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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 StabilwaxDB-WaxFFAPCarbowax 20MCarbowax 20M
Column length (m)
Carrier gas HeH2HeH2H2
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum)
Program 40C => 3C/min => 100C => 5C/min => 240C(10min)60C(3min) => 2C/min => 220C => 3C/min => 245C (20min)35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 20C/min => 230C(10min)40C (8min) => 3C/min => 180C => 20C/min => 230C40C (8min) => 3C/min => 180C => 20C/min => 230C
I 2211.2181.2206.2180.2180.
ReferenceNatali N., Chinnici F., et al., 2006Selli, Canbas, et al., 2006Fritsch and Schieberle, 2005Boido, Lloret, et al., 2003Boido, Lloret, et al., 2003
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase FFAPDB-WaxDB-WaxDB-WaxFFAP
Column length (m)
Carrier gas HeH2H2 He
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (mum)
Program 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C60C (3min) => 2C/min => 220C => 3C/min => 245C (20min)60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)20C(30s) => fast => 60C => 4C/min => 220C (20min)40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min)
I 2203.2177.2176.2171.2194.
ReferenceJezussek, Juliano, et al., 2002Nurgel, Erten, et al., 2002Boulanger and Crouzet, 2001Cantergiani, Brevard, et al., 2001Kirchhoff and Schieberle, 2001
Column type CapillaryCapillary
Active phase FFAPFFAP
Column length (m) 25.25.
Carrier gas HeHe
Column diameter (mm) 0.320.32
Phase thickness (mum)  0.5
Program 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C35C (2min) => 40C/min => 60C => 6C/min => 230C (10min)
I 2200.2200.
ReferenceSteinhaus and Schieberle, 2000Fickert and Schieberle, 1998


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

Natali N., Chinnici F., et al., 2006
Natali N.; Chinnici F.; Riponi C., Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE), J. Agric. Food Chem., 2006, 54, 21, 8190-8198, https://doi.org/10.1021/jf0614387 . [all data]

Selli, Canbas, et al., 2006
Selli, S.; Canbas, A.; Cabaroglu, T.; Erten, H.; Gunata, Z., Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment, Food Chem., 2006, 94, 3, 319-326, https://doi.org/10.1016/j.foodchem.2004.11.019 . [all data]

Fritsch and Schieberle, 2005
Fritsch, H.T.; Schieberle, P., Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer, J. Agric. Food Chem., 2005, 53, 19, 7544-7551, https://doi.org/10.1021/jf051167k . [all data]

Boido, Lloret, et al., 2003
Boido, E.; Lloret, A.; Medina, K.; Fariña, L.; Carrau, f.; Versini, G.; Dellacassa, E., Aroma composition of Vitis vinifera Cv. Tannat: the typical red wine from Uruguay, J. Agric. Food Chem., 2003, 51, 18, 5408-5413, https://doi.org/10.1021/jf030087i . [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]

Nurgel, Erten, et al., 2002
Nurgel, C.; Erten, H.; Canbas, A.; Cabaroglu, T.; Selli, S., Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape, J. Inst. Brew., 2002, 108, 1, 68-72, https://doi.org/10.1002/j.2050-0416.2002.tb00126.x . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [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]

Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]


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