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Thiazole, 2,4,5-trimethyl-

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Normal alkane RI, 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 AT-WaxHP-InnowaxDB-WaxDB-WaxDB-Wax
Column length (m) 60.50.30.60.60.
Carrier gas HeliumHeliumHeHeHe
Substrate      
Column diameter (mm) 0.250.200.250.250.25
Phase thickness (mum) 0.250.330.25  
Tstart (C) 60.50.50.40.60.
Tend (C) 280.250.180.200.180.
Heat rate (K/min) 4.10.3.2.4.
Initial hold (min)    2.4.
Final hold (min)  6.40. 30.
I 1358.1362.1390.1377.1398.
ReferenceKiss, Csoka, et al., 2011Du, Clery, et al., 2008Lee and Shibamoto, 2000Umano, Hagi, et al., 1995Eiserich, Macku, et al., 1992
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillary
Active phase Carbowax 20MCarbowax 20M
Column length (m) 100.100.
Carrier gas   
Substrate   
Column diameter (mm) 0.250.25
Phase thickness (mum)   
Tstart (C) 70.70.
Tend (C) 170.170.
Heat rate (K/min) 1.1.
Initial hold (min)   
Final hold (min)   
I 1394.1398.
ReferenceShibamoto and Russell, 1977Shibamoto and Russell, 1977
Comment MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, 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.

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

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]

Lee and Shibamoto, 2000
Lee, K.-G.; Shibamoto, T., Antioxidant properties of aroma compounds isolated from soybeans and mung beans, J. Agric. Food Chem., 2000, 48, 9, 4290-4293, https://doi.org/10.1021/jf000442u . [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046 . [all data]

Eiserich, Macku, et al., 1992
Eiserich, J.P.; Macku, C.; Shibamoto, T., Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system, J. Agric. Food Chem., 1992, 40, 10, 1982-1988, https://doi.org/10.1021/jf00022a050 . [all data]

Shibamoto and Russell, 1977
Shibamoto, T.; Russell, G.F., A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system, J. Agric. Food Chem., 1977, 25, 1, 109-112, https://doi.org/10.1021/jf60209a054 . [all data]


Notes

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