Oxazole, 4,5-dimethyl-
- Formula: C5H7NO
- Molecular weight: 97.1152
- IUPAC Standard InChI: InChI=1S/C5H7NO/c1-4-5(2)7-3-6-4/h3H,1-2H3
- IUPAC Standard InChIKey: YVORRVFKHZLJGZ-UHFFFAOYSA-N
- CAS Registry Number: 20662-83-3
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 4,5-Dimethyloxazole; 5-Methyl-4-methyloxazole
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Van Den Dool and Kratz 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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 | BPX-5 | BPX-5 | BPX-5 | BP-5 |
| Column length (m) | 25. | 50. | 50. | 50. | 50. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 1. | 0.5 | 0.5 | 0.25 | |
| Tstart (C) | 40. | 60. | 60. | 60. | 60. |
| Tend (C) | 280. | 250. | 250. | 250. | 250. |
| Heat rate (K/min) | 5. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 5. | 10. | 10. | 10. | |
| I | 796. | 750. | 750. | 761. | 771. |
| Reference | Solina, Baumgartner, et al., 2005 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001, 2 | Whitfield and Mottram, 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking,
J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547
. [all data]
Ames, Guy, et al., 2001, 2
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems,
J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m
. [all data]
Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S.,
Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5,
J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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