Thieno[2,3-b]thiophene

Formula: C₆H₄S₂
Molecular weight: 140.226
IUPAC Standard InChI: InChI=1S/C6H4S2/c1-3-7-6-5(1)2-4-8-6/h1-4H
IUPAC Standard InChIKey: YHBTXTFFTYXOFV-UHFFFAOYSA-N
CAS Registry Number: 250-84-0
Chemical structure:
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Other data available:
- Gas phase ion energetics data
- Mass spectrum (electron ionization)
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Gas Chromatography

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

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

Column type	Active phase	I	Reference	Comment
Capillary	CP Sil 8 CB	1225.	Elmore, Campo, et al., 2002	60. m/0.25 mm/0.25 μm, He, 40. C @ 2. min, 4. K/min; T_end: 280. C
Capillary	BPX-5	1239.	Ames, Guy, et al., 2001	50. m/0.32 mm/0.5 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min

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

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Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1212.	Mottram and Whitfield, 1995	He; Column length: 50. m; Column diameter: 0.32 mm; Program: 0C => 60C/min => 60C (5min) => 4C/min => 250C

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

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Column type	Active phase	I	Reference	Comment
Capillary	Polydimethyl siloxane	1220.	Xu, He, et al., 2010	Program: 40 0C 20 0C/min -> 60 0C (5 min) 4 0C/min -> 250 0C

Lee's RI, non-polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	SPB-5	201.25	Thuss, Popp, et al., 2000	60. m/0.32 mm/0.10 μm, He; Program: A: 105 0C (2 min) 2.5 0C -> 230 0C 50 0C/min -> 305 0C (15 min) B: 95 0C (2 min) 3.8 0C/min -> 310 0C (5 min)

References

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Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S., Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids, J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718 . [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]

Mottram and Whitfield, 1995
Mottram, D.S.; Whitfield, F.B., Volatile compounds from the reaction of cysteine, ribose, and phospholipid in low-moisture systems, J. Agric. Food Chem., 1995, 43, 4, 984-988, https://doi.org/10.1021/jf00052a027 . [all data]

Xu, He, et al., 2010
Xu, H.; He, W.; Liu, X.; Gao, Y., Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide, Czech J. Food Sci., 2010, 28, 3, 192-201. [all data]

Thuss, Popp, et al., 2000
Thuss, U.; Popp, P.; Ehrlich, C.; Kalkoff, W.-D., Identification and quantification of thaarenes in the flue gas of lignite-fired domestic heating, J. Hi. Res. Chromatogr., 2000, 23, 7/8, 457-473, https://doi.org/10.1002/1521-4168(20000801)23:7/8<457::AID-JHRC457>3.0.CO;2-7 . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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