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2,4-Di-tert-butylphenol

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Normal alkane RI, non-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 Polydimethyl siloxane with 5 % Ph groupsPolydimethyl siloxane with 5 % Ph groups DB-5RTX-5 MS
Column length (m)    30.30.
Carrier gas     Helium
Substrate      
Column diameter (mm)    0.250.25
Phase thickness (mum)    0.250.25
Program not specifiednot specifiednot specified40 0C (5 min) 5 0C/min -> 260 0C 15 0C/min -> 280 0C (1 min)50 0C (5 min) 2 0C/min -> 100 0C (5 min) 5 0C/min -> 300 0C
I 1511.1513.1553.1502.1519.
ReferenceRobinson, Adams, et al., 2012Robinson, Adams, et al., 2012Plaza, Santoyo, et al., 2010Yu and Zhang, 2010Mebazaa, Mahmoudi, et al., 2009
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase HP-5HP-5HP-5MSCP-Sil5 CB MS
Column length (m) 30.30.30.50.
Carrier gas   He 
Substrate     
Column diameter (mm) 0.250.250.250.32
Phase thickness (mum) 0.250.250.250.4
Program 40 0C (2 min) 5 0C/min -> 80 0C 7 oC/min -> 160 0C 9 0C/min -> 200 0C 20 0C/min -> 280 0C (10 min)not specified40C (10min) => 3C/min => 120C => 10C/min => 250C (5min)0C (3min) => 3C/min => 50C => 5C/min => 220C (30min)
I 1509.1519.1519.1502.
ReferenceZhao, Li, et al., 2008Zhao, Li, et al., 2008Ansorena, Gimeno, et al., 2001Tirillini, Verdelli, et al., 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-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.

Robinson, Adams, et al., 2012
Robinson, A.L.; Adams, D.O.; Boss, P.K.; Heymann, H.; Solomon, P.S.; Trengove, R.D., Influence of geographic origine on the sensory characteristics and wine composition of Vitus viniferas cv. Cabernet Sauvignon wines from Australia (Supplemental data), Am. J. Enol. Vitic., 2012, 64, 4, 467-476, https://doi.org/10.5344/ajev.2012.12023 . [all data]

Plaza, Santoyo, et al., 2010
Plaza, M.; Santoyo, S.; Jaime, L.; Garcia-Blairsy Reyna, G.; Herrero, M.; Senorans, F.J.; Ibanez, E., Screening for bioactive compouinds from algae, J. Pharmaceutical Biomedical Analysis, 2010, 51, 2, 450-455, https://doi.org/10.1016/j.jpba.2009.03.016 . [all data]

Yu and Zhang, 2010
Yu, A.-N.; Zhang, A.-D., The effect of pH on the total formation of aroma compounds produced by hearting a model system containing L-ascorbic acid with L-threonine/L-serine, Food Chem., 2010, 119, 1, 214-219, https://doi.org/10.1016/j.foodchem.2009.06.026 . [all data]

Mebazaa, Mahmoudi, et al., 2009
Mebazaa, R.; Mahmoudi, A.; Fouchet, M.; Dos Santos, M.; Kamissoko, F.; Nafti, A.; Ben Cheikh, R.; Rega, B.; Camel, V., Characterization of volatile compounds in Tunisian fenugreek seeds, Food Chem., 2009, 115, 4, 1326-1336, https://doi.org/10.1016/j.foodchem.2009.01.066 . [all data]

Zhao, Li, et al., 2008
Zhao, Y.; Li, J.; Xu, Y.; Duan, H.; Fan, W.; Zhao, G., EXtraction, preparation and identification of volatile compounds in Changyu XO brandy, Chinese J. Chromatogr., 2008, 26, 2, 212-222, https://doi.org/10.1016/S1872-2059(08)60014-0 . [all data]

Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2 . [all data]

Tirillini, Verdelli, et al., 2000
Tirillini, B.; Verdelli, G.; Paolocci, F.; Ciccioli, P.; Frattoni, M., The volatile organic compounds from the mycelium of Tuber borchii Vitt., Phytochemistry, 2000, 55, 8, 983-985, https://doi.org/10.1016/S0031-9422(00)00308-3 . [all data]


Notes

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