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Eugenol

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Van Den Dool and Kratz RI, polar column, temperature ramp

Go To: Top, References, Notes

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-WaxInnowaxBP-20HP-InnowaxHP-20M
Column length (m) 30.30.50.30.50.
Carrier gas HeH2HeHeHe
Substrate      
Column diameter (mm) 0.250.250.220.250.2
Phase thickness (mum) 0.250.250.250.250.2
Tstart (C) 50.45.60.60.70.
Tend (C) 180.210.220.280.180.
Heat rate (K/min) 3.53.52.3.4.
Initial hold (min) 2.5.  4.
Final hold (min) 25.20.20. 15.
I 2167.2186.2172.2156.2116.
ReferenceBotelho, Caldeira, et al., 2007Botelho, Caldeira, et al., 2007Boti, Koukoua, et al., 2007Kundakovic, Fokialakis, et al., 2007Politeo, Jukic, et al., 2007
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-Wax EtrBP-20InnowaxDB-FFAP
Column length (m) 30.30.50.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.220.250.32
Phase thickness (mum) 0.50.250.250.250.25
Tstart (C) 40.40.60.40.40.
Tend (C) 240.250.220.230.230.
Heat rate (K/min) 7.5.2.4.6.
Initial hold (min)  3. 4.1.
Final hold (min) 5.15.20.20. 
I 2182.2170.2177.2164.2179.
ReferenceRuiz Perez-Cacho, Mahattanatawee, et al., 2007Aubert C. and Pitrat M., 2006Duquesnoy, Dinh, et al., 2006Lee, Lee, et al., 2006Zeller and Rychlik, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxSupelcowax-10ZB-WaxDB-WaxDB-Wax
Column length (m) 60.30.30.30.30.
Carrier gas N2HeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.150.250.25
Tstart (C) 70.60.35.40.40.
Tend (C) 230.240.220.240.240.
Heat rate (K/min) 2.3.1.86.6.
Initial hold (min) 2.5.10.10.10.
Final hold (min) 20.10.10.25.25.
I 2172.2164.2171.2146.2153.
ReferenceChoi, 2005Riu-Aumatell, Lopez-Tamames, et al., 2005Ledauphin, Saint-Clair, et al., 2004Varming, Andersen, et al., 2004Varming, Petersen, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxHP-WaxCarbowax 20MDB-Wax
Column length (m) 30.30.30.25.60.
Carrier gas   N2HeN2
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.50.50.250.30.25
Tstart (C) 40.40.60.50.70.
Tend (C) 245.245.220.200.230.
Heat rate (K/min) 3.2.5.3.2.
Initial hold (min) 3.3.10.1.2.
Final hold (min) 20.20. 20.20.
I 2164.2164.2165.2163.2175.
ReferenceAubert, Ambid, et al., 2003Aubert, Günata, et al., 2003Bader, Caponi, et al., 2003Bicchi, Rubiolo, et al., 2003Choi, 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBDB-WaxDB-WaxRTX-WaxSupelcowax-10
Column length (m) 50.30.60.30.30.
Carrier gas He N2HeHe
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 0.20.50.250.250.25
Tstart (C) 32.40.70.45.50.
Tend (C) 220.240.230.250.230.
Heat rate (K/min) 1.7.2.3.3.
Initial hold (min) 1.  6. 
Final hold (min)  5.20.10.30.
I 2151.2141.2166.2135.2173.
ReferenceKjeldsen, Christensen, et al., 2003Valim, Rouseff, et al., 2003Choi, Kim. M.-S.L., et al., 2002Mondello, Zappia, et al., 2002Moreira, Trugo, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.60.30.60.
Carrier gas HeHeHeHeN2
