3-Mercapto-butyraldehyde
- Formula: C4H8OS
- Molecular weight: 104.171
- IUPAC Standard InChI: InChI=1S/C4H8OS/c1-4(6)2-3-5/h3-4,6H,2H2,1H3
- IUPAC Standard InChIKey: USJRMLZTONLKON-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. - Species with the same structure:
- Other names: 3-mercaptobutanal
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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
Kovats' RI, non-polar column, isothermal
| Column type | Active phase | Temperature (C) | I | Reference | Comment |
|---|---|---|---|---|---|
| Packed | SE-30 | 110. | 840. | Badings, Maarse, et al., 1976 | Chromosorb W-AW; Column length: 2. m |
Normal alkane RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | 5 % Phenyl methyl siloxane | 822. | Kleinhenz, Kuo, et al., 2006 | Program: not specified |
| Capillary | CP Sil 5 CB | 803. | Vermeulen and Collin, 2002 | 50. m/0.32 mm/1.2 μm, He; Program: 40C(4min) => 2C/min => 132C => 10C/min => 250C(45min) |
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.
Badings, Maarse, et al., 1976
Badings, H.T.; Maarse, H.; Kleipool, R.J.C.; Tas, A.C.; Neeter, R.; ten Noever de Brauw, M.C.,
Formation of odorous compounds from hydrogen sulphide and 2-butenal,
Z. Lebensm. Unters. Forsch., 1976, 161, 1, 53-59, https://doi.org/10.1007/BF01145420
. [all data]
Kleinhenz, Kuo, et al., 2006
Kleinhenz, J.K.; Kuo, C.J.; Harper., W.J.,
Evaluation of polyfunctional thiol compounds in aged Cheddar cheese: identification,
Milchwissenschaft, 2006, 61, 3, 300-304. [all data]
Vermeulen and Collin, 2002
Vermeulen, C.; Collin, S.,
Synthesis and sensorial properties of mercaptoaldehydes,
J. Agric. Food Chem., 2002, 50, 20, 5654-5659, https://doi.org/10.1021/jf020468g
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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