2(3H)-Furanone, 5-ethyldihydro-

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Kovats' 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 CapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1OV-101OV-101
Column length (m) 28.60.50.50.
Carrier gas He   
Substrate     
Column diameter (mm) 0.250.250.230.23
Phase thickness (μm) 0.250.25  
Tstart (C) 50.30.80.80.
Tend (C) 270.220.200.200.
Heat rate (K/min) 5.52.2.2.
Initial hold (min) 1.4.  
Final hold (min)     
I 1006.1003.1020.1025.
ReferenceThangadurai, Anitha, et al., 2002Takeoka, Perrino, et al., 1996Ohnishi and Shibamoto, 1984Ohnishi and Shibamoto, 1984
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Thangadurai, Anitha, et al., 2002
Thangadurai, D.; Anitha, S.; Pullaiah, T.; Reddy, P.N.; Ramachandraiah, O.S., Essential oil constituents and in vitro antimicrobial activity of Decalepis hamiltonii roots against foodborne pathogens, J. Agric. Food Chem., 2002, 50, 11, 3147-3149, https://doi.org/10.1021/jf011541q . [all data]

Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m . [all data]

Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T., Volatile compounds from heated beef fat and beef fat with glycine, J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008 . [all data]


Notes

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