Substrate      
Column diameter (mm) 0.320.320.530.320.25
Phase thickness (mum) 0.500.51.00.50.25
Tstart (C) 40.60.50.60.70.
Tend (C) 240.245.220.245.230.
Heat rate (K/min) 7.3.3.3.2.
Initial hold (min)  3. 3.2.
Final hold (min) 5.20. 20.20.
I 2184.2154.2166.2154.2172.
ReferenceLin and Rouseff, 2001Wirth, Guo, et al., 2001Brophy, Goldsack, et al., 2000Bureau, Baumes, et al., 2000Choi and Sawamura, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxSupelcowax-10DB-WaxCP-Wax 52CB
Column length (m) 60.30.30.30.50.
Carrier gas HeHeHeH2 
Substrate      
Column diameter (mm) 0.250.250.320.250.32
Phase thickness (mum) 0.250.250.250.25 
Tstart (C) 35.40.75.60.60.
Tend (C) 195.200.200.220.220.
Heat rate (K/min) 2.2.2.52.4.
Initial hold (min)  5. 3.5.
Final hold (min) 90.20.  30.
I 2176.2153.2180.2145.2155.
ReferenceChung, 2000Kim, Thuy, et al., 2000Lazari, Skaltsa, et al., 2000Chassagne, Boulanger, et al., 1999Chevance and Farmer, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP-Wax 52CBHP-InnowaxCarbowax 20MDB-Wax
Column length (m) 50.50.60.25.30.
Carrier gas   HeH2 
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (mum)    0.30.5
Tstart (C) 60.40.32.50.40.
Tend (C) 220.220.220.200.245.
Heat rate (K/min) 4.4.2.3.3.
Initial hold (min) 5.5.1.1.3.
Final hold (min) 30.30.40.20.20.
I 2162.2155.2184.2169.2117.
ReferenceChevance and Farmer, 1999, 2Chevance and Farmer, 1999, 2Christensen, Jakobsen, et al., 1999Bicchi, Rubiolo, et al., 1998Ollé, Baumes, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-WaxDB-FFAPDB-FFAPBP-20DB-Wax
Column length (m) 50.30.30.50.25.
Carrier gas HeH2H2HeHe
Substrate      
Column diameter (mm) 0.20.320.320.220.25
Phase thickness (mum) 0.4  0.250.25
Tstart (C) 30.40.40.60.50.
Tend (C) 220.220.220.230.240.
Heat rate (K/min) 5.3.3.2.4.
Initial hold (min) 1.   3.
Final hold (min) 30.  35. 
I 2210.2185.2186.2165.2139.
ReferenceChristensen, Jakobsen, et al., 1997Guillard, le Quere, et al., 1997Guillard, le Quere, et al., 1997Mariotti, Costa, et al., 1997Möllenbeck, König, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxHP-20MDB-WaxCP-Wax 58CB
Column length (m) 30.30.50.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.250.25
Phase thickness (mum) 0.50.5 0.250.22
Tstart (C) 50.50.60.50.40.
Tend (C) 230.230.190.220.220.
Heat rate (K/min) 2.2.3.4.3.
Initial hold (min)    3. 
Final hold (min)    20. 
I 2177.2176.2122.2130.2131.
ReferenceCoen, Engel, et al., 1995Coen, Engel, et al., 1995Chung, Eiserich, et al., 1993Humpf and Schreier, 1991Pabst, Barron, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20M
Column length (m) 30.30.50.
Carrier gas   He
Substrate    
Column diameter (mm) 0.250.250.32
Phase thickness (mum)    
Tstart (C) 50.50.50.
Tend (C) 240.240.200.
Heat rate (K/min) 2.2.2.
Initial hold (min)   5.
Final hold (min)   40.
I 2157.32159.42140.
ReferenceChang, Sheng, et al., 1989Chang, Sheng, et al., 1989Chen, Kuo, et al., 1986
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.

