1-Phytene

Formula: C₂₀H₄₀
Molecular weight: 280.5316
IUPAC Standard InChI: InChI=1S/C20H40/c1-7-18(4)12-9-14-20(6)16-10-15-19(5)13-8-11-17(2)3/h7,17-20H,1,8-16H2,2-6H3
IUPAC Standard InChIKey: XQNRAQZFPXUCOT-UHFFFAOYSA-N
Chemical structure:
This structure is also available as a 2d Mol file
Other names: phyt-1-ene; 3,7,11,15-Tetramethylhexadecene, isomer 1; 3,7,11,15-Tetramethyl-1-hexadecene (1-phytene)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	CP-Sil 8CB-MS	1785.	Elmore, Cooper, et al., 2005	0. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 4. K/min, 280. C @ 5. min
Packed	OV-101	1791.	Nixon, Wong, et al., 1979	Gas-Chrom Q, 2. K/min; Column length: 2.5 m; T_start: 50. C; T_end: 220. C

Column type	Active phase	I	Reference	Comment
Capillary	CP-Sil 8CB-MS	1785.	Elmore, Mottram, et al., 2000	60. m/0.25 mm/0.25 μm, He; Program: 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1833.	Isidorov, Lech, et al., 2008	30. m/0.25 mm/0.25 μm, Helium, 3. K/min, 300. C @ 30. min; T_start: 50. C
Capillary	Ultra-2	1777.	King, Matthews, et al., 1995	50. m/0.32 mm/0.52 μm, He, 40. C @ 3. min, 4. K/min, 250. C @ 30. min
Capillary	Ultra-2	1781.	King, Hamilton, et al., 1993	50. m/0.32 mm/0.52 μm, He, 40. C @ 3. min, 4. K/min, 250. C @ 30. min

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1790.	Povolo, Pelizzola, et al., 2009	30. m/0.32 mm/0.25 μm, Helium; Program: 60 0C (3 min) 10 0C/min -> 280 0C (1 min) 3 0C/min -> 320 0C (20 min)
Capillary	DB-5 MS	1785.	Watanabe, Ueda, et al., 2008	30. m/0.32 mm/1.0 μm, Helium; Program: -10 0C (3 min) 50 0C/min -> 40 0C 5 0C/min -> 290 0C (5 min)
Capillary	SE-54	1776.	Um, Bailey, et al., 1992	He; Column length: 50. m; Column diameter: 0.32 mm; Program: 35 0C (5 min) 8 0C/min -> 200 0C 2 0C/min -> 250 0C
Capillary	SE-54	1795.	Suzuki and Bailey, 1985	Column length: 50. m; Column diameter: 0.32 mm; Program: 35C(5min) => 8C/min => 200C => 2C/min => 250C

Column type	Active phase	I	Reference	Comment
Capillary	EC-1000	1850.	Bendall, 2001	30. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 5. K/min, 230. C @ 15. min

Go To: Top, Gas Chromatography, Notes

Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D., Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb, Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002 . [all data]

Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Isidorov, Lech, et al., 2008
Isidorov, V.A.; Lech, P.; Zolciak, A.; Rusak, N.; Szczepaniak, L., Gas Chromatographic - nass spectrometric investigation of metabolites from the needles and roots of pine seedlings at early stages of pathogenic fungi Armillaria ostoyae attack, Trees, 2008, 22, 4, 531-542, https://doi.org/10.1007/s00468-008-0213-z . [all data]

King, Matthews, et al., 1995
King, M.-F.; Matthews, M.A.; Rule, D.C.; Field, R.A., Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking, J. Agric. Food Chem., 1995, 43, 3, 773-778, https://doi.org/10.1021/jf00051a039 . [all data]

King, Hamilton, et al., 1993
King, M.-F.; Hamilton, B.L.; Matthews, M.A.; Rule, D.C.; Field, R.A., Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction, J. Agric. Food Chem., 1993, 41, 11, 1974-1981, https://doi.org/10.1021/jf00035a030 . [all data]

Povolo, Pelizzola, et al., 2009
Povolo, M.; Pelizzola, V.; Ravera, D.; Contarini, G., Significance of the nonvolatile minor compounds of the neutral lipid fraction as markers of the origin of dairy products, J. Agric. Food Chem., 2009, 57, 16, 7387-7394, https://doi.org/10.1021/jf8040353 . [all data]

Watanabe, Ueda, et al., 2008
Watanabe, A.; Ueda, Y.; Higuchi, M.; Shiba, N., Analysis of volatile compounds in beef fat by dinamic-headspace solid phase microextraction combined with gas chromatography - mass spectrometry, J. Food Sci., 2008, 73, 5, 420-425, https://doi.org/10.1111/j.1750-3841.2008.00764.x . [all data]

Um, Bailey, et al., 1992
Um, K.W.; Bailey, M.E.; Clarke, A.D.; Chao, R.R., Concentration and identification of volatile compounds from heated beef fat using supercritical CO₂ extraction-gas liquid chromatography/mass spectrometry, J. Agric. Food Chem., 1992, 40, 9, 1641-1646, https://doi.org/10.1021/jf00021a033 . [all data]

Suzuki and Bailey, 1985
Suzuki, J.; Bailey, M.E., Direct sampling capillary GLC analysis of flavor volatiles from ovine fat, J. Agric. Food Chem., 1985, 33, 3, 343-347, https://doi.org/10.1021/jf00063a006 . [all data]

Bendall, 2001
Bendall, J.G., Aroma compounds of fresh milk from New Zealand cows fed different diets, J. Agric. Food Chem., 2001, 49, 10, 4825-4832, https://doi.org/10.1021/jf010334n . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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