2(3H)-Furanone, dihydro-5-pentyl-
- Formula: C9H16O2
- Molecular weight: 156.2221
- IUPAC Standard InChI: InChI=1S/C9H16O2/c1-2-3-4-5-8-6-7-9(10)11-8/h8H,2-7H2,1H3
- IUPAC Standard InChIKey: OALYTRUKMRCXNH-UHFFFAOYSA-N
- CAS Registry Number: 104-61-0
- 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: γ-n-Amylbutyrolactone; γ-Amyl-γ-butyrolactone; γ-Amylbutyrolactone; γ-Nonalactone; γ-Nonanolactone; γ-Nonanolide; Nonan-1,4-olide; Nonanoic acid, 4-hydroxy-, γ-lactone; Prunolide; 4-Hydroxynonanoic acid lactone; 4-Nonanolide; 4-Pentylbutanolide; γ-Nonanoic lactone; Aldehyde C-18; 4-Hydroxynonanoic acid, γ-lactone; 1,4-Nonalolide; γ-Nonalacton; (3H)-Dihydro-5-pentyl-2-furanone; 5-Pentyl-γ-lactone; 5-Pentyldihydrofuran-2(3H)-one; Dihydro-5-pentyl-2(3H)-furanone; (.+/-.)-γ-Nonalactone; Cocos aldehyde; 5-Pentyldihydro-2(3H)-furanone; Nonan-4-olide; 5-pentyldihydrofuran-2( 3H)-one (γ-nonalactone); Dihydro-5-pentyl-2(3H)-furanon
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Van Den Dool and Kratz 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-5MS | DB-5MS | DB-5MS | HP-5 | SE-54 |
| Column length (m) | 30. | 30. | 30. | 30. | 50. |
| Carrier gas | He | 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 | 0.25 | 0.25 | |
| Tstart (C) | 60. | 35. | 35. | 50. | 40. |
| Tend (C) | 250. | 225. | 225. | 250. | 240. |
| Heat rate (K/min) | 2. | 10. | 10. | 4. | 8. |
| Initial hold (min) | 8. | 5. | 5. | 4. | 2. |
| Final hold (min) | 30. | 25. | 25. | 10. | 5. |
| I | 1362. | 1363. | 1350. | 1361. | 1370. |
| Reference | Benkaci-Ali, Baaliouamer, et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Lozano P.R., Miracle E.R., et al., 2007 | Quijano, Salamanca, et al., 2007 | Schlutt B., Moran N., et al., 2007 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5 | HP-5 | DB-5MS | BPX-5 | DB-5 |
| Column length (m) | 30. | 60. | 30. | 25. | 30. |
| Carrier gas | He | He | He | N2 | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 1. |
| Tstart (C) | 40. | 60. | 40. | 50. | 40. |
| Tend (C) | 250. | 250. | 200. | 300. | 230. |
| Heat rate (K/min) | 5. | 3. | 10. | 5. | 4. |
| Initial hold (min) | 2. | 3. | 5. | 2. | |
| Final hold (min) | 5. | 20. | 10. | ||
| I | 1358. | 1368. | 1350. | 1380. | 1370. |
| Reference | Wu, Zorn, et al., 2007 | Perraudin, Popovici, et al., 2006 | Carunchia Whetstine, Croissant, et al., 2005 | Dickschat J.S., Wagner-Dobler I., et al., 2005 | Fang and Qian, 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5MS | DB-5MS | DB-5 | DB-5 | SPB-5 |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 60. | 40. | 40. | 40. | 60. |
| Tend (C) | 250. | 200. | 200. | 200. | 250. |
| Heat rate (K/min) | 4. | 10. | 10. | 10. | 4. |
| Initial hold (min) | 2. | 3. | 5. | 5. | 2. |
| Final hold (min) | 20. | 20. | 15. | 15. | 20. |
| I | 1360. | 1360. | 1344. | 1344. | 1366. |
| Reference | Pino, Mesa, et al., 2005 | Whetstine, Cadwallader, et al., 2005 | Avsar, Karagul-Yuceer, et al., 2004 | Avsar, Karagul-Yuceer, et al., 2004 | Pino, Marbot, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SPB-5 | CP Sil 5 CB | SPB-5 | DB-1 | DB-5 |
| Column length (m) | 30. | 60. | 30. | 60. | 30. |
| Carrier gas | He | He | He | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.53 | 0.32 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 1.5 | 0.25 | 0.25 | 1. | 0.25 |
| Tstart (C) | 100. | 60. | 60. | 40. | 60. |
| Tend (C) | 250. | 280. | 250. | 220. | 240. |
| Heat rate (K/min) | 5. | 3. | 4. | 2. | 3. |
| Initial hold (min) | 10. | 2. | 5. | ||
| Final hold (min) | 60. | 20. | |||
| I | 1387. | 1325. | 1360. | 1320. | 1359. |
| Reference | Rodríguez-Burruezo, Kollmannsberger, et al., 2004 | Pino, Almora, et al., 2003 | Pino, Marbot, et al., 2003 | Kim, 2001 | Nogueira, Bittrich, et al., 2001 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | CP Sil 5 CB | HP-5 | DB-5 | DB-1 | DB-5 |
| Column length (m) | 50. | 50. | 30. | 50. | 0.32 |
| Carrier gas | He | He | He | He | H2 |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 1. |
| Phase thickness (μm) | 0.4 | 1.05 | 1.05 | ||
| Tstart (C) | 60. | 50. | 50. | 40. | 30. |
| Tend (C) | 280. | 290. | 250. | 260. | 180. |
| Heat rate (K/min) | 3. | 2. | 4. | 2. | 1.5 |
| Initial hold (min) | 10. | 5. | |||
| Final hold (min) | 60. | 40. | |||
| I | 1325. | 1373. | 1360. | 1330. | 1370. |
| Reference | Pino and Marbot, 2001 | David, Scanlan, et al., 2000 | Gómez, Ledbetter, et al., 1993 | Wu, Kuo, et al., 1991 | Guichard and Souty, 1988 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Benkaci-Ali, Baaliouamer, et al., 2007
