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1,2,4-Trithiolane, 3,5-dimethyl-


Normal alkane RI, 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 AT-WaxSupelcowax-10Supelcowax-10DB-WaxDB-Wax
Column length (m) 60.10.10.60.30.
Carrier gas HeliumHeHeHeHydrogen
Substrate      
Column diameter (mm) 0.250.10.10.250.32
Phase thickness (mum) 0.250.10.11.0.50
Tstart (C) 60.40.40.50.35.
Tend (C) 280.240.240.200.250.
Heat rate (K/min) 4.50.50.3.4.
Initial hold (min)  1.51.5 0.5
Final hold (min)  2.2.40. 
I 1632.1623.1642.1583.1617.
ReferenceKiss, Csoka, et al., 2011Chin, Nazimah, et al., 2007Chin, Nazimah, et al., 2007Horiuchi, Umano, et al., 1998Farkas, Sádecká, et al., 1997
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxCarbowax 20M
Column length (m) 60.60.150.
Carrier gas HeHeHe
Substrate    
Column diameter (mm) 0.250.250.64
Phase thickness (mum)    
Tstart (C) 40.40.50.
Tend (C) 200.200.170.
Heat rate (K/min) 2.2.1.
Initial hold (min) 2.2.10.
Final hold (min)   60.
I 1618.1597.1570.
ReferenceUmano, Hagi, et al., 1995Umano, Hagi, et al., 1995Seifert and King, 1982
Comment MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

Chin, Nazimah, et al., 2007
Chin, S.T.; Nazimah, S.A.H.; Quek, S.Y.; Che Man, Y.B.; Rahman, R.A.; Hashim, D.M., Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS, J. Food Comp. Anal., 2007, 20, 1, 31-44, https://doi.org/10.1016/j.jfca.2006.04.011 . [all data]

Horiuchi, Umano, et al., 1998
Horiuchi, M.; Umano, K.; Shibamoto, T., Analysis of volatile compounds formed from fish oil heated with cysteine and trimethylamine oxide, J. Agric. Food Chem., 1998, 46, 12, 5232-5237, https://doi.org/10.1021/jf980482m . [all data]

Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W., Key odourants of pressure-cooked hen meat, Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3 . [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046 . [all data]

Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr., Identification of some volatile constituents of Aspergillus clavatus, J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044 . [all data]


Notes

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