Ethanone, 1-(2-furanyl)-
- Formula: C6H6O2
- Molecular weight: 110.1106
- IUPAC Standard InChIKey: IEMMBWWQXVXBEU-UHFFFAOYSA-N
- CAS Registry Number: 1192-62-7
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Ketone, 2-furyl methyl; Acetylfuran; Methyl 2-furyl ketone; 2-Acetylfuran; 2-Furyl methyl ketone; Furyl methyl ketone; Furan, 2-acetyl-; 1-(2-Furanyl)ethanone; 2-Acetylfurane; (2-Furanyl)-1-ethanone; 1-(2-furanyl)ethanone (acetylfuran); 1-(2-Furanyl)-ethanone (2-acetylfuran); 1-(2-Furyl)ethanone
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | CP Sil 8 CB | DB-5 | HP-5 | BPX-5 |
Column length (m) | 60. | 50. | 25. | 25. | 25. |
Carrier gas | N2 | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.2 | 0.22 |
Phase thickness (μm) | 1. | 0.25 | 1. | 0.25 | |
Tstart (C) | 40. | 60. | 75. | 40. | 50. |
Tend (C) | 260. | 220. | 210. | 280. | 300. |
Heat rate (K/min) | 4. | 4. | 3. | 5. | 5. |
Initial hold (min) | 2. | 5. | 10. | 5. | |
Final hold (min) | 10. | 30. | 1. | 5. | |
I | 914. | 906. | 910. | 916. | 929. |
Reference | Methven L., Tsoukka M., et al., 2007 | Mahadevan and Farmer, 2006 | bin Jantan, Yalvema, et al., 2005 | Solina, Baumgartner, et al., 2005 | Dickschat, Wenzel, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | ZB-5 | SPB-5 | SPB-5 | SPB-5 | DB-5 |
Column length (m) | 0. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 1. |
Tstart (C) | 40. | 60. | 60. | 60. | 50. |
Tend (C) | 265. | 250. | 250. | 250. | 200. |
Heat rate (K/min) | 7. | 4. | 4. | 4. | 2.5 |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | 5. | 20. | 20. | 20. | |
I | 927. | 910. | 910. | 910. | 908. |
Reference | Gocmen, Gurbuz, et al., 2004 | Pino, Marbot, et al., 2004 | Pino, Marbot, et al., 2004, 2 | Pino, Marbot, et al., 2003 | Dallüge, van Stee, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-1 | CP Sil 5 CB | CP Sil 5 CB | DB-5 |
Column length (m) | 30. | 60. | 50. | 50. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 1. | 0.4 | 0.4 | 1. |
Tstart (C) | 40. | 40. | 60. | 60. | 60. |
Tend (C) | 260. | 220. | 280. | 280. | 250. |
Heat rate (K/min) | 5. | 2. | 3. | 3. | 4. |
Initial hold (min) | 4. | 5. | 10. | 10. | 5. |
Final hold (min) | 60. | 60. | 20. | ||
I | 909. | 879. | 878. | 892. | 904. |
Reference | Venskutonis, Vasiliauskaite, et al., 2002 | Kim, 2001 | Pino and Marbot, 2001 | Pino, Marbot, et al., 2001 | Madruga and Mottram, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | SPB-1 | OV-101 | OV-101 | OV-101 |
Column length (m) | 50. | 60. | 50. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.325 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.5 | 0.5 | 0.50 |
Tstart (C) | 50. | 50. | 50. | 50. | 50. |
Tend (C) | 250. | 200. | 200. | 200. | 200. |
Heat rate (K/min) | 4. | 8. | 4. | 4. | 4. |
Initial hold (min) | 2. | ||||
Final hold (min) | 10. | ||||
I | 923. | 881. | 887. | 892. | 884. |
Reference | Ames, Defaye, et al., 1997 | Misharina, Beletsky, et al., 1994 | Misharina, Golovnya, et al., 1993 | Misharina, Golovnya, et al., 1993 | Golovnya, Misharina, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Packed |
---|---|---|---|---|---|
Active phase | HP-1 | HP-1 | DB-1 | DB-1 | OV-101 |
Column length (m) | 50. | 50. | 50. | 60. | 2.5 |
Carrier gas | He | He | He | ||
Substrate | Gas-Chrom Q | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | |
Phase thickness (μm) | 1.05 | 1.5 | 1.05 | 0.25 | |
Tstart (C) | 40. | 40. | 40. | 40. | 50. |
Tend (C) | 260. | 220. | 260. | 220. | 220. |
Heat rate (K/min) | 2. | 2. | 2. | 2. | 2. |
Initial hold (min) | |||||
Final hold (min) | 10. | 30. | 40. | 10. | |
I | 883. | 882. | 882. | 882. | 890. |
Reference | Oh, Hartman, et al., 1992 | Zhang, Dorjpalam, et al., 1992 | Izzo and Ho, 1991 | Zhang and Ho, 1991 | Nixon, Wong, et al., 1979 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-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.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [all data]
bin Jantan, Yalvema, et al., 2005
bin Jantan, I.; Yalvema, M.F.; Ayop, N.; Ahmad, A.S.,
Constituents of the essential oils of Cinnamomum sintoc Blume from a mountain forest of Peninsular Malaysia,
Flavour Fragr. J., 2005, 20, 6, 601-604, https://doi.org/10.1002/ffj.1495
