Homofuraneol
- Formula: C7H10O3
- Molecular weight: 142.1525
- IUPAC Standard InChI: InChI=1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h5,8H,3H2,1-2H3
- IUPAC Standard InChIKey: GWCRPYGYVRXVLI-UHFFFAOYSA-N
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
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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
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | CP-Sil 5 CB | 1104. | Collin, Nizet, et al., 2012 | 50. m/0.32 mm/1.20 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C |
| Capillary | CP-Sil 5 CB | 1104. | Bailly, Jerkovic, et al., 2009 | 50. m/0.32 mm/1.20 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C -> 145 0C 3 0C/min -> 250 0C |
| Capillary | DB-5 | 1072. | Lin, Fay, et al., 2000 | 30. m/0.25 mm/0.25 μm, Helium; Program: 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (10 min) |
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | FFAP-CB | 2083. | Collin, Nizet, et al., 2012 | 25. m/0.32 mm/0.30 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 220 0C |
| Capillary | FFAP | 2083. | Bailly, Jerkovic, et al., 2009 | 25. m/0.32 mm/0.30 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C -> 145 0C 3 0C/min -> 230 0C |
References
Go To: Top, Gas Chromatography, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Collin, Nizet, et al., 2012
Collin, S.; Nizet, S.; Bouuaert, T.C.; Despartures, P.-M.,
MAin odorants in Jura Flor-Sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds,
J. Agr. Food Chem., 2012, 60, 1, 380-381, https://doi.org/10.1021/jf203832c
. [all data]
Bailly, Jerkovic, et al., 2009
Bailly, S.; Jerkovic, V.; Meuree, A.; Timmermans, A.; Collin, S.,
Fate of key odorants in Sauternes wines through aging,
J. Agric. Food Chem., 2009, 57, 18, 8557-8563, https://doi.org/10.1021/jf901429d
. [all data]
Lin, Fay, et al., 2000
Lin, J.; Fay, L.B.; Blank, I.,
Aroma impact compounds formed in meat-like model systems containing cysteine, ribose, and phospholipids
in Frontiers of Flavour Science, Scheberle, P.; Engel, K.-H., ed(s)., Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, 2000, 498-502. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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