Benkaci-Ali, F.; Baaliouamer, A.; Meklati, B.Y.; Chemat, F.,
Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation,
Flavour Fragr. J., 2007, 22, 2, 148-153, https://doi.org/10.1002/ffj.1773
. [all data]
Lozano P.R., Drake M., et al., 2007
Lozano P.R.; Drake M.; Benitez D.; Cadwallader K.R.,
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk,
J. Agric. Food Chem., 2007, 55, 8, 3018-3026, https://doi.org/10.1021/jf0631225
. [all data]
Lozano P.R., Miracle E.R., et al., 2007
Lozano P.R.; Miracle E.R.; Krause A.J.; Drake M.; Cadwallader K.R.,
Effect of cold storage and packaging material on the major aroma components of sweet cream butter,
J. Agric. Food Chem., 2007, 55, 19, 7840-7846, https://doi.org/10.1021/jf071075q
. [all data]
Quijano, Salamanca, et al., 2007
Quijano, C.E.; Salamanca, G.; Pino, J.A.,
Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.),
Flavour Fragr. J., 2007, 22, 5, 401-406, https://doi.org/10.1002/ffj.1812
. [all data]
Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T.,
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream,
J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545
. [all data]
Wu, Zorn, et al., 2007
Wu, S.; Zorn, H.; Krings, U.; Berger, R.G.,
Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica,
Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758
. [all data]
Perraudin, Popovici, et al., 2006
Perraudin, F.; Popovici, J.; Bertrand, C.,
Analysis of headspace-solid microextracts from flowers of Maxillaria tenuifolia Lindl. by GC-MS,
Electronic Journal of Natural Substances, 2006, 1, 1-5. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Dickschat J.S., Wagner-Dobler I., et al., 2005
Dickschat J.S.; Wagner-Dobler I.; Schulz S.,
The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria,
J. Chem. Ecol., 2005, 31, 4, 925-947, https://doi.org/10.1007/s10886-005-3553-9
. [all data]
Fang and Qian, 2005
Fang, Y.; Qian, M.,
Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA),
Flavour Fragr. J., 2005, 20, 1, 22-29, https://doi.org/10.1002/ffj.1551
. [all data]
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A.,
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese,
J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o
. [all data]
Avsar, Karagul-Yuceer, et al., 2004
Avsar, Y.K.; Karagul-Yuceer, Y.; Drake, M.A.; Singh, T.K.; Yoon, Y.; Cadwallader, K.R.,
Characterization of nutty flavor in cheddar cheese,
J. Dairy Sci., 2004, 87, 7, 1999-2010, https://doi.org/10.3168/jds.S0022-0302(04)70017-X
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269
. [all data]
Rodríguez-Burruezo, Kollmannsberger, et al., 2004
Rodríguez-Burruezo, A.; Kollmannsberger, H.; Prohens, J.; Nitz, S.; Nuez, F.,
Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum),
J. Agric. Food Chem., 2004, 52, 18, 5663-5669, https://doi.org/10.1021/jf040107w
. [all data]
Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
. [all data]
Pino, Marbot, et al., 2003
Pino, J.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of fruits of Garcinia dulcis Kurz. from Cuba,
Flavour Fragr. J., 2003, 18, 4, 271-274, https://doi.org/10.1002/ffj.1187
. [all data]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Nogueira, Bittrich, et al., 2001
Nogueira, P.C.L.; Bittrich, V.; Shepherd, G.J.; Lopes, A.V.; Marsaioli, A.J.,
The ecological and taxonomic importance of flower volatiles of Clusia species (Guttiferae),
Phytochemistry, 2001, 56, 5, 443-452, https://doi.org/10.1016/S0031-9422(00)00213-2
. [all data]
Pino and Marbot, 2001
Pino, J.A.; Marbot, R.,
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g
. [all data]
David, Scanlan, et al., 2000
David, F.; Scanlan, F.; Sandra, P.,
Retention time locking in flavor analysis, Proceedings 23rd ISCC; CD-ROM, 2000, retrieved from http://www.richrom.com/assets/CD23PDF. [all data]
Gómez, Ledbetter, et al., 1993
Gómez, E.; Ledbetter, C.A.; Hartsell, P.L.,
Volatile compounds in apricot, plum, and their interspecific hybrids,
J. Agric. Food Chem., 1993, 41, 10, 1669-1676, https://doi.org/10.1021/jf00034a029
. [all data]
Wu, Kuo, et al., 1991
Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T.,
Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.),
J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033
. [all data]
Guichard and Souty, 1988
Guichard, E.; Souty, M.,
Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties,
Z. Lebensm. Unters. Forsch., 1988, 186, 4, 301-307, https://doi.org/10.1007/BF01027031
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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