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Kovats' 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 SupelcowaxSupelcowaxSupelcowax-10DB-WaxDB-Wax
Column length (m) 30.30.60.60.60.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.250.250.250.250.25
Phase thickness (mum) 0.250.25  0.25
Tstart (C) 60.60.35.40.40.
Tend (C) 240.240.200.190.200.
Heat rate (K/min) 3.3.3.3.3.
Initial hold (min) 5.5.5.6.5.
Final hold (min) 10.10.20.  
I 1467.1467.1486.1468.1466.
ReferenceRiu-Aumatell, Castellari, et al., 2004Riu-Aumatell, Castellari, et al., 2004Wong and Tie, 1993Shimoda and Shibamoto, 1990Tatsuka, Suekane, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryPackedCapillary
Active phase DB-WaxCarbowax 20MDB-WaxPEG-20MCarbowax 20M
Column length (m) 60.50.30.5.550.
Carrier gas He N2N2N2
Substrate    Celite 
Column diameter (mm) 0.250.220.25 0.28
Phase thickness (mum) 0.25    
Tstart (C) 40.80.60.70.80.
Tend (C) 200.200.200.175.200.
Heat rate (K/min) 3.2.2.10.2.
Initial hold (min) 5. 10.9. 
Final hold (min)      
I 1467.1440.1459.1449.1437.
ReferenceTatsuka, Suekane, et al., 1990Nishimura, Yamaguchi, et al., 1989Umano, Shoji, et al., 1986Galt and MacLeod, 1984Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Carbowax 20MCarbowax 20MCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 50.70.70.30.30.
Carrier gas N2N2N2N2N2
Substrate      
Column diameter (mm) 0.280.280.280.260.26
Phase thickness (mum)      
Tstart (C) 80.80.80.70.70.
Tend (C) 200.200.200.170.170.
Heat rate (K/min) 2.2.2.3.3.
Initial hold (min)      
Final hold (min)      
I 1437.1425.1432.1448.1449.
ReferenceShibamoto, Kamiya, et al., 1981Yamaguchi and Shibamoto, 1981Yamaguchi and Shibamoto, 1981Spencer, Pangborn, et al., 1978Spencer, Pangborn, et al., 1978
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase Carbowax 20MCarbowax 20M
Column length (m) 50.50.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.280.28
Phase thickness (mum)   
Tstart (C) 70.70.
Tend (C) 190.190.
Heat rate (K/min) 2.2.
Initial hold (min)   
Final hold (min)   
I 1445.1444.
ReferenceTressl, Friese, et al., 1978Tressl, Friese, et al., 1978, 2
Comment MSDC-RI MSDC-RI

References

Go To: Top, Kovats' 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.

Riu-Aumatell, Castellari, et al., 2004
Riu-Aumatell, M.; Castellari, M.; López-Tamames, E.; Galassi, S.; Buxaderas, S., Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS, Food Chem., 2004, 87, 4, 627-637, https://doi.org/10.1016/j.foodchem.2003.12.033 . [all data]

Wong and Tie, 1993
Wong, K.C.; Tie, D.Y., The Essential Oil of the Leaves of Murraya koenigii Spreng., J. Essent. Oil Res., 1993, 5, 4, 371-374, https://doi.org/10.1080/10412905.1993.9698245 . [all data]

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [all data]

Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 . [all data]

Nishimura, Yamaguchi, et al., 1989
Nishimura, O.; Yamaguchi, K.; Mihara, S.; Shibamoto, T., Volatile Constituents of Guava Fruits (Psidium guajava L.) and Canned Puree, J. Agric. Food Chem., 1989, 37, 1, 139-142, https://doi.org/10.1021/jf00085a033 . [all data]

Umano, Shoji, et al., 1986
Umano, K.; Shoji, A.; Hagi, Y.; Shibamoto, T., Volatile constituents of peel of quince fruit, Cydonia oblonga Miller, J. Agric. Food Chem., 1986, 34, 4, 593-596, https://doi.org/10.1021/jf00070a003 . [all data]

Galt and MacLeod, 1984
Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 1984, 32, 1, 59-64, https://doi.org/10.1021/jf00121a016 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]

Yamaguchi and Shibamoto, 1981
Yamaguchi, K.; Shibamoto, T., Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita), J. Agric. Food Chem., 1981, 29, 2, 366-370, https://doi.org/10.1021/jf00104a035 . [all data]

Spencer, Pangborn, et al., 1978
Spencer, M.D.; Pangborn, R.M.; Jennings, W.G., Gas chromatographic and sensory analysis of volatiles from cling peaches, J. Agric. Food Chem., 1978, 26, 3, 725-732, https://doi.org/10.1021/jf60217a052 . [all data]

Tressl, Friese, et al., 1978
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Gas chromatographic--mass spectrometric investigation of hop aroma constituents in beer, J. Agric. Food Chem., 1978, 26, 6, 1422-1426, https://doi.org/10.1021/jf60220a037 . [all data]

Tressl, Friese, et al., 1978, 2
Tressl, R.; Friese, L.; Fendesack, F.; Köppler, H., Studies of the volatile composition of hops during storage, J. Agric. Food Chem., 1978, 26, 6, 1426-1430, https://doi.org/10.1021/jf60220a036 . [all data]


Notes

Go To: Top, Kovats' RI, polar column, temperature ramp, References