, T., Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry in the identification of organic compounds in atmospheric aerosols from coniferous forest, J. Chromatogr. A, 2006, 1125, 2, 234-243, https://doi.org/10.1016/j.chroma.2006.05.050 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Paolini J., Desjobert J.M., et al., 2006
Paolini J.; Desjobert J.M.; Costa J.; Bernardini A.F.; Castellini C.B.; Cioni P.L.; Flamini G.; Morelli I., Composition of essential oils of Helichrysum italicum (Roth) G. Don fil subsp. italicum from Tuscan archipelago islands, Flavour Fragr. J., 2006, 21, 5, 805-808, https://doi.org/10.1002/ffj.1726 . [all data]

Ziegenbein, Hanssen, et al., 2006
Ziegenbein, F.C.; Hanssen, H.-P.; König, W.A., Chemical constituents of the essential oils of three wood-rotting fungi, Flavour Fragr. J., 2006, 21, 5, 813-816, https://doi.org/10.1002/ffj.1732 . [all data]

Celik, Gokturk, et al., 2005
Celik, S.; Gokturk, R.S.; Flamini, G.; Cioni, P.L.; Morelli, I., Essential oils of Phlomis leucophracta, Phlomis chimerae and Phlomis grandiflora var. grandiflora from Turkey, Biochem. Syst. Ecol., 2005, 33, 6, 617-623, https://doi.org/10.1016/j.bse.2004.11.010 . [all data]

Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D., Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb, Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002 . [all data]

Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B., Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein, Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005 . [all data]

Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A., Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species, Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001 . [all data]

Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C., Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry], Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269 . [all data]

Rodríguez-Burruezo, Kollmannsberger, et al., 2004
Rodríguez-Burruezo, A.; Kollmannsberger, H.; Prohens, J.; Nitz, S.; Nuez, F., Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum), J. Agric. Food Chem., 2004, 52, 18, 5663-5669, https://doi.org/10.1021/jf040107w . [all data]

Bianchini, Tomi, et al., 2003
Bianchini, A.; Tomi, P.; Bernardini, A.F.; Morelli, I.; Flamini, G.; Cioni, P.L.; Usai, M.; Marchetti, M., A comparative study of volatile constituents of two Helichrysum italicum (Roth) Guss. Don Fil subspecies growing in Corsica (France), Tuscany and Sardinia (Italy), Flavour Fragr. J., 2003, 18, 6, 487-491, https://doi.org/10.1002/ffj.1231 . [all data]

Bougatsos, Meyer, et al., 2003
Bougatsos, C.; Meyer, J.J.M.; Magiatis, P.; Vagias, C.; Chinou, I.B., Composition and antimicrobial activity of the essential oils of Helichrysum kraussii Sch. Bip. and H. rugulosum Less. from south Africa, Flavour Fragr. J., 2003, 18, 1, 48-51, https://doi.org/10.1002/ffj.1152 . [all data]

Bruna, Hierro, et al., 2003
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A., Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages, Int. J. Food Microbiol., 2003, 85, 1-2, 111-125, https://doi.org/10.1016/S0168-1605(02)00505-6 . [all data]

Shao, Marriott, et al., 2003
Shao, Y.; Marriott, P.; Shellie, R.; Hügel, H., Solid-phase micro-extraction-comprehensive two-dimensional gas chromatography of ginger (Zingiber officinale) volatiles, Flavour Fragr. J., 2003, 18, 1, 5-12, https://doi.org/10.1002/ffj.1133 . [all data]

Sun and Stremple, 2003
Sun, G.; Stremple, P., Retention index characterization of flavor, fragrance, and many other compounds on DB-1 and DB-XLB, 2003, retrieved from http://www.chem.agilent.com/cag/cabu/pdf/b-0279.pdf. [all data]

Xu, van Stee, et al., 2003
Xu, X.; van Stee, L.L.P.; Williams, J.; Beens, J.; Adahchour, M.; Vreuls, R.J.J.; Brinkman, U.A.Th.; Lelieveld, J., Comprehensive two-dimensional gas chromatography (GC×GC) measurements of volatile organic compounds in the atmosphere, Atmos. Chem. Phys., 2003, 3, 3, 665-682, https://doi.org/10.5194/acp-3-665-2003 . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Nath, Sarma, et al., 2002
Nath, S.C.; Sarma, K.K.; Vajezikova, I.; Leclercq, P.A., Comparison of volatile inflorescence oils and taxonomy of certain Cymbopogon taxa described as Cymbopogon flexuosus (Nees ex Steud.) Wats., Biochem. Syst. Ecol., 2002, 30, 2, 151-162, https://doi.org/10.1016/S0305-1978(01)00066-7 . [all data]

