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Coumarin

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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 DB-WaxHP-InnowaxDB-FFAPDB-WaxDB-Wax
Column length (m) 30.50.30.30.60.
Carrier gas HeliumHeliumHeHeHe
Substrate      
Column diameter (mm) 0.250.200.320.250.25
Phase thickness (mum) 0.250.200.250.250.25
Tstart (C) 40.45.40.40.40.
Tend (C) 210.190.230.210.210.
Heat rate (K/min) 3.4.6.5.5.
Initial hold (min)  2.1.  
Final hold (min)  50.   
I 2456.2437.2450.2458.2463.
ReferenceKumazawa, Sakai, et al., 2010Soria, Sanz, et al., 2008Zeller and Rychlik, 2007Kumazawa and Masuda, 2002Kumazawa and Masuda, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20M
Column length (m) 30.60.150.
Carrier gas    
Substrate    
Column diameter (mm) 0.530.250.64
Phase thickness (mum) 1.0.25 
Tstart (C) 40.40.50.
Tend (C) 210.210.170.
Heat rate (K/min) 5.5.1.
Initial hold (min)   30.
Final hold (min)    
I 2467.2467.2460.
ReferenceKumazawa and Masuda, 1999Kumazawa and Masuda, 1999Buttery, Parker, et al., 1981
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.

Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O., Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa), Biosci. Biotechnol. Biochem., 2010, 74, 6, 1231-1236, https://doi.org/10.1271/bbb.100053 . [all data]

Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I., SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles, Eur. Food Res. Technol., 2008, 1-12. [all data]

Zeller and Rychlik, 2007
Zeller, A.; Rychlik, M., Impact of estragole and other odorants on the flavour of anise and tarragon, Flavour Fragr. J., 2007, 22, 2, 105-113, https://doi.org/10.1002/ffj.1765 . [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]

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]

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]


Notes

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