Home Symbol which looks like a small house Up Solid circle with an upward pointer in it

1-nonen-3-one


Van Den Dool and Kratz RI, 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 CapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBFFAPDB-WaxDB-Wax
Column length (m) 50.60.60.60.
Carrier gas   HeHe
Substrate     
Column diameter (mm) 0.320.250.530.53
Phase thickness (mum)  0.51.1.
Tstart (C) 60.50.20.20.
Tend (C) 220.230.200.200.
Heat rate (K/min) 4.5.4.4.
Initial hold (min) 5.3.5.5.
Final hold (min) 30.15.10.10.
I 1396.1432.1424.1424.
ReferenceChevance and Farmer, 1999Stephan and Steinhart, 1999Ott, Fay, et al., 1997Ott, Fay, et al., 1997
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.

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Stephan and Steinhart, 1999
Stephan, A.; Steinhart, H., Identification of character impact odorants of different soybean lecithins, J. Agric. Food Chem., 1999, 47, 7, 2854-2859, https://doi.org/10.1021/jf981387g . [all data]

Ott, Fay, et al., 1997
Ott, A.; Fay, L.B.; Chaintreau, A., Determination and origin of the aroma impact compounds of yogurt flavor, J. Agric. Food Chem., 1997, 45, 3, 850-858, https://doi.org/10.1021/jf960508e . [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References