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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
CapillarySE-30962.Misharina and Golovnya, 199650. m/0.32 mm/0.25 «mu»m, 4. K/min; Tstart: 50. C; Tend: 250. C

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

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Column type Active phase I Reference Comment
CapillarySPB-5984.Majcher and Jelen, 200730. m/0.53 mm/1.5 «mu»m; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C
CapillaryDB-5984.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C
CapillaryDB-5988.Triqui and Reineccius, 199530. m/0.25 mm/1. «mu»m, He; Program: 35C (2min) => 40C/min => 50C (1min) => 6C/min => 250C (10min)

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillarySupelcowax-101358.Majcher and Jelen, 200730. m/0.25 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C
CapillarySupelcowax-101358.Majcher and Jelén, 200530. m/0.25 mm/0.25 «mu»m, He; Program: 40C(2min) => 40C/min => 60(2min)C => 5C/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.

Misharina and Golovnya, 1996
Misharina, T.A.; Golovnya, R.V., Study of the composition of volatiles in raw and processed sardine by gas chromatography and gas chromatography-mass spectrometry, Zh. Anal. Khim., 1996, 51, 7, 791-795. [all data]

Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H., Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks, J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147 . [all data]

Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H., Identification of potent odorants formed during the preparation of extruded potato snacks, J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x . [all data]

Triqui and Reineccius, 1995
Triqui, R.; Reineccius, G.A., Changes in flavor profiles with ripening of anchovy (Engraulis encrasicholus), J. Agric. Food Chem., 1995, 43, 7, 1883-1889, https://doi.org/10.1021/jf00055a024 . [all data]


Notes

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