Thiophene, 3,4-dimethyl-
- Formula: C6H8S
- Molecular weight: 112.193
- IUPAC Standard InChI: InChI=1S/C6H8S/c1-5-3-7-4-6(5)2/h3-4H,1-2H3
- IUPAC Standard InChIKey: GPSFYJDZKSRMKZ-UHFFFAOYSA-N
- CAS Registry Number: 632-15-5
- 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: 3,4-Dimethylthiophene
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Van Den Dool and Kratz RI, polar column, temperature ramp
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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-Wax | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 45. | 45. | 45. | 45. |
| Tend (C) | 250. | 240. | 240. | 240. | 240. |
| Heat rate (K/min) | 3. | 6. | 6. | 6. | 3. |
| Initial hold (min) | 5. | 10. | 10. | 10. | 10. |
| Final hold (min) | 10. | 30. | 30. | 30. | 30. |
| I | 1250. | 1253. | 1253. | 1253. | 1240. |
| Reference | Aromdee and Sriubolmas, 2006 | Nielsen, Larsen, et al., 2004 | Nielsen, Larsen, et al., 2004, 2 | Nielsen, Larsen, et al., 2004, 2 | Nielsen and Poll, 2004 |
| Comment | MSDC-RI | MSDC-RI | 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.
Aromdee and Sriubolmas, 2006
Aromdee, C.; Sriubolmas, N.,
Essential oil of the flowers of Azadirachta indica (Meliaceae),
Songklanakarin J. Sci. Technol., 2006, 28, 1, 115-119. [all data]
Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Formation of aroma compounds during long-term frozen storage of unblanched leek (Allium ampeloprasum Var. Bulga) as affected by packaging atmosphere and slice thickness,
J. Agric. Food Chem., 2004, 52, 5, 1234-1240, https://doi.org/10.1021/jf0306183
. [all data]
Nielsen, Larsen, et al., 2004, 2
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices,
J. Agric. Food Chem., 2004, 52, 15, 4844-4852, https://doi.org/10.1021/jf049623c
. [all data]
Nielsen and Poll, 2004
Nielsen, G.S.; Poll, L.,
Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis,
J. Agric. Food Chem., 2004, 52, 6, 1642-1646, https://doi.org/10.1021/jf030682k
. [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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