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Ethanone, 1-(2-thienyl)-

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Van Den Dool and Kratz RI, non-polar column, custom temperature program

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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-Sil 8CB-MSBPX-5SE-54SE-54SE-54
Column length (m) 60.50.30.30.30.
Carrier gas HeHe HeHe
Substrate      
Column diameter (mm) 0.250.320.320.320.32
Phase thickness (mum) 0.250.50.250.250.25
Program 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C35C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)
I 1101.1107.1090.1090.1090.
ReferenceElmore, Mottram, et al., 2000Elmore, Mottram, et al., 1999Hofmann and Schieberle, 1998Hofmann and Schieberle, 1997Hofmann and Schieberle, 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-5
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum)  
Program 0C => 60C/min => 60C (5min) => 4C/min => 250C
I 1086.
ReferenceMottram and Whitfield, 1995
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [all data]


Notes

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