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2-methyl-3-(methylthio)furan


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 CP-Wax 52CBCP-Wax 52CBCP-Wax 52CBCP-Wax 52CBDB-Wax
Column length (m) 50.50.50.50.60.
Carrier gas     He
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum)     0.25
Tstart (C) 60.60.60.60.35.
Tend (C) 220.220.220.220.210.
Heat rate (K/min) 4.4.4.4.2.
Initial hold (min) 5.5.5.5.5.
Final hold (min) 30.30.30.30.30.
I 1337.1356.1338.1330.1343.
ReferenceMahadevan and Farmer, 2006Mahadevan and Farmer, 2006Mahadevan and Farmer, 2006Chevance and Farmer, 1999Ruther and Baltes, 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase CP-WAX 57CBCP-WAX 57CB
Column length (m) 50.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum)   
Tstart (C) 60.60.
Tend (C) 200.200.
Heat rate (K/min) 4.4.
Initial hold (min) 5.5.
Final hold (min) 10.10.
I 1329.1333.
ReferenceWhitfield, Mottram, et al., 1988Whitfield, Mottram, et al., 1988
Comment MSDC-RI 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.

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]

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]

Ruther and Baltes, 1994
Ruther, J.; Baltes, W., Sulfur-containing furans in commercial meat flavorings, J. Agric. Food Chem., 1994, 42, 10, 2254-2259, https://doi.org/10.1021/jf00046a032 . [all data]

Whitfield, Mottram, et al., 1988
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J., Effect of Phospholipid on the Formation of Volatile Heterocyclic Compounds in Heated Aqueous Solutions of Amino Acids and Ribose, J. Sci. Food Agric., 1988, 42, 3, 261-272, https://doi.org/10.1002/jsfa.2740420309 . [all data]


Notes

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