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2-Furfurylthiol


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 DB-5HP-1HP-1DB-5OV-101
Column length (m) 30.50.50.60.10.
Carrier gas HeliumHeliumHeliumHe 
Substrate      
Column diameter (mm) 0.250.200.200.320.25
Phase thickness (mum) 0.250.330.33  
Tstart (C) 50.60.60.60.35.
Tend (C) 220.250.250.250.225.
Heat rate (K/min) 4.2.2.4.6.
Initial hold (min)    5.5.
Final hold (min)  20.20.  
I 911.878.883.918.896.
ReferenceShedid, 2010Breme, Langle, et al., 2008Breme, Langle, et al., 2008Fadel, Mageed, et al., 2006Bloss, Acree, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5DB-5MSOV-101DB-1DB-1
Column length (m) 30.30.10.60.60.
Carrier gas HeHeHeliumHe 
Substrate      
Column diameter (mm) 0.320.530.250.320.25
Phase thickness (mum) 0.251.50.521.0 
Tstart (C) 40.40.35.40.30.
Tend (C) 230.225.225.280.200.
Heat rate (K/min) 6.6.6.2.4.
Initial hold (min) 2.5.3. 25.
Final hold (min) 5.30.  20.
I 911.922.881.888.880.
ReferenceSanz, Czerny, et al., 2002Cadwallader and Heo, 2001Deibler, Acree, et al., 1998Tai and Ho, 1998Buttery, Ling, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase HG-5DB-1
Column length (m) 50.60.
Carrier gas HeHe
Substrate   
Column diameter (mm) 0.320.32
Phase thickness (mum) 0.520.25
Tstart (C) 35.60.
Tend (C) 250.220.
Heat rate (K/min) 3.3.
Initial hold (min) 15. 
Final hold (min) 45. 
I 916.885.
ReferenceDrumm and Spanier, 1991Guntert, Brüning, et al., 1990
Comment 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.

Shedid, 2010
Shedid, S., Chemical composition and antioxidant activity of Mallard reaction products generated from glutathione or Cysteine/glucose, World Appl. Sci. J., 2010, 9, 10, 1148-1154. [all data]

Breme, Langle, et al., 2008
Breme, K.; Langle, S.; Fernandez, X.; Meierhenrich, U.J.; Brevard, H.; Joulain, D., Character impact odorants from Brassicaceae by aroma extracts dilution analysis (AEDA): Brassica cretica and Brassica insularis, Flavour Fragr. J., 2008, 24, 2, 88-93, https://doi.org/10.1002/ffj.1912 . [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]

Bloss, Acree, et al., 2002
Bloss, J.; Acree, T.E.; Bloss, J.M.; Hood, W.R.; Kunz, T.H., Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus, J. Chem. Ecol., 2002, 28, 4, 819-834, https://doi.org/10.1023/A:1015296928423 . [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]

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]

Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H., Aroma analysis of coffrr brew by gas chromatography-oldfactometry, Developments in Food Sci., 1998, 40, 69-78. [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]

Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M., Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage, J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023 . [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]


Notes

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