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3-Mercapto-2-pentanone


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, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-5897.Shedid, 201030. m/0.25 mm/0.25 «mu»m, Helium, 4. K/min; Tstart: 50. C; Tend: 220. C

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryHP-5907.Carrapiso and Garsia, 200750. m/0.32 mm/1.05 «mu»m; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)
CapillaryDB-5900.Lin, Fay, et al., 200030. m/0.25 mm/0.25 «mu»m, 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

View large format table.

Column type Active phase I Reference Comment
CapillaryHP-FFAP1363.Carrapiso and Garsia, 200730. m/0.32 mm/0.25 «mu»m; Program: 35 0C (10 min) 10 0C/min -> 150 0C 20 0C/min -> 250 0C (10 min)

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.

Shedid, 2010
Shedid, S., Chemical composition and antioxidant activity of Mallard reaction products generated from glutathione or Cysteine/glucose, World Appl. Sci. J., 2010, 9, 10, 1148-1154. [all data]

Carrapiso and Garsia, 2007
Carrapiso, A.I.; Garsia, C., Effect of sampling conditions on the odour-active compounds of iberian ham, Cienc. Technol. Aliment., 2007, 5, 4, 287-290, https://doi.org/10.1080/11358120709487703 . [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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