Furan, 2-ethyl-
- Formula: C6H8O
- Molecular weight: 96.1271
- IUPAC Standard InChIKey: HLPIHRDZBHXTFJ-UHFFFAOYSA-N
- CAS Registry Number: 3208-16-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Furan, α-ethyl-; 2-Ethylfuran; 2-Ethylfurane
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Normal alkane RI, non-polar column, temperature ramp
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 | Capillary |
---|---|---|---|---|---|
Active phase | RTX-5 | SPB-5 | HP-5 | DB-5 | HP-5 |
Column length (m) | 60. | 60. | 30. | 30. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 50. | 60. | 30. |
Tend (C) | 205. | 230. | 300. | 260. | 260. |
Heat rate (K/min) | 4. | 3. | 5. | 4. | 2. |
Initial hold (min) | 5. | 5. | 5. | 4. | 2. |
Final hold (min) | 5. | 5. | 5. | 28. | |
I | 701. | 702. | 700. | 689. | 704.8 |
Reference | Berdague, Tournayre, et al., 2007 | Vasta, Ratel, et al., 2007 | Figuérédo, Cabassu, et al., 2006 | Morteza-Semnani, Saeedi, et al., 2006 | Leffingwell and Alford, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | MDN-5 | DB-5 | SPB-1 | SPB-5 | HP-5 |
Column length (m) | 60. | 60. | 30. | 60. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 1. |
Tstart (C) | 40. | 35. | 40. | 40. | 40. |
Tend (C) | 270. | 280. | 200. | 200. | 240. |
Heat rate (K/min) | 4. | 5. | 3. | 3. | 3. |
Initial hold (min) | 4. | 2. | 10. | ||
Final hold (min) | 5. | 4. | |||
I | 701. | 717. | 676. | 702. | 703. |
Reference | van Loon, Linssen, et al., 2005 | Dhanda, Pegg, et al., 2003 | Vichi, Pizzale, et al., 2003 | Poligné, Collignan, et al., 2001 | García, Martín, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Methyl Silicone | DB-1 | HG-5 | DB-5 | DB-5 |
Column length (m) | 60. | 50. | 50. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 1. | 0.52 | ||
Tstart (C) | 40. | -30. | 35. | 40. | 40. |
Tend (C) | 220. | 250. | 160. | 160. | |
Heat rate (K/min) | 5. | 3. | 3. | 2. | 2. |
Initial hold (min) | 10. | 15. | 5. | 5. | |
Final hold (min) | 45. | ||||
I | 685.81 | 690. | 711. | 706. | 705. |
Reference | Baraldi, Rapparini, et al., 1999 | Barrefors, Björkqvist, et al., 1996 | Drumm and Spanier, 1991 | Macku and Shibamoto, 1991 | Macku and Shibamoto, 1991, 2 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | OV-101 | OV-101 | DB-1 | SP 2100 |
Column length (m) | 50. | 50. | 50. | 40. |
Carrier gas | Nitrogen | Nitrogen | Helium | |
Substrate | ||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.20 |
Phase thickness (μm) | ||||
Tstart (C) | 70. | 80. | 0. | 40. |
Tend (C) | 200. | 200. | 250. | 200. |
Heat rate (K/min) | 2. | 2. | 3. | 10. |
Initial hold (min) | ||||
Final hold (min) | ||||
I | 694. | 694. | 705. | 689. |
Reference | Sugisawa, Nakamura, et al., 1990 | Sugisawa, Nakamura, et al., 1990 | Habu, Flath, et al., 1985 | Labropoulos, Palmer, et al., 1982 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Berdague, Tournayre, et al., 2007
Berdague, J.L.; Tournayre, P.; Cambou, S.,
Novel multi-gas chromatography?olfactometry device and software for the identification of odour-active compounds,
J. Chromatogr. A, 2007, 1146, 1, 85-92, https://doi.org/10.1016/j.chroma.2006.12.102
. [all data]
Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E.,
Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals,
J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n
. [all data]
Figuérédo, Cabassu, et al., 2006
Figuérédo, G.; Cabassu, P.; Chalchat, J.-C.; Pasquier, B.,
Studies of Mediterranean oregano populations. VIII. Chemical composition of essential oils of oreganos of various origins,
Flavour Fragr. J., 2006, 21, 1, 134-139, https://doi.org/10.1002/ffj.1543
. [all data]
Morteza-Semnani, Saeedi, et al., 2006
Morteza-Semnani, K.; Saeedi, M.; Akbarsadeh, M.; Moshiri, K.,
The essential oil composition of Onosma microcarpum DC.,
Flavour Fragr. J., 2006, 21, 2, 314-316, https://doi.org/10.1002/ffj.1597
. [all data]
Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
. [all data]
Dhanda, Pegg, et al., 2003
Dhanda, J.S.; Pegg, R.B.; Shand, P.J.,
Saskatchewan specialty livestock value-added program - Saskatchewan agri-food innovation fund (AFIF) Project #98000016, 2003, retrieved from http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. [all data]
Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E.,
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status,
J. Agric. Food Chem., 2003, 51, 22, 6564-6571, https://doi.org/10.1021/jf030268k
. [all data]
Poligné, Collignan, et al., 2001
Poligné, I.; Collignan, A.; Trystram, G.,
Characterization of traditional processing of pork meat into boucané,
Meat Sci., 2001, 59, 4, 377-389, https://doi.org/10.1016/S0309-1740(01)00090-0
. [all data]
García, Martín, et al., 2000
García, C.; Martín, A.; Timón, M.L.; Córdoba, J.J.,
Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham,
Lett. Appl. Microbiol., 2000, 30, 1, 61-66, https://doi.org/10.1046/j.1472-765x.2000.00663.x
. [all data]
Baraldi, Rapparini, et al., 1999
Baraldi, R.; Rapparini, F.; Rossi, F.; Latella, A.; Ciccioli, P.,
Volatile organic compound emissions from flowers of the most occurring and economically important species of fruit trees,
Phys. Chem. Earth, 1999, 24, 6, 729-732, https://doi.org/10.1016/S1464-1909(99)00073-8
. [all data]
Barrefors, Björkqvist, et al., 1996
Barrefors, G.; Björkqvist, S.; Ramnäs, O.; Petersson, G.,
Gas chromatographic separation of volatile furans from birchwood smoke,
J. Chromatogr. A, 1996, 753, 1, 151-155, https://doi.org/10.1016/S0021-9673(96)00534-1
. [all data]
Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M.,
Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage,
J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023
. [all data]
Macku and Shibamoto, 1991
Macku, C.; Shibamoto, T.,
Headspace volatile compounds formed from heated corn oil and corn oil with glycine,
J. Agric. Food Chem., 1991, 39, 7, 1265-1269, https://doi.org/10.1021/jf00007a014
. [all data]
Macku and Shibamoto, 1991, 2
Macku, C.; Shibamoto, T.,
Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine,
J. Agric. Food Chem., 1991, 39, 11, 1987-1989, https://doi.org/10.1021/jf00011a021
. [all data]
Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H.,
The aroma profile of the volatile in marine green algae (Ulva pertusa),
Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893
. [all data]
Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F.,
Volatile components of Rooibos tea (Aspalathus linearis),
J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024
. [all data]
Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P.,
Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes,
J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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