3,5-dimethyl-1,2-dithiolan-4-one


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

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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-5DB-5BP-5DB-5DB-5
Column length (m) 60.60.50.30.30.
Carrier gas      
Substrate      
Column diameter (mm) 0.320.320.320.320.32
Phase thickness (μm) 1.1. 1.1.
Tstart (C) 40.40.60.60.60.
Tend (C) 260.260.250.250.250.
Heat rate (K/min) 4.4.4.4.4.
Initial hold (min) 2.2. 5.5.
Final hold (min) 10.10. 20.20.
I 1115.1124.1098.1098.1111.
ReferenceMethven L., Tsoukka M., et al., 2007Methven L., Tsoukka M., et al., 2007Whitfield and Mottram, 2001Madruga and Mottram, 1998Madruga and Mottram, 1998
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes

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

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S., Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5, J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644 . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]


Notes

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