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Thiazolidine, 2-ethyl-


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 Spec Data Center, S.E. Stein, director

Kovats' RI, non-polar column, custom temperature program

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Column typeActive phaseIReferenceComment
CapillaryDB-1991.Umano and Shibamoto, 1987N2; Column length: 30. m; Column diameter: 0.25 mm; Program: 40C(10min) => 200C(2C/min)

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax1513.Chung, Eiserich, et al., 1994He, 60. C @ 4. min, 3. K/min, 220. C @ 30. min; Column length: 60. m; Column diameter: 0.25 mm

Normal alkane RI, non-polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillarySPB-1983.Huang, Huang, et al., 199860. m/0.32 mm/0.25 «mu»m, He, 4. K/min; Tstart: 70. C; Tend: 180. C
CapillaryDB-51034.Macku and Shibamoto, 1991He, 40. C @ 5. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 160. C

Normal alkane RI, non-polar column, custom temperature program

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Column typeActive phaseIReferenceComment
CapillaryDB-51024.Didzbalis and Ho, 200160. m/0.25 mm/0.25 «mu»m, Helium; Program: 35 0C (2 min) 30 0C/min -> 60 0C (1 min) 6 0C/min -> 250 0C (10 min)

Normal alkane RI, polar column, temperature ramp

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Column typeActive phaseIReferenceComment
CapillaryDB-Wax1514.Umano, Hagi, et al., 1995He, 40. C @ 2. min, 2. K/min; Column length: 60. m; Column diameter: 0.25 mm; Tend: 200. C

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.

Umano and Shibamoto, 1987
Umano, K.; Shibamoto, T., Analysis of headspace volatiles from overheated beef fat, J. Agric. Food Chem., 1987, 35, 1, 14-18. [doi:10.1021/jf00073a004] [all data]

Chung, Eiserich, et al., 1994
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds produced from peanut oil heated with different amounts of cysteine, J. Agric. Food Chem., 1994, 42, 8, 1743-1746. [doi:10.1021/jf00044a032] [all data]

Huang, Huang, et al., 1998
Huang, T.-C.; Huang, L.-Z.; Ho, C.-T., Mechanistic studies on thiazolidine formation in aldehyde/cysteamine model systems, J. Agric. Food Chem., 1998, 46, 1, 224-227. [doi:10.1021/jf9705633] [all data]

Macku and Shibamoto, 1991
Macku, C.; Shibamoto, T., Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine, J. Agric. Food Chem., 1991, 39, 11, 1987-1989. [doi:10.1021/jf00011a021] [all data]

Didzbalis and Ho, 2001
Didzbalis, J.; Ho, C.-T., Analysis of low molecular weight aldehydes formed during the Mallard reaction, ACS Symposium Series, 2001, 794, 196-107. [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218. [doi:10.1021/jf00056a046] [all data]


Notes

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