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2-Furfurylthiol


Van Den Dool and Kratz RI, 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 FFAPCP-Wax 52CBCP-Wax 52CBCP-Wax 52CBSupelcowax-10
Column length (m) 30.50.50.50.30.
Carrier gas     He
Substrate      
Column diameter (mm) 0.320.320.320.320.25
Phase thickness (mum) 0.25   0.25
Tstart (C) 40.60.60.60.50.
Tend (C) 240.220.220.220.230.
Heat rate (K/min) 6.4.4.4.3.
Initial hold (min) 2.5.5.5. 
Final hold (min) 10.30.30.30.30.
I 1417.1432.1437.1425.1424.
ReferenceSteinhaus and Schieberle, 2007Mahadevan and Farmer, 2006Mahadevan and Farmer, 2006Mahadevan and Farmer, 2006Moreira, Trugo, et al., 2002
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCP-Wax 52CBCP-Wax 52CBCP-Wax 52CB
Column length (m) 30.30.50.50.50.
Carrier gas HeHeH2  
Substrate      
Column diameter (mm) 0.320.530.320.320.32
Phase thickness (mum) 1.1.   
Tstart (C) 40.40.50.60.40.
Tend (C) 200.200.200.220.220.
Heat rate (K/min) 10.10.2.4.4.
Initial hold (min) 5.5. 5.5.
Final hold (min) 30.30. 30.30.
I 1427.1430.1423.1430.1430.
ReferenceWu and Cadwallader, 2002Wu and Cadwallader, 2002Liu, Yang, et al., 2001Chevance and Farmer, 1999Chevance and Farmer, 1999, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxCP-WAX 57CBCP-WAX 57CB
Column length (m) 60.50.50.
Carrier gas HeHeHe
Substrate    
Column diameter (mm) 0.250.320.32
Phase thickness (mum) 0.25  
Tstart (C) 35.60.60.
Tend (C) 210.200.200.
Heat rate (K/min) 2.4.4.
Initial hold (min) 5.5.5.
Final hold (min) 30.10.10.
I 1430.1417.1421.
ReferenceRuther and Baltes, 1994Whitfield, Mottram, et al., 1988Whitfield, Mottram, et al., 1988
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

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]

Moreira, Trugo, et al., 2002
Moreira, R.F.A.; Trugo, L.C.; Pietroluongo, M.; de Maria, C.A.B., Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys, J. Agric. Food Chem., 2002, 50, 26, 7616-7621, https://doi.org/10.1021/jf020464b . [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]

Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating, J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978 . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [all data]

Ruther and Baltes, 1994
Ruther, J.; Baltes, W., Sulfur-containing furans in commercial meat flavorings, J. Agric. Food Chem., 1994, 42, 10, 2254-2259, https://doi.org/10.1021/jf00046a032 . [all data]

Whitfield, Mottram, et al., 1988
Whitfield, F.B.; Mottram, D.S.; Brock, S.; Puckey, D.J.; Salter, L.J., Effect of Phospholipid on the Formation of Volatile Heterocyclic Compounds in Heated Aqueous Solutions of Amino Acids and Ribose, J. Sci. Food Agric., 1988, 42, 3, 261-272, https://doi.org/10.1002/jsfa.2740420309 . [all data]


Notes

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