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Diallyl sulfide

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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 DB-WaxFFAPHP-InnowaxCarbowaxDB-Wax
Column length (m) 30.30.60.60.60.
Carrier gas HeHeH2He 
Substrate      
Column diameter (mm) 0.320.250.250.320.25
Phase thickness (mum) 0.50.250.5 0.25
Tstart (C) 40.40.35.50.40.
Tend (C) 240.220.220.200.200.
Heat rate (K/min) 7.5.10.2.3.
Initial hold (min)  3.  5.
Final hold (min) 5.   60.
I 1148.1145.1177.1147.1143.
ReferenceMahattanatawee K., Perez-Cacho P.R., et al., 2007Calvo-Gómez, Morales-López, et al., 2004Storsberg, Schulz, et al., 2004Edris and Fadel, 2002Cha, Kim, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCP-Wax 52CBCP-Wax 52CBCP-Wax 52CBCP-Wax 52CB
Column length (m) 50.50.50.50.50.
Carrier gas N2N2H2N2N2
Substrate      
Column diameter (mm) 0.250.250.320.220.22
Phase thickness (mum)   0.25  
Tstart (C) 60.60.40.50.50.
Tend (C) 200.200.200.200.200.
Heat rate (K/min) 2.2.1.52.2.
Initial hold (min) 4.4.10.  
Final hold (min) 30.30.60.  
I 1151.1149.1118.1148.1148.
ReferenceKim, Wu, et al., 1995Kim, Wu, et al., 1995Yu, Wu, et al., 1993Yu, Wu, et al., 1989Yu, Wu, et al., 1989, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase CP-Wax 52CB
Column length (m) 50.
Carrier gas N2
Substrate  
Column diameter (mm) 0.22
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 200.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min)  
I 1148.
ReferenceYu and Wu, 1989
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.

Mahattanatawee K., Perez-Cacho P.R., et al., 2007
Mahattanatawee K.; Perez-Cacho P.R.; Davenport T.; Rouseff R., Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection, J. Agric. Food Chem., 2007, 55, 5, 1939-1944, https://doi.org/10.1021/jf062925p . [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]

Storsberg, Schulz, et al., 2004
Storsberg, J.; Schulz, H.; Keusgen, M.; Tannous, F.; Dehmer, K.J.; Joachim Keller, E.R., Chemical characterization of interspecific hybrids between Allium cepa L. and Allium kermesinum Rchb., J. Agric. Food Chem., 2004, 52, 17, 5499-5505, https://doi.org/10.1021/jf049684a . [all data]

Edris and Fadel, 2002
Edris, A.E.; Fadel, H.M., Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil, Eur. Food Res. Technol., 2002, 214, 2, 105-107, https://doi.org/10.1007/s00217-001-0429-2 . [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]

Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kubota, K.; Kobayashi, A., Effect of soybean oil on garlic volatile compounds isoalted by distillation, J. Agric. Food Chem., 1995, 43, 2, 449-452, https://doi.org/10.1021/jf00050a036 . [all data]

Yu, Wu, et al., 1993
Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices, J. Agric. Food Chem., 1993, 41, 5, 800-805, https://doi.org/10.1021/jf00029a023 . [all data]

Yu, Wu, et al., 1989
Yu, T.-H.; Wu, C.-M.; Liou, Y.-C., Volatile compounds from garlic, J. Agric. Food Chem., 1989, 37, 3, 725-730, https://doi.org/10.1021/jf00087a032 . [all data]

Yu, Wu, et al., 1989, 2
Yu, T.-H.; Wu, C.-M.; Chen, S.-Y., Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic, J. Agric. Food Chem., 1989, 37, 3, 730-734, https://doi.org/10.1021/jf00087a033 . [all data]

Yu and Wu, 1989
Yu, T.-H.; Wu, C.-M., Stability of Allicin in Garlic Juice, J. Food Sci., 1989, 54, 4, 977-981, https://doi.org/10.1111/j.1365-2621.1989.tb07926.x . [all data]


Notes

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