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Thiazole, 2,4,5-trimethyl-

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Normal alkane 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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase Ultra-1DB-5OV-101DB-1Methyl Silicone
Column length (m) 50.60.10.60.25.
Carrier gas HeliumHeHeliumHe 
Substrate      
Column diameter (mm) 0.200.320.250.320.2
Phase thickness (mum) 0.33 0.521.0 
Tstart (C) 50.60.35.40.50.
Tend (C) 280.250.225.280.200.
Heat rate (K/min) 2.4.6.2.4.
Initial hold (min)  5.3.  
Final hold (min) 20.   15.
I 972.997.965.981.969.
ReferenceDu, Clery, et al., 2008Fadel, Mageed, et al., 2006Deibler, Acree, et al., 1998Tai and Ho, 1998Lorenz, Stern, et al., 1983
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Methyl Silicone
Column length (m) 25.
Carrier gas  
Substrate  
Column diameter (mm) 0.2
Phase thickness (mum)  
Tstart (C) 50.
Tend (C) 200.
Heat rate (K/min) 4.
Initial hold (min)  
Final hold (min) 15.
I 969.
ReferenceLorenz, Stern, et al., 1983
Comment MSDC-RI

References

Go To: Top, Normal alkane 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.

Du, Clery, et al., 2008
Du, Z.; Clery, R.; Hammond, C.J., Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae), J. Agric. Food Chem., 2008, 56, 16, 7388-7392, https://doi.org/10.1021/jf800958d . [all data]

Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N., Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots, Amino Acids, 2006, https://doi.org/10.1007/s007260200008 . [all data]

Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H., Aroma analysis of coffrr brew by gas chromatography-oldfactometry, Developments in Food Sci., 1998, 40, 69-78. [all data]

Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T., Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds, J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t . [all data]

Lorenz, Stern, et al., 1983
Lorenz, G.; Stern, D.J.; Flath, R.A.; Haddon, W.F.; Tillin, S.J.; Teranishi, R., Identification of sheep liver volatiles, J. Agric. Food Chem., 1983, 31, 5, 1052-1057, https://doi.org/10.1021/jf00119a033 . [all data]


Notes

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