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

2-Isobutylthiazole


Gas Chromatography

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 Spec Data Center, S.E. Stein, director

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

View large format table.

Column typeActive phaseIReferenceComment
CapillaryDB-11010.Rochat S., de Saint Laumer J.Y., et al., 200720. m/0.18 mm/0.18 «mu»m, 60. C @ 3. min, 8. K/min, 220. C @ 5. min
CapillaryDB-11010.Rochat S., de Saint Laumer J.Y., et al., 200720. m/0.18 mm/0.18 «mu»m, 60. C @ 3. min, 8. K/min, 220. C @ 5. min

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

View large format table.

Column typeActive phaseIReferenceComment
CapillarySupelcowax-101396.Bianchi, Careri, et al., 200730. m/0.25 mm/0.25 «mu»m, He; Program: 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)
CapillarySOLGel-Wax1378.Aubert, Baumann, et al., 200530. m/0.25 mm/0.25 «mu»m, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C(10 min)
CapillarySOLGel-Wax1378.Aubert, Baumann, et al., 200530. m/0.25 mm/0.25 «mu»m, He; Program: 35C(5min) => 3C/min => 150C => 5C/min => 250C (10min)

Normal alkane RI, non-polar column, temperature ramp

View large format table.

Column typeActive phaseIReferenceComment
CapillaryDB-11013.Buttery, Teranishi, et al., 1990He, 30. C @ 25. min, 4. K/min, 200. C @ 5. min; Column length: 60. m; Column diameter: 0.25 mm

Normal alkane RI, non-polar column, custom temperature program

View large format table.

Column typeActive phaseIReferenceComment
CapillaryDB-11010.Chantreau, Rochat, et al., 200620. m/0.18 mm/0.18 «mu»m; Program: not specified
CapillaryDB-11010.Chantreau, Rochat, et al., 200620. m/0.18 mm/0.18 «mu»m; Program: not specified
CapillaryDB-51043.Acree and Arn, 2004Program: not specified
CapillarySE-301020.Vinogradov, 2004Program: not specified

Normal alkane RI, polar column, temperature ramp

View large format table.

Column typeActive phaseIReferenceComment
CapillaryCP Wax 52 CB1406.Birtic, Ginies, et al., 200930. m/0.32 mm/0.50 «mu»m, Helium, 40. C @ 2. min, 4. K/min, 230. C @ 15. min

Normal alkane RI, polar column, custom temperature program

View large format table.

Column typeActive phaseIReferenceComment
CapillaryCarbowax 20M1404.Vinogradov, 2004Program: not specified

References

Go To: Top, Gas Chromatography, Notes

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

Rochat S., de Saint Laumer J.Y., et al., 2007
Rochat S.; de Saint Laumer J.Y.; Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2007, 1147, 1, 85-94. [doi:10.1016/j.chroma.2007.02.039] [all data]

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572. [doi:10.1002/jssc.200600393] [all data]

Aubert, Baumann, et al., 2005
Aubert, C.; Baumann, S.; Arguel, H., Optimization of the Analysis of Flavor Volatile Compounds by Liquid-Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes, J. Agric. Food Chem., 2005, 53, 23, 8881-8895. [doi:10.1021/jf0510541] [all data]

Buttery, Teranishi, et al., 1990
Buttery, R.G.; Teranishi, R.; Ling, L.C.; Turnbaugh, J.G., Quantitative and sensory studies on tomato paste volatiles, J. Agric. Food Chem., 1990, 38, 1, 336-340. [doi:10.1021/jf00091a074] [all data]

Chantreau, Rochat, et al., 2006
Chantreau, A.; Rochat, S.; de Saint Laumer, J.-Y., Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF, Developments Food. Sci., 2006, 43, 601-604. [all data]

Acree and Arn, 2004
Acree, T.; Arn, H., Flavornet, 2004, retrieved from http://www.flavornet.org/. [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Birtic, Ginies, et al., 2009
Birtic, S.; Ginies, C.; Causse, M.; Renard, C.M.G.C.; Page, D., Changes in volatiles and glycosides during fruit maturartion of two contrasted tomato (Solanum lycopersicum) lines, J. Agric. Food Chem., 2009, 57, 2, 591-598. [doi:10.1021/jf8023062] [all data]


Notes

Go To: Top, Gas Chromatography, References