2,3-dihydro-6-methylthieno[2,3c]furan
- Formula: C7H8OS
- Molecular weight: 140.203
- IUPAC Standard InChI: InChI=1S/C7H8OS/c1-5-7-6(4-8-5)2-3-9-7/h4H,2-3H2,1H3
- IUPAC Standard InChIKey: WQOKVCDOEDFSAJ-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: Thieno[2,3-c]furan, 2,3-dihydro-6-methyl; 2-methyl-3-oxa-8-thiabicyclo[3.3.0]-1,4-octadiene; Bicyclo[3.3.0]-3-oxa-8-thia-1,4-octadiene, 2-methyl
- Information on this page:
- Other data available:
- Options:
Van Den Dool and Kratz RI, non-polar column, custom temperature program
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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 |
|---|---|---|---|
| Active phase | CP-Sil 8CB-MS | BPX-5 | BPX-5 |
| Column length (m) | 60. | 50. | 50. |
| Carrier gas | He | He | He |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.5 |
| Program | 0C(5min) => 40C/min => 40C (2min) => 4C/min => 280C | 0C(5min) => 40C/min => 40C(2min) => 4C/min => 280C | OC (5min) => 60C/min => 60C(5min) => 4C/min => 250C |
| I | 1202. | 1203. | 1215. |
| Reference | Elmore, Mottram, et al., 2000 | Elmore, Mottram, et al., 1999 | Bredie, Mottram, et al., 1998 |
| 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.
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., 1999
Elmore, J.S.; Mottram, D.S.; Enser, M.; Wood, J.D.,
Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles,
J. Agric. Food Chem., 1999, 47, 4, 1619-1625, https://doi.org/10.1021/jf980718m
. [all data]
Bredie, Mottram, et al., 1998
Bredie, W.L.P.; Mottram, D.S.; Guy, R.C.E.,
Aroma volatiles generated during extrusion cooking of maize flour,
J. Agric. Food Chem., 1998, 46, 4, 1479-1487, https://doi.org/10.1021/jf9708857
. [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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