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1-(2-Furyl)-2-propanone


Normal alkane 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 CapillaryCapillaryCapillaryCapillary
Active phase HP-WaxHP-WaxCarbowax 20MCarbowax 20M
Column length (m) 60.60.100.100.
Carrier gas HeHeN2N2
Substrate     
Column diameter (mm) 0.250.250.250.25
Phase thickness (mum) 0.50.5  
Tstart (C) 40.40.70.70.
Tend (C) 190.190.170.170.
Heat rate (K/min) 3.3.1.1.
Initial hold (min) 6.6.  
Final hold (min)     
I 1548.1546.1500.1502.
ReferenceSanz, Maeztu, et al., 2002Sanz, Ansorena, et al., 2001Shibamoto and Russell, 1976Shibamoto and Russell, 1976
Comment MSDC-RI MSDC-RI 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.

Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C., Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar, J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110 . [all data]

Sanz, Ansorena, et al., 2001
Sanz, C.; Ansorena, D.; Bello, J.; Cid, C., Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee, J. Agric. Food Chem., 2001, 49, 3, 1364-1369, https://doi.org/10.1021/jf001100r . [all data]

Shibamoto and Russell, 1976
Shibamoto, T.; Russell, G.F., Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system, J. Agric. Food Chem., 1976, 24, 4, 843-846, https://doi.org/10.1021/jf60206a047 . [all data]


Notes

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