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Thiazole, 2,4,5-trimethyl-

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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 CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-1DB-1CP Sil 8 CBHP-5HP-5
Column length (m) 20.20.50.25.25.
Carrier gas    HeHe
Substrate      
Column diameter (mm) 0.180.180.320.20.2
Phase thickness (mum) 0.180.18 1.1.
Tstart (C) 60.60.60.40.40.
Tend (C) 220.220.220.280.280.
Heat rate (K/min) 8.8.4.5.5.
Initial hold (min) 3.3.5.  
Final hold (min) 5.5.30.5.5.
I 973.974.990.990.990.
ReferenceRochat S., de Saint Laumer J.Y., et al., 2007Rochat S., de Saint Laumer J.Y., et al., 2007Mahadevan and Farmer, 2006Solina, Baumgartner, et al., 2005Solina, Baumgartner, et al., 2005
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase BPX-5BP-5DB-5DB-1
Column length (m) 50.50.30.60.
Carrier gas He  He
Substrate     
Column diameter (mm) 0.320.320.320.25
Phase thickness (mum) 0.5 1.0.25
Tstart (C) 60.60.60.40.
Tend (C) 250.250.250.220.
Heat rate (K/min) 4.4.4.2.
Initial hold (min) 5. 5. 
Final hold (min) 10. 20.10.
I 1007.997.996.976.
ReferenceAmes, Guy, et al., 2001Whitfield and Mottram, 2001Madruga and Mottram, 1998Zhang and Ho, 1991
Comment 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.

Rochat S., de Saint Laumer J.Y., et al., 2007
Rochat S.; de Saint Laumer J.Y.; Chaintreau A., Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography, J. Chromatogr. A, 2007, 1147, 1, 85-94, https://doi.org/10.1016/j.chroma.2007.02.039 . [all data]

Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L., Key Odor Impact Compounds in Three Yeast Extract Pastes, J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x . [all data]

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]

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]

Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Zhang and Ho, 1991
Zhang, Y.; Ho, C.-T., Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutathione, J. Agric. Food Chem., 1991, 39, 4, 760-763, https://doi.org/10.1021/jf00004a029 . [all data]


Notes

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