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2-Furanmethanol

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Normal alkane 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 HP-5 MSDB-5VF-5 MSVF-5 MSVF-5 MS
Column length (m) 30.25.60.60.30.
Carrier gas HeliumHeliumHeliumHeliumHelium
Substrate      
Column diameter (mm) 0.250.200.320.320.25
Phase thickness (mum) 0.250.330.250.250.25
Tstart (C) 45.50.30.30.40.
Tend (C) 280.240.260.260.250.
Heat rate (K/min) 15.20.2.2.5.
Initial hold (min)  1.  3.
Final hold (min)   28.28.3.
I 866.844.855.861.867.
ReferenceWanakhachornkrai and Lertsiri, 9999Cais-Sokolinska, Majcher, et al., 2011Leffingwell and Alford, 2011Leffingwell and Alford, 2011Liu, Lu, et al., 2011
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase HP-5 MSDB-5 MSDB-5 MSHP-5 MSRTX-5
Column length (m) 30.30.30.30.30.
Carrier gas HeliumHeliumHeliumHeliumHe
Substrate      
Column diameter (mm) 0.250.320.320.250.25
Phase thickness (mum) 0.250.250.250.250.25
Tstart (C) 70.40.40.35.40.
Tend (C) 290.230.250.195.250.
Heat rate (K/min) 5.6.6.2.20.
Initial hold (min)  2.2.5.5.
Final hold (min) 10.20.20.30. 
I 845.857.850.853.884.
ReferenceRadulovic, Dordevic, et al., 2010Chen, Song, et al., 2009Chen, Song, et al., 2009Kim and Chung, 2009Pham, Schilling, et al., 2008
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Elite-5MSDB-5DB-5DB-5HP-5MS
Column length (m) 30.60.60.30.30.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.5  1.0.25
Tstart (C) 40.60.50.40.50.
Tend (C) 280.250.250.250.280.
Heat rate (K/min) 4.4.4.4.5.
Initial hold (min) 5.5.5.2.4.
Final hold (min) 10.  15.10.
I 852.864.864.854.857.
ReferenceTava, Pecetti, et al., 2007Fadel, Mageed, et al., 2006Fadel, Mageed, et al., 2006, 2Fan and Qian, 2006Kim, Abd El-Aty, et al., 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SPB-5HP-1HP-5DB-1DB-1
Column length (m) 30.50.60.60.60.
Carrier gas HeliumHeHeHeHe
Substrate      
Column diameter (mm) 0.250.20.320.320.32
Phase thickness (mum) 0.250.50.250.250.25
Tstart (C) 60.60.30.35.35.
Tend (C) 250.250.260.230.230.
Heat rate (K/min) 4.2.2.2.2.
Initial hold (min) 2. 2.4.4.
Final hold (min) 20.40.28.25.25.
I 854.832.865.9827.827.
ReferencePino, Marquez, et al., 2006Valette, Fernandez, et al., 2006Leffingwell and Alford, 2005Park, Lee, et al., 2004Park, Lee, et al., 2004
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1HP-5SPB-5BP-1
Column length (m) 60.60.30.60.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.320.22
Phase thickness (mum) 0.250.250.251.0.75
Tstart (C) 35.35.45.40.50.
Tend (C) 230.230.280.200.200.
Heat rate (K/min) 2.2.15.3.5.
Initial hold (min) 4.4.2.  
Final hold (min) 25.25.11.4  
I 827.829.866.853.830.
ReferencePark, Lee, et al., 2004Park, Lee, et al., 2004Wanakhachornkrai and Lertsiri, 2003Poligné, Collignan, et al., 2001Health Safety Executive, 2000
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1DB-1
Column length (m) 60.60.60.60.60.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.320.320.250.25
Phase thickness (mum) 1.1.01.0  
Tstart (C) 40.40.40.30.30.
Tend (C) 260.260.280.200.200.
Heat rate (K/min) 2.2.2.4.4.
Initial hold (min)    25.25.
Final hold (min)    20.20.
I 839.842.835.827.827.
ReferenceChen and Ho, 1999Chen and Ho, 1998Tai and Ho, 1998Buttery, Ling, et al., 1997Buttery and Ling, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1DB-5
Column length (m) 60.60.60.30.60.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.320.250.250.25
Phase thickness (mum) 1. 1.00.250.25
Tstart (C) 40.30.40.50.40.
Tend (C) 260.200.260.250.250.
Heat rate (K/min) 2.4.2.4.2.
Initial hold (min) 5.25.5.8.5.
Final hold (min) 60.20.60.  
I 849.827.823.865.863.
ReferenceYu and Ho, 1995Buttery, Stern, et al., 1994Yu, Wu, et al., 1994Nishibori and Bernhard, 1993Lee, Macku, et al., 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1DB-1DB-1OV-101
Column length (m) 60.60.60.60.50.
Carrier gas     N2
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.250.250.250.25 
Tstart (C) 50.50.50.50.80.
Tend (C) 250.250.250.250.200.
Heat rate (K/min) 4.4.4.4.2.
Initial hold (min)      
Final hold (min)      
I 825.825.826.829.826.
ReferenceFlath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Flath, Matsumoto, et al., 1989Sugisawa, Yang, et al., 1989
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase OV-101DB-1DB-5
Column length (m) 50.60.30.
Carrier gas N2HeHydrogen
Substrate    
Column diameter (mm) 0.250.3150.35
Phase thickness (mum)  0.251.0
Tstart (C) 80.50.45.
Tend (C) 200.250.220.
Heat rate (K/min) 2.4.2.
Initial hold (min)    
Final hold (min)    
I 827.826.874.
ReferenceSugisawa, Yang, et al., 1989Engel, Flath, et al., 1988Georgilopoulos and Gallois, 1988
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane 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.

Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S., Comparison of determination method for volatile compounds in Thai soy sauce, Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]

Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J., The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk, African J. Biotechnol., 2011, 10, 37, 7245-7252. [all data]

Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D., Volatile constituents of the giant pufball mushroom (Calvatia gigantea), Leffingwell Rep., 2011, 4, 1-17. [all data]

Liu, Lu, et al., 2011
Liu, S.; Lu, S.; Su, Y.; Guo, Y., Analysis of volatile compounds in Radix Bupleuri injection by GC-MS-MS, Chromatographia, 2011, 74, 5-6, 497-502, https://doi.org/10.1007/s10337-011-2082-7 . [all data]

Radulovic, Dordevic, et al., 2010
Radulovic, N.; Dordevic, N.; Markovic, M.; Palic, R., Volatile constituents of Glechoma Hirsuta Waldst. Kit. and G. Hederacea L. (Lamiaceae), Bull. Chem. Soc. Ethiop., 2010, 24, 1, 67-76, https://doi.org/10.4314/bcse.v24i1.52962 . [all data]

Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C., Aroma-active aompounds of Beijing roast duck, Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932 . [all data]

Kim and Chung, 2009
Kim, J.-S.; Chung, H.Y., GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit, J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088 . [all data]

Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L., Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents, J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x . [all data]

Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L., Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy, Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806 . [all data]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N., Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots, Amino Acids, 2006, https://doi.org/10.1007/s007260200008 . [all data]

Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N., Cocoa substitute: Evaluation of sensory qualities and flavour stability, Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3 . [all data]

Fan and Qian, 2006
Fan, W.; Qian, M.C., Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis, J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t . [all data]

Kim, Abd El-Aty, et al., 2006
Kim, M.R.; Abd El-Aty, A.M.; Kim, I.S.; Shim, J.H., Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic-mass spectrometric analysis, J. Chromatogr. A, 2006, 1116, 1-2, 259-264, https://doi.org/10.1016/j.chroma.2006.03.060 . [all data]

