2-Furfurylthiol
- Formula: C5H6OS
- Molecular weight: 114.166
- IUPAC Standard InChI: InChI=1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
- IUPAC Standard InChIKey: ZFFTZDQKIXPDAF-UHFFFAOYSA-N
- CAS Registry Number: 98-02-2
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2-Furanmethanethiol; Furfuryl mercaptan; Furfuryl thiol; 2-Furylmethanethiol; 2-Furylmethyl mercaptan; α-Furfuryl mercaptan; USAF B-58; 2-Furanmethanthiol; 2-Mercaptomethylfuran; Furan-2-yl-methanethiol
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- Other data available:
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Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-Innowax | DB-Wax | FFAP | ZB-Wax | DB-Wax |
| Column length (m) | 15. | 30. | 30. | 60. | 15. |
| Carrier gas | Helium | Helium | Helium | Helium | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.50 | 0.25 | 0.25 | 0.50 | 0.25 |
| Tstart (C) | 40. | 40. | 40. | 40. | 40. |
| Tend (C) | 250. | 230. | 240. | 220. | 230. |
| Heat rate (K/min) | 3. | 6. | 6. | 4. | 6. |
| Initial hold (min) | 2. | 2. | 5. | ||
| Final hold (min) | 20. | 5. | 20. | ||
| I | 1405. | 1420. | 1432. | 1472. | 1422. |
| Reference | Puvipirom and Chaisei, 2012 | Chen, Song, et al., 2009 | Christlbauer and Schieberle, 2009 | Marin, Pozrl, et al., 2008 | Kishimoto, Wanikawa, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-Innowax | DB-Wax | TC-Wax | DB-Wax | DB-Wax |
| Column length (m) | 60. | 30. | 60. | 60. | 60. |
| Carrier gas | He | H2 | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.5 | 0.25 | 0.25 |
| Tstart (C) | 60. | 40. | 40. | 40. | 40. |
| Tend (C) | 220. | 200. | 230. | 230. | 210. |
| Heat rate (K/min) | 2. | 4. | 3. | 6. | 3. |
| Initial hold (min) | 5. | 8. | |||
| Final hold (min) | 10. | 20. | |||
| I | 1450. | 1448. | 1448. | 1415. | 1435. |
| Reference | Senger-Emonnot, Rochard, et al., 2006 | Culleré, Escudero, et al., 2004 | Ishikawa, Ito, et al., 2004 | Akiyama, Murakami, et al., 2003 | Kumazawa and Masuda, 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-FFAP | HP-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 60. | 30. |
| Carrier gas | He | H2 | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.53 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.5 | 1. |
| Tstart (C) | 40. | 40. | 40. | 40. | 40. |
| Tend (C) | 210. | 200. | 230. | 190. | 225. |
| Heat rate (K/min) | 3. | 4. | 6. | 3. | 6. |
| Initial hold (min) | 5. | 2. | 6. | 5. | |
| Final hold (min) | 5. | 30. | |||
| I | 1434. | 1445. | 1411. | 1461. | 1436. |
| Reference | Kumazawa and Masuda, 2003 | López, Ortín, et al., 2003 | Sanz, Czerny, et al., 2002 | Sanz, Maeztu, et al., 2002 | Cadwallader and Heo, 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | Carbowax 20M |
| Column length (m) | 60. | 60. | 50. |
| Carrier gas | He | He | |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | ||
| Tstart (C) | 30. | 60. | 70. |
| Tend (C) | 170. | 220. | 180. |
| Heat rate (K/min) | 2. | 3. | 2. |
| Initial hold (min) | 4. | ||
| Final hold (min) | 30. | ||
| I | 1425. | 1423. | 1431. |
| Reference | Buttery and Ling, 1998 | Guntert, Brüning, et al., 1990 | Tressl and Silwar, 1981 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S.,
Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
Int. Food Res. J., 2012, 19, 2, 583-588. [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]
Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P.,
Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis,
J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189
. [all data]
Marin, Pozrl, et al., 2008
Marin, K.; Pozrl, T.; Zlatic, E.; Plestenjak, A.,
A new aroma index to determine the aroma quality of roasted and ground coffee during storage,
Food Technol. Biotechnol., 2008, 46, 4, 442-447. [all data]
Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K.,
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties,
J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c
. [all data]
Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L.,
Odour active aroma compounds of sea fig (Microcosmus sulcatus),
Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026
. [all data]
Culleré, Escudero, et al., 2004
Culleré, L.; Escudero, A.; Cacho, J.; Ferreira, V.,
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
J. Agric. Food Chem., 2004, 52, 6, 1653-1660, https://doi.org/10.1021/jf0350820
. [all data]
Ishikawa, Ito, et al., 2004
Ishikawa, M.; Ito, O.; Ishizaki, S.; Kurobayashi, Y.; Fujita, A.,
Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
Flavour Fragr. J., 2004, 19, 3, 183-187, https://doi.org/10.1002/ffj.1322
. [all data]
Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K.,
Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction,
J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p
. [all data]
Kumazawa and Masuda, 2003
Kumazawa, K.; Masuda, H.,
Investigation of the change in the flavor of a coffee drink during heat processing,
J. Agric. Food Chem., 2003, 51, 9, 2674-2678, https://doi.org/10.1021/jf021025f
. [all data]
López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V.,
Impact odorants of different young white wines from the Canary islands,
J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w
. [all data]
Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
. [all data]
Sanz, Maeztu, et al., 2002
Sanz, C.; Maeztu, L.; Zapelena, M.J.; Bello, J.; Cid, C.,
Profiles of volatile compounds and sensory analysis of three blends of coffee: influence of different proportions of Arabica and Robusta and influence of roasting coffee with sugar,
J. Sci. Food Agric., 2002, 82, 8, 840-847, https://doi.org/10.1002/jsfa.1110
. [all data]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
J. Agric. Food Chem., 1998, 46, 7, 2764-2769, https://doi.org/10.1021/jf980125b
. [all data]
Guntert, Brüning, et al., 1990
Guntert, M.; Brüning, J.; Emberger, R.; Köpsel, Ml; Kuhn, W.; Thielmann, T.; Werkhoff, P.,
Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems,
J. Agric. Food Chem., 1990, 38, 11, 2027-2041, https://doi.org/10.1021/jf00101a007
. [all data]
Tressl and Silwar, 1981
Tressl, R.; Silwar, R.,
Investigation of sulfur-containing components in roasted coffee,
J. Agric. Food Chem., 1981, 29, 5, 1078-1082, https://doi.org/10.1021/jf00107a045
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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