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3-Ethyl-1,5-octadiene


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 HP-5HP-1HP-1HP-1HP-1
Column length (m) 10.50.50.50.50.
Carrier gas HeliumN2N2N2N2
Substrate      
Column diameter (mm) 0.100.20.20.20.2
Phase thickness (mum) 0.400.330.330.330.33
Tstart (C) 40.60.60.60.60.
Tend (C) 280.250.250.250.250.
Heat rate (K/min) 20.2.2.2.2.
Initial hold (min) 1.    
Final hold (min) 1.20.20.20.20.
I 947.932.939.932.939.
ReferenceMildner-Szkudlarz and Jelen, 2008Berlioz, Cordella, et al., 2006Berlioz, Cordella, et al., 2006Cavalli, Fernandez, et al., 2004Cavalli, Fernandez, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase MDN-5
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.25
Phase thickness (mum) 0.25
Tstart (C) 40.
Tend (C) 280.
Heat rate (K/min) 20.
Initial hold (min) 1.
Final hold (min) 1.
I 947.
ReferenceMildner-Szkudlarz, Jelen, et al., 2003
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.

Mildner-Szkudlarz and Jelen, 2008
Mildner-Szkudlarz, S.; Jelen, H.H., The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil, Food Chem., 2008, 110, 3, 751-761, https://doi.org/10.1016/j.foodchem.2008.02.053 . [all data]

Berlioz, Cordella, et al., 2006
Berlioz, B.; Cordella, C.; Cavalli, J.-F.; Lizzani-Cuvelier, L.; Loiseau, A.-M.; Fernandez, X., Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils, J. Agric. Food Chem., 2006, 54, 26, 10092-10101, https://doi.org/10.1021/jf061796+ . [all data]

Cavalli, Fernandez, et al., 2004
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cievelier, L.; Loiseau, A.-M., Characterization of volatile compounds of French and Spanish virgin olive oil by HS-SPME: identification of quality-freshness markers, Food Chem., 2004, 88, 1, 151-157, https://doi.org/10.1016/j.foodchem.2004.04.003 . [all data]

Mildner-Szkudlarz, Jelen, et al., 2003
Mildner-Szkudlarz, S.; Jelen, H.H.; Zawirska-Wojtasiak, R.; Wasowicz, E., Application of headspace - solid phase microextraction and multivariate analysis for plant oils differentiation, Food Chem., 2003, 83, 4, 515-522, https://doi.org/10.1016/S0308-8146(03)00147-X . [all data]


Notes

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