Pino, Marquez, et al., 2006
Pino, J.A.; Marquez, E.; Marbot, R., Volatile constituents from tea of roselle (Hibiscus sabdariffa L.), Rev. CENIC Ciencias Quimicas, 2006, 37, 3, 127-129. [all data]

Valette, Fernandez, et al., 2006
Valette, L.; Fernandez, X.; Poulain, S.; Lizzani-Cuvelier, L.; Loiseau, A.-M., Chemical composition of the volatile extracts from Brassica oleracea L. var. botrytis 'Romanesco' cauliflower seeds, Flavour Fragr. J., 2006, 21, 1, 107-110, https://doi.org/10.1002/ffj.1530 . [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

Park, Lee, et al., 2004
Park, B.-S.; Lee, K.-G.; Takeoka, G.R., Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC), Flavour Fragr. J., 2004, 19, 4, 287-292, https://doi.org/10.1002/ffj.1345 . [all data]

Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S., Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce, Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5 . [all data]

Poligné, Collignan, et al., 2001
Poligné, I.; Collignan, A.; Trystram, G., Characterization of traditional processing of pork meat into boucané, Meat Sci., 2001, 59, 4, 377-389, https://doi.org/10.1016/S0309-1740(01)00090-0 . [all data]

Health Safety Executive, 2000
Health Safety Executive, MDHS 96 Volatile organic compounds in air - Laboratory method using pumed solid sorbent tubes, solvent desorption and gas chromatography in Methods for the Determination of Hazardous Substances (MDHS) guidance, Crown, Colegate, Norwich, 2000, 1-24, retrieved from http://www.hse.gov.uk/pubns/mdhs/pdfs/mdhs96.pdf. [all data]

Chen and Ho, 1999
Chen, J.; Ho, C.-T., Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems, J. Agric. Food Chem., 1999, 47, 2, 643-647, https://doi.org/10.1021/jf980771a . [all data]

Chen and Ho, 1998
Chen, J.; Ho, C.-T., Volatile compounds generated in serine-monosaccharide model systems, J. Agric. Food Chem., 1998, 46, 4, 1518-1522, https://doi.org/10.1021/jf970934f . [all data]

Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T., Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds, J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t . [all data]

Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J., Studies on popcorn aroma and flavor volatiles, J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807 . [all data]

Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C., Volatile flavor components of corn tortillas and related products, J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023 . [all data]

Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T., Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose, J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043 . [all data]

Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C., Studies on flavor volatiles of some sweet corn products, J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038 . [all data]

Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T., Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin, J. Agric. Food Chem., 1994, 42, 4, 1005-1009, https://doi.org/10.1021/jf00040a032 . [all data]

Nishibori and Bernhard, 1993
Nishibori, S.; Bernhard, R.A., Model system for cookies: Volatile components formed from the reaction of sugar and «beta»-alanine, J. Agric. Food Chem., 1993, 41, 12, 2374-2377, https://doi.org/10.1021/jf00036a030 . [all data]

Lee, Macku, et al., 1991
Lee, S.-R.; Macku, C.; Shibamoto, T., Isolation and identification of headspace volatiles formed in heated butter, J. Agric. Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017 . [all data]

Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R., Effect of pH on the volatiles of hydrolyzed protein insect baits, J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053 . [all data]

Sugisawa, Yang, et al., 1989
Sugisawa, H.; Yang, R.H.; Kawabata, C.; Tamura, H., Volatile constituents in the peel oil of sudachi (Citrus sudachi), Agric. Biol. Chem., 1989, 53, 6, 1721-1723, https://doi.org/10.1271/bbb1961.53.1721 . [all data]

Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R., Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars, J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036 . [all data]

Georgilopoulos and Gallois, 1988
Georgilopoulos, D.N.; Gallois, A.N., Flavour compounds of a commercial concentrated blackberry juice, Food Chem., 1988, 28, 2, 141-148, https://doi.org/10.1016/0308-8146(88)90143-4 . [all data]


Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References