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Kovats - thiazole

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Thiazole Formula: C3H3NS CAS#: 288-47-1 MW: 85.13 Odour Characteristic: v, Leek [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   735    BPX-5¦SGE, Milton Keynes, UK¦    Machiels D    Talanta    2003    60:755 740    DB-5¦J&W Scientific, Folsom, CA, USA¦    Adams RP       1995    745    DB-5¦J&W Scientific, Folsom, CA, USA¦    Macku C    J. Agric. Food Chem.    1991a    39:1987 1249    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Chung TY    J. Agric. Food Chem.    1994    42:1743 1270    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 Reference(s) Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764.   Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL.   Chung, T.Y., Eiserich, J.P., and Shibamoto, T. 1994. Volatile compounds produced from peanut oil heated with different amounts of cysteine. J. Agric. Food Chem. 42:1743-1746.   Macku, C., and Shibamoto, T. 1991a. Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine. J. Agric. Food Chem. 39:1987-1989.