2-Acetylthiazole
- Formula: C5H5NOS
- Molecular weight: 127.164
- IUPAC Standard InChI: InChI=1S/C5H5NOS/c1-4(7)5-6-2-3-8-5/h2-3H,1H3
- IUPAC Standard InChIKey: MOMFXATYAINJML-UHFFFAOYSA-N
- CAS Registry Number: 24295-03-2
- 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: Ethanone, 1-(2-thiazolyl)-; Ketone, methyl 2-thiazolyl; 1-(1,3-Thiazol-2-yl)ethanone; 2-Acetylthiazol; Thiazole, 2-acetyl; 1-(2-Thiazolyl)ethanone; Methyl 2-thiazolyl ketone; 1-(thiazol-2-yl)ethan-1-one
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Normal alkane RI, polar column, custom temperature program
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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-Wax | Carbowax 20M | Supelcowax-10 | FFAP | FFAP |
| Column length (m) | 60. | 60. | 25. | ||
| Carrier gas | Helium | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | ||
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
| Program | 60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0C | not specified | not specified | 35C(2min) => 40C/min => 60C(2min) => 6C/min => 230C | not specified |
| I | 1643. | 1639. | 1646. | 1624. | 1665. |
| Reference | Kim. J.H., Ahn, et al., 2004 | Vinogradov, 2004 | Baek and Cadwallader, 2003 | Zehentbauer and Grosch, 1998 | Blank, Stampfli, et al., 1994 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W.,
Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce,
Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6
. [all data]
Vinogradov, 2004
Vinogradov, B.A.,
Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]
Baek and Cadwallader, 2003
Baek, H.H.; Cadwallader, K.R.,
Gas chromatographic/olfactometric evaluation of flavor extracts produced from crawfish processing by-products, 2003, retrieved from http://nsgl.gso.uri.edu/source/flsgpw95001/flsgpw95001part5.pdf. [all data]
Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W.,
Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways,
J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184
. [all data]
Blank, Stampfli, et al., 1994
Blank, I.; Stampfli, A.; Eisenreich, W.,
Analysis of food flavourings by gas chromatography - olfactometry
in Trends of Flavour Research, Maarse, H.; van der Heij, D.G., ed(s)., 1994, 271-276. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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