2-Cyclopenten-1-one, 2-hydroxy-

• Formula: C₅H₆O₂
• Molecular weight: 98.0999
• IUPAC Standard InChI: InChI=1S/C5H6O2/c6-4-2-1-3-5(4)7/h2,6H,1,3H2 Copy

  
• IUPAC Standard InChIKey: WOPKYMRPOKFYNI-UHFFFAOYSA-N Copy
• CAS Registry Number: 10493-98-8
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: 2-Hydroxycyclopent-2-en-1-one; 2-Hydroxy-2-cyclopenten-1-one
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• Information on this page:
  • Mass spectrum (electron ionization)
  • Gas Chromatography
  • References
  • Notes
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Mass spectrum (electron ionization)

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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

Spectrum

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Additional Data

Gas Chromatography

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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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Van Den Dool and Kratz RI, polar column, temperature ramp

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Normal alkane RI, non-polar column, temperature ramp

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Normal alkane RI, polar column, custom temperature program

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References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Mihara and Nishimura, 1989
Mihara, S.; Nishimura, O., Retention indices of 2-hydroxy-2-cyclopenten-1-ones, J. Hi. Res. Chromatogr., 1989, 12, 11, 763-764, https://doi.org/10.1002/jhrc.1240121116 . [all data]

Baltes and Mevissen, 1988
Baltes, W.; Mevissen, L., Model reactions on roast aroma formation. VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting, Z. Lebensm. Unters. Forsch., 1988, 187, 3, 209-214, https://doi.org/10.1007/BF01043341 . [all data]

Piyachaiseth, Jirapakkul, et al., 2011
Piyachaiseth, T.; Jirapakkul, W.; Chaiseri, S., Aroma compounds of flash-fried rice, Kasetsart J. (Nat. Sci.), 2011, 45, 717-729. [all data]

Harrison and Priest, 2009
Harrison, B.M.; Priest, F.G., Composition of peaks used in the preparation of malt for Scotch Whisky production - influence of geographical source and extraction depth, J. Agric. Food Chem., 2009, 57, 6, 2385-2391, https://doi.org/10.1021/jf803556y . [all data]

Antoniotti, Alezra, et al., 2004
Antoniotti, S.; Alezra, N.; Fernandez, X.; Duñach, E., Catalytic epoxide oxidation: a novel access to flavouring and odorant α-diketones, Flavour Fragr. J., 2004, 19, 5, 373-381, https://doi.org/10.1002/ffj.1371 . [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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