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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Normal alkane 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 | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | DB-5 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 30. | 60. | 60. | 60. |
| Carrier gas | He | He | He | |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 60. | 60. | 60. |
| Tend (C) | 290. | 220. | 220. | 220. |
| Heat rate (K/min) | 7. | 3. | 3. | 3. |
| Initial hold (min) | ||||
| Final hold (min) | ||||
| I | 1542. | 1496. | 1496. | 1494. |
| Reference | Lin, Rouseff, et al., 2002 | Güntert, Bertram, et al., 1992 | Guntert, Brüning, et al., 1990 | Werkhoff, Bruning, et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M.,
Aroma composition changes in early season grapefruit juice produced from thermal concentration,
J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g
. [all data]
Güntert, Bertram, et al., 1992
Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P.,
Thermal generation of flavor compounds from thiamin and various amino acids
in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]
Guntert, Brüning, et al., 1990
Guntert, M.; Brüning, J.; Emberger, R.; Köpsel, Ml; Kuhn, W.; Thielmann, T.; Werkhoff, P.,
Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems,
J. Agric. Food Chem., 1990, 38, 11, 2027-2041, https://doi.org/10.1021/jf00101a007
. [all data]
Werkhoff, Bruning, et al., 1990
Werkhoff, P.; Bruning, J.; Emberger, R.; Guntert, M.; Kopsel, M.; Kuhn, W.; Surburg, H.,
Isolation and Characterization of Volatile Sulfur-Containing Meat Flavor Components in Model Systems,
J. Agric. Food Chem., 1990, 38, 3, 777-791, https://doi.org/10.1021/jf00093a041
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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