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Disulfide, methyl (methylthio)methyl


Normal alkane RI, non-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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase AT-5SPB-1HP-1BPX-5HP-1
Column length (m) 60.30.50.25.50.
Carrier gas HeliumHeliumHeHeHe
Substrate      
Column diameter (mm) 0.250.250.20.220.2
Phase thickness (mum) 0.251.00.50.250.5
Tstart (C) 60.60.60.50.60.
Tend (C) 260.250.250.320.220.
Heat rate (K/min) 4.5.2.5.2.
Initial hold (min)  5. 5. 
Final hold (min) 20. 60. 40.
I 1130.1106.1097.1146.1094.
ReferenceDiaz, Vera, et al., 2011Frerot, Velluz, et al., 2008Bendimerad and Bendiab, 2005Dickschat, Martens, et al., 2005Valette, Fernandez, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase RSL-200DB-1DB-1
Column length (m) 30.30.30.
Carrier gas H2HeHe
Substrate    
Column diameter (mm) 0.320.20.2
Phase thickness (mum) 0.250.250.25
Tstart (C) 50.50.50.
Tend (C) 280.200.200.
Heat rate (K/min) 6.4.4.
Initial hold (min) 5.2.2.
Final hold (min) 5.  
I 1099.1139.1110.
ReferenceJirovetz, Ngassoum, et al., 2002Rapior, Breheret, et al., 1997Rapior, Breheret, et al., 1997
Comment 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.

Diaz, Vera, et al., 2011
Diaz, A.B.; Vera, J.R.; Fermin, L.R.; Mendez, A.M.; Zambrano, R.A.; Contreras L.R., Composition of the essential oil of leaves and roots of Allium schoenoprasum L. (Alliaceae), Boletin LAtinoamericano y del Caribe de Plantas Medicinales y Aromaticas, 2011, 10, 3, 218-221. [all data]

Frerot, Velluz, et al., 2008
Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E., Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS, Flav. Fragr. J., 2008, 23, 6, 434-440, https://doi.org/10.1002/ffj.1902 . [all data]

Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T., Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria, J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u . [all data]

Dickschat, Martens, et al., 2005
Dickschat, J.S.; Martens, T.; Brinkhoff, T.; Simon, M.; Schulz, S., Volatiles released by a Streptomyces species isolated from the North Sea, Chemistry and Biodiversity, 2005, 2, 7, 837-865, https://doi.org/10.1002/cbdv.200590062 . [all data]

Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L., Volatile constituents from Romanesco cauliflower, Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8 . [all data]

Jirovetz, Ngassoum, et al., 2002
Jirovetz, L.; Ngassoum, M.B.; Geissler, M., Analysis of the headspace aroma compounds of the seeds of the Cameroonian garlic plant Hua gabonii using SPME/GC/FID, SPME/GC/MS and olfactometry, Eur. Food Res. Technol., 2002, 214, 3, 212-215, https://doi.org/10.1007/s00217-001-0481-y . [all data]

Rapior, Breheret, et al., 1997
Rapior, S.; Breheret, S.; Talou, T.; Bessiére, J.-M., Volatile flavor constituents of fresh Marasmius alliaceus (garlic Marasmius), J. Agric. Food Chem., 1997, 45, 3, 820-825, https://doi.org/10.1021/jf960511y . [all data]


Notes

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