3-Mercapto-butyraldehyde


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

Kovats' RI, non-polar column, isothermal

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Column type Active phase Temperature (C) I Reference Comment
PackedSE-30110.840.Badings, Maarse, et al., 1976Chromosorb W-AW; Column length: 2. m

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

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Column type Active phase I Reference Comment
Capillary5 % Phenyl methyl siloxane822.Kleinhenz, Kuo, et al., 2006Program: not specified
CapillaryCP Sil 5 CB803.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.

Badings, Maarse, et al., 1976
Badings, H.T.; Maarse, H.; Kleipool, R.J.C.; Tas, A.C.; Neeter, R.; ten Noever de Brauw, M.C., Formation of odorous compounds from hydrogen sulphide and 2-butenal, Z. Lebensm. Unters. Forsch., 1976, 161, 1, 53-59, https://doi.org/10.1007/BF01145420 . [all data]

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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