Ethanone, 1-(4,5-dihydro-2-thiazolyl)-
- Formula: C5H7NOS
- Molecular weight: 129.180
- IUPAC Standard InChIKey: FZOZFDAMVVEZSJ-UHFFFAOYSA-N
- CAS Registry Number: 29926-41-8
- 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: 2-Acetyl-2-thiazoline; 1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone; 2-Acetylthiazoline; 2-Thiazoline, 2-acetyl; Ketone, methyl 2-thiazolin-2-yl; Acetylthiazoline
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Van Den Dool and Kratz RI, polar column, custom temperature program
Go To: Top, References, Notes
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 | Supelcowax-10 | FFAP | FFAP | FFAP | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Program | 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C | 40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min) | 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min) | 50C (2min) => 6C/min => 180C => 10C/min => 240C(10min) | 50C => 5C/min => 180C => 10C/min => 250C |
I | 1740. | 1760. | 1748. | 1748. | 1760. |
Reference | Majcher and Jelen, 2007 | Engel and Schieberle, 2002 | Rhlid, Fleury, et al., 2002 | Rhlid, Fleury, et al., 2002 | Sérot, Regost, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-FFAP | DB-Wax | FFAP | FFAP | FFAP |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.25 |
Program | 35 0C (2 min) 40 K/min -> 60 0C (2 min) 6 K/min -> 230 0C | 50C => 5C/min => 180C => 10C/min => 250C | 35C(2min) => 40C/min => 60C(5min) => 6C/min => 230C(15min) | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) |
I | 1750. | 1763. | 1756. | 1720. | 1720. |
Reference | Zehentbauer and Reineccius, 2002 | Sérot, Regost, et al., 2001 | Hofmann and Schieberle, 1998 | Hofmann and Schieberle, 1997 | Hofmann and Schieberle, 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | FFAP | FFAP | FFAP |
Column length (m) | 30. | 30. | 30. |
Carrier gas | He | He | He |
Substrate | |||
Column diameter (mm) | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
Program | 40C (2min) => 40C/min => 60C (2min) => 240C (10min) | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) |
I | 1738. | 1720. | 1720. |
Reference | Münch, Hofmann, et al., 1997 | Hofmann and Schieberle, 1995 | Hofmann and Schieberle, 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Engel and Schieberle, 2002
Engel, W.; Schieberle, P.,
Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid),
J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186
. [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]
Sérot, Regost, et al., 2002
Sérot, T.; Regost, C.; Arzel, J.,
Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources,
J. Sci. Food Agric., 2002, 82, 6, 636-643, https://doi.org/10.1002/jsfa.1096
. [all data]
Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A.,
Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay,
Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102
. [all data]
Sérot, Regost, et al., 2001
Sérot, T.; Regost, C.; Prost, C.; Robin, J.; Arzel, J.,
Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima),
J. Sci. Food Agric., 2001, 81, 14, 1339-1346, https://doi.org/10.1002/jsfa.950
. [all data]
Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P.,
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions,
Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324
. [all data]
Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P.,
Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques,
J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t
. [all data]
Münch, Hofmann, et al., 1997
Münch, P.; Hofmann, T.; Schieberle, P.,
Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation,
J. Agric. Food Chem., 1997, 45, 4, 1338-1344, https://doi.org/10.1021/jf960658p
. [all data]
Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P.,
Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques,
J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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