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Disulfide, methyl 2-propenyl


Van Den Dool and Kratz RI, non-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-1DB-5DB-1OV-101OV-1
Column length (m) 30.60.60.50.183.
Carrier gas HeHeHeHeN2
Substrate      
Column diameter (mm) 0.320.250.250.32 
Phase thickness (mum)   1.0  
Tstart (C) 60.40.40.50.0.
Tend (C) 250.200.260.250.230.
Heat rate (K/min) 4.4.2.4.1.
Initial hold (min) 4.10.5.  
Final hold (min)   60.  
I 900.922.902.900.895.
ReferencePino, Fuentes, et al., 2001Kim, Wu, et al., 1995Yu, Lin, et al., 1994Misharina and Golovnya, 1989Schreyen, Dirinck, et al., 1976
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.

Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T., Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don), J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034 . [all data]

Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kobayashi, A.; Kubota, K.; Okumura, J., Volatile compounds in stir-fried garlic, J. Agric. Food Chem., 1995, 43, 11, 2951-2955, https://doi.org/10.1021/jf00059a033 . [all data]

Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T., Volatile compounds of blanched, fried blanched, and baked blanched garlic slices, J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018 . [all data]

Misharina and Golovnya, 1989
Misharina, T.A.; Golovnya, R.V., Regularities of retention of a pseudohomologous series of dialkylpolysulfides in capillary gas chromatography, Zh. Anal. Khim., 1989, 44, 514-519. [all data]

Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N., Volatile flavor components of leek, J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056 . [all data]


Notes

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