2-methyl-3-(methylthio)furan
- Formula: C6H8OS
- Molecular weight: 128.192
- IUPAC Standard InChI: InChI=1S/C6H8OS/c1-5-6(8-2)3-4-7-5/h3-4H,1-2H3
- IUPAC Standard InChIKey: OQVAOEIMSKZGAL-UHFFFAOYSA-N
- CAS Registry Number: 63012-97-5
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: Furan, 2-methyl-3-(methylthio)
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Van Den Dool and Kratz RI, non-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 | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | CP Sil 8 CB | BPX-5 | DB-5MS | CP Sil 8 CB |
| Column length (m) | 50. | 50. | 60. | 50. |
| Carrier gas | He | |||
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.25 | ||
| Tstart (C) | 60. | 60. | 40. | 60. |
| Tend (C) | 220. | 250. | 200. | 220. |
| Heat rate (K/min) | 4. | 4. | 3. | 4. |
| Initial hold (min) | 5. | 5. | 5. | 5. |
| Final hold (min) | 30. | 20. | 60. | 30. |
| I | 944. | 963. | 938. | 910. |
| Reference | Mahadevan and Farmer, 2006 | Bredie, Mottram, et al., 2002 | Baek, Kim, et al., 2001 | Chevance and Farmer, 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
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]
Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour,
J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662
. [all data]
Baek, Kim, et al., 2001
Baek, H.H.; Kim, C.J.; Ahn, B.H.; Nam, H.S.; Cadwallader, K.R.,
Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein,
J. Agric. Food Chem., 2001, 49, 2, 790-793, https://doi.org/10.1021/jf000609j
. [all data]
Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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
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