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2-Furfurylthiol


Van Den Dool and Kratz RI, non-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 DB-5HP-5DB-5CP-Sil 8CB-MSSE-54
Column length (m)  50.30.60.30.
Carrier gas   HeHe 
Substrate      
Column diameter (mm)  0.320.320.250.32
Phase thickness (mum)  1.050.250.250.25
Program not specified35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min)0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C35C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min)
I 907.914.908.918.909.
ReferenceEscudero, Campo, et al., 2007Carrapiso, Ventanas, et al., 2002Engel and Schieberle, 2002Elmore, Mottram, et al., 2000Hofmann and Schieberle, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54SE-54DB-5
Column length (m) 30.30.30.30.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.250.250.250.25 
Program 40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 50C (2min) => 240C (10min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)0C => 60C/min => 60C (5min) => 4C/min => 250C
I 909.909.910.909.913.
ReferenceHofmann and Schieberle, 1997Hofmann and Schieberle, 1997Münch, Hofmann, et al., 1997Hofmann and Schieberle, 1995Mottram and Whitfield, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

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

Escudero, Campo, et al., 2007
Escudero, A.; Campo, E.; Fariña, L.; Cacho, J.; Ferreira, V., Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines, J. Agric. Food Chem., 2007, 55, 11, 4501-4510, https://doi.org/10.1021/jf0636418 . [all data]

Carrapiso, Ventanas, et al., 2002
Carrapiso, A.I.; Ventanas, J.; García, C., Characterization of the most odor-active compounds of Iberian ham headspace, J. Agric. Food Chem., 2002, 50, 7, 1996-2000, https://doi.org/10.1021/jf011094e . [all data]

Engel and Schieberle, 2002
Engel, W.; Schieberle, P., Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid), J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186 . [all data]

Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0 . [all data]

Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P., Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324 . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P., Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation, J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p . [all data]

Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P., Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques, J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042 . [all data]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [all data]


Notes

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