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

Data at NIST subscription sites:

NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.


Normal alkane RI, non-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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase VF-5 MSVF-5 MSDB-15 % Phenyl methyl siloxaneHP-5
Column length (m) 60.60.30.30.60.
Carrier gas HeliumHeliumHeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.250.32
Phase thickness (μm) 0.250.250.251.0.25
Tstart (C) 30.30.30.40.30.
Tend (C) 260.260.210.250.260.
Heat rate (K/min) 2.2.5.7.2.
Initial hold (min)    10.2.
Final hold (min) 28.28. 5.28.
I 1054.1057.1009.1064.1055.2
ReferenceLeffingwell and Alford, 2011Leffingwell and Alford, 2011Kumazawa, Itobe, et al., 2008Ramirez R. and Cava R., 2007Leffingwell and Alford, 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5MSSPB-5OV-101Ultra-2DB-1
Column length (m) 30.60.50.50.30.
Carrier gas HeHeliumNitrogenHeHe
Substrate      
Column diameter (mm) 0.250.320.250.320.25
Phase thickness (μm) 0.251.0 0.521.0
Tstart (C) 60.30.40.40.40.
Tend (C) 280.230.200.250.250.
Heat rate (K/min) 4.3.2.4.3.
Initial hold (min)   10.3. 
Final hold (min)    30.30.
I 1040.1055.1003.1072.1005.
ReferenceSadeghpour, Asghari, et al., 2004Sebastian, Viallon-Fernandez, et al., 2003Tamura, Boonbumrung, et al., 2000King, Hamilton, et al., 1993Peppard, 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1DB-1
Column length (m) 30.60.60.60.60.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.320.32
Phase thickness (μm) 1.00.250.25  
Tstart (C) 40.50.50.30.30.
Tend (C) 250.240.240.210.210.
Heat rate (K/min) 3.3.3.2.2.
Initial hold (min)    4.4.
Final hold (min) 30.    
I 1005.1008.1015.1003.1003.
ReferencePeppard, 1992Shiota, 1991Shiota, 1991Takeoka and Butter, 1989Takeoka and Butter, 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-1DB-1OV-101
Column length (m) 60.50.50.
Carrier gas He He
Substrate    
Column diameter (mm) 0.3150.320.31
Phase thickness (μm) 0.25  
Tstart (C) 50.0.0.
Tend (C) 250.250.225.
Heat rate (K/min) 4.3.3.
Initial hold (min)   1.
Final hold (min)    
I 1003.1023.1010.
ReferenceEngel, Flath, et al., 1988Habu, Flath, et al., 1985del Rosario, de Lumen, et al., 1984
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D., Volatile constituents of the giant pufball mushroom (Calvatia gigantea), Leffingwell Rep., 2011, 4, 1-17. [all data]

Kumazawa, Itobe, et al., 2008
Kumazawa, K.; Itobe, T.; Nishimura, O.; Hamaguchi, T., A new approach to estimate the in-mouth release characteristics of odorants in chewing gum, Food Science and Technology Research, 2008, 14, 3, 269-276, https://doi.org/10.3136/fstr.14.269 . [all data]

Ramirez R. and Cava R., 2007
Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l . [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

Sadeghpour, Asghari, et al., 2004
Sadeghpour, O.; Asghari, G.; Ardekani, M.R.S., Composition of essential oil of Artemisia persica Boiss. from Iran, Iran. J. Pharm. Res., 2004, 3, 65-67. [all data]

Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L., Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding, Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511 . [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

King, Hamilton, et al., 1993
King, M.-F.; Hamilton, B.L.; Matthews, M.A.; Rule, D.C.; Field, R.A., Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction, J. Agric. Food Chem., 1993, 41, 11, 1974-1981, https://doi.org/10.1021/jf00035a030 . [all data]

Peppard, 1992
Peppard, T.L., Volatile flavor constituents of Monstera deliciosa, J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018 . [all data]

Shiota, 1991
Shiota, H., Volatile components of pawpaw fruit (Asimina triloba Dunal.), J. Agric. Food Chem., 1991, 39, 9, 1631-1635, https://doi.org/10.1021/jf00009a019 . [all data]

Takeoka and Butter, 1989
Takeoka, G.; Butter, R.G., Volatile constituents of pineapple (Ananas Comosus [L.] Merr.) in Flavor Chemistry. Trends and Developments, Teranishi,R.; Buttery,R.G.; Shahidi,F., ed(s)., American Chemical Society, Washington, DC, 1989, 223-237. [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]

del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015 . [all data]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References