Shang, Hu, et al., 2002
Shang, C.; Hu, Y.; Deng, C.; Hu, K., Rapid determination of volatile constituents of Michelia alba flowers by gas chromatography-mass spectrometry with solid-phase microextraction, J. Chromatogr. A, 2002, 942, 1-2, 283-288, https://doi.org/10.1016/S0021-9673(01)01382-6 . [all data]

Bianchini, Tomi, et al., 2001
Bianchini, A.; Tomi, P.; Costa, J.; Bernardini, A.F., Composition of Helichrysum italicum (Roth) G. Don fil. subsp. italicum essential oils from Corsica (France), Flavour Fragr. J., 2001, 16, 1, 30-34, https://doi.org/10.1002/1099-1026(200101/02)16:1<30::AID-FFJ941>3.0.CO;2-F . [all data]

Larráyoz, Addis, et al., 2001
Larráyoz, P.; Addis, M.; Gauch, R.; Bosset, J.O., Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes milk cheeses, Int. Dairy J., 2001, 11, 11-12, 911-926, https://doi.org/10.1016/S0958-6946(01)00144-3 . [all data]

Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C., Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit, J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r . [all data]

Skaltsa, Mavrommati, et al., 2001
Skaltsa, H.D.; Mavrommati, A.; Constantinidis, T., A chemotaxonomic investigation of volatile constituents in Stachys subsect. Swainsonianeae (Labiatae), Phytochemistry, 2001, 57, 2, 235-244, https://doi.org/10.1016/S0031-9422(01)00003-6 . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E., Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork, J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0 . [all data]

Moio, Piombino, et al., 2000
Moio, L.; Piombino, P.; Addeo, F., Odour-impact compounds of Gorgonzola cheese, J. Dairy Res., 2000, 67, 2, 273-285, https://doi.org/10.1017/S0022029900004106 . [all data]

Valero, Sanz, et al., 1999
Valero, E.; Sanz, J.; Martinez-Castro, I., Volatile components in microwave- and conventionally-heated milk, Food Chem., 1999, 66, 3, 333-338, https://doi.org/10.1016/S0308-8146(99)00069-2 . [all data]

Verdier-Metz., Coulon, et al., 1998
Verdier-Metz., I.; Coulon, J.-B.; PPradel, P.; Viallon, C.; Berdague, J.-L., Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses, J. Dairy Res., 1998, 65, 1, 9-21, https://doi.org/10.1017/S0022029997002616 . [all data]

Moio and Addeo, 1998
Moio, L.; Addeo, F., Grana Padano cheese aroma, J. Dairy Res., 1998, 65, 2, 317-333, https://doi.org/10.1017/S0022029997002768 . [all data]

Warthen, Lee, et al., 1997
Warthen, J.D.; Lee, C.-J.; Jang, E.B.; Lance, D.R.; McInnis, D.O., Volatile, potential attractants from ripe coffee fruit for female Mediterranean fruit fly, J. Chem. Ecol., 1997, 23, 7, 1891-1900, https://doi.org/10.1023/B:JOEC.0000006458.02342.61 . [all data]

DeMilo, Lee, et al., 1996
DeMilo, A.B.; Lee, C.-J.; Moreno, D.S.; Martinez, A.J., Identification of volatiles derived from Citrobacter freundii fermentation of a trypticase soy broth, J. Agric. Food Chem., 1996, 44, 2, 607-612, https://doi.org/10.1021/jf950525o . [all data]

Misharina and Golovnya, 1996
Misharina, T.A.; Golovnya, R.V., Study of the composition of volatiles in raw and processed sardine by gas chromatography and gas chromatography-mass spectrometry, Zh. Anal. Khim., 1996, 51, 7, 791-795. [all data]

Moio L., Rillo L., et al., 1996
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Lee, DeMilo, et al., 1995
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Notes

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

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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