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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Van Den Dool and Kratz 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 | SPB-5 | DB-5 | Mega 5MS | SPB-5 | CP-Sil 8CB-MS |
Column length (m) | 60. | 60. | 60. | 60. | 0. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 1. | 0.25 | 1. | 0.25 |
Tstart (C) | 40. | 40. | 60. | 40. | 40. |
Tend (C) | 230. | 260. | 240. | 230. | 280. |
Heat rate (K/min) | 3. | 4. | 3. | 3. | 4. |
Initial hold (min) | 2. | 2. | 5. | 2. | |
Final hold (min) | 10. | 10. | 5. | 5. | |
I | 703. | 720. | 691. | 702. | 700. |
Reference | Engel and Ratel, 2007 | Methven L., Tsoukka M., et al., 2007 | Condurso, Verzera, et al., 2006 | Deport, Ratel, et al., 2006 | Elmore, Cooper, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | CP-Sil 8CB-MS | SPB-5 | BPX-5 | CP Sil 8 CB |
Column length (m) | 30. | 60. | 30. | 50. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.25 |
Tstart (C) | 60. | 40. | 60. | 60. | 40. |
Tend (C) | 250. | 280. | 250. | 250. | 250. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 4. |
Initial hold (min) | 2. | 2. | 2. | 5. | 8. |
Final hold (min) | 20. | 5. | 20. | 20. | 10. |
I | 702. | 701. | 730. | 691. | 704. |
Reference | Pino, Mesa, et al., 2005 | Hierro, de la Hoz, et al., 2004 | Pino, Marbot, et al., 2004 | Bredie, Mottram, et al., 2002 | Duckham, Dodson, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP Sil 8 CB | CP Sil 8 CB | DB-5 | BPX-5 | BPX-5 |
Column length (m) | 60. | 60. | 30. | 50. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.5 |
Tstart (C) | 40. | 40. | 40. | 60. | 60. |
Tend (C) | 280. | 250. | 260. | 250. | 250. |
Heat rate (K/min) | 4. | 4. | 5. | 4. | 4. |
Initial hold (min) | 2. | 8. | 4. | 5. | 5. |
Final hold (min) | 10. | 10. | 10. | ||
I | 705. | 701. | 701. | 707. | 707. |
Reference | Elmore, Campo, et al., 2002 | Oruna-Concha, Ames, et al., 2002 | Venskutonis, Vasiliauskaite, et al., 2002 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | CP-Sil 8CB-MS | CP Sil 5 CB | CP Sil 8 CB | DB-1 |
Column length (m) | 50. | 60. | 50. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.4 | 0.25 | 1. |
Tstart (C) | 60. | 40. | 60. | 40. | -50. |
Tend (C) | 250. | 280. | 280. | 280. | 175. |
Heat rate (K/min) | 4. | 4. | 3. | 4. | 6. |
Initial hold (min) | 5. | 2. | 10. | 2. | 2. |
Final hold (min) | 10. | 60. | |||
I | 713. | 703. | 676. | 702. | 689.8 |
Reference | Ames, Guy, et al., 2001, 2 | Bruna, Hierro, et al., 2001 | Pino and Marbot, 2001 | Elmore, Mottram, et al., 2000 | Helmig, Klinger, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | SPB-1 | SE-54 | OV-101 | OV-101 |
Column length (m) | 50. | 60. | 25. | 50. | 50. |
Carrier gas | He | N2 | H2 | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.31 | 0.32 | 0.32 |
Phase thickness (μm) | 0.50 | 0.25 | 0.5 | 0.50 | |
Tstart (C) | 40. | 40. | 35. | 50. | 50. |
Tend (C) | 280. | 200. | 250. | 200. | 250. |
Heat rate (K/min) | 4. | 4. | 4. | 4. | 2. |
Initial hold (min) | 3. | ||||
Final hold (min) | 20. | ||||
I | 707. | 682. | 710. | 694. | 733. |
Reference | Aaslyng, Elmore, et al., 1998 | Chen, Huang, et al., 1998 | Li, Wang, et al., 1998 | Misharina, Golovnya, et al., 1993 | Misharina, Aerove, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | OV-1 |
Column length (m) | 50. |
Carrier gas | H2 |
Substrate | |
Column diameter (mm) | 0.2 |
Phase thickness (μm) | |
Tstart (C) | 50. |
Tend (C) | 200. |
Heat rate (K/min) | 2. |
Initial hold (min) | |
Final hold (min) | 55. |
I | 698. |
Reference | Wu and Liou, 1986 |
Comment | 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.
