Thiophene
- Formula: C4H4S
- Molecular weight: 84.140
- IUPAC Standard InChIKey: YTPLMLYBLZKORZ-UHFFFAOYSA-N
- CAS Registry Number: 110-02-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Thiacyclopentadiene; CP 34; Furan, thio-; Huile HSO; Huile H50; Thiaphene; Thiofuram; Thiofuran; Thiofurfuran; Thiole; Thiophen; Thiotetrole; Divinylene sulfide; USAF EK-1860; Thiofen; UN 2414; Hopkin's lactic acid reagent; NSC 405073
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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 | DB-5 | Mega 5MS | CP Sil 8 CB | BPX-5 | BPX-5 |
Column length (m) | 60. | 60. | 60. | 50. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.5 | 0.5 |
Tstart (C) | 40. | 60. | 40. | 60. | 60. |
Tend (C) | 260. | 240. | 280. | 250. | 250. |
Heat rate (K/min) | 4. | 3. | 4. | 4. | 4. |
Initial hold (min) | 2. | 2. | 5. | 5. | |
Final hold (min) | 10. | 10. | 10. | ||
I | 672. | 703. | 673. | 665. | 665. |
Reference | Methven L., Tsoukka M., et al., 2007 | Condurso, Verzera, et al., 2006 | Elmore, Campo, et al., 2002 | Ames, Guy, et al., 2001 | Ames, Guy, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | CP Sil 8 CB | SPB-1 | OV-101 | OV-101 |
Column length (m) | 60. | 60. | 60. | 50. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.5 | 0.50 |
Tstart (C) | 40. | 40. | 50. | 50. | 50. |
Tend (C) | 220. | 280. | 200. | 200. | 200. |
Heat rate (K/min) | 2. | 4. | 8. | 4. | 4. |
Initial hold (min) | 5. | 2. | |||
Final hold (min) | |||||
I | 649. | 671. | 658. | 668. | 648. |
Reference | Kim, 2001 | Elmore, Mottram, et al., 2000 | Misharina, Beletsky, et al., 1994 | Misharina, Golovnya, et al., 1993 | Golovnya, Misharina, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 |
Column length (m) | 60. | 60. | 60. |
Carrier gas | He | He | He |
Substrate | |||
Column diameter (mm) | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. |
Tend (C) | 220. | 220. | 220. |
Heat rate (K/min) | 2. | 2. | 2. |
Initial hold (min) | |||
Final hold (min) | 10. | 10. | 10. |
I | 650. | 646. | 648. |
Reference | Zhang and Ho, 1991 | Zhang and Ho, 1989 | Zhang, Chien, et al., 1988 |
Comment | 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.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S.,
The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry,
Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679
. [all data]
Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S.,
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids,
J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718
. [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]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E.,
Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork,
J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0
. [all data]
Misharina, Beletsky, et al., 1994
Misharina, T.A.; Beletsky, I.V.; Golovnya, R.V.,
Chromatographic and IR characteristics of methyl-, formyl-, and acetyl-substituted furans and thiophenes,
Russ. Chem. Bull. (Engl. Transl.), 1994, 43, 1, 64-69, https://doi.org/10.1007/BF00699137
. [all data]
Misharina, Golovnya, et al., 1993
Misharina, T.A.; Golovnya, R.V.; Beletsky, I.V.,
Sorption properties of heterocyclic compounds differing by heteroatom in capillary gas chromatography,
Russ. Chem. Bull. (Engl. Transl.), 1993, 42, 7, 1167-1170, https://doi.org/10.1007/BF00701998
. [all data]
Golovnya, Misharina, et al., 1992
Golovnya, R.V.; Misharina, T.A.; Beletskiy, I.V.,
Influence of methyl, formyl and acetyl groups on retention of substituted furans and thiophenes in capillary GC,
Chromatographia, 1992, 34, 9/10, 497-501, https://doi.org/10.1007/BF02290243
. [all data]
Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T.,
Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione,
J. Agric. Food Chem., 1991, 39, 6, 1145-1148, https://doi.org/10.1021/jf00006a031
. [all data]
Zhang and Ho, 1989
Zhang, Y.; Ho, C.-T.,
Volatile compounds formed from thermnal interaction of 2,4-decadienal with cysteine and glutathione,
J. Agric. Food Chem., 1989, 37, 4, 1016-1020, https://doi.org/10.1021/jf00088a044
. [all data]
Zhang, Chien, et al., 1988
Zhang, Y.; Chien, M.; Ho.C.-T.,
Comparison of the volatile compounds obtained from thermal degradation of cysteine and glutathione in water,
J. Agric. Food Chem., 1988, 36, 5, 992-996, https://doi.org/10.1021/jf00083a022
. [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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