2-Heptyl-4,5-dimethylthiazole
- Formula: C12H21NS
- Molecular weight: 211.367
- IUPAC Standard InChI: InChI=1S/C12H21NS/c1-4-5-6-7-8-9-12-13-10(2)11(3)14-12/h4-9H2,1-3H3
- IUPAC Standard InChIKey: PSZGSWWQPRJONL-UHFFFAOYSA-N
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: 4,5-dimethyl-2-heptyl-thiazole
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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 | BPX-5 | 1588. | Elmore and Mottram, 1997 | 50. m/0.32 mm/0.5 μm, He, 60. C @ 2. min, 10. K/min; Tend: 280. C |
Van Den Dool and Kratz RI, non-polar column, custom temperature program
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | CP-Sil 8CB-MS | 1575. | Elmore, Mottram, et al., 2000 | 60. m/0.25 mm/0.25 μm, He; Program: 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C |
| Capillary | BPX-5 | 1588. | Elmore, Mottram, et al., 1997 | 50. m/0.32 mm/0.5 μm, He; Program: 0C (10min) => 40C/min => 40C (2min) => 4C/min => 280C |
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.
Elmore and Mottram, 1997
Elmore, J.S.; Mottram, D.S.,
Investigation of the reaction between ammonium sulfide, aldehydes, and α-dicarbonyls to form some lipid-Maillard interaction products found in cooked beef,
J. Agric. Food Chem., 1997, 45, 9, 3595-3602, https://doi.org/10.1021/jf970065u
. [all data]
Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D.,
The effects of diet and breed on the volatile compounds of cooked lamb,
Meat Sci., 2000, 55, 2, 149-159, https://doi.org/10.1016/S0309-1740(99)00137-0
. [all data]
Elmore, Mottram, et al., 1997
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D.,
Novel thiazoles and 3-thiazolines in cooked beef aroma,
J. Agric. Food Chem., 1997, 45, 9, 3603-3607, https://doi.org/10.1021/jf970066m
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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