3-methyl-1,2-dithian-4-one


Van Den Dool and Kratz 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-5BP-5DB-5OV-101DB-1
Column length (m) 60.50.30.50.60.
Carrier gas  He HeHe
Substrate      
Column diameter (mm) 0.320.320.320.310.25
Phase thickness (μm) 1. 1.0.50.25
Tstart (C) 40.60.60.50.40.
Tend (C) 260.250.250.250.220.
Heat rate (K/min) 4.4.4.4.2.
Initial hold (min) 2.5.5.  
Final hold (min) 10. 20. 10.
I 1241.1220.1213.1216.1164.
ReferenceMethven L., Tsoukka M., et al., 2007Whitfield and Mottram, 1999Madruga and Mottram, 1998Misharina, Golovnya, et al., 1992Zhang and Ho, 1991
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase DB-1
Column length (m) 60.
Carrier gas He
Substrate  
Column diameter (mm) 0.25
Phase thickness (μm) 0.25
Tstart (C) 40.
Tend (C) 220.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min) 10.
I 1175.
ReferenceZhang and Ho, 1991
Comment MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S., Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar), J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611 . [all data]

Whitfield and Mottram, 1999
Whitfield, F.B.; Mottram, D.S., Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5, J. Agric. Food Chem., 1999, 47, 4, 1626-1634, https://doi.org/10.1021/jf980980v . [all data]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Misharina, Golovnya, et al., 1992
Misharina, T.A.; Golovnya, R.V.; Artamonova, M.P.; Zhuravskaya, N.K., Identification of volatile components of a model system with meat aroma, Zh. Anal. Khim., 1992, 47, 850-857. [all data]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 6, 1145-1148, https://doi.org/10.1021/jf00006a031 . [all data]


Notes

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