641
GC CHROMATOGRAMS |
FOODS, FLAVORS & FRAGRANCES
Fragrances
GC_FF00657
5% Fragrance Materials Association Mix
Rtx®-1
Column:
Rtx
®
-1, 60m, 0.25mm ID, 0.25µm
(cat.# 10126)
Sample:
5% FMA mix in acetone (cat.# 31807)
Inj.:
1.0µL split (split ratio 40:1),
4mm inlet liner (cat.# 20814)
Inj. temp.:
285°C
Carrier gas:
helium, constant flow
Flow rate:
0.6mL/min.
Oven temp.:
50°C to 270°C @ 3°C/min.
Det.:
FID @ 300°C
Compound
% in the FMA mix
1. ethyl butyrate
35.7
2. limonene
20.0
3. eucalyptol
0.5
4. benzoic acid
1.0
5. cinnamic aldehyde
0.5
6. geraniol
0.6
7. hydroxycitronellal
5.0
8. thymol
0.3
9. cinnamyl alcohol
0.3
10. vanillin
0.1
11. cinnamyl acetate
0.3
12. benzyl salicylate
35.7
FMA Reference Mix
cat.# 31807
5% Fragrance Materials Association Mix
Rtx®-1701
GC_FF00658
Column:
Rtx
®
-1701, 60m, 0.25mm ID, 0.25µm (cat.# 12026)
Sample:
5% FMA mix in acetone
Inj.:
1.0µL split (split ratio 40:1), 4mm inlet liner (cat.# 20814)
Inj. temp.:
285°C
Carrier gas:
helium, constant flow
Flow rate:
0.6mL/min.
Oven temp.:
50°C to 270°C @ 3°C/min.
Det.:
FID @ 300°C
Compound
% in FMA Mix
1. ethyl butyrate
35.7
2. limonene
20.0
3. eucalyptol
0.5
4. geraniol
0.6
5. benzoic acid
1.0
6. cinnamic aldehyde
0.5
7. hydroxycitronellal
5.0
8. thymol
0.3
9. cinnamyl alcohol
0.3
10. cinnamyl acetate
0.3
11. vanillin
0.1
12. benzyl salicylate
35.7
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Mar 2011
