(E,Z)-3,5-octadien-2-one


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 DB-FFAPDB-FFAPDB-WaxDB-FFAPSupelcowax 10
Column length (m) 30.30.30.30.60.
Carrier gas HeliumHeliumHeliumH2Helium
Substrate      
Column diameter (mm) 0.250.250.250.30.25
Phase thickness (μm) 0.250.250.250.250.25
Program 50 0C 2 0C/min -> 100 0C (5 min) 5 0C/min -> 250 0Cnot specifiednot specified35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C60 0C (10 min) 2 0C/min -> 80 0C 3 0C/min -> 100 0C 4 0C/min -> 220 0C (30 min)
I 1504.1515.1520.1480.1509.
ReferenceMebazaa, Mahmoudi, et al., 2009Mebazaa, Mahmoudi, et al., 2009Rochat, Egger, et al., 2009Triqui and Bouchriti, 2003Castioni and Kapetanidis, 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase Supelcowax 10Supelcowax 10
Column length (m) 60.60.
Carrier gas HeliumHelium
Substrate   
Column diameter (mm) 0.250.25
Phase thickness (μm) 0.250.25
Program not specifiednot specified
I 1516.1525.
ReferenceCastioni and Kapetanidis, 1996Castioni and Kapetanidis, 1996
Comment MSDC-RI MSDC-RI

References

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.

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]

Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A., Strategy for the identification of key odorants: application to shrimp aroma, J. Chromatogr. A, 2009, 1216, 36, 6424-6432, https://doi.org/10.1016/j.chroma.2009.07.014 . [all data]

Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N., Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles, J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166 . [all data]

Castioni and Kapetanidis, 1996
Castioni, P.; Kapetanidis, I., Volatile constituents from Brunfelsia grandiflora ssp. grandiflora: qualitative analysis by GC-MS, Scientia Pharmaceutica, 1996, 64, 83-91. [all data]


Notes

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