5-Methyl-2-thiophenecarboxaldehyde
- Formula: C6H6OS
- Molecular weight: 126.176
- IUPAC Standard InChI: InChI=1S/C6H6OS/c1-5-2-3-6(4-7)8-5/h2-4H,1H3
- IUPAC Standard InChIKey: VAUMDUIUEPIGHM-UHFFFAOYSA-N
- CAS Registry Number: 13679-70-4
- 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: 5-Methylthiophene-2-aldehyde; 5-Methylthiophene-2-carboxaldehyde; 2-Thiophenecarboxaldehyde, 5-methyl-; 2-Formyl-5-methylthiophene; 5-Methyl-2-formylthiophene; 5-Methyl-2-thiophencarboxaldehyde; 5-Methyl-2-thiophenecarbaldehyde; 5-Methyl-2-carboxaldehyde-thiophene; Thiophen-2-carboxaldehyde, 5-methyl; Thiophene, 2-Methyl, 5-formyl; 5-methylthiophene-2-carbaldehyde
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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 | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 60. | 60. | 60. | 60. | 60. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 1.0 | 1. | 1.0 | 1. | 0.25 |
| Tstart (C) | 40. | 40. | 40. | 40. | 60. |
| Tend (C) | 280. | 260. | 260. | 260. | 220. |
| Heat rate (K/min) | 2. | 2. | 2. | 2. | 3. |
| Initial hold (min) | 5. | 5. | 5. | ||
| Final hold (min) | 60. | 60. | 60. | ||
| I | 1095. | 1129. | 1062. | 1132. | 1077. |
| Reference | Tai and Ho, 1998 | Yu and Ho, 1995 | Yu, Wu, et al., 1994 | Yu, Wu, et al., 1994, 2 | Guntert, Brüning, et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | 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.
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]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin,
J. Agric. Food Chem., 1994, 42, 4, 1005-1009, https://doi.org/10.1021/jf00040a032
. [all data]
Yu, Wu, et al., 1994, 2
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Volatile compounds generated from the thermal interaction of glucose and alliin or deoxyalliin in propylene glycol,
Food Chem., 1994, 51, 3, 281-286, https://doi.org/10.1016/0308-8146(94)90028-0
. [all data]
Guntert, Brüning, et al., 1990
Guntert, M.; Brüning, J.; Emberger, R.; Köpsel, Ml; Kuhn, W.; Thielmann, T.; Werkhoff, P.,
Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems,
J. Agric. Food Chem., 1990, 38, 11, 2027-2041, https://doi.org/10.1021/jf00101a007
. [all data]
Notes
Go To: Top, Normal alkane 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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