2-Undecanone
- Formula: C11H22O
- Molecular weight: 170.2918
- IUPAC Standard InChIKey: KYWIYKKSMDLRDC-UHFFFAOYSA-N
- CAS Registry Number: 112-12-9
- 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. - Species with the same structure:
- Other names: Ketone, methyl nonyl; Methyl n-nonyl ketone; Methyl nonyl ketone; Nonyl methyl ketone; 2-Hendecanone; Undecanone-(2); Mgk dog & cat repellent; Undecan-2-one; Mgk dog and cat repellent
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- Other data available:
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Normal alkane RI, polar column, temperature ramp
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 | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RTX-Wax | AT-Wax | Innowax | BP-20 | Innowax |
Column length (m) | 60. | 60. | 30. | 50. | 50. |
Carrier gas | Helium | Helium | He | ||
Substrate | |||||
Column diameter (mm) | 0.22 | 0.25 | 0.25 | 0.22 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 60. | 60. | 40. | 60. | 60. |
Tend (C) | 230. | 280. | 200. | 220. | 250. |
Heat rate (K/min) | 2. | 4. | 10. | 2. | 2. |
Initial hold (min) | 5. | ||||
Final hold (min) | 5. | 15. | 20. | 60. | |
I | 1579. | 1605. | 1598. | 1594. | 1590. |
Reference | Bendiabdellah, El Amine Dib, et al., 2012 | Kiss, Csoka, et al., 2011 | Kaypak and Avsar, 2008 | Boti, Yao, et al., 2006 | Bendimerad and Bendiab, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Stabilwax DA | DB-Wax | Supelcowax-10 | Supelcowax-10 | ZB-Wax |
Column length (m) | 60. | 60. | 60. | 30. | 30. |
Carrier gas | Nitrogen | He | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.53 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.50 | 1. | 0.25 | 0.25 |
Tstart (C) | 40. | 35. | 40. | 40. | 40. |
Tend (C) | 180. | 235. | 240. | 220. | 250. |
Heat rate (K/min) | 5. | 2. | 4. | 3. | 5. |
Initial hold (min) | 5. | 4. | 2. | 5. | 2. |
Final hold (min) | 30. | 20. | 10. | 5. | |
I | 1628. | 1608. | 1626. | 1588. | 1587. |
Reference | Nogueira, Lubachevsky, et al., 2005 | Qian and Wang, 2005 | Rochat and Chaintreau, 2005 | Vichi, Riu-Aumatell, et al., 2005 | N/A |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | CP-Wax 52CB | HP-FFAP | TC-Wax | DB-Wax |
Column length (m) | 30. | 60. | 25. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.52 | 0.25 | |
Tstart (C) | 40. | 40. | 60. | 40. | 40. |
Tend (C) | 210. | 220. | 240. | 230. | 220. |
Heat rate (K/min) | 2. | 3. | 5. | 3. | 2. |
Initial hold (min) | 2. | 1. | 10. | ||
Final hold (min) | 33. | 5. | 10. | ||
I | 1602. | 1593. | 1579. | 1594. | 1601. |
Reference | Lopez Arze, Collin, et al., 2004 | Mau, Lai, et al., 2003 | Qian and Reineccius, 2002 | Suhardi, Suzuki, et al., 2002 | Jiang and Kubota, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Wax 52CB | Supelcowax-10 | Supelcowax-10 | DB-Wax | DB-Wax |
Column length (m) | 50. | 60. | 30. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.30 | 0.25 | 0.32 | 0.53 | 0.53 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 40. | 35. | 70. | 60. | 60. |
Tend (C) | 220. | 200. | 240. | 210. | 210. |
Heat rate (K/min) | 3. | 4. | 5. | 4. | 4. |
Initial hold (min) | 5. | 10. | 8. | ||
Final hold (min) | 20. | ||||
I | 1610. | 1596. | 1564. | 1600. | 1595. |
Reference | Chagonda, Makanda, et al., 2000 | Girard and Durance, 2000 | Kim, Kim, et al., 2000 | Iwatsuki, Mizota, et al., 1999 | Iwatsuki, Mizota, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Wax 52CB | PEG-20M | DB-Wax | Carbowax 20M | PEG-20M |
Column length (m) | 25. | 25. | 60. | 50. | 50. |
Carrier gas | He | He | He | N2 | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.2 | 0.25 | |||
Tstart (C) | 60. | 50. | 50. | 60. | 60. |
Tend (C) | 240. | 230. | 180. | 180. | 180. |
Heat rate (K/min) | 6. | 2. | 2.5 | 2. | 2. |
Initial hold (min) | 2. | 5. | 4. | ||
Final hold (min) | 10. | ||||
I | 1594. | 1576. | 1599. | 1572. | 1585. |
Reference | Chisowa, Hall, et al., 1998 | Ding, Deng, et al., 1998 | Stashenko, Puertas, et al., 1996 | Kawakami and Kobayashi, 1991 | Kubota, Nakamoto, et al., 1991 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Carbowax 20M | SP-1000 | DB-Wax | Carbowax 20M | Carbowax 20M |
