5-Ethylthiazole
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5-Ethylthiazole
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CAS No:
17626-73-2
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Formula:
C5H7NS
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Chemical Name:
5-Ethylthiazole
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Synonyms:
5-Ethylthiazole;Thiazole, 5-ethyl-
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CAS No:
Characteristics
41.13
1.7055
1.078±0.06 g/cm3(Predicted)
162.9±9.0 °C(Predicted)
3.15±0.10(Predicted)
Analysis Methods
| Name | Column Shape | Active Phase(℃) | Retention index | Temperature Control | Method | Comments | Reference |
|---|---|---|---|---|---|---|---|
| Van Den Dool and Kratz RI, non-polar column, temperature ramp | Capillary | DB-5 | 951. | temperature ramp | 60. m/0.32 mm/1. μm, 40. C @ 2. min, 4. K/min, 260. C @ 10. min | Methven L.Tsoukka M.Oruna-Concha M.J.Parker J.K.Mottram D.S.Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar)J. Agric. Food Chem.2007, 55, 4, 1427-1436. | |
| Van Den Dool and Kratz RI, non-polar column, temperature ramp | Capillary | DB-1 | 914. | temperature ramp | 20. m/0.18 mm/0.18 μm, 60. C @ 3. min, 8. K/min, 220. C @ 5. min | Rochat S.de Saint Laumer J.Y.Chaintreau A.Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatographyJ. Chromatogr. A2007, 1147, 1, 85-94. | |
| Van Den Dool and Kratz RI, non-polar column, temperature ramp | Capillary | DB-1 | 917. | temperature ramp | 20. m/0.18 mm/0.18 μm, 60. C @ 3. min, 8. K/min, 220. C @ 5. min | Rochat S.de Saint Laumer J.Y.Chaintreau A.Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatographyJ. Chromatogr. A2007, 1147, 1, 85-94. | |
| Van Den Dool and Kratz RI, non-polar column, temperature ramp | Capillary | BPX-5 | 955. | temperature ramp | 50. m/0.32 mm/0.5 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min | Ames, J.M.Guy, R.C.E.Kipping, G.J.Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cookingJ. Agric. Food Chem.2001, 49, 4, 1885-1894. | |
| Van Den Dool and Kratz RI, non-polar column, temperature ramp | Capillary | DB-5 | 959. | custom temperature program | 50. m/0.32 mm/0.5 μm, He; Program: oC(5min) => 60C/min => 60C (5min) => 4C/min => 250C | Parker, J.K.Hassell, G.M.E.Mottram, D.S.Guy, R.C.E.Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat floursJ. Agric. Food Chem.2000, 48, 8, 3497-3506. |
Guide of 5-Ethylthiazole
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