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Thiazolidine, 2-methyl-


Gas Chromatography

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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

Kovats' RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryDB-1890.Umano and Shibamoto, 1987N2; Column length: 30. m; Column diameter: 0.25 mm; Program: 40C(10min) => 200C(2C/min)

Kovats' RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax1415.Yeo and Shibamoto, 1991He, 60. C @ 4. min, 4. K/min, 180. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryBPX-5893.Ames, Guy, et al., 200150. m/0.32 mm/0.5 «mu»m, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax1434.Chung, Eiserich, et al., 1994He, 60. C @ 4. min, 3. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm

Van Den Dool and Kratz RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryFFAP1418.Rhlid, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m; Program: 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)
CapillaryFFAP1415.Rhlid, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m; Program: 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min)

Normal alkane RI, non-polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillarySPB-1889.Huang, Huang, et al., 199860. m/0.32 mm/0.25 «mu»m, He, 4. K/min; Tstart: 70. C; Tend: 180. C
CapillaryDB-5932.Lee, Macku, et al., 199160. m/0.25 mm/0.25 «mu»m, 40. C @ 5. min, 2. K/min; Tend: 250. C
CapillaryDB-5934.Macku and Shibamoto, 1991He, 40. C @ 5. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 160. C

Normal alkane RI, non-polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryHP-1900.Senger-Emonnot, Rochard, et al., 200650. m/0.32 mm/0.52 «mu»m, He; Program: 40C => 2C/min => 130C => 4C/min => 250C (25min)
CapillaryDB-5932.Didzbalis and Ho, 200160. m/0.25 mm/0.25 «mu»m, Helium; Program: 35 0C (2 min) 30 0C/min -> 60 0C (1 min) 6 0C/min -> 250 0C (10 min)

Normal alkane RI, polar column, temperature ramp

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Column type Active phase I Reference Comment
CapillaryDB-Wax1422.Umano, Hagi, et al., 1995He, 40. C @ 2. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 200. C

Normal alkane RI, polar column, custom temperature program

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Column type Active phase I Reference Comment
CapillaryFFAP1415.Bel Rhild, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m, Helium; Program: 50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min)
CapillaryFFAP1418.Bel Rhild, Fleury, et al., 200230. m/0.32 mm/0.25 «mu»m, Helium; Program: 50 0C (2 min) 6 0C/min -> 180 0C 10 0C/min -> 180 0C (10 min)
CapillaryFFAP1415.Bel Rhild, Fleury, et al., 2002, 230. m/0.32 mm/0.25 «mu»m, Helium; Program: 50 0C (2 min) 6 oC/min -> 180 0C 10 0C/min -> 240 0C (10 min)

References

Go To: Top, Gas Chromatography, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

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]

Yeo and Shibamoto, 1991
Yeo, H.C.H.; Shibamoto, T., Microwave-induced volatiles of the Maillard model system under different pH conditions, J. Agric. Food Chem., 1991, 39, 2, 370-373, https://doi.org/10.1021/jf00002a029 . [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]

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]

Rhlid, Fleury, et al., 2002
Rhlid, R.B.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera, F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches, J. Agric. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [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]

Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L., Odour active aroma compounds of sea fig (Microcosmus sulcatus), Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026 . [all data]

Didzbalis and Ho, 2001
Didzbalis, J.; Ho, C.-T., Analysis of low molecular weight aldehydes formed during the Mallard reaction, ACS Symposium Series, 2001, 794, 196-107. [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]

Bel Rhild, Fleury, et al., 2002
Bel Rhild, R.; Fleury, Y.; Devaud, S.; Fay, L.B.; Blank, I.; Juillerat, M.A., Biogeneration of roasted noted based on 2-acetyl-2-thiazoline and the precursor 2-(1-hydroxyethyl)-4,5-dihydrothiazole, 2002, retrieved from http://www.imrablank.ch/ACS2002826179.pdf. [all data]

Bel Rhild, Fleury, et al., 2002, 2
Bel Rhild, R.; Fleury, Y.; Blank, I.; Fay, L.B.; Welti, D.H.; Vera F.A.; Juillerat, M.A., Generation of roasted notes based on 2-acetyl-2-thiazolidine and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazoline, by combined bio and thermal approaches, J. Agr. Food Chem., 2002, 50, 8, 2350-2355, https://doi.org/10.1021/jf011170d . [all data]


Notes

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