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2-Furanmethanol

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Van Den Dool and Kratz RI, 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 Supelcowax-10StabilwaxFFAPFFAPDB-FFAP
Column length (m) 30.30.60.60.30.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.250.250.250.250.32
Phase thickness (mum) 0.250.250.50.50.25
Program 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)40C => 3C/min => 100C => 5C/min => 240C(10min)50C(3min) => 3C/min => 100C => 10C/min => 220C(13.5min)50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min)35C(2min) => 6C/min => 180C => 10C/min => 240C (10min)
I 1678.1661.1690.1690.1665.
ReferenceBianchi, Careri, et al., 2007Natali N., Chinnici F., et al., 2006Ranau, Kleeberg, et al., 2005Ranau and Steinhart, 2005Huynh-Ba, Matthey-Doret, et al., 2003
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxBP-20Supelcowax-10Carbowax
Column length (m) 30.30.50.60. 
Carrier gas H2 He  
Substrate      
Column diameter (mm) 0.250.250.320.250.3
Phase thickness (mum) 0.250.250.50.25 
Program 60C (3min) => 2C/min => 220C => 5C/min => 250C (15min)30C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min)5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C20C(0.5min) => fast => 60C => 4C/min => 220Cnot specified
I 1620.1698.1692.1655.1651.
ReferenceBoulanger and Crouzet, 2001Radovic, Careri, et al., 2001Beal and Mottram, 1994Maignial, Pibarot, et al., 1992Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CarbowaxCarbowaxCarbowaxCarbowaxCarbowax
Column length (m)      
Carrier gas      
Substrate      
Column diameter (mm) 0.30.30.30.30.3
Phase thickness (mum)      
Program not specifiednot specifiednot specifiednot specifiednot specified
I 1651.1651.1651.1651.1652.
ReferenceBaltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987Baltes w. and Bochmann G., 1987
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, 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.

Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393 . [all data]

Natali N., Chinnici F., et al., 2006
Natali N.; Chinnici F.; Riponi C., Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE), J. Agric. Food Chem., 2006, 54, 21, 8190-8198, https://doi.org/10.1021/jf0614387 . [all data]

Ranau, Kleeberg, et al., 2005
Ranau, R.; Kleeberg, K.K.; Schlegelmilch, M.; Streese, J.; Stegmann, R.; Steinhart, H., Analytical determination of the suitability of different processes for the treatment of odorous waste gas, Waste Management, 2005, 25, 9, 908-916, https://doi.org/10.1016/j.wasman.2005.07.004 . [all data]

Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H., Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry, Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4 . [all data]

Huynh-Ba, Matthey-Doret, et al., 2003
Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B.; Rhlid, R.B., Generation of thiols by biotransformation of cysteine-aldehyde conjugates with Baker's yeast, J. Agric. Food Chem., 2003, 51, 12, 3629-3635, https://doi.org/10.1021/jf026198j . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Radovic, Careri, et al., 2001
Radovic, B.S.; Careri, M.; Mangia, A.; Musci, M.; Gerboles, M.; Anklam, E., Analytical, nutritional, and clinical methods section. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chem., 2001, 72, 4, 511-520, https://doi.org/10.1016/S0308-8146(00)00263-6 . [all data]

Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S., Compounds contributing to the characteristic aroma of malted barley, J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043 . [all data]

Maignial, Pibarot, et al., 1992
Maignial, L.; Pibarot, P.; Bonetti, G.; Chaintreau, A.; Marion, J.P., Simultaneous distillation-extraction under static vacuum: isolation of volatile compounds at room temperature, J. Chromatogr., 1992, 606, 1, 87-94, https://doi.org/10.1016/0021-9673(92)85260-Z . [all data]

Baltes w. and Bochmann G., 1987
Baltes w.; Bochmann G., Model reactions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 184, 179-186. [all data]


Notes

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