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2-Furanmethanol, 5-methyl-


Van Den Dool and Kratz RI, polar column, custom temperature program

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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-FFAPBP-20CarbowaxCarbowaxCarbowax
Column length (m) 30.50.   
Carrier gas  He   
Substrate      
Column diameter (mm) 0.320.320.30.30.3
Phase thickness (mum) 0.250.5   
Program 35C(2min) => 6C/min => 180C => 10C/min => 240C (10min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0Cnot specifiednot specifiednot specified
I 1723.1753.1711.1713.1713.
ReferenceHuynh-Ba, Matthey-Doret, et al., 2003Beal and Mottram, 1994Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase CarbowaxCarbowaxCarbowax
Column length (m)    
Carrier gas    
Substrate    
Column diameter (mm) 0.30.30.3
Phase thickness (mum)    
Program not specifiednot specifiednot specified
I 1713.1714.1714.
ReferenceBaltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment 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.

Huynh-Ba, Matthey-Doret, et al., 2003
Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B.; Rhlid, R.B., Generation of thiols by biotransformation of cysteine-aldehyde conjugates with Baker's yeast, J. Agric. Food Chem., 2003, 51, 12, 3629-3635, https://doi.org/10.1021/jf026198j . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [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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