5-Thiazoleethanol, 4-methyl-
- Formula: C6H9NOS
- Molecular weight: 143.207
- IUPAC Standard InChI: InChI=1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3
- IUPAC Standard InChIKey: BKAWJIRCKVUVED-UHFFFAOYSA-N
- CAS Registry Number: 137-00-8
- 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: Hemineurine; MHT; 4-Methyl-5-(β-Hydroxyethyl)thiazole; 4-Methyl-5-(2-hydroxyethyl)thiazole; 4-Methyl-5-hydroxyethylthiazole; 4-Methyl-5-thiazoleethanol; 4-Methyl-5-thiazolethanol; 5-(Hydroxyethyl)-4-methylthiazole; 5-(2-Hydroxyethyl)-4-methylthiazole; Sulfurol; Thiazole, 5-(2-hydroxyethyl)-4-methyl; 2-(4-Methylthiazole-5-yl)ethanol; 4-Methyl-5-thiazolylethanol; NSC 23262; 5-(2-hydroxyethyl)-4-methylthiazole (sulfurol); 2-(4-Methylthiazol-5-yl)ethanol
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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 |
|---|---|---|---|
| Active phase | HP-5 | DB-1 | DB-1 |
| Column length (m) | 50. | 60. | 60. |
| Carrier gas | He | He | |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.52 | 0.25 | 0.25 |
| Tstart (C) | 35. | 60. | 60. |
| Tend (C) | 250. | 220. | 220. |
| Heat rate (K/min) | 2. | 3. | 3. |
| Initial hold (min) | 15. | ||
| Final hold (min) | 45. | ||
| I | 1271. | 1241. | 1241. |
| Reference | Boylston and Viniyard, 1998 | Güntert, Bertram, et al., 1992 | Guntert, Brüning, et al., 1990 |
| Comment | 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.
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Güntert, Bertram, et al., 1992
Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P.,
Thermal generation of flavor compounds from thiamin and various amino acids
in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [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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