2-propionyl-2-thiazoline
- Formula: C6H9NOS
- Molecular weight: 143.207
- IUPAC Standard InChI: InChI=1S/C6H9NOS/c1-2-5(8)6-7-3-4-9-6/h2-4H2,1H3
- IUPAC Standard InChIKey: MFQABLFJUQNPAC-UHFFFAOYSA-N
- Chemical structure:
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Van Den Dool and Kratz RI, non-polar column, custom temperature program
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-5 | SE-54 | SE-54 |
| Column length (m) | 30. | 30. | 30. |
| Carrier gas | He | He | |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
| Program | 40C (2min) => 40C/min => 60C (1min) => 6C/min => 230C (15min) | 35C(2min) => 40C/min => 50C(5min) => 6C/min => 230C(15min) | 40C (2min) => 40C/min => 50C (5min) => 6C/min => 230C (15min) |
| I | 1205. | 1196. | 1196. |
| Reference | Engel and Schieberle, 2002 | Hofmann and Schieberle, 1998 | Hofmann and Schieberle, 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Engel and Schieberle, 2002
Engel, W.; Schieberle, P.,
Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid),
J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186
. [all data]
Hofmann and Schieberle, 1998
Hofmann, T.; Schieberle, P.,
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions,
Z. Lebensm. Unters. Forsch. A, 1998, 207, 3, 229-236, https://doi.org/10.1007/s002170050324
. [all data]
Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P.,
Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques,
J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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