2(3H)-Furanone, 5-ethenyldihydro-5-methyl-


Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxSupelcowax-10DB-Wax
Column length (m) 60.60.60.60.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.250.250.250.25
Phase thickness (μm) 0.250.250.250.25
Tstart (C) 40.40.40.50.
Tend (C) 200.200.280.230.
Heat rate (K/min) 4.4.4.3.
Initial hold (min) 1.1.2. 
Final hold (min) 10.10.  
I 1679.1684.1689.1669.
ReferenceCho, Choi, et al., 2006Cho, Choi, et al., 2006Elmore, Nisyrios, et al., 2005Shimoda, Wu, et al., 1996
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Cho, Choi, et al., 2006
Cho, I.H.; Choi, H.-K.; Kim, Y.-S., Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades, J. Agric. Food Chem., 2006, 54, 13, 4820-4825, https://doi.org/10.1021/jf0601416 . [all data]

Elmore, Nisyrios, et al., 2005
Elmore, J.S.; Nisyrios, I.; Mottram, D.S., Analysis of the headspace aroma compounds of walnuts (Juglans regia L.), Flavour Fragr. J., 2005, 20, 5, 501-506, https://doi.org/10.1002/ffj.1477 . [all data]

Shimoda, Wu, et al., 1996
Shimoda, M.; Wu, Y.; Osajima, Y., Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography, J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168 . [all data]


Notes

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