2-Methylthiazole

CAS No. 3581-87-1

Formula: C4H5NS
Basic Info

Formula
C4H5NS
Molecular Weight
99.1542
Exact Mass
99.0143
LogP
1.4515
PSA
41.13
Synonyms

Thiazole,2-methyl

2-methylthiazol

2-methyl-1,3-thiazole

2-methyl-thiazole

AURORA KA-6469

Thiazole, 2-methyl-

methylthiazol

THIAZOL-2-YL METHYL

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Properties
Density
1.121g/cm3
Boiling Point
128.5ºC at 760 mmHg
Melting Point
-24ºC
Flash Point
28.9ºC
Refractive Index
1.535
Safety Info
Safety Statements
23-26-36/37/39
Risk Statements
R10
HS Code
2934100090
RIDADR
UN 1993
Spectrum
NMR Spectrum 1H NMR : parameter in CCl4
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Analysis Methods
Van Den Dool and Kratz RI, non-polar column, temperature ramp
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Column Shape
Capillary
Active Phase(℃)
DB-5
Retention index
808.
Temperature Control
Method
temperature ramp
Comments
60. m/0.32 mm/1. μm, 40. C @ 2. min, 4. K/min, 260. C @ 10. min
Reference
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
expand collapse
Column Shape
Capillary
Active Phase(℃)
DB-1
Retention index
777.
Temperature Control
Method
temperature ramp
Comments
20. m/0.18 mm/0.18 μm, 60. C @ 3. min, 8. K/min, 220. C @ 5. min
Reference
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
expand collapse
Column Shape
Capillary
Active Phase(℃)
BPX-5
Retention index
815.
Temperature Control
Method
temperature ramp
Comments
50. m/0.32 mm/0.5 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min
Reference
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
expand collapse
Column Shape
Capillary
Active Phase(℃)
BPX-5
Retention index
815.
Temperature Control
Method
temperature ramp
Comments
50. m/0.32 mm/0.5 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min
Reference
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
expand collapse
Column Shape
Capillary
Active Phase(℃)
DB-1
Retention index
778.
Temperature Control
Method
temperature ramp
Comments
60. m/0.32 mm/1. μm, He, 40. C @ 5. min, 2. K/min; T<sub>end</sub>: 220. C
Reference
Kim, J.S.Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des ÖlsPhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151.
Synthesis Route

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