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2-methyl-3-furyl 2-oxo-3-pentyl disulfide


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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-5MS1571.Baek, Kim, et al., 200160. m/0.25 mm/0.25 «mu»m, He, 40. C @ 5. min, 3. K/min, 200. C @ 60. min
CapillaryBP-51574.Whitfield and Mottram, 1999He, 60. C @ 5. min, 4. K/min; Column length: 50. m; Column diameter: 0.32 mm; Tend: 250. C
CapillaryDB-51574.Madruga and Mottram, 199830. m/0.32 mm/1. «mu»m, 60. C @ 5. min, 4. K/min, 250. C @ 20. min
CapillaryDB-51580.Mottram, Madruga, et al., 199530. m/0.32 mm/1. «mu»m, He, 60. C @ 5. min, 4. K/min; Tend: 250. C

Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillarySE-541561.Hofmann, Schieberle, et al., 199630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min)
CapillarySE-541561.Hofmann and Schieberle, 199530. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min)
CapillaryDB-51580.Mottram and Whitfield, 1995He; Column length: 50. m; Column diameter: 0.32 mm; Program: 0C => 60C/min => 60C (5min) => 4C/min => 250C

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax2205.Ruther and Baltes, 199460. m/0.25 mm/0.25 «mu»m, He, 35. C @ 5. min, 2. K/min, 210. C @ 30. min

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryFFAP2145.Hofmann, Schieberle, et al., 199630. m/0.32 mm/0.25 «mu»m; Program: 40C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min)
CapillaryFFAP2145.Hofmann and Schieberle, 199530. m/0.32 mm/0.25 «mu»m, He; Program: 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min)

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

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Column type Active phase I Reference Comment
CapillaryDB-11557.Ruther and Baltes, 199460. m/0.32 mm/1.0 «mu»m, He; Program: 35 0C (5 min), 2 0C/min to 150 0C, 3 0C/min to 260 0C (30 min)

References

Go To: Top, Gas Chromatography, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Baek, Kim, et al., 2001
Baek, H.H.; Kim, C.J.; Ahn, B.H.; Nam, H.S.; Cadwallader, K.R., Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein, J. Agric. Food Chem., 2001, 49, 2, 790-793, https://doi.org/10.1021/jf000609j . [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]

Mottram, Madruga, et al., 1995
Mottram, D.S.; Madruga, M.S.; Whitfield, F.B., Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and fuanthiols, J. Agric. Food Chem., 1995, 43, 1, 189-193, https://doi.org/10.1021/jf00049a035 . [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]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [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

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