. [all data]
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Dickschat, Wenzel, et al., 2004
Dickschat, J.S.; Wenzel, S.C.; Bode, H.B.; Muller, R.; Schulz, S.,
Biosynthesis of Volatiles by the Myxobacterium Myxococcus xanthus,
ChemBioChem, 2004, 5, 6, 778-787, https://doi.org/10.1002/cbic.200300813
. [all data]
Gocmen, Gurbuz, et al., 2004
Gocmen, D.; Gurbuz, O.; Rouseff, R.L.; Smoot, J.M.; Dagdelen, A.F.,
Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana,
Eur. Food Res. Technol., 2004, 218, 6, 573-578, https://doi.org/10.1007/s00217-004-0913-6
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Vazquez, C.,
Volatile components of tamarind (Tamarindus indica L.) grown in Cuba,
J. Essent. Oil Res., 2004, 16, 4, 318-320, https://doi.org/10.1080/10412905.2004.9698731
. [all data]
Pino, Marbot, et al., 2004, 2
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269
. [all data]
Pino, Marbot, et al., 2003
Pino, J.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of fruits of Garcinia dulcis Kurz. from Cuba,
Flavour Fragr. J., 2003, 18, 4, 271-274, https://doi.org/10.1002/ffj.1187
. [all data]
Dallüge, van Stee, et al., 2002
Dallüge, J.; van Stee, L.L.P.; Xu, X.; Williams, J.; Beens, J.; Vreuls, R.J.J.; Brinkman, U.A.Th.,
Unravelling the composition of very complex samples by comprehensive gas chromatography coupled to time-of-flight mass spectrometry. Cigarette smoke,
J. Chromatogr. A, 2002, 974, 1-2, 169-184, https://doi.org/10.1016/S0021-9673(02)01384-5
. [all data]
Venskutonis, Vasiliauskaite, et al., 2002
Venskutonis, R.P.; Vasiliauskaite, R.; Galdikas, A.; Setkus, A.,
Use of GC-headspace and electronic nose for the detection of volatile compounds from glucose-glycine Maillard reaction,
Food Control, 2002, 13, 1, 13-21, https://doi.org/10.1016/S0956-7135(01)00045-7
. [all data]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
. [all data]
Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r
. [all data]
Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S.,
The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine,
J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010
. [all data]
Ames, Defaye, et al., 1997
Ames, J.M.; Defaye, A.B.; Bates, L.,
The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system,
Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9
. [all data]
Misharina, Beletsky, et al., 1994
Misharina, T.A.; Beletsky, I.V.; Golovnya, R.V.,
Chromatographic and IR characteristics of methyl-, formyl-, and acetyl-substituted furans and thiophenes,
Russ. Chem. Bull. (Engl. Transl.), 1994, 43, 1, 64-69, https://doi.org/10.1007/BF00699137
. [all data]
Misharina, Golovnya, et al., 1993
Misharina, T.A.; Golovnya, R.V.; Beletsky, I.V.,
Sorption properties of heterocyclic compounds differing by heteroatom in capillary gas chromatography,
Russ. Chem. Bull. (Engl. Transl.), 1993, 42, 7, 1167-1170, https://doi.org/10.1007/BF00701998
. [all data]
Golovnya, Misharina, et al., 1992
Golovnya, R.V.; Misharina, T.A.; Beletskiy, I.V.,
Influence of methyl, formyl and acetyl groups on retention of substituted furans and thiophenes in capillary GC,
Chromatographia, 1992, 34, 9/10, 497-501, https://doi.org/10.1007/BF02290243
. [all data]
Oh, Hartman, et al., 1992
Oh, Y.-C.; Hartman, T.G.; Ho, C.-T.,
Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose,
J. Agric. Food Chem., 1992, 40, 10, 1878-1880, https://doi.org/10.1021/jf00022a030
. [all data]
Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T.,
Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose,
J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026
. [all data]
Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T.,
Isolation and identification of the volatile components of an extruded autolyzed yeast extract,
J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029
. [all data]
Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T.,
Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione,
J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029
. [all data]
Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J.,
Nonacidic constituents of volatiles from cooked mutton,
J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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