Oxazole, trimethyl-
- Formula: C6H9NO
- Molecular weight: 111.1418
- IUPAC Standard InChI: InChI=1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
- IUPAC Standard InChIKey: ZRLDBDZSLLGDOX-UHFFFAOYSA-N
- CAS Registry Number: 20662-84-4
- 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: Trimethyloxazole; 2,4,5-Trimethyloxazole; Oxazole, 2,4,5-trimethyl
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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 | 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 => 60C/min => 60C(5min) => 4C/min => 250C(20min) |
| I | 851. | 863. | 847. |
| Reference | Elmore, Mottram, et al., 2000 | Elmore, Mottram, et al., 1999 | Owens J.D., Allagheny N., et al., 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.
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]
Owens J.D., Allagheny N., et al., 1997
Owens J.D.; Allagheny N.; Kipping G.; Ames J.M.,
Formation of volatile compounds during Bacillus subtilis fermentation of soya beans,
J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8
. [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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