2-Furfurylthiol
- Formula: C5H6OS
- Molecular weight: 114.166
- IUPAC Standard InChI: InChI=1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
- IUPAC Standard InChIKey: ZFFTZDQKIXPDAF-UHFFFAOYSA-N
- CAS Registry Number: 98-02-2
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 2-Furanmethanethiol; Furfuryl mercaptan; Furfuryl thiol; 2-Furylmethanethiol; 2-Furylmethyl mercaptan; α-Furfuryl mercaptan; USAF B-58; 2-Furanmethanthiol; 2-Mercaptomethylfuran; Furan-2-yl-methanethiol
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Van Den Dool and Kratz RI, polar column, temperature ramp
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | FFAP | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB | Supelcowax-10 |
| Column length (m) | 30. | 50. | 50. | 50. | 30. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 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. |
| Reference | Steinhaus and Schieberle, 2007 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Moreira, Trugo, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB |
| Column length (m) | 30. | 30. | 50. | 50. | 50. |
| Carrier gas | He | He | H2 | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.53 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 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. |
| Reference | Wu and Cadwallader, 2002 | Wu and Cadwallader, 2002 | Liu, Yang, et al., 2001 | Chevance and Farmer, 1999 | Chevance and Farmer, 1999, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | DB-Wax | CP-WAX 57CB | CP-WAX 57CB |
| Column length (m) | 60. | 50. | 50. |
| Carrier gas | He | He | He |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 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. |
| Reference | Ruther and Baltes, 1994 | Whitfield, Mottram, et al., 1988 | Whitfield, 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
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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