Phenol, 2-methyl-

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Van Den Dool and Kratz 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 CP-Wax 52CBCP-Wax 52CBCP-Wax 52CBOV-351Supelcowax-10
Column length (m) 50.50.50.50.60.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (μm)    0.20.25
Tstart (C) 60.60.60.60.35.
Tend (C) 220.220.220.220.195.
Heat rate (K/min) 4.4.4.5.2.
Initial hold (min) 5.5.5. 5.
Final hold (min) 30.30.30. 90.
I 1995.2022.2019.1959.2011.
ReferenceMahadevan and Farmer, 2006Mahadevan and Farmer, 2006Mahadevan and Farmer, 2006Bonvehí, 2005Chung, Yung, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxCP-Wax 52CBCP-Wax 52CBCP-Wax 52CB
Column length (m) 60.30.50.50.50.
Carrier gas HeHe   
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.250.5   
Tstart (C) 35.60.60.60.60.
Tend (C) 195.245.220.220.220.
Heat rate (K/min) 2.3.4.4.4.
Initial hold (min) 5.3.5.5.5.
Final hold (min) 90.20.30.30.30.
I 2011.2000.2000.1969.2000.
ReferenceChung, Yung, et al., 2001Bureau, Baumes, et al., 2000Chevance and Farmer, 1999Chevance and Farmer, 1999Chevance and Farmer, 1999, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 50.30.30.30.30.
Carrier gas  N2N2N2N2
Substrate      
Column diameter (mm) 0.320.2350.2350.2350.235
Phase thickness (μm)  0.50.50.50.5
Tstart (C) 40.100.100.50.50.
Tend (C) 220.    
Heat rate (K/min) 4.10.5.10.5.
Initial hold (min) 5.    
Final hold (min) 30.    
I 2000.2019.802017.192020.192014.43
ReferenceChevance and Farmer, 1999, 2Gerbino and Castello, 1995Gerbino and Castello, 1995Gerbino and Castello, 1995Gerbino and Castello, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase Carbowax 20MSupelcowax-10Supelcowax-10
Column length (m) 30.60.60.
Carrier gas He  
Substrate    
Column diameter (mm) 0.250.250.25
Phase thickness (μm) 0.250.250.25
Tstart (C) 40.40.40.
Tend (C) 240.175.175.
Heat rate (K/min) 4.2.2.
Initial hold (min) 3.5.5.
Final hold (min)  20.20.
I 2033.2011.2012.
ReferenceSchwab, Mahr, et al., 1989Tanchotikul and Hsieh, 1989Tanchotikul and Hsieh, 1989
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

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]

Bonvehí, 2005
Bonvehí, J.S., Investigation of aromatic compounds in roasted cocoa powder, Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y . [all data]

Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry, Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7 . [all data]

Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S., Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods, J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a . [all data]

Bureau, Baumes, et al., 2000
Bureau, S.M.; Baumes, R.L.; Razungles, A.J., Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. Syrah, J. Agric. Food Chem., 2000, 48, 4, 1290-1297, https://doi.org/10.1021/jf990507x . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [all data]

Gerbino and Castello, 1995
Gerbino, T.C.; Castello, G., Prediction of programmed temperature retention indices on capillary columns of different polarities, J. Chromatogr. A, 1995, 699, 1-2, 161-171, https://doi.org/10.1016/0021-9673(95)00024-H . [all data]

Schwab, Mahr, et al., 1989
Schwab, W.; Mahr, C.; Schreier, P., Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit, J. Agric. Food Chem., 1989, 37, 4, 1009-1012, https://doi.org/10.1021/jf00088a042 . [all data]

Tanchotikul and Hsieh, 1989
Tanchotikul, U.; Hsieh, T.C.-Y., Volatile Flavor Components in Crayfish Waste, J. Food Sci., 1989, 54, 6, 1515-1520, https://doi.org/10.1111/j.1365-2621.1989.tb05149.x . [all data]


Notes

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