2-methyl-3-(methyldithio)furan
- Formula: C6H8OS2
- Molecular weight: 160.257
- IUPAC Standard InChI: InChI=1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
- IUPAC Standard InChIKey: SRUTWBWLFKSTIS-UHFFFAOYSA-N
- CAS Registry Number: 65505-17-1
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Other names: 2-methyl-3-methyldithio-furane; Methyl 2-methyl-3-furyl disulfide; Furan, 2-methyl-3-(methyldithio); (2-Methylfuryl-3)methyl disulfide
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz RI, 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 | DB-FFAP | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB |
| Column length (m) | 30. | 50. | 50. | 50. | 50. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.24 | ||||
| Tstart (C) | 40. | 60. | 60. | 60. | 60. |
| Tend (C) | 240. | 220. | 220. | 220. | 220. |
| Heat rate (K/min) | 6. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 2. | 5. | 5. | 5. | 5. |
| Final hold (min) | 10. | 30. | 30. | 30. | 30. |
| I | 1651. | 1654. | 1669. | 1667. | 1666. |
| Reference | Scheidig, Czerny, et al., 2007 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Chevance and Farmer, 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | CP-Wax 52CB | DB-Wax |
| Column length (m) | 50. | 60. |
| Carrier gas | He | |
| Substrate | ||
| Column diameter (mm) | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | |
| Tstart (C) | 40. | 35. |
| Tend (C) | 220. | 210. |
| Heat rate (K/min) | 4. | 2. |
| Initial hold (min) | 5. | 5. |
| Final hold (min) | 30. | 30. |
| I | 1663. | 1667. |
| Reference | Chevance and Farmer, 1999, 2 | Ruther and Baltes, 1994 |
| 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.
Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P.,
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions,
J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o
. [all data]
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]
Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J.,
Release of volatile odor compounds from full-fat and reduced-fat frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166
. [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]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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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