Disulfide, dimethyl
- Formula: C2H6S2
- Molecular weight: 94.199
- IUPAC Standard InChI: InChI=1S/C2H6S2/c1-3-4-2/h1-2H3
- IUPAC Standard InChIKey: WQOXQRCZOLPYPM-UHFFFAOYSA-N
- CAS Registry Number: 624-92-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: 2,3-Dithiabutane; Methyl disulfide; (Methyldithio)methane; Dimethyl disulfide; Dimethyl disulphide; (CH3S)2; UN 2381; DMDS; Sulfa-Hitech; NSC 9370; (Methyldisulfanyl)methane
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Data at other public NIST sites:
- Options:
Data at NIST subscription sites:
- NIST / TRC Web Thermo Tables, "lite" edition (thermophysical and thermochemical data)
- NIST / TRC Web Thermo Tables, professional edition (thermophysical and thermochemical data)
NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.
Normal alkane RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Optima-5 MS | HP-5 MS | VF-5 MS | DB-5 | VF-5 MS |
| Column length (m) | 30. | 30. | 60. | 25. | 60. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.20 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.33 | 0.25 |
| Tstart (C) | 35. | 35. | 40. | 50. | 30. |
| Tend (C) | 250. | 300. | 250. | 240. | 260. |
| Heat rate (K/min) | 10. | 3. | 4. | 20. | 2. |
| Initial hold (min) | 3. | 5. | 2. | 1. | |
| Final hold (min) | 5. | 15. | 28. | ||
| I | 732. | 735. | 740. | 738. | 739. |
| Reference | Goeminne, Vandendriessche, et al., 2012 | Kotowska, Zalikowski, et al., 2012 | Srisajjalerwaja, Apichartsrangkoon, et al., 2012 | Cais-Sokolinska, Majcher, et al., 2011 | Leffingwell and Alford, 2011 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | VF-5 MS | DB-5 MS | HP-5 MS | DB-5 | SPB-1 |
| Column length (m) | 60. | 25. | 30. | 30. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.20 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.33 | 0.25 | 0.25 | 1.0 |
| Tstart (C) | 30. | 40. | 50. | 50. | 60. |
| Tend (C) | 260. | 250. | 240. | 220. | 250. |
| Heat rate (K/min) | 2. | 10. | 4. | 4. | 5. |
| Initial hold (min) | 1. | 2. | 5. | ||
| Final hold (min) | 28. | 10. | |||
| I | 746. | 751. | 747. | 783. | 729. |
| Reference | Leffingwell and Alford, 2011 | Majcher, Lawrowski, et al., 2010 | Pino, Marquez, et al., 2010 | Shedid, 2010 | Frerot, Velluz, et al., 2008 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | VF-5MS | SPB-5 | SPB-5 | DB-5 | HP-1 |
| Column length (m) | 30. | 60. | 60. | 30. | 50. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.2 |
| Phase thickness (μm) | 0.25 | 1. | 1. | 1. | 0.5 |
| Tstart (C) | 40. | 40. | 40. | 40. | 60. |
| Tend (C) | 250. | 230. | 230. | 250. | 250. |
| Heat rate (K/min) | 7. | 3. | 3. | 4. | 2. |
| Initial hold (min) | 5. | 5. | 2. | ||
| Final hold (min) | 5. | 5. | 15. | 60. | |
| I | 735. | 746. | 747. | 756. | 731. |
| Reference | Ghiasvand, Setkova, et al., 2007 | Vasta, Ratel, et al., 2007 | Vasta, Ratel, et al., 2007 | Fan and Qian, 2006 | Bendimerad and Bendiab, 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | MDN-5 | HP-5 | 5 % Phenyl methyl siloxane | PONA |
| Column length (m) | 30. | 60. | 30. | 0. | 50. |
| Carrier gas | N2 | He | Helium | He | N2 |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.25 | 0.20 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 0.50 |
| Tstart (C) | 40. | 40. | 40. | 40. | 35. |
| Tend (C) | 250. | 270. | 250. | 250. | 170. |
| Heat rate (K/min) | 4. | 4. | 5. | 7. | 2. |
| Initial hold (min) | 2. | 4. | 2. | 10. | |
| Final hold (min) | 5. | 5. | 5. | 5. | |
| I | 740. | 743. | 746. | 744. | 736. |
| Reference | Fan and Qian, 2005 | van Loon, Linssen, et al., 2005 | N/A | Ramírez, Estévez, et al., 2004 | Yang, Wang, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 | DB-5 | SPB-5 | HP-1 | PONA |
| Column length (m) | 25. | 60. | 60. | 50. | 50. |
| Carrier gas | He | He | Helium | He | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.25 | 0.32 | 0.2 | 0.20 |
| Phase thickness (μm) | 0.33 | 0.25 | 1.0 | 0.5 | 0.50 |
| Tstart (C) | 40. | 35. | 30. | 60. | 30. |
| Tend (C) | 190. | 280. | 230. | 220. | 170. |
