(E,Z)-2,4-nonadienal


Normal alkane RI, non-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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5SE-54DB-5DB-5DB-5
Column length (m) 60.30.30.30.30.
Carrier gas HeliumHeHeHeHe
Substrate      
Column diameter (mm) 0.320.0530.320.320.32
Phase thickness (μm) 1.01.50.250.250.25
Tstart (C) 35.100.40.40.40.
Tend (C) 240.250.230.230.290.
Heat rate (K/min) 15.5.6.6.7.
Initial hold (min) 7. 2.2. 
Final hold (min) 10. 10.10. 
I 1196.1200.1196.1196.1196.
ReferenceGogus, Ozel, et al., 2007Kilic, Hafizoglu, et al., 2004Czerny and Schieberle, 2002Czerny and Schieberle, 2002Lin, Rouseff, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-5
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (μm) 0.25
Tstart (C) 40.
Tend (C) 290.
Heat rate (K/min) 7.
Initial hold (min)  
Final hold (min)  
I 1196.
ReferenceLin, Rouseff, et al., 2002
Comment MSDC-RI

References

Go To: Top, Normal alkane 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.

Gogus, Ozel, et al., 2007
Gogus, F.; Ozel, M.Z.; Lewis, A.C., The Effect of Various Drying Techniques on Apricot Volatiles Analysed Using Direct Desorption-GC-TOF/MS, Talanta, 2007, 73, 2, 321-325, https://doi.org/10.1016/j.talanta.2007.03.048 . [all data]

Kilic, Hafizoglu, et al., 2004
Kilic, A.; Hafizoglu, H.; Kollmannsberger, H.; Nitz, S., Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L., J. Agric. Food Chem., 2004, 52, 6, 1601-1606, https://doi.org/10.1021/jf0306237 . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]


Notes

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