5-Hydroxymethylfurfural
- Formula: C6H6O3
- Molecular weight: 126.1100
- IUPAC Standard InChIKey: NOEGNKMFWQHSLB-UHFFFAOYSA-N
- CAS Registry Number: 67-47-0
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2-Furancarboxaldehyde, 5-(hydroxymethyl)-; 2-Furaldehyde, 5-(hydroxymethyl)-; HMF; 5-(Hyddroxymethyl)furfurole; 5-(Hydroxymethyl)-2-formylfuran; 5-(Hydroxymethyl)-2-furaldehyde; 5-(Hydroxymethyl)-2-furancarbonal; 5-(Hydroxymethyl)-2-furfural; 5-(Hydroxymethyl)-2-furfuraldehyde; 5-(Hydroxymethyl)furan-2-aldehyde; 5-Hydroxymethylfuraldehyde; 5-Oxymethylfurfurole; 5-Hydroxymethylfurfuraldehyde; 5-Hydroxymethyl-2-furancarbaldehyde; Hydroxymethylfurfuraldehyde; 5-(Hydroxymethyl)-2-furancarboxaldehyde; 2-Hydroxymethyl-5-furfural; NSC 40738; Hydroxymethylfurfural; Hydroxymethylfurfuralaldehyde; 5-(Hydroxymethyl)furan-2-carbaldehyde; 5-Hydroxymethyl-2-furfural (HMF)
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Normal alkane 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 | FFAP | DB-Wax | Innowax | HP-Innowax | RTX-Wax |
Column length (m) | 60. | 60. | 30. | 50. | 30. |
Carrier gas | Helium | Helium | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.20 | 0.25 |
Phase thickness (μm) | 0.25 | 0.50 | 0.25 | 0.20 | 0.5 |
Tstart (C) | 45. | 40. | 40. | 45. | 40. |
Tend (C) | 220. | 210. | 200. | 190. | 220. |
Heat rate (K/min) | 5. | 2. | 10. | 4. | 10. |
Initial hold (min) | 1. | 5. | 5. | 2. | 5. |
Final hold (min) | 5. | 70. | 15. | 50. | 10. |
I | 2501. | 2528. | 2537. | 2487. | 2474. |
Reference | Piyachaiseth, Jirapakkul, et al., 2011 | Moon and Shibamoto, 2009 | Kaypak and Avsar, 2008 | Soria, Sanz, et al., 2008 | Prososki, Etzel, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax Etr | Carbowax 20M | CP-Wax | HP-Innowax | DB-Wax |
Column length (m) | 60. | 50. | 30. | 50. | 30. |
Carrier gas | He | Helium | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.2 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.2 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 45. | 40. |
Tend (C) | 230. | 190. | 180. | 190. | 185. |
Heat rate (K/min) | 2. | 4. | 5. | 4. | 4. |
Initial hold (min) | 5. | 2. | 2. | 2. | 4. |
Final hold (min) | 100. | 30. | 50. | 20. | |
I | 2530. | 2482. | 2469. | 2536. | 2512. |
Reference | Ibarz, Ferreira, et al., 2006 | de la Fuente, Martinez-Castro, et al., 2005 | Ka, Choi, et al., 2005 | Soria, Gonzalez, et al., 2004 | Lee and Noble, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | FFAP | DB-Wax |
Column length (m) | 30. | 60. |
Carrier gas | H2 | He |
Substrate | ||
Column diameter (mm) | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 |
Tstart (C) | 40. | 40. |
Tend (C) | 240. | 200. |
Heat rate (K/min) | 3. | 2. |
Initial hold (min) | 5. | |
Final hold (min) | ||
I | 2505. | 2490. |
Reference | Ducruet, Fournier, et al., 2001 | Wei, Mura, et al., 2001 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S.,
Aroma compounds of flash-fried rice,
Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]
Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T.,
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans,
J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e
. [all data]
Kaypak and Avsar, 2008
Kaypak, D.; Avsar, Y.K.,
Volatile and odor-active compounds of tuzlu yoghurt,
Asian J. Chem., 2008, 20, 5, 3641-3648. [all data]
Soria, Sanz, et al., 2008
Soria, A.C.; Sanz, J.; Martinez-Castro, I.,
SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles,
Eur. Food Res. Technol., 2008, 1-12. [all data]
Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A.,
Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder,
J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7
. [all data]
Ibarz, Ferreira, et al., 2006
Ibarz, M.J.; Ferreira, V.; Hernández-Orte, P.; Loscos, N.; Cacho, J.,
Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes,
J. Chromatogr. A, 2006, 1116, 1-2, 217-229, https://doi.org/10.1016/j.chroma.2006.03.020
. [all data]
de la Fuente, Martinez-Castro, et al., 2005
de la Fuente, E.; Martinez-Castro, I.; Sanz, J.,
Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry,
J. Sep. Sci., 2005, 28, 9-10, 1093-1100, https://doi.org/10.1002/jssc.200500018
. [all data]
Ka, Choi, et al., 2005
Ka, M.-H.; Choi, E.H.; Chun, H.-S.; Lee, K.-G.,
Antioxidative Activity of Volatile Extracts Isolated from Angelica tenuissimae Roots, Peppermint Leaves, Pine Needles, and Sweet Flag Leaves,
J. Agric. Food Chem., 2005, 53, 10, 4124-4129, https://doi.org/10.1021/jf047932x
. [all data]
Soria, Gonzalez, et al., 2004
Soria, A.C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanza, J.,
Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data,
Food Chem., 2004, 85, 1, 121-130, https://doi.org/10.1016/j.foodchem.2003.06.012
. [all data]
Lee and Noble, 2003
Lee, S.-J.; Noble, A.C.,
Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry,
J. Agric. Food Chem., 2003, 51, 27, 8036-8044, https://doi.org/10.1021/jf034747v
. [all data]
Ducruet, Fournier, et al., 2001
Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E.,
Influence of packaging on the aroma stability of strawberry syrup during shelf life,
J. Agric. Food Chem., 2001, 49, 5, 2290-2297, https://doi.org/10.1021/jf0012796
. [all data]
Wei, Mura, et al., 2001
Wei, A.; Mura, K.; Shibamoto, T.,
Antioxidative activity of volatile chemicals extracted from beer,
J. Agric. Food Chem., 2001, 49, 8, 4097-4101, https://doi.org/10.1021/jf010325e
. [all data]
Notes
Go To: Top, Normal alkane 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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