2-Furancarboxaldehyde, 5-[(5-methyl-2-furanyl)methyl]-
- Formula: C11H10O3
- Molecular weight: 190.1953
- IUPAC Standard InChI: InChI=1S/C11H10O3/c1-8-2-3-9(13-8)6-10-4-5-11(7-12)14-10/h2-5,7H,6H2,1H3
- IUPAC Standard InChIKey: KWIASFUDUPQEGZ-UHFFFAOYSA-N
- CAS Registry Number: 34995-74-9
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2-(2-furfuryl)-5-furfural; 2-(5-methyl-furfuryl)-5-furfural; 2-(5-methyl-2-furfuryl)-5-furfural
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Gas Chromatography
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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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | BPX-5 | 1541. | Ames, Defaye, et al., 1997 | 50. m/0.325 mm/0.5 μm, He, 50. C @ 2. min, 4. K/min, 250. C @ 10. min |
Van Den Dool and Kratz RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | CP-WAX 57CB | 2322. | Baltes and Mevissen, 1988 | He, 50. C @ 5. min, 2. K/min; Column length: 50. m; Column diameter: 0.24 mm; Tend: 210. C |
| Capillary | CP-WAX 57CB | 2374. | Baltes and Mevissen, 1988 | He, 50. C @ 5. min, 2. K/min; Column length: 50. m; Column diameter: 0.24 mm; Tend: 210. C |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Carbowax | 2362. | Baltes w. and Bochmann G., 1987 | Column diameter: 0.3 mm; Program: not specified |
| Capillary | Carbowax | 2363. | Baltes w. and Bochmann G., 1987 | Column diameter: 0.3 mm; Program: not specified |
| Capillary | Carbowax | 2363. | Baltes w. and Bochmann G., 1987 | Column diameter: 0.3 mm; Program: not specified |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Ames, Defaye, et al., 1997
Ames, J.M.; Defaye, A.B.; Bates, L.,
The effect of pH on the volatiles formed in an extruded starch-glucose-lysine model system,
Food Chem., 1997, 58, 4, 323-327, https://doi.org/10.1016/S0308-8146(96)00171-9
. [all data]
Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L.,
Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting,
Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341
. [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]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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