Kessane
- Formula: C15H26O
- Molecular weight: 222.3663
- IUPAC Standard InChI: InChI=1S/C15H26O/c1-10-5-6-13-12(10)9-11-7-8-15(13,4)16-14(11,2)3/h10-13H,5-9H2,1-4H3/t10-,11?,12?,13?,15+/m0/s1
- IUPAC Standard InChIKey: QRVMFXFSGYDNJI-CEJAEVFISA-N
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
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Van Den Dool and Kratz RI, non-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 | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-5 | HP-5 |
| Column length (m) | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | N2 |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.26 | 0.25 | 0.25 |
| Tstart (C) | 60. | 60. | 60. | 60. |
| Tend (C) | 240. | 210. | 240. | 220. |
| Heat rate (K/min) | 3. | 3. | 3. | 5. |
| Initial hold (min) | 10. | |||
| Final hold (min) | 30. | |||
| I | 1530. | 1518. | 1530. | 1530. |
| Reference | Baccouri, Ben Temime, et al., 2007 | Sati and Mathela, 2005 | Bader, Caponi, et al., 2003 | Campeol, Flamini, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Baccouri, Ben Temime, et al., 2007
Baccouri, B.; Ben Temime, S.; Campeol, E.; Cioni, P.L.; Daoud, D.; Zarrouk, M.,
Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars,
Food Chem., 2007, 102, 3, 850-856, https://doi.org/10.1016/j.foodchem.2006.06.012
. [all data]
Sati and Mathela, 2005
Sati, S.; Mathela, C.S.,
Essential oil composition of Valeriana hardwickii var. arnottiana from the Himalayas,
Flavour Fragr. J., 2005, 20, 3, 299-301, https://doi.org/10.1002/ffj.1415
. [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]
Campeol, Flamini, et al., 2003
Campeol, E.; Flamini, G.; Cioni, P.L.; Morelli, I.; Cremonini, R.; Ceccarini, L.,
Volatile fractions from three cultivars of Olea eruopaea L. collected in two different seasons,
J. Agric. Food Chem., 2003, 51, 7, 1994-1999, https://doi.org/10.1021/jf026025u
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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