| Heat rate (K/min) | 4. | 5. | 3. | 2. | 2. |
| Initial hold (min) | 2. | ||||
| Final hold (min) | 5. | 4. | 40. | ||
| I | 718. | 760. | 744. | 722. | 723. |
| Reference | Azodanlou, Darbellay, et al., 2003 | Dhanda, Pegg, et al., 2003 | Sebastian, Viallon-Fernandez, et al., 2003 | Valette, Fernandez, et al., 2003 | Yang, Yang, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | RSL-200 | SPB-5 | DB-5 | AT-1 | HP-5 |
| Column length (m) | 30. | 60. | 60. | 60. | |
| Carrier gas | H2 | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | |
| Phase thickness (μm) | 0.25 | 1. | 1. | 1. | |
| Tstart (C) | 50. | 40. | 40. | 50. | 40. |
| Tend (C) | 280. | 200. | 200. | 300. | 240. |
| Heat rate (K/min) | 6. | 3. | 3. | 10. | 3. |
| Initial hold (min) | 5. | 5. | 5. | 2. | |
| Final hold (min) | 5. | 5. | |||
| I | 729. | 747. | 746. | 732. | 747. |
| Reference | Jirovetz, Ngassoum, et al., 2002 | Pérès, Begnaud, et al., 2002 | Joffraud, Leroi, et al., 2001 | Kelling, 2001 | García, Martín, et al., 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | HP-5 | SE-54 | HP-5 | DB-1 |
| Column length (m) | 30. | 50. | 25. | 30. | 60. |
| Carrier gas | N2 | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.31 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 0.52 | 0.25 | ||
| Tstart (C) | 40. | 35. | 35. | 40. | 30. |
| Tend (C) | 200. | 250. | 250. | 240. | 200. |
| Heat rate (K/min) | 3. | 2. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 15. | 3. | 3. | 25. |
| Final hold (min) | 45. | 10. | 20. | ||
| I | 749. | 761. | 730. | 746. | 722. |
| Reference | Meynier, Novelli, et al., 1999 | Boylston and Viniyard, 1998 | Ding, Deng, et al., 1998 | Kubec, Drhová, et al., 1998 | Buttery, Ling, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 60. | 60. | 30. | 30. | 30. |
| Carrier gas | He | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.2 | 0.2 | 0.32 |
| Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 40. | 40. | 50. | 50. | 35. |
| Tend (C) | 200. | 200. | 200. | 200. | 200. |
| Heat rate (K/min) | 3. | 3. | 4. | 4. | 10. |
| Initial hold (min) | 5. | 5. | 2. | 2. | 1. |
| Final hold (min) | 2. | 2. | |||
| I | 744. | 746. | 740. | 732. | 736. |
| Reference | Kondjoyan, Viallon, et al., 1997 | Kondjoyan, Viallon, et al., 1997 | Rapior, Breheret, et al., 1997 | Rapior, Breheret, et al., 1997 | Robacker and Bartelt, 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SE-54 | DB-1 | HP-5 | OV-101 | OV-101 |
| Column length (m) | 25. | 30. | 50. | 50. | |
| Carrier gas | He | He | N2 | N2 | |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.25 | 0.25 | 0.25 | |
| Phase thickness (μm) | 0.5 | 0.25 | |||
| Tstart (C) | 35. | 35. | 35. | 80. | 80. |
| Tend (C) | 250. | 150. | 200. | 200. | 200. |
| Heat rate (K/min) | 5. | 5. | 6. | 2. | 2. |
| Initial hold (min) | 2. | 2. | |||
| Final hold (min) | |||||
| I | 751. | 768. | 740. | 722. | 725. |
| Reference | Bellesia, Pinetti, et al., 1996 | Hanum, Sinha, et al., 1995 | Larsen and Frisvad, 1995 | Tamura, Nakamoto, et al., 1995 | Tamura, Nakamoto, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-5 |
| Column length (m) | 60. | 60. | 60. | 60. | 30. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.2 |
| Phase thickness (μm) | 1. | 1. | 0.25 | ||
| Tstart (C) | 40. | 40. | 60. | 30. | 30. |
| Tend (C) | 260. | 260. | 220. | 200. | 200. |
| Heat rate (K/min) | 2. | 2. | 3. | 4. | 2. |
| Initial hold (min) | 5. | 5. | 25. | ||
| Final hold (min) | 60. | 60. | 20. | ||
| I | 731. | 748. | 733. | 722. | 770. |
| Reference | Yu and Ho, 1995 | Yu, Wu, et al., 1994 | Güntert, Bertram, et al., 1992 | Hansen, Buttery, et al., 1992 | Sinha, Guyer, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | OV-101 | OV-101 | OV-101 | DB-1 | DB-1 |
| Column length (m) | 50. | 50. | 50. | 60. | 60. |
| Carrier gas | He | Nitrogen | Nitrogen | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | ||
| Tstart (C) | 50. | 70. | 80. | 50. | 50. |
| Tend (C) | 250. | 200. | 200. | 250. | 250. |
