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Flavor Compounds in Grappa on Stabilwax-DA

Peaks
1.Ethyl octanoate
2.Acetic acid
3.Siloxane
4.Furfural
5.Propionic acid
6.Benzaldehyde + Linalool
7.Isobutyric acid
8.Methyl decanoate
Peaks
9.Butyric acid
10.Siloxane
11.Ethyl decanoate
12.Isoamyl octanoate
13.Isovaleric acid + 2-Methylbutyric acid
14.Sesquiterpene (shoulder)
15.Diethyl succinate
16.Ethyl 9-decenoate
17.α-Terpineol
image
GC_FF00559
ColumnStabilwax-DA, 30 m, 0.18 mm ID, 0.18 µm (cat.# 550752)
Injection
Inj. Vol.:10 µL splitless
Oven
Oven Temp.:60 °C (hold 2 min) to 100 °C at 20 °C/min to 240 °C at 5 °C/min (hold 10 min)
Carrier GasHe, constant flow
Linear Velocity:45 cm/sec
DetectorMS
Mode:Scan
Transfer Line Temp.:240 °C
Source Temp.:230 °C
Quad Temp.:150 °C
Electron Energy:70 eV
Ionization Mode:EI
Scan Range:30-400 amu
NotesInj: 10 µL/min
Std. conc.: neat
Gerstel CIS Injector: 35°C (hold 2 min.), to 300°C @ 10°C/sec. (hold 5 min.)
Helium vent flow: 600mL/min with 1.8 min. vent end time
AcknowledgementChromatogram courtesy of Kevin MacNamara, Ph.D., Irish Distilleries, Ltd.
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RELATED CHROMATOGRAM LIBRARY SEARCHES

linalool

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2-Methylbutyric acid

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