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Tetrasulfide, dimethyl


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 CP-Wax 52CBCP-Wax 52CBFFAPDB-WaxDB-Wax
Column length (m) 50.50.30.60.30.
Carrier gas   He He
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (mum)   0.250.250.25
Tstart (C) 60.60.40.40.40.
Tend (C) 220.220.220.200.200.
Heat rate (K/min) 4.4.5.3.6.
Initial hold (min) 5.5.3.5.5.
Final hold (min) 30.30. 60.30.
I 1735.1721.1763.1750.1742.
ReferenceMahadevan and Farmer, 2006Mahadevan and Farmer, 2006Calvo-Gómez, Morales-López, et al., 2004Cha, Kim, et al., 1998Cha, Kim, et al., 1998
Comment MSDC-RI MSDC-RI 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.

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]

Calvo-Gómez, Morales-López, et al., 2004
Calvo-Gómez, O.; Morales-López, J.; López, M.G., Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation, J. Chromatogr. A, 2004, 1036, 1, 91-93, https://doi.org/10.1016/j.chroma.2004.02.072 . [all data]

Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R., Aroma-active compounds in Kimchi during fermentation, J. Agric. Food Chem., 1998, 46, 5, 1944-1953, https://doi.org/10.1021/jf9706991 . [all data]


Notes

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