Flavor Volatiles on Rtx-1

GC_FF00536

	Peaks
1.	Methanol
2.	Acetaldehyde
3.	Ethanol
4.	Acetone
5.	Isopropyl alcohol
6.	Methylene chloride
7.	Hexane
8.	Ethyl acetate
9.	Ethyl propionate
10.	n-Hexanal
11.	Ethyl butyrate
12.	Furfural
13.	trans-2-Hexenal
14.	α-Thujene
15.	α-Pinene
16.	Camphene

	Peaks
17.	Sabinene
18.	β-Pinene
19.	Octanal
20.	Myrcene
21.	α-Phellandrene
22.	α-Terpinene
23.	p-Cymene
24.	δ-Limonene
25.	γ-Terpinene
26.	Octanol
27.	Terpinolene
28.	Nonanal
29.	Linalool
30.	cis-Limonene monoxide
31.	trans-Limonene monoxide
32.	Citronellal

	Peaks
33.	Terpinene-4-ol
34.	α-Terpineol
35.	Decanal
36.	d/l Carveol
37.	Neral
38.	Carvone
39.	Geranial
40.	Neryl acetate
41.	Geranyl acetate
42.	α-Ionone
43.	β-Caryophyllene
44.	trans-α-Bergamotene
45.	BHA
46.	β-Ionone
47.	Valencene
48.	γ-Elemene
49.	β-Bisabolene
50.	Nootketone

Standard/Sample
Column	Rtx-1, 60 m, 0.53 mm ID, 0.50 µm (cat.# 10143)
Conc.:	Flavor volatiles test mix
Injection
Inj. Vol.:	0.8 µL split (split ratio 20:1)
Inj. Temp.:	220 °C
Oven
Oven Temp.:	70 °C (hold 15 min) to 190 °C at 2 °C/min (hold 5 min)
Carrier Gas	He, constant linear velocity
Linear Velocity:	20 cm/sec @ 70 °C

Detector	FID @ 260 °C
Notes	FID Sensitivity: 64 x 10^-11 AFS

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