2,5-Furandione, 3,4-dimethyl-
- Formula: C6H6O3
- Molecular weight: 126.1100
- IUPAC Standard InChI: InChI=1S/C6H6O3/c1-3-4(2)6(8)9-5(3)7/h1-2H3
- IUPAC Standard InChIKey: MFGALGYVFGDXIX-UHFFFAOYSA-N
- CAS Registry Number: 766-39-2
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Maleic anhydride, dimethyl-; Dimethylmaleic acid anhydride; Dimethylmaleic anhydride; Pyrocinchonic anhydride; 2,3-Dimethylmaleic anhydride; 3,4-Dimethyl-2,5-furandione; α,β-Dimethylmaleic anhydride; Anhydride of dimethylmaleic acid; 3,4-Dimethyl-2,5-furanedione; NSC 92512
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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 | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | FFAP | FFAP | Carbowax 20M | Carbowax 20M |
| Column length (m) | 30. | 30. | 60. | 50. |
| Carrier gas | Nitrogen | N2 | He | |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.50 | 0.5 | ||
| Tstart (C) | 35. | 35. | 60. | 60. |
| Tend (C) | 250. | 320. | 180. | 180. |
| Heat rate (K/min) | 4. | 4. | 2. | 2. |
| Initial hold (min) | 5. | 5. | 4. | 4. |
| Final hold (min) | 45. | 45. | ||
| I | 1764. | 1764. | 1685. | 1685. |
| Reference | Budryn, Nebesny, et al., 2011 | Nebesny, Budryn, et al., 2007 | Kawakami, Ganguly, et al., 1995 | Kawakami, Kobayashi, et al., 1993 |
| 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.
Budryn, Nebesny, et al., 2011
Budryn, G.; Nebesny, E.; Kula, J.; Majda, T.; Krysiak, W.,
HS-SPME/GC/MS Profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews,
Czech. J. Food Sci., 2011, 29, 2, 151-160. [all data]
Nebesny, Budryn, et al., 2007
Nebesny, E.; Budryn, G.; Kula, J.; Majda, T.,
The effect of roasting method on headspace composition of robusta coffee bean aroma,
Eur. Food Res. Technol., 2007, 225, 1, 9-19, https://doi.org/10.1007/s00217-006-0375-0
. [all data]
Kawakami, Ganguly, et al., 1995
Kawakami, M.; Ganguly, S.N.; Banerjee, J.; Kobayashi, A.,
Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma,
J. Agric. Food Chem., 1995, 43, 1, 200-207, https://doi.org/10.1021/jf00049a037
. [all data]
Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K.,
Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process,
J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023
. [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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