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Bis(2-methyl-4,5-dihydro-3-furyl) 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

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-11676.Güntert, Bertram, et al., 199260. m/0.32 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 220. C
CapillaryDB-11676.Guntert, Brüning, et al., 199060. m/0.32 mm/0.25 «mu»m, He, 3. K/min; Tstart: 60. C; Tend: 220. C
CapillaryDB-11675.Werkhoff, Bruning, et al., 199060. m/0.32 mm/0.25 «mu»m, 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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