2,2'-Bifuran

Formula: C₈H₆O₂
Molecular weight: 134.1320
IUPAC Standard InChI: InChI=1S/C8H6O2/c1-3-7(9-5-1)8-4-2-6-10-8/h1-6H
IUPAC Standard InChIKey: UDHZFLBMZZVHRA-UHFFFAOYSA-N
CAS Registry Number: 5905-00-0
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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Other names: 2,2'-Bifuryl; 2,2'-Difuryl; 2,2'-bis(Furan); 2-(2-furanyl)-furan
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Other data available:
- Phase change data
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Van Den Dool and Kratz RI, polar column, temperature ramp

Column type	Active phase	I	Reference	Comment
Capillary	CP-WAX 57CB	1564.	Baltes and Mevissen, 1988	He, 50. C @ 5. min, 2. K/min; Column length: 50. m; Column diameter: 0.24 mm; T_end: 210. C

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	Supelcowax-10	1614.	Bianchi, Careri, et al., 2007	30. m/0.25 mm/0.25 μm, He; Program: 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)
Capillary	Carbowax	1565.	Baltes w. and Bochmann G., 1987	Column diameter: 0.3 mm; Program: not specified
Capillary	Carbowax	1568.	Baltes w. and Bochmann G., 1987	Column diameter: 0.3 mm; Program: not specified
Capillary	Carbowax	1568.	Baltes w. and Bochmann G., 1987	Column diameter: 0.3 mm; Program: not specified
Capillary	Carbowax	1569.	Baltes w. and Bochmann G., 1987	Column diameter: 0.3 mm; Program: not specified

Normal alkane RI, non-polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	SLB-5MS	1047.	Risticevic, Carasek, et al., 2008	10. m/0.18 mm/0.18 μm, Helium, 40. C @ 1.5 min, 10. K/min; T_end: 295. C

References

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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]

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Baltes w. and Bochmann G., 1987
Baltes w.; Bochmann G., Model reactions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 184, 179-186. [all data]

Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J., Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee, Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009 . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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