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2-Thiophenecarboxaldehyde

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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-5MSCP-Sil 8CB-MSDB-5BPX-5BPX-5
Column length (m) 30.60.50.50.50.
Carrier gas HeHeHeHeHe
Substrate      
Column diameter (mm) 0.320.250.320.320.32
Phase thickness (mum) 0.50.250.50.50.5
Program 70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)0C(5min) => 40C/min => 40C (2min) => 4C/min => 280CoC(5min) => 60C/min => 60C (5min) => 4C/min => 250C0C(5min) => 40C/min => 40C(2min) => 4C/min => 280COC (5min) => 60C/min => 60C(5min) => 4C/min => 250C
I 1012.1012.1026.1021.1024.
ReferenceVarlet V., Knockaert C., et al., 2006Elmore, Mottram, et al., 2000Parker, Hassell, et al., 2000Elmore, Mottram, et al., 1999Bredie, Mottram, et al., 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase SE-54SE-54SE-54
Column length (m) 30.30.30.
Carrier gas  HeHe
Substrate    
Column diameter (mm) 0.320.320.32
Phase thickness (mum) 0.250.250.25
Program 35C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)
I 1000.1000.1000.
ReferenceHofmann and Schieberle, 1998Hofmann and Schieberle, 1997Hofmann and Schieberle, 1995
Comment 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.

Varlet V., Knockaert C., et al., 2006
Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [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]

Parker, Hassell, et al., 2000
Parker, J.K.; Hassell, G.M.E.; Mottram, D.S.; Guy, R.C.E., Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours, J. Agric. Food Chem., 2000, 48, 8, 3497-3506, https://doi.org/10.1021/jf991302r . [all data]

Elmore, Mottram, et al., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m . [all data]

Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E., Aroma volatiles generated during extrusion cooking of maize flour, J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857 . [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]

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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