| Heat rate (K/min) | 4. | 2. | 2. | 4. | 4. |
| Initial hold (min) | |||||
| Final hold (min) | |||||
| I | 726. | 738. | 730. | 722. | 722. |
| Reference | Misharina, Golovnya, et al., 1991 | Sugisawa, Nakamura, et al., 1990 | Sugisawa, Nakamura, et al., 1990 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | OV-101 | SF96+Igepal |
| Column length (m) | 60. | 60. | 50. | 50. | 213. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.31 | 0.7 |
| Phase thickness (μm) | 0.25 | 0.25 | |||
| Tstart (C) | 50. | 50. | 0. | 0. | 45. |
| Tend (C) | 250. | 250. | 250. | 225. | 200. |
| Heat rate (K/min) | 4. | 4. | 3. | 3. | 2. |
| Initial hold (min) | 1. | 30. | |||
| Final hold (min) | |||||
| I | 723. | 724. | 719. | 719. | 732. |
| Reference | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Habu, Flath, et al., 1985 | del Rosario, de Lumen, et al., 1984 | Lorenz, Stern, et al., 1983 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | SP 2100 |
| Column length (m) | 40. |
| Carrier gas | Helium |
| Substrate | |
| Column diameter (mm) | 0.20 |
| Phase thickness (μm) | |
| Tstart (C) | 40. |
| Tend (C) | 200. |
| Heat rate (K/min) | 10. |
| Initial hold (min) | |
| Final hold (min) | |
| I | 726. |
| Reference | Labropoulos, Palmer, et al., 1982 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
Goeminne, Vandendriessche, et al., 2012
Goeminne, P.C.; Vandendriessche, T.; Van Eldere, J.; Nicolai, B.M.; Hertog, M.L.; Dupont, L.J.,
Detection of Pseudomonas aeruginosa in sputum headspace through volatile organic compound analysis,
Respiratory Res., 2012, 13, 87, 1-9. [all data]
Kotowska, Zalikowski, et al., 2012
Kotowska, U.; Zalikowski, M.; Isidorov, V.A.,
HS-SPME/GC-MS analysis of volatile and semi-volatile organic compounds emitted from municipal sewage sludge,
Environ. Monit. Asses., 2012, 184, 5, 2893-2907, https://doi.org/10.1007/s10661-011-2158-8
. [all data]
Srisajjalerwaja, Apichartsrangkoon, et al., 2012
Srisajjalerwaja, S.; Apichartsrangkoon, A.; Chaikham, P.; Chakrabandhu, Y.; Pathomrungsiyounggul, P.; Leksawasdi, N.; Supraditareporn, W.; Hirun, S.,
Color, capsaicin and volatile components of baked thai green chili (Capsicum anmuum Linn. var. Jak Ka Pat),
J. Agricultural Sci., 2012, 4, 12, 75-84. [all data]
Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J.,
The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk,
African J. Biotechnol., 2011, 10, 37, 7245-7252. [all data]
Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
Leffingwell Rep., 2011, 4, 1-17. [all data]
Majcher, Lawrowski, et al., 2010
Majcher, M.; Lawrowski, P.; Jelen, H.,
Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles,
Acta Sci. Pol. Technol. Aliment., 2010, 9, 3, 265-275. [all data]
Pino, Marquez, et al., 2010
Pino, J.A.; Marquez, E.; Quijano, C.E.; Castro, D.,
Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages,
Ciencia e Technologia de Alimentos, 2010, 30, 1, 183-187, https://doi.org/10.1590/S0101-20612010000100028
. [all data]
Shedid, 2010
Shedid, S.,
Chemical composition and antioxidant activity of Mallard reaction products generated from glutathione or Cysteine/glucose,
World Appl. Sci. J., 2010, 9, 10, 1148-1154. [all data]
Frerot, Velluz, et al., 2008
Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E.,
Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS,
Flav. Fragr. J., 2008, 23, 6, 434-440, https://doi.org/10.1002/ffj.1902
. [all data]
Ghiasvand, Setkova, et al., 2007
Ghiasvand, A.R.; Setkova, L.; Pawliszyn, J.,
Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME-GC-TOF-MS,
Flavour Fragr. J., 2007, 22, 5, 377-391, https://doi.org/10.1002/ffj.1809
. [all data]
Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E.,
Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals,
J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n
. [all data]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
. [all data]
Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
. [all data]
Fan and Qian, 2005
Fan, W.; Qian, M.C.,
Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors,
J. Agric. Food Chem., 2005, 53, 20, 7931-7938, https://doi.org/10.1021/jf051011k
. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
. [all data]
Ramírez, Estévez, et al., 2004
Ramírez, M.R.; Estévez, M.; Morcuende, D.; Cava, R.,
Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS,
J. Agric. Food Chem., 2004, 52, 25, 7637-7643, https://doi.org/10.1021/jf049207s
. [all data]
Yang, Wang, et al., 2004
Yang, Y.; Wang, Z.; Zong, B.; Yang, H.,
Determination of sulfur compounds in fluid catalytic cracking gasoline by gas chromatography with a sulfur chemiluminiscence detector,
Chin. J. Chromatogr., 2004, 22, 3, 216-219. [all data]
Azodanlou, Darbellay, et al., 2003
Azodanlou, R.; Darbellay, C.; Luisier, J.-L.; Villettaz, J.-C.; Amadò, R.,
Quality assessment of strawberries (Fragaria species),
J. Agric. Food Chem., 2003, 51, 3, 715-721, https://doi.org/10.1021/jf0200467
. [all data]
Dhanda, Pegg, et al., 2003
Dhanda, J.S.; Pegg, R.B.; Shand, P.J.,
Saskatchewan specialty livestock value-added program - Saskatchewan agri-food innovation fund (AFIF) Project #98000016, 2003, retrieved from http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. [all data]
Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L.,
Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding,
Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511
. [all data]
Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L.,
Volatile constituents from Romanesco cauliflower,
Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8
. [all data]
Yang, Yang, et al., 2003
Yang, Y.T.; Yang, H.Y.; Zong, B.N.; Lu, W.Z.,
determination and distribution of sulfur compounds in gasoline by gas chromatography-atomic emission detector,
Chinise J. Anal. Chem. (Fenxi Huaxue), 2003, 31, 10, 1153-1158. [all data]
Jirovetz, Ngassoum, et al., 2002
Jirovetz, L.; Ngassoum, M.B.; Geissler, M.,
Analysis of the headspace aroma compounds of the seeds of the Cameroonian garlic plant Hua gabonii using SPME/GC/FID, SPME/GC/MS and olfactometry,
Eur. Food Res. Technol., 2002, 214, 3, 212-215, https://doi.org/10.1007/s00217-001-0481-y
. [all data]
Pérès, Begnaud, et al., 2002
Pérès, C.; Begnaud, F.; Berdagué, J.-L.,
Fast characterization of Camembert cheeses by static headspace-mass spectrometry,
Sens. Actuators, 2002, 87, 3, 491-497, https://doi.org/10.1016/S0925-4005(02)00298-8
. [all data]
Joffraud, Leroi, et al., 2001
Joffraud, J.J.; Leroi, F.; Roy, C.; Berdagué, J.L.,
Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon,
Int. J. Food Microbiol., 2001, 66, 3, 175-184, https://doi.org/10.1016/S0168-1605(00)00532-8
. [all data]
Kelling, 2001
Kelling, F.J.,
Olfaction in houseflies: morphology and electrophysiology. Chapter 7. Chemical and electrophysiological analysis of components, present in natural products that attract houseflies, Dissertation, University of Groningen, The Netherlands, 2001. [all data]
García, Martín, et al., 2000
García, C.; Martín, A.; Timón, M.L.; Córdoba, J.J.,
Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham,
Lett. Appl. Microbiol., 2000, 30, 1, 61-66, https://doi.org/10.1046/j.1472-765x.2000.00663.x
. [all data]
Meynier, Novelli, et al., 1999
Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G.,
Volatile compounds of commercial Milano salami,
Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3
. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Ding, Deng, et al., 1998
Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y.,
Analysis of volatile components in ox feces by capillary gas chromatography,
Beijing Daxue Xuebao Ziran Kexueban, 1998, 34, 6, 720-725. [all data]
Kubec, Drhová, et al., 1998
Kubec, R.; Drhová, V.; Velísek, J.,
Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Bassica and Allium vegetables,
J. Agric. Food Chem., 1998, 46, 10, 4334-4340, https://doi.org/10.1021/jf980379x
. [all data]
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]
Kondjoyan, Viallon, et al., 1997
Kondjoyan, N.; Viallon, C.; Berdagué, J.L.; Daridan, D.; Simon, M.-N.; Legault, C.,
