3-Methyl-2-butene-1-thiol
- Formula: C5H10S
- Molecular weight: 102.198
- IUPAC Standard InChI: InChI=1S/C5H10S/c1-5(2)3-4-6/h3,6H,4H2,1-2H3
- IUPAC Standard InChIKey: GYDPOKGOQFTYGW-UHFFFAOYSA-N
- CAS Registry Number: 5287-45-6
- 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. - Species with the same structure:
- Other names: 3-Methyl-2-buten-1-thiol; 3-Methyl-2-butenethiol; 3-Methyl-but-2-ene-1-thiol; Prenyl mercaptan; Prenylthiol; 3-methyl-2-butene-1-thiol (isopentenylmercaptan); Isopentenylmercaptan; Isopentenylmercaptane; 2-Butene-1-thiol, 3-methyl-; 3-methylsulfanylhexyl acetate
- Information on this page:
- Other data available:
- Options:
Gas Chromatography
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
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SPB-5 | 808. | Majcher and Jelen, 2007 | 30. m/0.53 mm/1.5 μm; Program: 40C(1min) => 6C/min => 180C => 20C/min => 280C |
| Capillary | SE-54 | 818. | Fritsch and Schieberle, 2005 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min) |
| Capillary | SE-54 | 833. | Fritsch and Schieberle, 2005 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min) |
| Capillary | CP Sil 8 CB | 821. | Holscher, Vitzthum, et al., 1992 | 50. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 2C/min => 220C |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Supelcowax-10 | 1112. | Majcher and Jelen, 2007 | 30. m/0.25 mm/0.25 μm; Program: 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C |
| Capillary | FFAP | 1100. | Fritsch and Schieberle, 2005 | 30. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 20C/min => 230C(10min) |
| Capillary | DB-Wax | 1098. | Holscher, Vitzthum, et al., 1992 | 60. m/0.32 mm/0.25 μm, He; Program: 35C(2min) => 40C/min => 60C(2min) => 2C/min => 220C |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | CP Sil 5 CB | 804. | Bailly, Jerkovic, et al., 2006 | 50. m/0.32 mm/1.2 μm, He; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C |
| Capillary | CP-Sil5 CB MS | 807. | Callemien, Dasnoy, et al., 2006 | 50. m/0.32 mm/1.2 μm, N2; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min) |
| Capillary | BP-5 | 823. | Helsper, Bücking, et al., 2006 | 30. m/0.25 mm/1. μm, He; Program: 40C(2min) => 4C/min => 150C => 8C/min => 250C (15min) |
| Capillary | HP-1 | 807. | Senger-Emonnot, Rochard, et al., 2006 | 50. m/0.32 mm/0.52 μm, He; Program: 40C => 2C/min => 130C => 4C/min => 250C (25min) |
| Capillary | CP Sil 5 CB | 808. | Vermeulen and Collin, 2006 | 50. m/0.32 mm/1.2 μm; Program: 40 0C (4 min) 2 0C/min -> 132 0C 10 0C/min -> 250 0C (15 min) |
| Capillary | CP Sil 5 CB | 808. | Vermeulen, Lejeune, et al., 2006 | 50. m/0.32 mm/1.2 μm; Program: 40C(4min) => 2C/min => 132C => 10C/min => 250C (15min) |
| Capillary | CP-Sil 5 CB | 807. | Callamien, Dasnoy, et al., 2005 | 50. m/0.32 mm/1.2 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 iC/min -> 145 0C 3 0C/min -> 250 0C |
| Capillary | CP-Sil 5 CB | 807. | Callemien, Dasnoy, et al., 2005 | 50. m/0.32 mm/1.20 μm, Nitrogen; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C |
| Capillary | CP-Sil 5 CB | 810. | Gijs, Chevanese, et al., 2002 | 50. m/0.32 mm/1.20 μm, Helium; Program: 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min) |
Normal alkane RI, polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | DB-Wax | 1111. | Kishimoto, Wanikawa, et al., 2006 | 15. m/0.32 mm/0.25 μm, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C |
| Capillary | HP-Innowax | 1122. | Senger-Emonnot, Rochard, et al., 2006 | 60. m/0.32 mm/0.5 μm, He, 2. K/min, 220. C @ 10. min; Tstart: 60. C |
| Capillary | HP-Innowax | 1087. | Isogai, Utsunomiya, et al., 2005 | 30. m/0.25 mm/0.25 μm, He, 40. C @ 5. min, 5. K/min, 240. C @ 15. min |
| Capillary | DB-Wax | 1098. | Akiyama, Murakami, et al., 2003 | 60. m/0.32 mm/0.25 μm, He, 6. K/min, 230. C @ 20. min; Tstart: 40. C |
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | FFAP | 1112. | Bailly, Jerkovic, et al., 2006 | 25. m/0.32 mm/0.3 μm, He; Program: 36C => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C |
