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Kovats - 2me5me-furan

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2,5-Dimethylfuran Formula: C6H8O CAS#: 625-86-5 MW: 96.13 Odour Characteristic: Chemical, Ethereal, Meaty [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   831    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Lalel HJD    Postharvest Biol. Technol.    2003    29:205 930    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 943    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Shimoda M    J. Agric. Food Chem.    1990    38:802 945    CP-Wax 52CB¦Chrompack, London, UK¦    Alasalvar C    J. Agric. Food Chem.    2003    51:5067 952    RTX-Wax¦Restek, Milan, Italy¦    Galindo-Cuspinera V    J. Agric. Food Chem.    2002    50:2010 Reference(s) Alasalvar C., Shahidi, F., and Cadwallader, K.R. 2003. Comparison of natural and roasted turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem. 51:5067-5072.   Lalel, H.J.D., Singh, Z., and Chye Tan, S. 2003. Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity. Postharvest Biol. Technol. 29:205-218.   Galindo-Cuspinera, V., Lubran, M.B., and Rankin, S.A. 2002. Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Shimoda, M., and Shibamoto, T. 1990. Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method. J. Agric. Food Chem. 38:802-804.