Benzeneacetic acid, methyl ester
- Formula: C9H10O2
- Molecular weight: 150.1745
- IUPAC Standard InChIKey: CRZQGDNQQAALAY-UHFFFAOYSA-N
- CAS Registry Number: 101-41-7
- 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. - Other names: Acetic acid, phenyl-, methyl ester; Methyl α-toluate; Methyl benzeneacetate; Methyl phenylacetate; Methyl 2-phenylacetate; Phenylacetic acid, methyl ester; Methyl ester of phenylacetic acid; Mephaneine; Methyl phenylethanoate; Methyl benzeneethanoate; NSC 401667
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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 | HP-5 MS | HP-5 MS | HP-5 MS | HP-1 | HP-5 |
Column length (m) | 30. | 30. | 30. | 30. | 60. |
Carrier gas | Helium | Helium | Hydrogen | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 50. | 30. | 70. | 30. |
Tend (C) | 320. | 240. | 230. | 220. | 260. |
Heat rate (K/min) | 5. | 4. | 8. | 10. | 2. |
Initial hold (min) | 5. | 2. | 5. | 2. | |
Final hold (min) | 10. | 10. | 28. | ||
I | 1177. | 1177. | 1180. | 1117. | 1178.9 |
Reference | Nawrath, Mgode, et al., 2012 | Pino, Marquez, et al., 2010 | Karlsson, Birgersson, et al., 2009 | Nyegue, Ndoye, et al., 2009 | Leffingwell and Alford, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | DB-5 | DB-1 | DB-1 | DB-1 |
Column length (m) | 30. | 30. | 30. | 30. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 1.0 | 1.0 | 0.25 |
Tstart (C) | 60. | 60. | 40. | 40. | 50. |
Tend (C) | 250. | 240. | 250. | 250. | 250. |
Heat rate (K/min) | 4. | 3. | 3. | 3. | 4. |
Initial hold (min) | 2. | ||||
Final hold (min) | 20. | 30. | 30. | ||
I | 1145. | 1177. | 1133. | 1154. | 1144. |
Reference | Pino, Marbot, et al., 2005 | Tellez, Khan, et al., 2002 | Peppard, 1992 | Peppard, 1992 | Flath, Matsumoto, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-1 |
Column length (m) | 60. | 60. | 60. | 50. | 50. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | ||||
Tstart (C) | 50. | 30. | 30. | 0. | 50. |
Tend (C) | 250. | 210. | 210. | 250. | 250. |
Heat rate (K/min) | 4. | 2. | 2. | 3. | 3. |
Initial hold (min) | 4. | 4. | |||
Final hold (min) | |||||
I | 1144. | 1144. | 1145. | 1144. | 1143. |
Reference | Flath, Matsumoto, et al., 1989 | Takeoka and Butter, 1989 | Takeoka and Butter, 1989 | Habu, Flath, et al., 1985 | Habu, Flath, et al., 1985 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | OV-101 | OV-101 |
Column length (m) | 30. | 25. |
Carrier gas | H2 | He |
Substrate | ||
Column diameter (mm) | 0.3 | |
Phase thickness (μm) | ||
Tstart (C) | 80. | 75. |
Tend (C) | 275. | 280. |
Heat rate (K/min) | 2. | 2. |
Initial hold (min) | 7. | 7. |
Final hold (min) | ||
I | 1149. | 1149. |
Reference | Pinkston, Spiteller, et al., 1981 | Spiteller and Spiteller, 1979 |
Comment | 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.
Nawrath, Mgode, et al., 2012
Nawrath, T.; Mgode, G.F.; Weetjens, B.; Kaufmann, S.H.E.; Schulz, S.,
The volatiles of pathogenic and nonpathogenic mycobacteria aand related bacteria,
Beilstein J. Org. Chem., 2012, 8, 290-297, https://doi.org/10.3762/bjoc.8.31
. [all data]
Pino, Marquez, et al., 2010
Pino, J.A.; Marquez, E.; Quijano, C.E.; Castro, D.,
Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages,
Ciencia e Technologia de Alimentos, 2010, 30, 1, 183-187, https://doi.org/10.1590/S0101-20612010000100028
. [all data]
Karlsson, Birgersson, et al., 2009
Karlsson, M.F.; Birgersson, G.; Prado, A.M.C.; Bosa, F.; Bengtsson, M.; Witzgall, P.,
Plant Odor Analysis of Potato: Responce of Guatemalan Moth to Above- and Background Potato Volatiles,
J. Agric. Food Chem., 2009, 57, 13, 5903-5909, https://doi.org/10.1021/jf803730h
. [all data]
Nyegue, Ndoye, et al., 2009
Nyegue, M.; Ndoye, F.; Zollo, P.-H.A.; Etoa, F.-X.; Agnaniet, H.; Menut, C.,
Chemical and biological evaluation of essential oil of Pentadiplandra brazzeana (Nail.) roots from Cameroon,
Adv. Phytoterapy Res., 2009, 91-107. [all data]
Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of genipap (Genipa americana L.) fruit from Cuba,
Flavour Fragr. J., 2005, 20, 6, 583-586, https://doi.org/10.1002/ffj.1491
. [all data]
Tellez, Khan, et al., 2002
Tellez, M.R.; Khan, I.A.; Kobaisy, M.; Schrader, K.K.; Dayan, F.E.; Osbrink, W.,
Composition of the essential oil of Lepidium meyenii (Walp.),
Phytochemistry, 2002, 61, 2, 149-155, https://doi.org/10.1016/S0031-9422(02)00208-X
. [all data]
Peppard, 1992
Peppard, T.L.,
Volatile flavor constituents of Monstera deliciosa,
J. Agric. Food Chem., 1992, 40, 2, 257-262, https://doi.org/10.1021/jf00014a018
. [all data]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
. [all data]
Takeoka and Butter, 1989
Takeoka, G.; Butter, R.G.,
Volatile constituents of pineapple (Ananas Comosus [L.] Merr.)
in Flavor Chemistry. Trends and Developments, Teranishi,R.; Buttery,R.G.; Shahidi,F., ed(s)., American Chemical Society, Washington, DC, 1989, 223-237. [all data]
Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F.,
Volatile components of Rooibos tea (Aspalathus linearis),
J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024
. [all data]
Pinkston, Spiteller, et al., 1981
Pinkston, D.; Spiteller, G.; von Henning, H.; Matthaei, D.,
High-resolution gas chromatography-mass spectrometry of the methyl esters of organic acids from uremic hemofiltrates,
J. Chromatogr., 1981, 223, 1, 1-19, https://doi.org/10.1016/S0378-4347(00)80063-8
. [all data]
Spiteller and Spiteller, 1979
Spiteller, M.; Spiteller, G.,
Trennung und charakterisierung saurer harnbest and- teile,
J. Chromatogr., 1979, 164, 3, 253-317, https://doi.org/10.1016/S0378-4347(00)81232-3
. [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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