| Capillary | CP-Wax 58CB | 1112. | Vermeulen and Collin, 2006 | 25. m/0.32 mm/0.30 μm; Program: 40 0C (4 min) 2 0C/min -> 132 0C 10 0C/min -> 250 0C (15 min) |
| Capillary | FFAP | 1112. | Vermeulen, Lejeune, et al., 2006 | 25. m/0.32 mm/0.3 μm; Program: 40C(4min) => 2C/min => 132C => 10C/min => 250C (15min) |
References
Go To: Top, Gas Chromatography, 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]
Fritsch and Schieberle, 2005
Fritsch, H.T.; Schieberle, P.,
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer,
J. Agric. Food Chem., 2005, 53, 19, 7544-7551, https://doi.org/10.1021/jf051167k
. [all data]
Holscher, Vitzthum, et al., 1992
Holscher, W.; Vitzthum, O.G.; Steinhart, H.,
Prenyl alcohol - source for odorants in roasted coffee,
J. Agric. Food Chem., 1992, 40, 4, 655-658, https://doi.org/10.1021/jf00016a027
. [all data]
Bailly, Jerkovic, et al., 2006
Bailly, S.; Jerkovic, V.; Marchand-Brynaert, J.; Collin, S.,
Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols,
J. Agric. Food Chem., 2006, 54, 19, 7227-7234, https://doi.org/10.1021/jf060814k
. [all data]
Callemien, Dasnoy, et al., 2006
Callemien, D.; Dasnoy, S.; Collin, S.,
Identification of a stale-beer-like odorant in extracts of naturally aged beer,
J. Agric. Food Chem., 2006, 54, 4, 1409-1413, https://doi.org/10.1021/jf051772n
. [all data]
Helsper, Bücking, et al., 2006
Helsper, J.P.F.G.; Bücking, M.; Muresan, S.; Blaas, J.; Wietsma, W.A.,
Identification of the volatile component(s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae),
J. Agric. Food Chem., 2006, 54, 14, 5087-5091, https://doi.org/10.1021/jf0605594
. [all data]
Senger-Emonnot, Rochard, et al., 2006
Senger-Emonnot, P.; Rochard, S.; Pellegrin, F.; George, G.; Fernandez, X.; Lizzani-Cuvelier, L.,
Odour active aroma compounds of sea fig (Microcosmus sulcatus),
Food Chem., 2006, 97, 3, 465-471, https://doi.org/10.1016/j.foodchem.2005.05.026
. [all data]
Vermeulen and Collin, 2006
Vermeulen, C.; Collin, S.,
Combinatorial Synthesis and Screening of Nover Odorants such as Polyfunctional Thiols,
Combinatorial Chem. High Throghput Screening, 2006, 9, 8, 583-590, https://doi.org/10.2174/138620706778249712
. [all data]
Vermeulen, Lejeune, et al., 2006
Vermeulen, C.; Lejeune, I.; Tran, T.T.H.; Collin, S.,
Occurrence of polyfunctional thiols in fresh lager beers,
J. Agric. Food Chem., 2006, 54, 14, 5061-5068, https://doi.org/10.1021/jf060669a
. [all data]
Callamien, Dasnoy, et al., 2005
Callamien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S.,
Flavour stability of lager beer: identification of a new key staling compounds,
Eur. Brewery Convention, 2005, 91, 815-822. [all data]
Callemien, Dasnoy, et al., 2005
Callemien, D.; Dasnoy, S.; Heynen, O.; Badot, C.; Collin, S.,
Flavour stability of lager beer: identification of a new key staling compound
in European Brewery Convention, Fachverlag Hans Carl, Nurnberg, Germany, 2005, 815-822. [all data]
Gijs, Chevanese, et al., 2002
Gijs, L.; Chevanese, F.; Jerkovic, V.; Collin, S.,
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging,
J. Agric. Food Chem., 2002, 50, 20, 5612-5616, https://doi.org/10.1021/jf020563p
. [all data]
Kishimoto, Wanikawa, et al., 2006
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K.,
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties,
J. Agric. Food Chem., 2006, 54, 23, 8855-8861, https://doi.org/10.1021/jf061342c
. [all data]
Isogai, Utsunomiya, et al., 2005
Isogai, A.; Utsunomiya, H.; Kanda, R.; Iwata, H.,
Changes in the Aroma Compounds of Sake during Aging,
J. Agric. Food Chem., 2005, 53, 10, 4118-4123, https://doi.org/10.1021/jf047933p
. [all data]
Akiyama, Murakami, et al., 2003
Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K.,
Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction,
J. Agric. Food Chem., 2003, 51, 7, 1961-1969, https://doi.org/10.1021/jf020724p
. [all data]
Notes
Go To: Top, Gas Chromatography, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.