2(3H)-Furanone, dihydro-5-pentyl-

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Normal alkane RI, polar column, temperature ramp

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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 AT-WaxFFAPCP-WaxDB-WaxDB-Wax
Column length (m) 60.30.60.30.30.
Carrier gas HeliumHeliumHeliumHeHe
Substrate      
Column diameter (mm) 0.250.320.250.250.32
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 60.40.50.40.40.
Tend (C) 280.240.230.230.230.
Heat rate (K/min) 4.6.6.4.4.
Initial hold (min)  2.2.2.2.
Final hold (min)   15.5.15.
I 2057.2018.2003.2018.2018.
ReferenceKiss, Csoka, et al., 2011Christlbauer and Schieberle, 2009Mo, Fan, et al., 2009Xu, Fan, et al., 2007Fan and Qian, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-Wax EtrDB-WaxZB-WaxDB-WaxDB-Wax
Column length (m) 60.15.30.30.60.
Carrier gas HeHeHeliumH2He
Substrate      
Column diameter (mm) 0.250.320.320.320.25
Phase thickness (μm) 0.250.250.250.50.25
Tstart (C) 40.40.40.40.40.
Tend (C) 230.230.250.200.220.
Heat rate (K/min) 2.6.5.4.3.
Initial hold (min) 5. 2.5.5.
Final hold (min) 100.20.5.  
I 2068.1995.2005.2063.2056.
ReferenceIbarz, Ferreira, et al., 2006Kishimoto, Wanikawa, et al., 2006N/ACulleré, Escudero, et al., 2004López, Ezpeleta, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MDB-FFAPDB-FFAPDB-Wax
Column length (m) 30.50.30.30.30.
Carrier gas H2HeliumHeHeHe
Substrate      
Column diameter (mm) 0.320.700.320.320.25
Phase thickness (μm) 0.5 0.250.250.25
Tstart (C) 40.50.40.40.40.
Tend (C) 200.280.230.230.210.
Heat rate (K/min) 4.4.6.6.5.
Initial hold (min) 5.2.2.2. 
Final hold (min)   10.10. 
I 2063.2046.2018.2020.2036.
ReferenceLópez, Ortín, et al., 2003Saura, LAencina, et al., 2003Czerny and Schieberle, 2002Czerny and Schieberle, 2002Kumazawa and Masuda, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.60.30.30.30.
Carrier gas HeHeH2He 
Substrate      
Column diameter (mm) 0.250.250.320.250.53
Phase thickness (μm) 0.250.250.50.251.
Tstart (C) 40.40.40.50.40.
Tend (C) 210.200.200.220.210.
Heat rate (K/min) 5.2.4.4.5.
Initial hold (min)  2.5.3. 
Final hold (min)   60.  
I 2038.2015.2024.2018.2047.
ReferenceKumazawa and Masuda, 2002Umano, Hagi, et al., 2002Ferreira, Aznar, et al., 2001Weckerle, Bastl-Borrmann, et al., 2001Kumazawa and Masuda, 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MCarbowax 20MCarbowax 20MHP-Innowax
Column length (m) 60.60.60.60.25.
Carrier gas  HeHeHe 
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (μm) 0.250.50.50.5 
Tstart (C) 40.40.40.40.35.
Tend (C) 210.190.190.190.250.
Heat rate (K/min) 5.2.2.2.4.
Initial hold (min)  5.5.5. 
Final hold (min)      
I 2045.2038.2038.2038.2008.
ReferenceKumazawa and Masuda, 1999Lopez, Ferreira, et al., 1999Ferreira, Ardanuy, et al., 1998Ferreira, Lopez, et al., 1998Ong and Acree, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-InnowaxTC-WaxCarbowax 20MDB-WaxCarbowax 20M
Column length (m) 25.60.60.60.50.
Carrier gas     He
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm)      
Tstart (C) 35.80.60.60.60.
Tend (C) 250.240.180.220.180.
Heat rate (K/min) 4.3.2.3.2.
Initial hold (min)  5.4.4.4.
Final hold (min)      
I 2008.2059.1989.2063.1981.
ReferenceOng, Acree, et al., 1998Shuichi, Masazumi, et al., 1996Kawakami, Ganguly, et al., 1995Chung, Eiserich, et al., 1993Kawakami, Kobayashi, et al., 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxCarbowax 20MDB-WaxDB-WaxDB-Wax
Column length (m) 30.50.60.60.60.
Carrier gas HeHeHeH2H2
Substrate      
Column diameter (mm) 0.250.250.3220.250.25
Phase thickness (μm)   0.250.250.25
Tstart (C) 60.60.50.30.30.
Tend (C) 240.180.230.180.180.
Heat rate (K/min) 3.2.4.2.2.
Initial hold (min) 10.4. 2.2.
Final hold (min)      
I 1990.1989.2024.2011.2012.
ReferenceHatsuko, Kazuko, et al., 1992Kawakami and Kobayashi, 1991Engel, Flath, et al., 1988Takeoka, Flath, et al., 1988Takeoka, Flath, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes

