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, polar column, temperature ramp
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 |
|---|---|---|---|---|
| Active phase | FFAP | CP-Wax 52CB | DB-Wax | DB-Wax |
| Column length (m) | 30. | 50. | 30. | 60. |
| Carrier gas | He | |||
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | |
| Tstart (C) | 40. | 60. | 40. | 35. |
| Tend (C) | 240. | 220. | 275. | 210. |
| Heat rate (K/min) | 6. | 4. | 7. | 2. |
| Initial hold (min) | 2. | 5. | 5. | |
| Final hold (min) | 10. | 30. | 30. | |
| I | 2127. | 2145. | 2150. | 2156. |
| Reference | Steinhaus and Schieberle, 2007 | Mahadevan and Farmer, 2006 | Dreher, Rouseff, et al., 2003 | Ruther and Baltes, 1994 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P.,
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science,
J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [all data]
Dreher, Rouseff, et al., 2003
Dreher, J.G.; Rouseff, R.L.; Naim, M.,
GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice,
J. Agric. Food Chem., 2003, 51, 10, 3097-3102, https://doi.org/10.1021/jf034023j
. [all data]
Ruther and Baltes, 1994
Ruther, J.; Baltes, W.,
Sulfur-containing furans in commercial meat flavorings,
J. Agric. Food Chem., 1994, 42, 10, 2254-2259, https://doi.org/10.1021/jf00046a032
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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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