2-Heptenal, (Z)-
- Formula: C7H12O
- Molecular weight: 112.1696
- IUPAC Standard InChI: InChI=1S/C7H12O/c1-2-3-4-5-6-7-8/h5-7H,2-4H2,1H3/b6-5-
- IUPAC Standard InChIKey: NDFKTBCGKNOHPJ-WAYWQWQTSA-N
- CAS Registry Number: 57266-86-1
- Chemical structure:
This structure is also available as a 2d Mol file - Stereoisomers:
- Other names: cis-Hept-2-enal; (Z)-Hept-2-enal; (Z)-2-Heptenal; cis-2-Heptenal
- Permanent link for this species. Use this link for bookmarking this species for future reference.
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- Other data available:
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Normal alkane RI, non-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 | VF-5 MS | HP-5 | HP-5MS | SPB-5 | SPB-5 |
| Column length (m) | 30. | 30. | 30. | 60. | 30. |
| Carrier gas | Helium | N2 | He | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.0 | 0.25 |
| Tstart (C) | 40. | 60. | 50. | 30. | 60. |
| Tend (C) | 250. | 220. | 250. | 230. | 250. |
| Heat rate (K/min) | 5. | 5. | 4. | 3. | 4. |
| Initial hold (min) | 3. | 10. | 2. | ||
| Final hold (min) | 3. | 20. | |||
| I | 962. | 964. | 958. | 958. | 949. |
| Reference | Liu, Lu, et al., 2011 | Flamini, Tebano, et al., 2008 | Hadaruga, Hadaruga, et al., 2006 | Sebastian, Viallon-Fernandez, et al., 2003 | Pino, Marbot, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | DB-5 | DB-1 | OV-101 | OV-101 |
| Column length (m) | 60. | 60. | 60. | 50. | 50. |
| Carrier gas | He | ||||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | ||||
| Tstart (C) | 40. | 40. | 50. | 40. | 50. |
| Tend (C) | 250. | 160. | 230. | 225. | 225. |
| Heat rate (K/min) | 2. | 2. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 5. | 0.1 | 0.1 | |
| Final hold (min) | 10. | 30. | 30. | ||
| I | 956. | 952. | 927. | 936. | 928. |
| Reference | Lee, Macku, et al., 1991 | Macku and Shibamoto, 1991 | Binder, Benson, et al., 1990 | Stern, Flath, et al., 1985 | Stern, Flath, et al., 1985 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
Liu, Lu, et al., 2011
Liu, S.; Lu, S.; Su, Y.; Guo, Y.,
Analysis of volatile compounds in Radix Bupleuri injection by GC-MS-MS,
Chromatographia, 2011, 74, 5-6, 497-502, https://doi.org/10.1007/s10337-011-2082-7
. [all data]
Flamini, Tebano, et al., 2008
Flamini, G.; Tebano, M.; Cioni, P.L.,
Composition of the essential oils from leafy parts of the shoots, flowers and fruits of Eryngium amethystinum from Amiata Mount (Tuscany, Italy),
Food Chem., 2008, 107, 2, 671-674, https://doi.org/10.1016/j.foodchem.2007.08.064
. [all data]
Hadaruga, Hadaruga, et al., 2006
Hadaruga, N.G.; Hadaruga, D.I.; Paunescu, V.; Tatu, C.; Ordodi, V.L.; Bandur, G.; Lupea, A.X.,
Thermal stability of the linoleic acid/α- and β-cyclodextrin complexes,
Food Chem., 2006, 99, 3, 500-508, https://doi.org/10.1016/j.foodchem.2005.08.012
. [all data]
Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L.,
Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding,
Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511
. [all data]
Pino, Marbot, et al., 2002
Pino, J.A.; Marbot, R.; Vazquez, C.,
Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.),
Revista CENIC Ciencias Quimicas, 2002, 33, 3, 115-119. [all data]
Lee, Macku, et al., 1991
Lee, S.-R.; Macku, C.; Shibamoto, T.,
Isolation and identification of headspace volatiles formed in heated butter,
J. Agric. Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017
. [all data]
Macku and Shibamoto, 1991
Macku, C.; Shibamoto, T.,
Headspace volatile compounds formed from heated corn oil and corn oil with glycine,
J. Agric. Food Chem., 1991, 39, 7, 1265-1269, https://doi.org/10.1021/jf00007a014
. [all data]
Binder, Benson, et al., 1990
Binder, R.G.; Benson, M.E.; Flath, R.A.,
Volatile Components of Safflower,
J. Agric. Food Chem., 1990, 38, 5, 1245-1248, https://doi.org/10.1021/jf00095a020
. [all data]
Stern, Flath, et al., 1985
Stern, D.J.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Lundin, R.E.; Benson, M.E.,
Crude oleic acid volatiles,
J. Agric. Food Chem., 1985, 33, 2, 180-184, https://doi.org/10.1021/jf00062a005
. [all data]
Notes
Go To: Top, Normal alkane RI, non-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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