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2-Furfurylthiol


Van Den Dool and Kratz RI, 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-WaxDB-FFAPHP-FFAPFFAPFFAP
Column length (m) 30.30.30.30.30.
Carrier gas H2  He 
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.50.250.250.250.25
Program 40C(5min) => 4C/min => 100C6C/min => 136C => 3C/min => 220C (10min)35C(2min) => 6C/min => 180C => 10C/min => 240C (10min)35C(5min) => 10C/min => 150C => 20C/min => 250C(10 min)40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min)35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)
I 1439.1435.1443.1425.1431.
ReferenceEscudero, Campo, et al., 2007Huynh-Ba, Matthey-Doret, et al., 2003Carrapiso, Ventanas, et al., 2002Engel and Schieberle, 2002Hofmann and Schieberle, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBFFAPFFAPFFAPFFAP
Column length (m) 50.30.30.30.30.
Carrier gas  HeHeHeHe
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (mum) 0.210.250.250.250.25
Program 0C(5min) => fast => 60C(5min) => 4C/min => 220C(20min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 60C (2min) => 240C (10min)40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)
I 1420.1431.1431.1414.1431.
ReferenceMadruga and Mottram, 1998Hofmann and Schieberle, 1997Hofmann and Schieberle, 1997Münch, Hofmann, et al., 1997Hofmann and Schieberle, 1995
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase FFAP
Column length (m) 30.
Carrier gas He
Substrate  
Column diameter (mm) 0.32
Phase thickness (mum) 0.25
Program 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)
I 1431.
ReferenceHofmann and Schieberle, 1995
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, 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]

Huynh-Ba, Matthey-Doret, et al., 2003
Huynh-Ba, T.; Matthey-Doret, W.; Fay, L.B.; Rhlid, R.B., Generation of thiols by biotransformation of cysteine-aldehyde conjugates with Baker's yeast, J. Agric. Food Chem., 2003, 51, 12, 3629-3635, https://doi.org/10.1021/jf026198j . [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]

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]

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]

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]


Notes

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