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

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

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Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C., Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction, J. Agric. Food Chem., 2007, 55, 8, 3051-3057, https://doi.org/10.1021/jf0631732 . [all data]

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Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J., Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes, J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020 . [all data]

Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K., Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties, J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c . [all data]

Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V., Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines, J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820 . [all data]

López, Ezpeleta, et al., 2004
López, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry, Food Chem., 2004, 88, 1, 95-103, https://doi.org/10.1016/j.foodchem.2004.01.025 . [all data]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [all data]

Saura, LAencina, et al., 2003
Saura, D.; LAencina, J.; Perez-Lopez, A.J.; Lizama, V.; Carbonell-Barrachina, A.A., Aroma of canned peach halves acidified with clarified lemon juice, J. Food Sci., 2003, 68, 3, 1080-1085, https://doi.org/10.1111/j.1365-2621.2003.tb08292.x . [all data]

Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P., Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation, J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p . [all data]

Kumazawa and Masuda, 2002
Kumazawa, K.; Masuda, H., Identification of potent odorants in different green tea varieties using flavor dilution technique, J. Agric. Food Chem., 2002, 50, 20, 5660-5663, https://doi.org/10.1021/jf020498j . [all data]

Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T., Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.), J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951 . [all data]

Ferreira, Aznar, et al., 2001
Ferreira, V.; Aznar, M.; López, R.; Cacho, J., Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Differences in the odor profiles of four high-quality spanish aged red wines, J. Agric. Food Chem., 2001, 49, 10, 4818-4824, https://doi.org/10.1021/jf010283u . [all data]

Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P., Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis, Flavour Fragr. J., 2001, 16, 5, 360-363, https://doi.org/10.1002/ffj.1012 . [all data]

Kumazawa and Masuda, 1999
Kumazawa, K.; Masuda, H., Identification of potent odorants in Japanese green tea (Sen-cha), J. Agric. Food Chem., 1999, 47, 12, 5169-5172, https://doi.org/10.1021/jf9906782 . [all data]

Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F., Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study, J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K . [all data]

Ferreira, Ardanuy, et al., 1998
Ferreira, V.; Ardanuy, M.; López, R.; Cacho, J.F., Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions: role of volatility and a practical rule for its estimation, J. Agric. Food Chem., 1998, 46, 10, 4341-4346, https://doi.org/10.1021/jf980144l . [all data]

Ferreira, Lopez, et al., 1998
Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J.F., The Aroma of Red Wine: Hierarchy Grenache and Nature of its Main Odorants, J. Sci. Food Agric., 1998, 77, 2, 259-267, https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q . [all data]

Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E., Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.), J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318 . [all data]

Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H., Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.), J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t . [all data]

Shuichi, Masazumi, et al., 1996
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Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A., Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma, J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037 . [all data]

Chung, Eiserich, et al., 1993
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C, J. Agric. Food Chem., 1993, 41, 9, 1467-1470, https://doi.org/10.1021/jf00033a022 . [all data]

Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023 . [all data]

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Notes

Go To: Top, Normal alkane RI, polar column, temperature ramp, References