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Van Den Dool and Kratz 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 Supelcowax-10Supelcowax-10Supelcowax-10CP-Wax 52CBStabilwax
Column length (m) 30.30.30.60.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)40C(1min) => 10C/min => 120C => 15C/min => 200C (1min)35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)45C(5min) => 10C/min => 80C => 2C/min => 240C40C => 3C/min => 100C => 5C/min => 240C(10min)
I 1474.1473.1478.1467.1470.
ReferenceBianchi, Careri, et al., 2007Bianchi, Careri, et al., 2007Bianchi, Careri, et al., 2007Romeo, Ziino, et al., 2007Natali N., Chinnici F., et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPDB-WaxCP-Wax 52CBDB-FFAP
Column length (m) 60.60.60.60.30.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 0.50.50.250.250.25
Program 50C(3min) => 3C/min => 100C => 10C/min => 220C(13.5min)50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min)35C(0.7min) => 20C/min => 70C => 4C/min => 240C40C => 5C/min => 60C => 2.5C/min => 155C35C(2min) => 6C/min => 180C => 10C/min => 240C (10min)
I 1493.1493.1453.1462.1457.
ReferenceRanau, Kleeberg, et al., 2005Ranau and Steinhart, 2005Ferrari, Lablanquie, et al., 2004Alasalvar, Shahidi, et al., 2003Huynh-Ba, Matthey-Doret, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10DB-WaxDB-WaxFFAPCP-Wax 52CB
Column length (m) 30.30.30.30.50.
Carrier gas   H2  
Substrate      
Column diameter (mm) 0.320.250.250.320.32
Phase thickness (mum) 0.30.250.250.250.21
Program 60C(8min) => 8C/min => 170C => 13C/min => 240C(20min)30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)0C(5min) => fast => 60C(5min) => 4C/min => 220C(20min)
I 1476.1493.1422.1457.1457.
Referenceda Porto, Pizzale, et al., 2003Radovic, Careri, et al., 2001Boulanger and Crouzet, 2000Hofmann and Schieberle, 1998Madruga and Mottram, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10BP-20Supelcowax-10CarbowaxCarbowax
Column length (m) 60.50.60.  
Carrier gas  He   
Substrate      
Column diameter (mm) 0.250.320.250.30.3
Phase thickness (mum) 0.250.50.25  
Program 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C20C(0.5min) => fast => 60C => 4C/min => 220Cnot specifiednot specified
I 1468.1435.1471.1446.1446.
ReferenceBaek and Cadwallader, 1996Beal and Mottram, 1994Maignial, Pibarot, et al., 1992Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase CarbowaxCarbowaxCarbowaxCarbowax
Column length (m)     
Carrier gas     
Substrate     
Column diameter (mm) 0.30.30.30.3
Phase thickness (mum)     
Program not specifiednot specifiednot specifiednot specified
I 1446.1448.1448.1449.
ReferenceBaltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Romeo, Ziino, et al., 2007
Romeo, V.; Ziino, M.; Giuffrrida, D.; Condurso, C.; Verzera, A., Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC?MS, Food Chem., 2007, 101, 3, 1272-1278, https://doi.org/10.1016/j.foodchem.2005.12.029 . [all data]

Natali N., Chinnici F., et al., 2006
Natali N.; Chinnici F.; Riponi C., Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE), J. Agric. Food Chem., 2006, 54, 21, 8190-8198, https://doi.org/10.1021/jf0614387 . [all data]

Ranau, Kleeberg, et al., 2005
Ranau, R.; Kleeberg, K.K.; Schlegelmilch, M.; Streese, J.; Stegmann, R.; Steinhart, H., Analytical determination of the suitability of different processes for the treatment of odorous waste gas, Waste Management, 2005, 25, 9, 908-916, https://doi.org/10.1016/j.wasman.2005.07.004 . [all data]

Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H., Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry, Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4 . [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]

Huynh-Ba, Matthey-Doret, et al., 2003
Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B.; Rhlid, R.B., Generation of thiols by biotransformation of cysteine-aldehyde conjugates with Baker's yeast, J. Agric. Food Chem., 2003, 51, 12, 3629-3635, https://doi.org/10.1021/jf026198j . [all data]

da Porto, Pizzale, et al., 2003
da Porto, C.; Pizzale, L.; Bravin, M.; Conte, L.S., Analyses of orange spirit flavour by direct-injection gas chromatography-mass spectrometry and headspace solid-phase microextraction/GC-MC, Flavour Fragr. J., 2003, 18, 1, 66-72, https://doi.org/10.1002/ffj.1164 . [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R., Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment, J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Maignial, Pibarot, et al., 1992
Maignial, L.; Pibarot, P.; Bonetti, G.; Chaintreau, A.; Marion, J.P., Simultaneous distillation-extraction under static vacuum: isolation of volatile compounds at room temperature, J. Chromatogr., 1992, 606, 1, 87-94, https://doi.org/10.1016/0021-9673(92)85260-Z . [all data]

Baltes w. and Bochmann G., 1987
Baltes w.; Bochmann G., Model reactions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 184, 179-186. [all data]


Notes

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