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


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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxSupelcowax-10DB-WaxCP-WAX 57CB
Column length (m) 30.60.60.60.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum) 0.50.250.250.25 
Tstart (C) 40.40.35.50.60.
Tend (C) 240.200.195.230.200.
Heat rate (K/min) 5.2.2.2.4.
Initial hold (min)  5.5. 5.
Final hold (min) 10.30.90.60. 
I 1833.1820.1838.1822.1824.
ReferenceLopez-Galilea I., Fournier N., et al., 2006Kim, 2001Chung, 1999Shimoda, Shiratsuchi, et al., 1996Salter L.J., Mottram D.S., et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase CP-WAX 57CBCP-WAX 57CB
Column length (m) 50.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum)   
Tstart (C) 60.60.
Tend (C) 200.200.
Heat rate (K/min) 4.4.
Initial hold (min) 5.5.
Final hold (min) 10.10.
I 1821.1823.
ReferenceWhitfield, Mottram, et al., 1988Whitfield, Mottram, et al., 1988
Comment 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.

Lopez-Galilea I., Fournier N., et al., 2006
Lopez-Galilea I.; Fournier N.; Cid C.; Guichard E., Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure, J. Agric. Food Chem., 2006, 54, 22, 8560-8566, https://doi.org/10.1021/jf061178t . [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]

Chung, 1999
Chung, H.Y., Volatile components in fermented soybean (Glycine max) curds, J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a . [all data]

Shimoda, Shiratsuchi, et al., 1996
Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y., Identification and sensory characterization of volatile flavor compounds in sesame seed oil, J. Agric. Food Chem., 1996, 44, 12, 3909-3912, https://doi.org/10.1021/jf960115f . [all data]

Salter L.J., Mottram D.S., et al., 1988
Salter L.J.; Mottram D.S.; Whitfield, Volatile compounds produces in Maillard reactions involving glycine, ribose and phospholid, J. Sci. Food Agric., 1988, 46, 2, 227-242, https://doi.org/10.1002/jsfa.2740460211 . [all data]

Whitfield, Mottram, et al., 1988
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J., Effect of Phospholipid on the Formation of Volatile Heterocyclic Compounds in Heated Aqueous Solutions of Amino Acids and Ribose, J. Sci. Food Agric., 1988, 42, 3, 261-272, https://doi.org/10.1002/jsfa.2740420309 . [all data]


Notes

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