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2-Furanmethanol, 5-ethenyltetrahydro-«alpha»,«alpha»,5-trimethyl-, cis-


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

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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 BPX-5BPX-5HP-5MSBPX-5BPX-5
Column length (m) 30.25.30.30.30.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 0.250.500.250.250.25
Program 35C => 4C/min => 200C => 30C/min => 300C (3min)60 0C 6 0C/min -> 210 0C 10 0C/min -> 290 0C (20 min)50C(4min) => 10C/min => 200C(0.5min) => 20C/min => 260C(5min)35C(5min) => 3C/min => 210C => 40C/min => 240C (4min)35C(5min) => 3C/min => 210C => 40C/min => 240C (4min)
I 1074.1096.1078.1094.1090.
ReferenceDharmawan, Kasapis, et al., 2007Eyres, Marriott, et al., 2007Pérez, Navarro, et al., 2007Cardeal, da Silva, et al., 2006Cardeal, da Silva, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5HP-5ZB-5SPB-1DB-5MS
Column length (m) 30.30.30.27.30.
Carrier gas  HeHeliumHeHe
Substrate  Chromosorb W   
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (mum) 0.250.250.500.250.25
Program 40C(2min) => 4C/min => 220C => 20C/min => 280C80 0C 8 K/min -> 150 0C 5 K/min -> 230 0C (10 min)not specified60C => 3C/min => 180C => 8C/min => 250C (5min)60 0C (3 min) 2 K/min -> 220 0C 5 K/min -> 250 0C (15 min)
I 1070.1089.1074.1057.1067.
ReferenceSampaio and Nogueira, 2006Gopanraj, Dan, et al., 2005Bell, 2004Sanz, Soria, et al., 2004Boulanger and Crouzet, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5MSDB-5DB-5DB-5DB-5
Column length (m) 30.30.30.30.30.
Carrier gas H2/N2H2H2H2H2
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.250.250.250.25
Program 40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)
I 1068.1068.1074.1069.1074.
ReferenceBoulanger and Crouzet, 2000, 2Boulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999Boulanger, Chassagne, et al., 1999
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase SE-52HP-1
Column length (m) 60.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum) 0.401.05
Program 45 C (6 min) 3 C/min -> 111 0C 2 C/min -> 160 C 3 C/min -> 300 C (15 min)20C(0.5min) => 60C => 4C/min => 250C
I 1073.1068.
ReferenceMondello, Dugo, et al., 1995Sing, Smadja, et al., 1992
Comment MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

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

Dharmawan, Kasapis, et al., 2007
Dharmawan, J.; Kasapis, S.; Curran, P.; Johnson, J.R., Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice, Flavour Fragr. J., 2007, 22, 3, 228-232, https://doi.org/10.1002/ffj.1790 . [all data]

Eyres, Marriott, et al., 2007
Eyres, G.T.; Marriott, P.J.; Dufour, J.-P., Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties, J. Agric. Food Chem., 2007, 55, 15, 6252-6261, https://doi.org/10.1021/jf070739t . [all data]

Pérez, Navarro, et al., 2007
Pérez, R.A.; Navarro, T.; de Lorenzo, C., HS-SPME analysis of the volatile compounds from spices as a source of flavour in 'Campo Real' table olive preparations, Flavour Fragr. J., 2007, 22, 4, 265-273, https://doi.org/10.1002/ffj.1791 . [all data]

Cardeal, da Silva, et al., 2006
Cardeal, Z.L.; da Silva, M.D.R.G.; Marriott, P.J., Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles, Rapid Commun. Mass Spectrom., 2006, 20, 19, 2823-2836, https://doi.org/10.1002/rcm.2665 . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Gopanraj, Dan, et al., 2005
Gopanraj; Dan, M.; Shiburaj, S.; Sethuraman, M.G.; George, V., Chemical composition and antibacterial activity of the rhizome oil of Hedychium larsenii, Acta Pharm. Sin., 2005, 55, 315-320. [all data]

Bell, 2004
Bell, W.A.-M., Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]

Sanz, Soria, et al., 2004
Sanz, J.; Soria, A.C.; García-Vallejo, M.C., Analysis of volatile components of Lavandula luisieri L. by direct thermal desorption-gas chromatography-mass spectrometry, J. Chromatogr. A, 2004, 1024, 1-2, 139-146, https://doi.org/10.1016/j.chroma.2003.10.024 . [all data]

Boulanger and Crouzet, 2000
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds, Flavour Fragr. J., 2000, 15, 4, 251-257, https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 . [all data]

Boulanger and Crouzet, 2000, 2
Boulanger, R.; Crouzet, J., Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu, Food Chem., 2000, 70, 4, 463-470, https://doi.org/10.1016/S0308-8146(00)00112-6 . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [all data]

Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605 . [all data]

Sing, Smadja, et al., 1992
Sing, A.S.C.; Smadja, J.; Brevard, H.; Maignial, L.; Chaintreau, A.; Marion, J.-P., Volatile constituents of faham (Jumellea fragrans (Thou.) Schltr.), J. Agric. Food Chem., 1992, 40, 4, 642-646, https://doi.org/10.1021/jf00016a024 . [all data]


Notes

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