Thiazolidine, 2-propyl-

Formula: C₆H₁₃NS
Molecular weight: 131.239
IUPAC Standard InChI: InChI=1S/C6H13NS/c1-2-3-6-7-4-5-8-6/h6-7H,2-5H2,1H3
IUPAC Standard InChIKey: UDJJSTNTIKWCCW-UHFFFAOYSA-N
CAS Registry Number: 24050-10-0
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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Other names: 2-n-Propylthiazolidine; 2-Propyl-1,3-thiazolidine; 2-Propylthiazolidine
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Other data available:
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	DB-1	1086.	Umano and Shibamoto, 1987	N2; Column length: 30. m; Column diameter: 0.25 mm; Program: 40C(10min) => 200C(2C/min)

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1610.	Chung, Eiserich, et al., 1994	He, 60. C @ 4. min, 3. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm

Column type	Active phase	I	Reference	Comment
Capillary	SPB-1	1081.	Huang, Huang, et al., 1998	60. m/0.32 mm/0.25 μm, He, 4. K/min; T_start: 70. C; T_end: 180. C
Capillary	DB-5	1136.	Lee, Macku, et al., 1991	60. m/0.25 mm/0.25 μm, 40. C @ 5. min, 2. K/min; T_end: 250. C
Capillary	DB-5	1135.	Macku and Shibamoto, 1991	He, 40. C @ 5. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 160. C

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1615.	Umano, Hagi, et al., 1995	He, 40. C @ 2. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; T_end: 200. C

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Umano and Shibamoto, 1987
Umano, K.; Shibamoto, T., Analysis of headspace volatiles from overheated beef fat, J. Agric. Food Chem., 1987, 35, 1, 14-18, https://doi.org/10.1021/jf00073a004 . [all data]

Chung, Eiserich, et al., 1994
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds produced from peanut oil heated with different amounts of cysteine, J. Agric. Food Chem., 1994, 42, 8, 1743-1746, https://doi.org/10.1021/jf00044a032 . [all data]

Huang, Huang, et al., 1998
Huang, T.-C.; Huang, L.-Z.; Ho, C.-T., Mechanistic studies on thiazolidine formation in aldehyde/cysteamine model systems, J. Agric. Food Chem., 1998, 46, 1, 224-227, https://doi.org/10.1021/jf9705633 . [all data]

Lee, Macku, et al., 1991
Lee, S.-R.; Macku, C.; Shibamoto, T., Isolation and identification of headspace volatiles formed in heated butter, J. Agric. Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017 . [all data]

Macku and Shibamoto, 1991
Macku, C.; Shibamoto, T., Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine, J. Agric. Food Chem., 1991, 39, 11, 1987-1989, https://doi.org/10.1021/jf00011a021 . [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]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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