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Crotonic acid

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Van Den Dool and Kratz RI, 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 Spec Data Center, S.E. Stein, director

Column typeCapillaryCapillaryCapillaryCapillary
Active phaseHP-20MHP-20MDB-WaxDB-Wax
Column length (m)50.50.60.60.
Carrier gasHeliumHe  
Substrate    
Column diameter (mm)0.200.20.250.25
Phase thickness (mum)0.200.20.250.25
Tstart (C)70.70.50.50.
Tend (C)180.180.230.230.
Heat rate (K/min)4.4.2.2.
Initial hold (min)4.4.4.4.
Final hold (min)15.15.30.30.
I1708.1709.1773.1773.
ReferencePoliteo, Jukic, et al., 2007Politeo, Jukic, et al., 2007, 2Shiratsuchi, Shimoda, et al., 1993Shiratsuchi, Shimoda, et al., 1993
CommentMSDC-RIMSDC-RIMSDC-RIMSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, 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.

Politeo, Jukic, et al., 2007
Politeo, O.; Jukic, M.; Milos, M., Chemical Composition and Antioxidant Activity of Free Volatile Aglycones from Laurel (Laurus nobilis L.) Compared to Its Essential Oil, Croatica Chem. Acta, 2007, 80, 1, 121-126. [all data]

Politeo, Jukic, et al., 2007, 2
Politeo, O.; Jukic, M.; Milos, M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 2007, 101, 1, 379-385. [doi:10.1016/j.foodchem.2006.01.045] [all data]

Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y., Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1, J. Agric. Food Chem., 1993, 41, 4, 647-652. [doi:10.1021/jf00028a027] [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References