5-propionyl-2,3-dihydro-1H-pyrrolizine


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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryHP-11452.Zhang, Dorjpalam, et al., 199250. m/0.32 mm/1.5 μm, 2. K/min, 220. C @ 30. min; Tstart: 40. C

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11468.Chen, Lu, et al., 1997He, 4. K/min; Column length: 60. m; Column diameter: 0.32 mm; Tstart: 50. C; Tend: 280. C

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryCarbowax 20M2091.Tressl, Rewicki, et al., 19852. K/min; Column length: 25. m; Column diameter: 0.32 mm; Tstart: 70. C; Tend: 180. C

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.

Zhang, Dorjpalam, et al., 1992
Zhang, Y.; Dorjpalam, B.; Ho, C.-T., Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose, J. Agric. Food Chem., 1992, 40, 12, 2467-2471, https://doi.org/10.1021/jf00024a026 . [all data]

Chen, Lu, et al., 1997
Chen, C.-W.; Lu, G.; Ho, C.-T., Generation of proline-specific Maillard compounds by the reaction of 2-deoxyglucose with proline, J. Agric. Food Chem., 1997, 45, 8, 2996-2999, https://doi.org/10.1021/jf970197n . [all data]

Tressl, Rewicki, et al., 1985
Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.; Martin, N., Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products, J. Agric. Food Chem., 1985, 33, 5, 919-923, https://doi.org/10.1021/jf00065a036 . [all data]


Notes

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