bis(2-methyl-3-furyl) disulfide
- Formula: C9H8O2S2
- Molecular weight: 212.289
- IUPAC Standard InChI: InChI=1S/C9H8O2S2/c1-7-9(3-5-11-7)13-12-8-2-4-10-6-8/h2-6H,1H3
- IUPAC Standard InChIKey: ZZONAHHQTRFZLU-UHFFFAOYSA-N
- Chemical structure:
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Van Den Dool and Kratz RI, non-polar column, custom temperature program
Go To: Top, References, Notes
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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SPB-5 | SE-54 | DB-5 | SE-54 | SE-54 |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 1.5 | 0.25 | 0.25 | 0.25 | 0.25 |
| Program | 40C(1min) => 6C/min => 180C => 20C/min => 280C | 40C(2min) => 6C/min => 150C => 20C/min => 230C | 40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C | 40C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min) | 40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min) |
| I | 1520. | 1534. | 1527. | 1526. | 1526. |
| Reference | Majcher and Jelen, 2007 | Schuh and Schieberle, 2006 | Jezussek, Juliano, et al., 2002 | Hofmann, Schieberle, et al., 1996 | Hofmann and Schieberle, 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Schuh and Schieberle, 2006
Schuh, C.; Schieberle, P.,
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion,
J. Agric. Food Chem., 2006, 54, 3, 916-924, https://doi.org/10.1021/jf052495n
. [all data]
Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P.,
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis,
J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720
. [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
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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