Column length (m) | 80. | 25. | 30. | 150. | 31. |
Carrier gas | N2 | Helium | |||
Substrate | |||||
Column diameter (mm) | 0.2 | 0.2 | 0.32 | 0.66 | 0.50 |
Phase thickness (μm) | 0.43 | ||||
Tstart (C) | 70. | 60. | 70. | 60. | 40. |
Tend (C) | 170. | 190. | 200. | 170. | 200. |
Heat rate (K/min) | 2. | 4. | 4. | 1. | 10. |
Initial hold (min) | 2. | 40. | |||
Final hold (min) | 30. | ||||
I | 1585. | 1607. | 1615. | 1600. | 1594. |
Reference | Anker, Jurs, et al., 1990 | De Llano D.G., Ramos M., et al., 1990 | Wyllie, Brophy, et al., 1990 | Buttery, Xu, et al., 1985 | Labropoulos, Palmer, et al., 1982 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | Carbowax 20M |
Column length (m) | 150. |
Carrier gas | He |
Substrate | |
Column diameter (mm) | 0.64 |
Phase thickness (μm) | |
Tstart (C) | 50. |
Tend (C) | 170. |
Heat rate (K/min) | 1. |
Initial hold (min) | 10. |
Final hold (min) | 60. |
I | 1590. |
Reference | Seifert and King, 1982 |
Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Bendiabdellah, El Amine Dib, et al., 2012
Bendiabdellah, A.; El Amine Dib, M.; Djabou, N.; Allali, H.; Tabti, B.; Costa, J.; Myseli, A.,
Biological activities and volatile cinstituents of Daucus muricatus L. from Algeria,
Chem. Centr. J., 2012, 6, 48, 1-22. [all data]
Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K.,
Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary,
J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]
Kaypak and Avsar, 2008
Kaypak, D.; Avsar, Y.K.,
Volatile and odor-active compounds of tuzlu yoghurt,
Asian J. Chem., 2008, 20, 5, 3641-3648. [all data]
Boti, Yao, et al., 2006
Boti, J.B.; Yao, P.A.; Koukoua, G.; N'Guessan, T.Y.; Casanova, J.,
Components and chemical variability of Isolona campanulata Engler Diels leaf oil,
Flavour Fragr. J., 2006, 21, 1, 166-170, https://doi.org/10.1002/ffj.1555
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Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
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Nogueira, Lubachevsky, et al., 2005
Nogueira, M.C.L.; Lubachevsky, G.; Rankin, S.A.,
A study of the volatile composition of Minas cheese,
Lebensm. Wiss. Technol., 2005, 38, 5, 555-563, https://doi.org/10.1016/j.lwt.2004.07.019
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Qian and Wang, 2005
Qian, M.C.; Wang, Y.,
Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries,
J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x
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Rochat and Chaintreau, 2005
Rochat, S.; Chaintreau, A.,
Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note,
J. Agric. Food Chem., 2005, 53, 24, 9578-9585, https://doi.org/10.1021/jf058089l
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Vichi, Riu-Aumatell, et al., 2005
Vichi, S.; Riu-Aumatell, M.; Mora-Pons, M.; Buxaderas, S.; Lopez-Tamames, E.,
Characterization of Volatiles in Different Dry Gins,
J. Agric. Food Chem., 2005, 53, 26, 10154-10160, https://doi.org/10.1021/jf058121b
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Lopez Arze, Collin, et al., 2004
Lopez Arze, J.B.; Collin, G.; Garneau, F.-X.; Jean, F.-I.; Gagnon, H.,
Essential oils from Bolivia. II. Asteraceae: Ophryosporus heptanthus (Wedd.) H. Rob. et King,
J. Essent. Oil Res., 2004, 16, 4, 374-376, https://doi.org/10.1080/10412905.2004.9698747
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Mau, Lai, et al., 2003
Mau, J.-L.; Lai, E.Y.C.; Wang, N.-P.; Chen, C.-C.; Chang, C.-H.; Chyau, C.-C.,
Composition and antioxidant activity of the essential oil from Curcuma zedoaria,
Food Chem., 2003, 82, 4, 583-591, https://doi.org/10.1016/S0308-8146(03)00014-1
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Qian and Reineccius, 2002
Qian, M.; Reineccius, G.,
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry,
J. Dairy Sci., 2002, 85, 6, 1362-1369, https://doi.org/10.3168/jds.S0022-0302(02)74202-1
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Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N.,
Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation,
J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e
. [all data]
Jiang and Kubota, 2001
Jiang, L.; Kubota, K.,
Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.),
J. Agric. Food Chem., 2001, 49, 3, 1353-1357, https://doi.org/10.1021/jf001166m
. [all data]
Chagonda, Makanda, et al., 2000
Chagonda, L.S.; Makanda, C.; Chalchat, J.-C.,
The essential oils of wild and cultivated Cymbopogon validus (Stapf) Stapf ex Burtt Davy and Elionurus muticus (Spreng.) Kunth from Zimbabwe,
Flavour Fragr. J., 2000, 15, 2, 100-104, https://doi.org/10.1002/(SICI)1099-1026(200003/04)15:2<100::AID-FFJ874>3.0.CO;2-Y
. [all data]
Girard and Durance, 2000
Girard, B.; Durance, T.,
Headspace volatiles of sockeye and pink salmon as affected by retort process,
Food Chem. Toxicol., 2000, 65, 1, 34-39. [all data]
Kim, Kim, et al., 2000
Kim, H.-J.; Kim, K.; Kim, N.-S.; Lee, D.-S.,
Determination of floral fragrances of Rosa hybrida using solid-phase trapping-solvent extraction and gas chromatography-mass spectrometry,
J. Chromatogr. A, 2000, 902, 2, 389-404, https://doi.org/10.1016/S0021-9673(00)00863-3
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Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M.,
Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1999, 46, 9, 587-597, https://doi.org/10.3136/nskkk.46.587
. [all data]
Chisowa, Hall, et al., 1998
Chisowa, E.H.; Hall, D.R.; Farman, D.I.,
Volatile constituents of the essential oil of Cymbopogon citratus Stapf gown in Zambia,
Flavour Fragr. J., 1998, 13, 1, 29-30, https://doi.org/10.1002/(SICI)1099-1026(199801/02)13:1<29::AID-FFJ682>3.0.CO;2-S
. [all data]
Ding, Deng, et al., 1998
Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y.,
Analysis of volatile components in ox feces by capillary gas chromatography,
Beijing Daxue Xuebao Ziran Kexueban, 1998, 34, 6, 720-725. [all data]
Stashenko, Puertas, et al., 1996
Stashenko, E.E.; Puertas, M.A.; Combariza, M.Y.,
Volatile secondary metabolites from Spilanthes americana obtained by simultaneous steam distillation--solvent extraction and supercritical fluid extraction,
J. Chromatogr. A, 1996, 752, 1-2, 223-232, https://doi.org/10.1016/S0021-9673(96)00480-3
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Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
J. Agric. Food Chem., 1991, 39, 7, 1275-1279, https://doi.org/10.1021/jf00007a016
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Kubota, Nakamoto, et al., 1991
Kubota, K.; Nakamoto, A.; Moriguchi, M.; Kobayashi, A.; Ishii, H.,
Formation of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula,
J. Agric. Food Chem., 1991, 39, 6, 1127-1130, https://doi.org/10.1021/jf00006a027
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Anker, Jurs, et al., 1990
Anker, L.S.; Jurs, P.C.; Edwards, P.A.,
Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups,
Anal. Chem., 1990, 62, 24, 2676-2684, https://doi.org/10.1021/ac00223a006
. [all data]
De Llano D.G., Ramos M., et al., 1990
De Llano D.G.; Ramos M.; Polo C.; Sanz J.; Martinez-Castro I.,
Evolution of the volatile components of an artisanal blue cheese during ripening,
J. Dairy Sci., 1990, 73, 7, 1676-1683, https://doi.org/10.3168/jds.S0022-0302(90)78842-X
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Wyllie, Brophy, et al., 1990
Wyllie, S.G.; Brophy, J.J.; Sarafis, V.; Hobbs, M.,
Volatile Components of the Fruit of Pistacia Lentiscus,
J. Food. Sci., 1990, 55, 5, 1325-1326, https://doi.org/10.1111/j.1365-2621.1990.tb03926.x
. [all data]
Buttery, Xu, et al., 1985
Buttery, R.G.; Xu, C.; Ling, L.C.,
Volatile components of wheat leaves (and stems): Possible insect attractants,
J. Agric. Food Chem., 1985, 33, 1, 115-117, https://doi.org/10.1021/jf00061a033
. [all data]
Labropoulos, Palmer, et al., 1982
Labropoulos, A.E.; Palmer, J.K.; Tao, P.,
Flavor evaluation and characterization of yogurt as affected by ultra-high temperature and vat processes,
J. Dairy Sci., 1982, 65, 2, 191-196, https://doi.org/10.3168/jds.S0022-0302(82)82176-0
. [all data]
Seifert and King, 1982
Seifert, R.M.; King, A.D., Jr.,
Identification of some volatile constituents of Aspergillus clavatus,
J. Agric. Food Chem., 1982, 30, 4, 786-790, https://doi.org/10.1021/jf00112a044
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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