Thiophene, 2,5-dimethyl-

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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 DB-WaxDB-WaxCarbowax 20MCarbowax 20MCarbowax 20M
Column length (m) 60.60.100.100.100.
Carrier gas  He  N2
Substrate      
Column diameter (mm) 0.320.250.250.250.25
Phase thickness (μm) 0.25    
Tstart (C) 50.40.70.70.70.
Tend (C) 210.200.170.170.170.
Heat rate (K/min) 1.52.1.1.1.
Initial hold (min) 5.2.   
Final hold (min) 10.    
I 1202.1157.1165.1167.1165.
ReferenceChyau and Mau, 2001Umano, Hagi, et al., 1995Shibamoto and Russell, 1977Shibamoto and Russell, 1977Shibamoto and Russell, 1976
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 100.
Carrier gas N2
Substrate  
Column diameter (mm) 0.25
Phase thickness (μm)  
Tstart (C) 70.
Tend (C) 170.
Heat rate (K/min) 1.
Initial hold (min)  
Final hold (min)  
I 1166.
ReferenceShibamoto and Russell, 1976
Comment 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.

Chyau and Mau, 2001
Chyau, C.-C.; Mau, J.-L., Effects of various oils on volatile compounds of deep-fried shallot flavouring, Food Chem., 2001, 74, 1, 41-46, https://doi.org/10.1016/S0308-8146(00)00336-8 . [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]

Shibamoto and Russell, 1977
Shibamoto, T.; Russell, G.F., A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system, J. Agric. Food Chem., 1977, 25, 1, 109-112, https://doi.org/10.1021/jf60209a054 . [all data]

Shibamoto and Russell, 1976
Shibamoto, T.; Russell, G.F., Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system, J. Agric. Food Chem., 1976, 24, 4, 843-846, https://doi.org/10.1021/jf60206a047 . [all data]


Notes

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