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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 HP-FFAPSOLGel-WaxSOLGel-WaxSupelko CO WaxStabilwax
Column length (m)
Carrier gas HeliumHeliumHeliumHeliumHelium
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (mum) 0.500.
Program 45 0C (2 min) 3 0C/min -> 130 0C (1 min) 20 0C/min -> 220 0C (3 min) 20 0C/min -> 230 0C (3 min)40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min)not specified40 0C (5 min) 4 0C/min -> 75 0C 5 0C/min -> 250 0C (10 min)35 0C 3 0C/min -> 100 0C 5 0C/min -> 240 0C (10 min)
I 1646.1637.1635.1660.1611.
ReferenceToontom, Meenune, et al., 2012Johanningsmeier and McFeeters, 2011Johanningsmeier and McFeeters, 2011Vekiari, Orepoulou, et al., 2010Chinnici, Guerrero, et al., 2009
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxDB-WaxDB-WaxDB-Wax
Column length (m)
Carrier gas HeliumHeliumHydrogenHydrogenHydrogen
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum)
Program 45 0C 3 0C/min -> 230 0C (10 min) 10 0C/min -> 270 0C (21 min)50 0C 20 0C/min -> 80 0C 3 0C/min -> 230 0C44 0C 3 0C/min -> 170 0C 8 0C/min -> 250 0Cnot specified60 0C (3 min) 2 0C/min -> 220 0C 3 0C/min -> 245 0C (20 min)
I 1593.1610.1609.1632.1646.
Referencede Simon, Estruelas, et al., 2009Tao, Wenlai, et al., 2008Gonzalez-Rios, Suarez-Quiroz, et al., 2007Gonzalez-Rios, Suarez-Quiroz, et al., 2007Selli, 2007
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxSupelcowax-10DB-WaxCarbowax 20MDB-Wax
Column length (m) 60.60.30. 30.
Carrier gas HeliumHeHe He
Column diameter (mm) 0.320.320.32 0.32
Phase thickness (mum) 0.5
Program 40 0C (5 min) 4 0C/min -> 60 0C (5 min) 8 0C/min -> 250 0C (3 min)35C(3min) => 5C/min => 110C => 10C/min => 240C (10min)45C(5min) => 5C/min => 150C => 10C/min => 240C (10min)not specified60C(2min) => 2C/min => 220C => 3C/min => 245C(20min)
I 1652.1605.1592.1640.1596.
ReferenceViegas and Bassoli, 2007Kourkoutas, Bosnea, et al., 2006Krings, Zelena, et al., 2006Vinogradov, 2004Selli, Cabaroglu, et al., 2003
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP Innowax FSPCarbowax 20MSupelcowax-10Supelcowax-10Carbowax 20M
Column length (m)
Carrier gas HeN2He He
Column diameter (mm)
Phase thickness (mum) 
Program 60C(10min) => 4C/min => 220C (10min) => 1C/min => 240C60C => 2C/min => 150C => 4C/min => 220C50C(2min) => 7C/min => 140C => 17.5C/min => 230C80C(5min) => 5C/min => 155C => 4C/min => 240C(30min)not specified
I 1651.1601.1632.1647.1625.
ReferenceTasdemir, Demirci, et al., 2003Teai, Claude-Lafontaine, et al., 2001Chang, Seitz, et al., 1995Miranda-Lopez, Libbey, et al., 1992Fagan, Kepner, et al., 1982
Column type Capillary
Active phase Carbowax 20M
Column length (m) 60.
Carrier gas He
Column diameter (mm) 0.25
Phase thickness (mum)  
Program not specified
I 1632.
ReferenceFagan, Kepner, et al., 1982
Comment MSDC-RI


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.

Toontom, Meenune, et al., 2012
Toontom, N.; Meenune, M.; Posri, W.; Lertsiri, S., Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chili, Int. Food Res. J., 2012, 19, 3, 1023-1031. [all data]

Johanningsmeier and McFeeters, 2011
Johanningsmeier, S.D.; McFeeters, R.F., Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGCxTOFMS), J. Food Sci., 2011, 76, 1, c168-c177, https://doi.org/10.1111/j.1750-3841.2010.01918.x . [all data]

