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Furan, 2-ethyl-5-methyl-


Van Den Dool and Kratz RI, 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCarbowaxCarbowaxCarbowaxCarbowax
Column length (m) 60.    
Carrier gas He    
Substrate      
Column diameter (mm) 0.250.30.30.30.3
Phase thickness (mum) 0.25    
Program 40C => 5C/min => 60C => 2.5C/min => 155Cnot specifiednot specifiednot specifiednot specified
I 1028.1012.1013.1014.1015.
ReferenceAlasalvar, Shahidi, et al., 2003Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase CarbowaxCarbowaxCarbowax 20M
Column length (m)   50.
Carrier gas    
Substrate    
Column diameter (mm) 0.30.30.3
Phase thickness (mum)    
Program not specifiednot specifiednot specified
I 1015.1018.1014.
ReferenceBaltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes and Bochmann, 1987
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, 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.

Alasalvar, Shahidi, et al., 2003
Alasalvar, C.; Shahidi, F.; Cadwallader, K.R., Comparison of natural and roasted Turkish Tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis, J. Agric. Food Chem., 2003, 51, 17, 5067-5072, https://doi.org/10.1021/jf0300846 . [all data]

Baltes w. and Bochmann G., 1987
Baltes w.; Bochmann G., Model reactions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 184, 179-186. [all data]

Baltes and Bochmann, 1987
Baltes, W.; Bochmann, G., Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds, J. Agric. Food Chem., 1987, 35, 3, 340-346, https://doi.org/10.1021/jf00075a015 . [all data]


Notes

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