2(3H)-Furanone, 5-butyldihydro-


Kovats' 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-1DB-1DB-1DB-1DB-1
Column length (m) 60.60.60.60.60.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.320.32
Phase thickness (μm) 0.250.250.250.250.25
Tstart (C) 30.30.30.30.30.
Tend (C) 220.220.210.210.210.
Heat rate (K/min) 2.2.2.2.2.
Initial hold (min) 4.4.4.4.4.
Final hold (min)      
I 1210.1211.1208.1210.1210.
ReferenceTakeoka, Perrino, et al., 1996Takeoka, Perrino, et al., 1996Takeoka, Flath, et al., 1990Takeoka, Flath, et al., 1990Takeoka, Flath, et al., 1990
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase OV-101OV-101SE-30SE-30SE-30
Column length (m) 50.50.50.50.50.
Carrier gas   HeHeHe
Substrate      
Column diameter (mm) 0.230.230.50.50.5
Phase thickness (μm)      
Tstart (C) 80.80.40.40.70.
Tend (C) 200.200.170.170.170.
Heat rate (K/min) 2.2.3.3.5.
Initial hold (min)   3.3.2.
Final hold (min)     5.
I 1216.1218.1229.1230.1236.
ReferenceOhnishi and Shibamoto, 1984Ohnishi and Shibamoto, 1984Greenberg, 1981Greenberg, 1981Greenberg, 1981, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase SE-30
Column length (m) 50.
Carrier gas He
Substrate  
Column diameter (mm) 0.5
Phase thickness (μm)  
Tstart (C) 70.
Tend (C) 170.
Heat rate (K/min) 5.
Initial hold (min) 2.
Final hold (min) 5.
I 1236.
ReferenceGreenberg, 1981, 2
Comment MSDC-RI

References

Go To: Top, Kovats' 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.

Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R., Volatile constituents of used frying oils, J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m . [all data]

Takeoka, Flath, et al., 1990
Takeoka, G.R.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Guentert, M., Volatile Constituents of Apricot (Prunus armeniaca), J. Agric. Food Chem., 1990, 38, 2, 471-477, https://doi.org/10.1021/jf00092a031 . [all data]

Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T., Volatile compounds from heated beef fat and beef fat with glycine, J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008 . [all data]

Greenberg, 1981
Greenberg, M.J., Characterization of meat and bone meal flavor volatiles, J. Agric. Food Chem., 1981, 29, 6, 1276-1280, https://doi.org/10.1021/jf00108a043 . [all data]

Greenberg, 1981, 2
Greenberg, M.J., Characterization of poultry byproduct meal flavor volatiles, J. Agric. Food Chem., 1981, 29, 4, 831-834, https://doi.org/10.1021/jf00106a038 . [all data]


Notes

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