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1H-Pyrrole, 1-(2-furanylmethyl)-


Van Den Dool and Kratz RI, non-polar column, custom temperature program

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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 HP-5MSDB-5BPX-5DB-5
Column length (m) 30.50.50.50.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.250.320.320.32
Phase thickness (mum) 0.250.50.5 
Program 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min)oC(5min) => 60C/min => 60C (5min) => 4C/min => 250COC (5min) => 60C/min => 60C(5min) => 4C/min => 250C0C => 60C/min => 60C (5min) => 4C/min => 250C
I 1185.41182.1196.1192.
ReferenceAndriamaharavo, 2014Parker, Hassell, et al., 2000Bredie, Mottram, et al., 1998Mottram and Whitfield, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

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

Andriamaharavo, 2014
Andriamaharavo, N.R., Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]

Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Aroma volatiles generated during extrusion cooking of maize flour, J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857 . [all data]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [all data]


Notes

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