(E)-2-Ethylhex-2-enal


Gas Chromatography

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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

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

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Column type Active phase I Reference Comment
CapillaryBPX-51021.Bredie, Mottram, et al., 200250. m/0.32 mm/0.5 μm, 60. C @ 5. min, 4. K/min, 250. C @ 20. min

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryPONA989.Robert, Héritier, et al., 200450. m/0.2 mm/0.5 μm, He; Program: 60C(0.5min => 70C/min => 60C => 4C/min => 240C

Normal alkane RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-Wax1322.Robert, Héritier, et al., 200460. m/0.25 mm/0.2 μm, He; Program: 60C(0.5min => 70C/min => 60C => 4C/min => 240C

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Robert, Héritier, et al., 2004
Robert, F.; Héritier, J.; Quiquerez, J.; Simian, H.; Blank, I., Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals, J. Agric. Food Chem., 2004, 52, 11, 3525-3529, https://doi.org/10.1021/jf0498968 . [all data]


Notes

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