Ethanol, 2-(methylthio)-
- Formula: C3H8OS
- Molecular weight: 92.160
- IUPAC Standard InChI: InChI=1S/C3H8OS/c1-5-3-2-4/h4H,2-3H2,1H3
- IUPAC Standard InChIKey: WBBPRCNXBQTYLF-UHFFFAOYSA-N
- CAS Registry Number: 5271-38-5
- 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: Hydroxyethyl methyl sulfide; β-Hydroxyethyl methyl sulfide; 2-Hydroxyethyl methyl sulfide; Methyl 2-hydroxyethyl sulfide; S-Methylmercaptoethanol; β-Methylmercaptoethanol; 2-Methylmercaptoethanol; β-(Methylthio)ethanol; 2-(Methylthio)ethanol; 1-Hydroxy-2-(methylthio)-ethane; 2-MethyIthioethanol; NSC 1902
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Van Den Dool and Kratz RI, 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 |
|---|---|---|---|
| Active phase | DB-Wax | AT-Wax | Supelcowax-10 |
| Column length (m) | 30. | 60. | 60. |
| Carrier gas | H2 | He | He |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 65. | 35. |
| Tend (C) | 250. | 250. | 195. |
| Heat rate (K/min) | 3. | 2. | 2. |
| Initial hold (min) | 3. | 10. | 5. |
| Final hold (min) | 20. | 60. | 90. |
| I | 1515. | 1515. | 1534. |
| Reference | Aubert and Bourger, 2004 | Pino, Almora, et al., 2003 | Chung, 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Aubert and Bourger, 2004
Aubert, C.; Bourger, N.,
Investigation of volatiles in charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars,
J. Agric. Food Chem., 2004, 52, 14, 4522-4528, https://doi.org/10.1021/jf049777s
. [all data]
Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
. [all data]
Chung, 1999
Chung, H.Y.,
Volatile components in fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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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