Botelho, Caldeira, et al., 2007
Botelho, G.; Caldeira, I.; Mendes-Faia, A.; Clímaco, M.C., Evaluation of two quantitative gas chromatography-olfactometry methods for clonal red wines differentiation, Flavour Fragr. J., 2007, 22, 5, 414-420, https://doi.org/10.1002/ffj.1815 . [all data]

Boti, Koukoua, et al., 2007
Boti, J.B.; Koukoua, G.; N'Guessan, T.Y.; Casanova, J., Chemical variability of Conyza sumatrensis and Microglossa pyrifolia from Côte d'Ivoire, Flavour Fragr. J., 2007, 22, 1, 27-31, https://doi.org/10.1002/ffj.1743 . [all data]

Kundakovic, Fokialakis, et al., 2007
Kundakovic, T.; Fokialakis, N.; Kovacevic, N.; Chinou, I., Essential oil composition of Achillea lingulata and A. umbellata, Flavour Fragr. J., 2007, 22, 3, 184-187, https://doi.org/10.1002/ffj.1778 . [all data]

Politeo, Jukic, et al., 2007
Politeo, O.; Jukic, M.; Milos, M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 2007, 101, 1, 379-385, https://doi.org/10.1016/j.foodchem.2006.01.045 . [all data]

Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R., Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor, J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856 . [all data]

Aubert C. and Pitrat M., 2006
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Duquesnoy, Dinh, et al., 2006
Duquesnoy, E.; Dinh, N.H.; Castola, V.; Casanova, J., Composition of a Pyrolytic oil from Cupressus funebris Endl. of Vietnamese origin, Flavour Fragr. J., 2006, 21, 3, 453-457, https://doi.org/10.1002/ffj.1676 . [all data]

Lee, Lee, et al., 2006
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Zeller and Rychlik, 2006
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Choi, 2005
Choi, H.-S., Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil, J. Agric. Food Chem., 2005, 53, 5, 1642-1647, https://doi.org/10.1021/jf040324x . [all data]

Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S., Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments, J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z . [all data]

Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D., Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y . [all data]

Varming, Andersen, et al., 2004
Varming, C.; Andersen, M.L.; Poll, L., Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma, J. Agric. Food Chem., 2004, 52, 25, 7628-7636, https://doi.org/10.1021/jf049435m . [all data]

Varming, Petersen, et al., 2004
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Aubert, Ambid, et al., 2003
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Aubert, Günata, et al., 2003
Aubert, C.; Günata; Ambid, C.; Baumes, R., Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening, J. Agric. Food Chem., 2003, 51, 10, 3083-3091, https://doi.org/10.1021/jf026153i . [all data]

Bader, Caponi, et al., 2003
Bader, A.; Caponi, C.; Cioni, P.L.; Flamini, G.; Morelli, I., Composition of the essential oil of Ballota undulata, B. nigra ssp. foetida and B. saxatilis, Flavour Fragr. J., 2003, 18, 6, 502-504, https://doi.org/10.1002/ffj.1257 . [all data]

Bicchi, Rubiolo, et al., 2003
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Choi, 2003
Choi, H.-S., Character impact odorants of Citrus Hallabong [(C. unshiu Marcov × C. sinensis Osbeck) × C. reticulata Blanco] cold-pressed peel oil, J. Agric. Food Chem., 2003, 51, 9, 2687-2692, https://doi.org/10.1021/jf021069o . [all data]

Kjeldsen, Christensen, et al., 2003
Kjeldsen, F.; Christensen, L.P.; Edelenbos, M., Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage, J. Agric. Food Chem., 2003, 51, 18, 5400-5407, https://doi.org/10.1021/jf030212q . [all data]

Valim, Rouseff, et al., 2003
Valim, M.F.; Rouseff, R.L.; Lin, J., Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar, J. Agric. Food Chem., 2003, 51, 4, 1010-1015, https://doi.org/10.1021/jf025738+ . [all data]

Choi, Kim. M.-S.L., et al., 2002
Choi, H.-S.; Kim. M.-S.L.; Sawamura, M., Constituents of the essential oil of cnidium officinale Makino, a Korean medicinal plant, Flavour Fragr. J., 2002, 17, 1, 49-53, https://doi.org/10.1002/ffj.1038 . [all data]

Mondello, Zappia, et al., 2002
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Moreira, Trugo, et al., 2002
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Lin and Rouseff, 2001
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Brophy, Goldsack, et al., 2000
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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]

Choi and Sawamura, 2000
Choi, H.-S.; Sawamura, M., Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu), J. Agric. Food Chem., 2000, 48, 10, 4868-4873, https://doi.org/10.1021/jf000651e . [all data]

Chung, 2000
Chung, H.Y., Volatile flavor components in red fermented soybean (Glycine max) curds, J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s . [all data]

