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Thiophene, 2-ethyl-

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Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBSupelcowax-10Supelcowax-10DB-WaxCP-WAX 57CB
Column length (m) 50.60.60.60.50.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.250.250.32
Phase thickness (mum)  0.250.25  
Tstart (C) 60.35.35.60.60.
Tend (C) 220.195.195.220.200.
Heat rate (K/min) 4.2.2.3.4.
Initial hold (min) 5.5.5.4.5.
Final hold (min) 30.90.90.30.10.
I 1172.1177.1177.1167.1161.
ReferenceMahadevan and Farmer, 2006Chung, Yung, et al., 2002Chung, Yung, et al., 2001Chung, Eiserich, et al., 1994Whitfield, Mottram, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase CP-WAX 57CB
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Tstart (C) 60.
Tend (C) 200.
Heat rate (K/min) 4.
Initial hold (min) 5.
Final hold (min) 10.
I 1162.
ReferenceWhitfield, Mottram, et al., 1988
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry, Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7 . [all data]

Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S., Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods, J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a . [all data]

Chung, Eiserich, et al., 1994
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds produced from peanut oil heated with different amounts of cysteine, J. Agric. Food Chem., 1994, 42, 8, 1743-1746, https://doi.org/10.1021/jf00044a032 . [all data]

Whitfield, Mottram, et al., 1988
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J., Effect of Phospholipid on the Formation of Volatile Heterocyclic Compounds in Heated Aqueous Solutions of Amino Acids and Ribose, J. Sci. Food Agric., 1988, 42, 3, 261-272, https://doi.org/10.1002/jsfa.2740420309 . [all data]


Notes

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