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Ethanone, 1-(2-thienyl)-

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Van Den Dool and Kratz RI, non-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 DB-1DB-1DB-5BPX-5BPX-5
Column length (m) 20.20.60.50.50.
Carrier gas   He He
Substrate      
Column diameter (mm) 0.180.180.250.320.32
Phase thickness (mum) 0.180.180.250.50.5
Tstart (C) 60.60.40.60.60.
Tend (C) 220.220.275.250.250.
Heat rate (K/min) 8.8.7.4.4.
Initial hold (min) 3.3. 5.5.
Final hold (min) 5.5. 20.10.
I 1051.1051.1085.1121.1112.
ReferenceRochat S., de Saint Laumer J.Y., et al., 2007Rochat S., de Saint Laumer J.Y., et al., 2007Dreher, Rouseff, et al., 2003Bredie, Mottram, et al., 2002Ames, Guy, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1BP-5BP-5BPX-5DB-5
Column length (m) 60.50.50.50.30.
Carrier gas He HeHe 
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 1.  0.501.
Tstart (C) 40.60.60.40.60.
Tend (C) 220.250.250.280.250.
Heat rate (K/min) 2.4.4.4.4.
Initial hold (min) 5. 5. 5.
Final hold (min)     20.
I 1053.1092.1092.1116.1090.
ReferenceKim, 2001Whitfield and Mottram, 2001Whitfield and Mottram, 1999Aaslyng, Elmore, et al., 1998Madruga and Mottram, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-1OV-101OV-101OV-101OV-101
Column length (m) 60.50.50.50.60.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.50.50.50.50
Tstart (C) 50.50.50.50.50.
Tend (C) 200.200.200.200.200.
Heat rate (K/min) 8.4.4.4.4.
Initial hold (min)      
Final hold (min)      
I 1055.1060.1069.1052.1058.
ReferenceMisharina, Beletsky, et al., 1994Misharina, Golovnya, et al., 1993Misharina, Golovnya, et al., 1993Misharina, Golovnya, et al., 1993Golovnya, Misharina, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase OV-101DB-1DB-1OV-101
Column length (m) 50.60.60.50.
Carrier gas HeHeHeHe
Substrate     
Column diameter (mm) 0.310.250.250.32
Phase thickness (mum) 0.50.250.25 
Tstart (C) 50.40.40.40.
Tend (C) 250.220.220.250.
Heat rate (K/min) 4.2.2.2.
Initial hold (min)    4.
Final hold (min)  10.10. 
I 1050.1049.1052.1085.
ReferenceMisharina, Golovnya, et al., 1992Zhang and Ho, 1991Zhang and Ho, 1991, 2Misharina, Vitt, et al., 1986
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Rochat S., de Saint Laumer J.Y., et al., 2007
Rochat S.; de Saint Laumer J.Y.; Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2007, 1147, 1, 85-94, https://doi.org/10.1016/j.chroma.2007.02.039 . [all data]

Dreher, Rouseff, et al., 2003
Dreher, J.G.; Rouseff, R.L.; Naim, M., GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice, J. Agric. Food Chem., 2003, 51, 10, 3097-3102, https://doi.org/10.1021/jf034023j . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S., Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5, J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644 . [all data]

Whitfield and Mottram, 1999
Whitfield, F.B.; Mottram, D.S., Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5, J. Agric. Food Chem., 1999, 47, 4, 1626-1634, https://doi.org/10.1021/jf980980v . [all data]

Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S., Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy, J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816 . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Misharina, Beletsky, et al., 1994
Misharina, T.A.; Beletsky, I.V.; Golovnya, R.V., Chromatographic and IR characteristics of methyl-, formyl-, and acetyl-substituted furans and thiophenes, Russ. Chem. Bull. (Engl. Transl.), 1994, 43, 1, 64-69, https://doi.org/10.1007/BF00699137 . [all data]

Misharina, Golovnya, et al., 1993
Misharina, T.A.; Golovnya, R.V.; Beletsky, I.V., Sorption properties of heterocyclic compounds differing by heteroatom in capillary gas chromatography, Russ. Chem. Bull. (Engl. Transl.), 1993, 42, 7, 1167-1170, https://doi.org/10.1007/BF00701998 . [all data]

Golovnya, Misharina, et al., 1992
Golovnya, R.V.; Misharina, T.A.; Beletskiy, I.V., Influence of methyl, formyl and acetyl groups on retention of substituted furans and thiophenes in capillary GC, Chromatographia, 1992, 34, 9/10, 497-501, https://doi.org/10.1007/BF02290243 . [all data]

Misharina, Golovnya, et al., 1992
Misharina, T.A.; Golovnya, R.V.; Artamonova, M.P.; Zhuravskaya, N.K., Identification of volatile components of a model system with meat aroma, Zh. Anal. Khim., 1992, 47, 850-857. [all data]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 6, 1145-1148, https://doi.org/10.1021/jf00006a031 . [all data]

Zhang and Ho, 1991, 2
Zhang, Y.; Ho, C.-T., Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029 . [all data]

Misharina, Vitt, et al., 1986
Misharina, T.A.; Vitt, S.V.; Golovnya, R.V.; Belikov, V.M., The use of chemical modification for combined chromatographic-mass spectrometric identification of isomeric thiophene and furan substances, Zh. Anal. Khim., 1986, 61, 10, 1876-1881. [all data]


Notes

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