Norfuronol
- Formula: C5H6O3
- Molecular weight: 114.0993
- IUPAC Standard InChI: InChI=1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3
- IUPAC Standard InChIKey: DLVYTANECMRFGX-UHFFFAOYSA-N
- CAS Registry Number: 19322-27-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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- Other names: 3(2H)-Furanone, 4-hydroxy-5-methyl-; 4-hydroxy-5-methylfuran-3(2H)-one; Norfuraneol
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Van Den Dool and Kratz RI, polar column, custom temperature program
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 |
|---|---|---|---|---|
| Active phase | Stabilwax | FFAP | FFAP | FFAP |
| Column length (m) | 30. | 30. | 25. | 30. |
| Carrier gas | He | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 0.25 | 0.5 | 0.25 |
| Program | 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min) | 40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min) | 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min) | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) |
| I | 2114. | 2120. | 2117. | 2105. |
| Reference | Klesk and Qian, 2003 | Engel and Schieberle, 2002 | Fickert and Schieberle, 1998 | Hofmann and Schieberle, 1995 |
| Comment | MSDC-RI | 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.
Klesk and Qian, 2003
Klesk, K.; Qian, M.,
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries,
J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209
. [all data]
Engel and Schieberle, 2002
Engel, W.; Schieberle, P.,
Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid),
J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186
. [all data]
Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
. [all data]
Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P.,
Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques,
J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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