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Carbamic acid, phenyl ester


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 Spec Data Center, S.E. Stein, director

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

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax2006.Shiratsuchi, Shimoda, et al., 199360. m/0.25 mm/0.25 «mu»m, 50. C @ 4. min, 2. K/min, 230. C @ 30. min

Normal alkane RI, polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax2006.Shimoda, Shiratsuchi, et al., 199360. m/0.25 mm/0.25 «mu»m, He, 50. C @ 4. min, 2. K/min; Tend: 230. C

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.

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]

Shimoda, Shiratsuchi, et al., 1993
Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y., Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2, J. Agric. Food Chem., 1993, 41, 6, 946-950. [doi:10.1021/jf00030a021] [all data]


Notes

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