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2-furfuryl 2-oxo-3-pentyl disulfide


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
CapillaryDB-51671.Mottram, Madruga, et al., 199530. m/0.32 mm/1. «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 250. C

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

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Column type Active phase I Reference Comment
CapillarySE-541649.Hofmann, Schieberle, et al., 199630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min)
CapillarySE-541649.Hofmann and Schieberle, 199530. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)

Van Den Dool and Kratz RI, polar column, custom temperature program

View large format table.

Column type Active phase I Reference Comment
CapillaryFFAP2385.Hofmann, Schieberle, et al., 199630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)
CapillaryFFAP2385.Hofmann and Schieberle, 199530. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)

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.

Mottram, Madruga, et al., 1995
Mottram, D.S.; Madruga, M.S.; Whitfield, F.B., Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and fuanthiols, J. Agric. Food Chem., 1995, 43, 1, 189-193, https://doi.org/10.1021/jf00049a035 . [all data]

Hofmann, Schieberle, et al., 1996
Hofmann, T.; Schieberle, P.; Grosch, W., Model studies on the oxidative stability of odor-active thiols occurring in food flavors, J. Agric. Food Chem., 1996, 44, 1, 251-255, https://doi.org/10.1021/jf9500703 . [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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