Thiazole, 4,5-dimethyl-
- Formula: C5H7NS
- Molecular weight: 113.181
- IUPAC Standard InChI: InChI=1S/C5H7NS/c1-4-5(2)7-3-6-4/h3H,1-2H3
- IUPAC Standard InChIKey: UWSONZCNXUSTKW-UHFFFAOYSA-N
- CAS Registry Number: 3581-91-7
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 4,5-Dimethylthiazole
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
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 | DB-5 | DB-1 | DB-1 | DB-5 | BPX-5 |
| Column length (m) | 60. | 20. | 20. | 60. | 50. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.18 | 0.18 | 0.25 | 0.32 |
| Phase thickness (μm) | 1. | 0.18 | 0.18 | 0.25 | 0.5 |
| Tstart (C) | 40. | 60. | 60. | 40. | 60. |
| Tend (C) | 260. | 220. | 220. | 275. | 250. |
| Heat rate (K/min) | 4. | 8. | 8. | 7. | 4. |
| Initial hold (min) | 2. | 3. | 3. | 5. | |
| Final hold (min) | 10. | 5. | 5. | 20. | |
| I | 936. | 907. | 910. | 928. | 951. |
| Reference | Methven L., Tsoukka M., et al., 2007 | Rochat S., de Saint Laumer J.Y., et al., 2007 | Rochat S., de Saint Laumer J.Y., et al., 2007 | Dreher, Rouseff, et al., 2003 | Bredie, Mottram, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | BPX-5 | DB-1 | BP-5 | SE-30 | DB-1 |
| Column length (m) | 50. | 60. | 50. | 50. | 60. |
| Carrier gas | He | He | He | ||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 1. | 0.25 | 0.25 | |
| Tstart (C) | 60. | 40. | 60. | 50. | 35. |
| Tend (C) | 250. | 220. | 250. | 250. | 280. |
| Heat rate (K/min) | 4. | 2. | 4. | 8. | 2. |
| Initial hold (min) | 5. | 5. | 10. | ||
| Final hold (min) | 10. | 10. | |||
| I | 947. | 906. | 933. | 926. | 906. |
| Reference | Ames, Guy, et al., 2001 | Kim, 2001 | Whitfield and Mottram, 2001 | Misharina, Golovnya, et al., 1994 | Specht and Baltes, 1994 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Rochat S., de Saint Laumer J.Y., et al., 2007
Rochat S.; de Saint Laumer J.Y.; Chaintreau A.,
Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography,
J. Chromatogr. A, 2007, 1147, 1, 85-94, https://doi.org/10.1016/j.chroma.2007.02.039
. [all data]
Dreher, Rouseff, et al., 2003
Dreher, J.G.; Rouseff, R.L.; Naim, M.,
GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice,
J. Agric. Food Chem., 2003, 51, 10, 3097-3102, https://doi.org/10.1021/jf034023j
. [all data]
Bredie, Mottram, et al., 2002
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour,
J. Agric. Food Chem., 2002, 50, 5, 1118-1125, https://doi.org/10.1021/jf0111662
. [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]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Whitfield and Mottram, 2001
Whitfield, F.B.; Mottram, D.S.,
Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5,
J. Agric. Food Chem., 2001, 49, 2, 816-822, https://doi.org/10.1021/jf0008644
. [all data]
Misharina, Golovnya, et al., 1994
Misharina, T.A.; Golovnya, R.V.; Strashnenko, E.S.; Medvedeva, I.B.,
Sorbtion-structural mass-spectrometric characteristics of volatile components of model systems and flavor compounds with meat odor,
Zh. Anal. Khim., 1994, 49, 7, 722-728. [all data]
Specht and Baltes, 1994
Specht, K.; Baltes, W.,
Identification of volatile flavor compounds with high aroma values from shallow-fried beef,
J. Agric. Food Chem., 1994, 42, 10, 2246-2253, https://doi.org/10.1021/jf00046a031
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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