1,2-dimercaptocyclopentane


Van Den Dool and Kratz RI, 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 CapillaryCapillaryCapillary
Active phase CarbowaxCP-Wax 52CBCP-Wax 52CB
Column length (m) 60.50.50.
Carrier gas HeN2N2
Substrate    
Column diameter (mm) 0.320.220.22
Phase thickness (μm)    
Tstart (C) 50.50.50.
Tend (C) 200.200.200.
Heat rate (K/min) 2.2.2.
Initial hold (min)    
Final hold (min)    
I 1520.1519.1519.
ReferenceEdris and Fadel, 2002Yu, Wu, et al., 1989Yu, Wu, et al., 1989, 2
Comment MSDC-RI MSDC-RI MSDC-RI

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.

Edris and Fadel, 2002
Edris, A.E.; Fadel, H.M., Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil, Eur. Food Res. Technol., 2002, 214, 2, 105-107, https://doi.org/10.1007/s00217-001-0429-2 . [all data]

Yu, Wu, et al., 1989
Yu, T.-H.; Wu, C.-M.; Liou, Y.-C., Volatile compounds from garlic, J. Agric. Food Chem., 1989, 37, 3, 725-730, https://doi.org/10.1021/jf00087a032 . [all data]

Yu, Wu, et al., 1989, 2
Yu, T.-H.; Wu, C.-M.; Chen, S.-Y., Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic, J. Agric. Food Chem., 1989, 37, 3, 730-734, https://doi.org/10.1021/jf00087a033 . [all data]


Notes

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