2-Furanmethanol, 5-methyl-
- Formula: C6H8O2
- Molecular weight: 112.1265
- IUPAC Standard InChI: InChI=1S/C6H8O2/c1-5-2-3-6(4-7)8-5/h2-3,7H,4H2,1H3
- IUPAC Standard InChIKey: VOZFDEJGHQWZHU-UHFFFAOYSA-N
- CAS Registry Number: 3857-25-8
- 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: 5-Methyl-2-furfuryl alcohol; (5-Methylfur-2-yl)-methanol; 5-methylfurfuryl alcohol; 5-methyl-2-furanmethanol; (5-methylfurfur-2-yl)-methanol; Furfuryl alcohol, 5-methyl
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Van Den Dool and Kratz RI, 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 | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | DB-Wax | CP-Wax 52CB | CP-WAX 57CB |
| Column length (m) | 30. | 50. | 50. |
| Carrier gas | He | He | |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.24 |
| Phase thickness (μm) | 0.5 | ||
| Tstart (C) | 40. | 60. | 50. |
| Tend (C) | 250. | 220. | 210. |
| Heat rate (K/min) | 4. | 4. | 2. |
| Initial hold (min) | 5. | 5. | 5. |
| Final hold (min) | 15. | 30. | |
| I | 1729. | 1721. | 1714. |
| Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Mahadevan and Farmer, 2006 | Baltes and Mevissen, 1988 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N.,
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes,
J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [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]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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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