Bis(2-methyl-4,5-dihydro-3-furyl) Disulfide
- Formula: C10H14O2S2
- Molecular weight: 230.347
- IUPAC Standard InChI: InChI=1S/C10H14O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H2,1-2H3
- IUPAC Standard InChIKey: KMPMFKJGGUSVMW-UHFFFAOYSA-N
- Chemical structure:
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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
Normal alkane RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-1 | 1676. | Güntert, Bertram, et al., 1992 | 60. m/0.32 mm/0.25 μm, He, 3. K/min; Tstart: 60. C; Tend: 220. C |
| Capillary | DB-1 | 1676. | Guntert, Brüning, et al., 1990 | 60. m/0.32 mm/0.25 μm, He, 3. K/min; Tstart: 60. C; Tend: 220. C |
| Capillary | DB-1 | 1675. | Werkhoff, Bruning, et al., 1990 | 60. m/0.32 mm/0.25 μm, 3. K/min; Tstart: 60. C; Tend: 220. C |
References
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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
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
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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