3-Mercapto-2-butylpropanal


Gas Chromatography

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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

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
Capillary5 % Phenyl methyl siloxane1161.Kleinhenz, Kuo, et al., 2006Program: not specified
CapillaryCP Sil 5 CB1133.Vermeulen and Collin, 200250. m/0.32 mm/1.2 μm, He; Program: 40C(4min) => 2C/min => 132C => 10C/min => 250C(45min)

References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Kleinhenz, Kuo, et al., 2006
Kleinhenz, J.K.; Kuo, C.J.; Harper., W.J., Evaluation of polyfunctional thiol compounds in aged Cheddar cheese: identification, Milchwissenschaft, 2006, 61, 3, 300-304. [all data]

Vermeulen and Collin, 2002
Vermeulen, C.; Collin, S., Synthesis and sensorial properties of mercaptoaldehydes, J. Agric. Food Chem., 2002, 50, 20, 5654-5659, https://doi.org/10.1021/jf020468g . [all data]


Notes

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