Vekiari, Orepoulou, et al., 2010
Vekiari, S.A.; Orepoulou, V.; Kourkoutas, Y.; Kamoun, N.; Msallem, M.; Psimouli, V.; Arapoglou, D., Characterization and seasonal variations of the quality of virgin olive oil of the Thoumbolia and Koroneiki varieties from Southern Greece, Grasas y Aceites, 2010, 61, 3, 221-231, https://doi.org/10.3989/gya.108709 . [all data]

Chinnici, Guerrero, et al., 2009
Chinnici, F.; Guerrero, E.D.; Sonni, F.; Natali, N.; Marin, R.N.; Riponi, C., Gas chromatography - mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected Europian geographical indication, J. Agric. Food Chem., 2009, 57, 11, 4784-4792, https://doi.org/10.1021/jf804005w . [all data]

de Simon, Estruelas, et al., 2009
de Simon, B.F.; Estruelas, E.; Munoz, A.M.; Cadahia, E.; Sanz, M., Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage, J. Agric. Food Chem., 2009, 57, 8, 3217-3227, https://doi.org/10.1021/jf803463h . [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]

Gonzalez-Rios, Suarez-Quiroz, et al., 2007
Gonzalez-Rios, O.; Suarez-Quiroz, M.L.; Boulanger, R.; Barel, M.; Guyot, B.; Guiraud, J.-P.; Schorr-Galindo, S., Impact of ecological post-harvest processing of coffee aroma: II Roasted coffee., J. Food Composition Analysis, 2007, 20, 3-4, 297-307, https://doi.org/10.1016/j.jfca.2006.12.004 . [all data]

Selli, 2007
Selli, S., Volatile constituents of orange obtained from moro oranges (Citrus Sinensis L. Osbeck), J. Food Quality, 2007, 30, 3, 330-341, https://doi.org/10.1111/j.1745-4557.2007.00124.x . [all data]

Viegas and Bassoli, 2007
Viegas, M.C.; Bassoli, D.G., Utilizacao do indice de retencao linear para caracterizacao de compostos volateis em cafe soluvel utilizando GC-MS e coluna HP-Innowax, Quim. Nova, 2007, 30, 8, 2031-2034, https://doi.org/10.1590/S0100-40422007000800040 . [all data]

Kourkoutas, Bosnea, et al., 2006
Kourkoutas, Y.; Bosnea, L.; Taboukos, S.; Baras, C.; Lambrou, D.; Kanellaki, M., Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces, J. Dairy Sci., 2006, 89, 5, 1439-1451, https://doi.org/10.3168/jds.S0022-0302(06)72212-3 . [all data]

Krings, Zelena, et al., 2006
Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]

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

Selli, Cabaroglu, et al., 2003
Selli, s.; Cabaroglu, T.; Canbas, A., Flavour components of orange wine made from a Turkish cv. Kozan, Int. J. Food Sci. Technol., 2003, 38, 5, 587-593, https://doi.org/10.1046/j.1365-2621.2003.00691.x . [all data]

Tasdemir, Demirci, et al., 2003
Tasdemir, D.; Demirci, B.; Demirci, F.; Dönmez, A.A.; Baser, K.H.C.; Rüedi, P., Analysis of the Volatile Components of Five Turkish Rhododendron Species by Headspace Solid-Phase Microextraction and GC-MS (HS-SPME-GC-MS), Z. Naturforsch., 2003, 58c, 797-803. [all data]

Teai, Claude-Lafontaine, et al., 2001
Teai, T.; Claude-Lafontaine, A.; Schippa, C.; Cozzolino, F., Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia, J. Essent. Oil Res., 2001, 13, 5, 314-318, https://doi.org/10.1080/10412905.2001.9712222 . [all data]

Chang, Seitz, et al., 1995
Chang, C.-Y.; Seitz, L.M.; Chambers, E., IV, Volatile Flavor Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat, Cereal Chem., 1995, 72, 3, 237-242. [all data]

Miranda-Lopez, Libbey, et al., 1992
Miranda-Lopez, R.; Libbey, L.M.; Watson, B.T.; McDaniel, M.R., Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), J. Food Sci., 1992, 57, 4, 985-993, https://doi.org/10.1111/j.1365-2621.1992.tb14339.x . [all data]

Fagan, Kepner, et al., 1982
Fagan, G.L.; Kepner, R.E.; Webb, A.D., Additional volatile components of Palomino film sherry, Am. J. Enol. Vitic, 1982, 33, 1, 47-50. [all data]


Go To: Top, Normal alkane RI, polar column, custom temperature program, References