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2-n-Butyl furan

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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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Supelcowax-10ZB-WaxCP-Wax 52CBCP-WAX 57CBCP-WAX 57CB
Column length (m) 60.60.50.50.50.
Carrier gas HeHeH2 He
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.25   
Tstart (C) 40.40.50.60.60.
Tend (C) 280.220.200.200.200.
Heat rate (K/min) 4.3.2.4.4.
Initial hold (min) 2.  5.5.
Final hold (min)     10.
I 1138.1140.1130.1119.1119.
ReferenceElmore, Nisyrios, et al., 2005Brunton, Cronin, et al., 2002Liu, Yang, et al., 2001Salter L.J., Mottram D.S., et al., 1988Whitfield, Mottram, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase CP-WAX 57CB
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Tstart (C) 60.
Tend (C) 200.
Heat rate (K/min) 4.
Initial hold (min) 5.
Final hold (min) 10.
I 1122.
ReferenceWhitfield, Mottram, et al., 1988
Comment 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.

Elmore, Nisyrios, et al., 2005
Elmore, J.S.; Nisyrios, I.; Mottram, D.S., Analysis of the headspace aroma compounds of walnuts (Juglans regia L.), Flavour Fragr. J., 2005, 20, 5, 501-506, https://doi.org/10.1002/ffj.1477 . [all data]

Brunton, Cronin, et al., 2002
Brunton, N.P.; Cronin, D.A.; Monahan, F.J., Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat, Flavour Fragr. J., 2002, 17, 5, 327-334, https://doi.org/10.1002/ffj.1087 . [all data]

Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating, J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978 . [all data]

Salter L.J., Mottram D.S., et al., 1988
Salter L.J.; Mottram D.S.; Whitfield, Volatile compounds produces in Maillard reactions involving glycine, ribose and phospholid, J. Sci. Food Agric., 1988, 46, 2, 227-242, https://doi.org/10.1002/jsfa.2740460211 . [all data]

Whitfield, Mottram, et al., 1988
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J., Effect of Phospholipid on the Formation of Volatile Heterocyclic Compounds in Heated Aqueous Solutions of Amino Acids and Ribose, J. Sci. Food Agric., 1988, 42, 3, 261-272, https://doi.org/10.1002/jsfa.2740420309 . [all data]


Notes

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