Pentanoic acid

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

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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 FFAPFFAPDB-WaxCP-Wax 52CBDB-Wax
Column length (m) 30.60.60.60.30.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (μm) 0.250.50.250.250.5
Program 40C(2min) => 6C/min => 150C => 20C/min => 230C50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min)35C(0.7min) => 20C/min => 70C => 4C/min => 240C45C(5min) => 10C/min => 80C => 2C/min => 240C50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C
I 1730.1766.1729.1745.1734.
ReferenceSchuh and Schieberle, 2006Ranau and Steinhart, 2005Ferrari, Lablanquie, et al., 2004Verzera, Ziino, et al., 2004Pennarun, Prost, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPFFAPFFAPDB-WaxDB-Wax
Column length (m) 30.30.30.30.30.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (μm) 0.250.250.250.50.25
Program 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min)50C => 6C/min => 70C => 4C/min => 150C => 10C/min => 250C20C(30s) => fast => 60C => 4C/min => 220C (20min)
I 1724.1732.1732.1734.1719.
ReferenceJezussek, Juliano, et al., 2002Kirchhoff and Schieberle, 2002Kirchhoff and Schieberle, 2002Pennarun, Prost, et al., 2002Cantergiani, Brevard, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPDB-WaxDB-FFAPFFAPFFAP
Column length (m) 30.60.30.30.30.
Carrier gas HeHe He 
Substrate      
Column diameter (mm) 0.320.250.320.320.32
Phase thickness (μm) 0.25 0.250.250.25
Program 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min)45C(4min) => 30C/min => 60C (5min) => 3C/min => 220C (40min)40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min)40C(1min) => 40C/min => 60C => 6C/min => 230C35C (2min) => 40C/min => 60C (2min) => 6C/min => 230C (10min)
I 1732.1753.1708.1707.1743.
ReferenceKirchhoff and Schieberle, 2001Ziegleder, 2001Munk, Munch, et al., 2000Jagella and Grosch, 1999Kubícková and Grosch, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase FFAPFFAP
Column length (m) 30.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.25
Phase thickness (μm) 0.250.25
Program 40C (2min) => 40C/min => 60C (2min) => 240C (10min)20C (5min) => 2C/min => 70C => 4C/min => 210C
I 1723.1752.
ReferenceMünch, Hofmann, et al., 1997Yasuhara, 1987
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes

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

Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P., Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion, J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n . [all data]

Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H., Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry, Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4 . [all data]

Ferrari, Lablanquie, et al., 2004
Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E., Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation, J. Agric. Food Chem., 2004, 52, 18, 5670-5676, https://doi.org/10.1021/jf049512d . [all data]

Verzera, Ziino, et al., 2004
Verzera, A.; Ziino, M.; Condurso, C.; Romeo, V.; Zappala, M., Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses, Anal. Bioanal. Chem., 2004, 380, 7-8, 930-936, https://doi.org/10.1007/s00216-004-2879-4 . [all data]

Pennarun, Prost, et al., 2003
Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M., Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas), J. Agric. Food Chem., 2003, 51, 7, 2011-2018, https://doi.org/10.1021/jf020549c . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P., Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays, J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h . [all data]

Pennarun, Prost, et al., 2002
Pennarun, A.L.; Prost, C.; Demaimay, M., Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas, J. Sci. Food Agric., 2002, 82, 14, 1652-1660, https://doi.org/10.1002/jsfa.1236 . [all data]

Cantergiani, Brevard, et al., 2001
Cantergiani, E.; Brevard, H.; Krebs, Y.; Feria-Morales, A.; Amadò, R.; Yeretzian, C., Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect, Eur. Food Res. Technol., 2001, 212, 6, 648-657, https://doi.org/10.1007/s002170100305 . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Ziegleder, 2001
Ziegleder, G., Odorous compounds in paperboard as influenced by recycled material and storage, Packag. Technol. Sci., 2001, 14, 4, 131-136, https://doi.org/10.1002/pts.541 . [all data]

Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P., Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile, Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z . [all data]

Jagella and Grosch, 1999
Jagella, T.; Grosch, W., Flavour and off-flavour compounds of black and white pepper ( Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques, Eur. Food Res. Technol., 1999, 209, 1, 16-21, https://doi.org/10.1007/s002170050449 . [all data]

Kubícková and Grosch, 1997
Kubícková, J.; Grosch, W., Evaluation of potent odorants of camembert cheese by dilution and concentration techniques, Int. Dairy J., 1997, 7, 1, 65-70, https://doi.org/10.1016/S0958-6946(96)00044-1 . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Yasuhara, 1987
Yasuhara, A., Identification of Volatile Compounds in Poultry Manure by Gas Chromatography-Mass Spectrometry, J. Chromatogr., 1987, 387, 371-378, https://doi.org/10.1016/S0021-9673(01)94539-X . [all data]


Notes

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