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5-acetyl-2,3-1H-pyrrolizine


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

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11335.Buttery, Ling, et al., 199730. C @ 25. min, 4. K/min, 200. C @ 20. min; Column length: 60. m; Column diameter: 0.25 mm
CapillaryDB-11382.Chen, Lu, et al., 1997He, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 50. C; Tend: 280. C
CapillaryOV-1011354.Roberts and Acree, 199412. m/0.32 mm/0.52 «mu»m, 35. C @ 3. min, 4. K/min; Tend: 225. C

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryCarbowax 20M2033.Roberts and Acree, 199425. m/0.32 mm/0.3 «mu»m, 35. C @ 3. min, 4. K/min; Tend: 200. C
CapillaryCarbowax 20M2021.Tressl, Rewicki, et al., 19852. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 70. C; Tend: 180. C

Normal alkane RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryCarbowax 20M2021.Peppard and Ramus, 1988He; Program: not specified

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J., Studies on popcorn aroma and flavor volatiles, J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807 . [all data]

Chen, Lu, et al., 1997
Chen, C.-W.; Lu, G.; Ho, C.-T., Generation of proline-specific Maillard compounds by the reaction of 2-deoxyglucose with proline, J. Agric. Food Chem., 1997, 45, 8, 2996-2999, https://doi.org/10.1021/jf970197n . [all data]

Roberts and Acree, 1994
Roberts, D.D.; Acree, T.E., Gas chromatography - olfactometry of glucose - proline Maillard reaction products in American Chemical Society, Symposium Series -- Volume 543, American Chemical Society, Washington, 1994, 71-79. [all data]

Tressl, Rewicki, et al., 1985
Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.; Martin, N., Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products, J. Agric. Food Chem., 1985, 33, 5, 919-923, https://doi.org/10.1021/jf00065a036 . [all data]

Peppard and Ramus, 1988
Peppard, T.L.; Ramus, S.A., Use of Kovats' gas chromatographic retention indices in beer flavor studies, Am. Soc. Brew. Chem. Proc., 1988, 46, 2, 26-30. [all data]


Notes

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