View source for GC sniffer coffee

Seth Croslow
So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak  most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.