propyl propenyl disulfide


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

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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 CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 30.30.30.30.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.250.250.250.25
Phase thickness (μm) 0.250.250.250.25
Tstart (C) 45.45.45.45.
Tend (C) 240.240.240.240.
Heat rate (K/min) 6.6.3.3.
Initial hold (min) 10.10.10.10.
Final hold (min) 30.30.30.30.
I 1422.1438.1393.1419.
ReferenceNielsen, Larsen, et al., 2004Nielsen, Larsen, et al., 2004Nielsen and Poll, 2004Nielsen and Poll, 2004
Comment MSDC-RI 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.

Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L., Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices, J. Agric. Food Chem., 2004, 52, 15, 4844-4852, https://doi.org/10.1021/jf049623c . [all data]

Nielsen and Poll, 2004
Nielsen, G.S.; Poll, L., Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis, J. Agric. Food Chem., 2004, 52, 6, 1642-1646, https://doi.org/10.1021/jf030682k . [all data]


Notes

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