Analyse comparative de la fraction volatile de jambons secs de porcs Gascon et Large-White x Landrace Français,
J. Rech. C.N.R.S., 1997, 29, 405-410, retrieved from http://www.rennes.inra.fr/srp/jrp/1997/97txtQualite/Q9704.pdf. [all data]
Rapior, Breheret, et al., 1997
Rapior, S.; Breheret, S.; Talou, T.; Bessiére, J.-M.,
Volatile flavor constituents of fresh Marasmius alliaceus (garlic Marasmius),
J. Agric. Food Chem., 1997, 45, 3, 820-825, https://doi.org/10.1021/jf960511y
. [all data]
Robacker and Bartelt, 1997
Robacker, D.C.; Bartelt, R.J.,
Chemicals attractive to Mexican fruit fly from Klebsiella pneumoniae and Citrobacter freundii cultures sampled by solid-phase microextraction MICROEXTRACTION,
J. Chem. Ecol., 1997, 23, 12, 2897-2915, https://doi.org/10.1023/A:1022579414233
. [all data]
Bellesia, Pinetti, et al., 1996
Bellesia, F.; Pinetti, A.; Bianchi, A.; Tirillini, B.,
Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy,
Flavour Fragr. J., 1996, 11, 4, 239-243, https://doi.org/10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A
. [all data]
Hanum, Sinha, et al., 1995
Hanum, T.; Sinha, N.K.; Guyer, D.E.; Cash, J.N.,
Pyruvate and flavor development in macerated onions (Allium cepa L.) by γ-glutamyl transpeptidase and exogenous C-S lyase,
Food Chem., 1995, 54, 2, 183-188, https://doi.org/10.1016/0308-8146(95)00027-G
. [all data]
Larsen and Frisvad, 1995
Larsen, T.O.; Frisvad, J.C.,
Characterization of volatile metabolites from 47 Penicillium taxa,
Mycol. Res., 1995, 99, 10, 1153-1166, https://doi.org/10.1016/S0953-7562(09)80271-2
. [all data]
Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H.,
Characteristic aroma compounds in green algae (Ulva pertusa) volatiles,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887
. [all data]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Rosen, R.T.; Hartman, T.G.; Ho, C.-T.,
Volatile compounds in generated from thermal degradation of alliin and deoxyalliin in an aqueous solution,
J. Agric. Food Chem., 1994, 42, 1, 146-153, https://doi.org/10.1021/jf00037a026
. [all data]
Güntert, Bertram, et al., 1992
Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P.,
Thermal generation of flavor compounds from thiamin and various amino acids
in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]
Hansen, Buttery, et al., 1992
Hansen, M.; Buttery, R.G.; Stern, D.J.; Cantwell, M.I.; Ling, L.C.,
Broccoli storage under low-oxygen atmosphere: Identification of higher boiling volatiles,
J. Agric. Food Chem., 1992, 40, 5, 850-852, https://doi.org/10.1021/jf00017a029
. [all data]
Sinha, Guyer, et al., 1992
Sinha, N.K.; Guyer, D.E.; Gage, D.A.; Lira, C.T.,
Supercritical carbon dioxide extraction of onion flavors and their analysis by gas chromatography-mass spectrometry,
J. Agric. Food Chem., 1992, 40, 5, 842-845, https://doi.org/10.1021/jf00017a027
. [all data]
Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Charnomskii, V.V.,
Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae,
Zh. Anal. Khim., 1991, 46, 1421-1429. [all data]
Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H.,
The aroma profile of the volatile in marine green algae (Ulva pertusa),
Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893
. [all data]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
. [all data]
Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F.,
Volatile components of Rooibos tea (Aspalathus linearis),
J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024
. [all data]
del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R.,
Comparison of headspace volatiles from winged beans and soybeans,
J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015
. [all data]
Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R.,
Identification of sheep liver volatiles,
J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033
. [all data]
Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P.,
Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes,
J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.