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Home > Encyclopedia > dimethyl furan-2,4-dioate

dimethyl furan-2,4-dioate

dimethyl furan-2,4-dioate structure

dimethyl furan-2,4-dioate 

structure
  • CAS No:

    1710-13-0

  • Formula:

    C8H8O5

  • Chemical Name:

    dimethyl furan-2,4-dioate

  • Synonyms:

    furan-2,4-dicarboxylic acid dimethyl ester;dimethyl furan-2,4-dicarboxylate;Furan-2,4-dicarbonsaeure-dimethylester;dimethyl 2,4-furandicarboxylate;dimethyl furan-3,5-dicarboxylate;Furan-dicarbonsaeure-(2,4)-dimethylester;

dimethyl furan-2,4-dioate Basic Attributes

184.15

184.037

Characteristics

65.74

0.8528

Analysis Methods

Name Column Shape Active Phase(℃) Retention index Temperature Control Method Comments Reference
Van Den Dool and Kratz RI, non-polar column, temperature ramp Capillary DB-5MS 1365. temperature ramp 30. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 4. K/min, 200. C @ 10. min Cho, I.H.Namgung, H.-J.Choi, H.-K.Kim, Y.-S.Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)Food Chem.2008, 106, 1, 71-76.
Van Den Dool and Kratz RI, non-polar column, temperature ramp Capillary DB-Wax 2157. temperature ramp 30. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 4. K/min, 200. C @ 10. min Cho, I.H.Namgung, H.-J.Choi, H.-K.Kim, Y.-S.Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)Food Chem.2008, 106, 1, 71-76.
Van Den Dool and Kratz RI, non-polar column, temperature ramp Capillary DB-Wax 2157. temperature ramp 60. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 4. K/min, 200. C @ 10. min Cho, I.H.Choi, H.-K.Kim, Y.-S.Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their gradesJ. Agric. Food Chem.2006, 54, 13, 4820-4825.
Van Den Dool and Kratz RI, non-polar column, temperature ramp Capillary DB-Wax 2153. temperature ramp 60. m/0.25 mm/0.25 μm, He, 40. C @ 1. min, 4. K/min, 200. C @ 10. min Cho, I.H.Choi, H.-K.Kim, Y.-S.Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their gradesJ. Agric. Food Chem.2006, 54, 13, 4820-4825.

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