Kim, Thuy, et al., 2000
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Lazari, Skaltsa, et al., 2000
Lazari, D.M.; Skaltsa, H.D.; Constantinidis, T., Volatile constituents of Cerastium candidissimum, a Greek endemic species, Flavour Fragr. J., 2000, 15, 3, 174-176, https://doi.org/10.1002/1099-1026(200005/06)15:3<174::AID-FFJ886>3.0.CO;2-Y . [all data]

Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J., Enzymatic hydrolysis of edible Passiflora fruit glycosides, Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8 . [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]

Christensen, Jakobsen, et al., 1999
Christensen, L.P.; Jakobsen, H.B.; Paulsen, E.; Hodal, L.; Andersen, K.E., Airborne compositae dermatitis: monoterpenes and no parthenolide are released from flowering Tanacetum parthenium (feverfew) plants, Arch. Dermatol. Res., 1999, 291, 7-8, 425-431, https://doi.org/10.1007/s004030050433 . [all data]

Bicchi, Rubiolo, et al., 1998
Bicchi, C.; Rubiolo, P.; Marschall, H.; Weyerstahl, P.; Laurent, R., Constituents of Artemisia roxburghiana Besser essential oil, Flavour Fragr. J., 1998, 13, 1, 40-46, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<40::AID-FFJ688>3.0.CO;2-Z . [all data]

Ollé, Baumes, et al., 1998
Ollé, D.; Baumes, R.L.; Bayonove, C.L.; Lozano, Y.F.; Sznaper, C.; Brillouet, J.-M., Comparison of free and glycosidically linked volatile components from polyembryonic and monoembryonic mango (Mangifera indica L.) cultivars, J. Agric. Food Chem., 1998, 46, 3, 1094-1100, https://doi.org/10.1021/jf9705781 . [all data]

Christensen, Jakobsen, et al., 1997
Christensen, L.P.; Jakobsen, H.B.; Kristiansen, K.; Møller, J., Volatiles emitted from flowers of «gamma»-radiated and nonradiated Jasminum polyanthum Franch. in Situ, J. Agric. Food Chem., 1997, 45, 6, 2199-2203, https://doi.org/10.1021/jf960961q . [all data]

Guillard, le Quere, et al., 1997
Guillard, A.-S.; le Quere, J.-L.; Vendeuvre, J.-L., Emerging research approaches benefit to the study of cooked cured ham flavour, Food Chem., 1997, 59, 4, 567-572, https://doi.org/10.1016/S0308-8146(97)00001-0 . [all data]

Mariotti, Costa, et al., 1997
Mariotti, J.P.; Costa, J.; Bianchini, A.; Bernardini, A.F.; Casanova, J., Composition and variability of the essential oil of Stachys glutinosa L. from Corsica (France), Flavour Fragr. J., 1997, 12, 3, 205-209, https://doi.org/10.1002/(SICI)1099-1026(199705)12:3<205::AID-FFJ636>3.0.CO;2-I . [all data]

Möllenbeck, König, et al., 1997
Möllenbeck, S.; König, T.; Schreier, P.; Schwab, W.; Rajaonarivony, J.; Ranarivelo, L., Chemical composition and analyses of enantiomers of essential oils from Madagascar, Flavour Fragr. J., 1997, 12, 2, 63-69, https://doi.org/10.1002/(SICI)1099-1026(199703)12:2<63::AID-FFJ614>3.0.CO;2-Z . [all data]

Coen, Engel, et al., 1995
Coen, M.; Engel, R.; Nahrstedt, A., Chavicol «beta»-D-glucoside, a phenylpropanoid heteroside, benzyl-«beta»-D-glucoside and glycosidically bound volatiles from subspecies of Cedronella canariensis, Phytochemistry, 1995, 40, 1, 149-155, https://doi.org/10.1016/0031-9422(95)00241-X . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb), J. Agric. Food Chem., 1993, 41, 10, 1693-1697, https://doi.org/10.1021/jf00034a033 . [all data]

Humpf and Schreier, 1991
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Pabst, Barron, et al., 1991
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Notes

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