Engel and Ratel, 2007
Engel, E.; Ratel, J.,
Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication,
J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012
. [all data]
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S.,
The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry,
Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679
. [all data]
Deport, Ratel, et al., 2006
Deport, C.; Ratel, J.; Berdagué, J.-L.; Engel, E.,
Comprehensive combinatory standard correction: A calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems,
J. Chromatogr. A, 2006, 1116, 1-2, 248-258, https://doi.org/10.1016/j.chroma.2006.03.092
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Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D.,
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb,
Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002
. [all data]
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A.,
Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species,
Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Vazquez, C.,
Volatile components of tamarind (Tamarindus indica L.) grown in Cuba,
J. Essent. Oil Res., 2004, 16, 4, 318-320, https://doi.org/10.1080/10412905.2004.9698731
. [all data]
Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour,
J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662
. [all data]
Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Effect of cultivar and storage time on the volatile flavor components of baked potato,
J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+
. [all data]
Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S.,
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids,
J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718
. [all data]
Oruna-Concha, Ames, et al., 2002
Oruna-Concha, M.J.; Ames, J.M.; Bakker, J.,
Comparison of the volatile components of eight cultivars of potato after microwave baking,
Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819
. [all data]
Venskutonis, Vasiliauskaite, et al., 2002
Venskutonis, R.P.; Vasiliauskaite, R.; Galdikas, A.; Setkus, A.,
Use of GC-headspace and electronic nose for the detection of volatile compounds from glucose-glycine Maillard reaction,
Food Control, 2002, 13, 1, 13-21, https://doi.org/10.1016/S0956-7135(01)00045-7
. [all data]
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking,
J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547
. [all data]
Ames, Guy, et al., 2001, 2
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems,
J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m
. [all data]
Bruna, Hierro, et al., 2001
Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A.,
The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages,
Meat Sci., 2001, 59, 1, 97-107, https://doi.org/10.1016/S0309-1740(01)00058-4
. [all data]
Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
. [all data]
Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E.,
Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork,
J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0
. [all data]
Helmig, Klinger, et al., 1999
Helmig, D.; Klinger, L.F.; Guenther, A.; Vierling, L.; Geron, C.; Zimmerman, P.,
Biogenic volatile organic compound emissions (BVOCs). I. Identifications from three continental sites in the U.S.,
Chemosphere, 1999, 38, 9, 2163-2187, https://doi.org/10.1016/S0045-6535(98)00425-1
. [all data]
Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S.,
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy,
J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816
. [all data]
Chen, Huang, et al., 1998
Chen, S.-H.; Huang, T.-C.; Ho, C.-T.; Tsai, P.-J.,
Extraction, analysis, and study on the volatiles in roselle tea,
J. Agric. Food Chem., 1998, 46, 3, 1101-1105, https://doi.org/10.1021/jf970720y
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Li, Wang, et al., 1998
Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y.,
Capillary gas chromatographic analysis of volatile components in goat feces,
Fenxi Huaxue, 1998, 26, 8, 935-939. [all data]
Misharina, Golovnya, et al., 1993
Misharina, T.A.; Golovnya, R.V.; Beletsky, I.V.,
Sorption properties of heterocyclic compounds differing by heteroatom in capillary gas chromatography,
Russ. Chem. Bull. (Engl. Transl.), 1993, 42, 7, 1167-1170, https://doi.org/10.1007/BF00701998
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Misharina, Aerove, et al., 1991
Misharina, T.A.; Aerove, A.F.; Golovnya, R.E.; Kalugina, V.I.; Rogovskaya, L.V.; Vysotskaya, L.E.; Shevtsov, V.K.,
Identification of volatile components of an aromatizer with a chicken odor by chromatography-mass spectrometry and chromatography-fourier transform infrared spectroscopy,
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Wu and Liou, 1986
Wu, C.-M.; Liou, S.-E.,
Effect of tissue disruption of volatile constituents of bell peppers,
J. Agric. Food Chem., 1986, 34, 4, 770-772, https://doi.org/10.1021/jf00070a044
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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