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2-Furfurylthiol


Van Den Dool and Kratz 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-5DB-1DB-1DB-5CP Sil 8 CB
Column length (m) 60.20.20.30.50.
Carrier gas      
Substrate      
Column diameter (mm) 0.320.180.180.320.32
Phase thickness (mum) 1.0.180.180.25 
Tstart (C) 40.60.60.40.60.
Tend (C) 260.220.220.240.220.
Heat rate (K/min) 4.8.8.6.4.
Initial hold (min) 2.3.3.2.5.
Final hold (min) 10.5.5.10.30.
I 915.883.891.911.911.
ReferenceMethven L., Tsoukka M., et al., 2007Rochat S., de Saint Laumer J.Y., et al., 2007Rochat S., de Saint Laumer J.Y., et al., 2007Steinhaus and Schieberle, 2007Mahadevan and Farmer, 2006
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP Sil 8 CBBPX-5CP Sil 8 CBDB-5DB-5
Column length (m) 5.50.60.30.30.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.320.320.250.320.32
Phase thickness (mum)  0.50.250.250.25
Tstart (C) 60.60.40.40.40.
Tend (C) 220.250.280.220.220.
Heat rate (K/min) 4.4.4.10.10.
Initial hold (min) 5.5.2.5.5.
Final hold (min) 30.20. 30.30.
I 907.928.915.912.915.
ReferenceAliani and Farmer, 2005Bredie, Mottram, et al., 2002Elmore, Campo, et al., 2002Wu and Cadwallader, 2002Wu and Cadwallader, 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase BPX-5BPX-5DB-1DB-5SE-30
Column length (m) 50.50.60.30.50.
Carrier gas HeHeHe He
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.50.51.1.0.25
Tstart (C) 60.60.40.60.50.
Tend (C) 250.250.220.250.250.
Heat rate (K/min) 4.4.2.4.8.
Initial hold (min) 5.5.5.5. 
Final hold (min) 10.10. 20. 
I 918.918.883.913.883.
ReferenceAmes, Guy, et al., 2001Ames, Guy, et al., 2001Kim, 2001Madruga and Mottram, 1998Misharina, Golovnya, et al., 1994
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101OV-101DB-1OV-101
Column length (m) 50.50.50.60.50.
Carrier gas HeHeHeHe 
Substrate      
Column diameter (mm) 0.320.310.320.250.32
Phase thickness (mum) 0.50.50.500.25 
Tstart (C) 50.50.50.40.50.
Tend (C) 200.250.250.220.250.
Heat rate (K/min) 4.4.2.2.4.
Initial hold (min)      
Final hold (min)    10. 
I 901.888.889.887.881.
ReferenceMisharina, Golovnya, et al., 1993Misharina, Golovnya, et al., 1992Misharina, Aerove, et al., 1991Zhang and Ho, 1991Misharina, Aerov, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase OV-101OV-101OV-101
Column length (m) 50.50.50.
Carrier gas   He
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (mum)    
Tstart (C) 50.80.40.
Tend (C) 250.250.250.
Heat rate (K/min) 8.2.2.
Initial hold (min)   4.
Final hold (min)    
I 894.892.907.
ReferenceMisharina, Aerov, et al., 1988Misharina, Aerov, et al., 1988Misharina, Vitt, et al., 1986
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Rochat S., de Saint Laumer J.Y., et al., 2007
Rochat S.; de Saint Laumer J.Y.; Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2007, 1147, 1, 85-94, https://doi.org/10.1016/j.chroma.2007.02.039 . [all data]

Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P., Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science, J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

Aliani and Farmer, 2005
Aliani, M.; Farmer, L.J., Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods, J. Agric. Food Chem., 2005, 53, 16, 6455-6462, https://doi.org/10.1021/jf050087d . [all data]

Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour, J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662 . [all data]

Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [all data]

Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R., Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein, J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076 . [all data]

Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J., Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking, J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547 . [all data]

Kim, 2001
Kim, J.S., Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Misharina, Golovnya, et al., 1994
Misharina, T.A.; Golovnya, R.V.; Strashnenko, E.S.; Medvedeva, I.B., Sorbtion-structural mass-spectrometric characteristics of volatile components of model systems and flavor compounds with meat odor, Zh. Anal. Khim., 1994, 49, 7, 722-728. [all data]

Misharina, Golovnya, et al., 1993
Misharina, T.A.; Golovnya, R.V.; Beletsky, I.V., Sorption properties of heterocyclic compounds differing by heteroatom in capillary gas chromatography, Russ. Chem. Bull. (Engl. Transl.), 1993, 42, 7, 1167-1170, https://doi.org/10.1007/BF00701998 . [all data]

Misharina, Golovnya, et al., 1992
Misharina, T.A.; Golovnya, R.V.; Artamonova, M.P.; Zhuravskaya, N.K., Identification of volatile components of a model system with meat aroma, Zh. Anal. Khim., 1992, 47, 850-857. [all data]

Misharina, Aerove, et al., 1991
Misharina, T.A.; Aerove, A.F.; Golovnya, R.E.; Kalugina, V.I.; Rogovskaya, L.V.; Vysotskaya, L.E.; Shevtsov, V.K., Identification of volatile components of an aromatizer with a chicken odor by chromatography-mass spectrometry and chromatography-fourier transform infrared spectroscopy, J. Anal. Chem. USSR (Engl. Transl.), 1991, 8, 1187-1193. [all data]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 6, 1145-1148, https://doi.org/10.1021/jf00006a031 . [all data]

Misharina, Aerov, et al., 1988
Misharina, T.A.; Aerov, A.F.; Golovnya, R.V.; Stepanova, O.V.; Vysotskaya, L.E.; Gren, A.I., Retention indices of alkylfurfurylsulfides in isothermal and temperature-programmed capillary chromatography, Zh. Anal. Khim., 1988, 43, 8, 1489-1493. [all data]

Misharina, Vitt, et al., 1986
Misharina, T.A.; Vitt, S.V.; Golovnya, R.V.; Belikov, V.M., The use of chemical modification for combined chromatographic-mass spectrometric identification of isomeric thiophene and furan substances, Zh. Anal. Khim., 1986, 61, 10, 1876-1881. [all data]


Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References