Oxazole, 4-butyl-2,5-dimethyl
- Formula: C9H15NO
- Molecular weight: 153.2215
- IUPAC Standard InChI: InChI=1S/C9H15NO/c1-4-5-6-9-7(2)11-8(3)10-9/h4-6H2,1-3H3
- IUPAC Standard InChIKey: MRXQRKKZDKCDSE-UHFFFAOYSA-N
- 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: 4-n-butyl-2,5-dimethyl-oxazole; 2,5-dimethyl-4-butyloxazole
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Gas Chromatography
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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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SPD-1 | 1082. | Carlin, Jin, et al., 1986 | 50. C @ 5. min, 2. K/min, 280. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm |
Van Den Dool and Kratz RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Carbowax 20M | 1342. | Baltes and Bochmann, 1987 | Column length: 50. m; Column diameter: 0.3 mm; Program: not specified |
Normal alkane RI, polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | Carbowax | 1342. | Baltes and Bochmann, 1987, 2 | Program: not specified |
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.
Carlin, Jin, et al., 1986
Carlin, J.T.; Jin, Q.Z.; Huang, T.-C.; Ho, C.-T.; Chang, S.S.,
Identification of alkyloxazoles, in the volatile compounds from french-fried potatoes,
J. Agric. Food Chem., 1986, 34, 4, 621-623, https://doi.org/10.1021/jf00070a008
. [all data]
Baltes and Bochmann, 1987
Baltes, W.; Bochmann, G.,
Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds,
J. Agric. Food Chem., 1987, 35, 3, 340-346, https://doi.org/10.1021/jf00075a015
. [all data]
Baltes and Bochmann, 1987, 2
Baltes, W.; Bochmann, G.,
Model reactions on roast aroma formations, V. Mass spectrometric identification of pyrifines, oxazoles, and carbocyclic compounds from the reaction of serine and threonine with sucrose under the conditions of coffee roasting,
Z. Lebensm. Unters. Forsch., 1987, 185, 1, 5-9, https://doi.org/10.1007/BF01083331
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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