Butanoic acid
- Formula: C4H8O2
- Molecular weight: 88.1051
- IUPAC Standard InChIKey: FERIUCNNQQJTOY-UHFFFAOYSA-N
- CAS Registry Number: 107-92-6
- 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: Butyric acid; n-Butanoic acid; n-Butyric acid; Ethylacetic acid; Propylformic acid; 1-Butyric acid; 1-Propanecarboxylic acid; n-C3H7COOH; Propanecarboxylic acid; Butanic acid; Buttersaeure; Kyselina maselna; UN 2820; 1-Butanoic acid; NSC 8415
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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 | DB-5 | VF-5 MS | VF-5 MS | DB-5 MS | HP-5 MS |
Column length (m) | 25. | 60. | 60. | 25. | 30. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.20 | 0.32 | 0.32 | 0.20 | 0.32 |
Phase thickness (μm) | 0.33 | 0.25 | 0.25 | 0.33 | 0.25 |
Tstart (C) | 50. | 30. | 30. | 40. | 50. |
Tend (C) | 240. | 260. | 260. | 250. | 240. |
Heat rate (K/min) | 20. | 2. | 2. | 10. | 4. |
Initial hold (min) | 1. | 1. | 2. | ||
Final hold (min) | 28. | 28. | 10. | ||
I | 784. | 803. | 803. | 793. | 793. |
Reference | Cais-Sokolinska, Majcher, et al., 2011 | Leffingwell and Alford, 2011 | Leffingwell and Alford, 2011 | Majcher, Lawrowski, et al., 2010 | Pino, Marquez, et al., 2010 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | DB-5 | HP-5 MS | HP-5 | RTX-5 |
Column length (m) | 30. | 60. | 30. | 10. | 60. |
Carrier gas | Helium | Helium | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.10 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.40 | 1. |
Tstart (C) | 0. | 70. | 40. | 40. | |
Tend (C) | 200. | 240. | 290. | 280. | 205. |
Heat rate (K/min) | 6. | 6. | 5. | 20. | 4. |
Initial hold (min) | 2. | 1. | 5. | ||
Final hold (min) | 5. | 10. | 1. | 5. | |
I | 821. | 856. | 763. | 786. | 791. |
Reference | Laselan, Buettner, et al., 2009 | Mallia, Escher, et al., 2009 | Radulovic, Blagojevic, et al., 2009 | Mildner-Szkudlarz and Jelen, 2008 | Berdague, Tournayre, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | 5 % Phenyl methyl siloxane | DB-5 | DB-5 | MDN-5 | OV-101 |
Column length (m) | 30. | 30. | 30. | 60. | 25. |
Carrier gas | He | He | N2 | He | N2/He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.20 |
Phase thickness (μm) | 1. | 0.25 | 0.25 | 0.25 | 0.10 |
Tstart (C) | 40. | 40. | 40. | 40. | 50. |
Tend (C) | 250. | 250. | 250. | 270. | 250. |
Heat rate (K/min) | 7. | 4. | 4. | 4. | 6. |
Initial hold (min) | 10. | 2. | 2. | 4. | |
Final hold (min) | 5. | 5. | 5. | 5. | |
I | 779. | 804. | 795. | 805. | 824. |
Reference | Ramirez R. and Cava R., 2007 | Xu, Fan, et al., 2007 | Fan and Qian, 2005 | van Loon, Linssen, et al., 2005 | Zenkevich, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | SPB-1 | RSL-200 | SPB-5 | AT-1 |
Column length (m) | 60. | 30. | 30. | 60. | |
Carrier gas | Helium | He | H2 | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | |
Phase thickness (μm) | 1.0 | 0.25 | 0.25 | 1. | |
Tstart (C) | 30. | 40. | 40. | 40. | 50. |
Tend (C) | 230. | 200. | 280. | 200. | 300. |
Heat rate (K/min) | 3. | 3. | 6. | 3. | 10. |
Initial hold (min) | 10. | 5. | 5. | 2. | |
Final hold (min) | 5. | 5. | |||
I | 769. | 802. | 779. | 775. | 809. |
Reference | Sebastian, Viallon-Fernandez, et al., 2003 | Vichi, Castellote, et al., 2003 | Jirovetz, Buchbauer, et al., 2002 | Pérès, Begnaud, et al., 2002 | Kelling, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RSL-200 | DB-5MS | DB-5 | HP-5 | DB-5 |
Column length (m) | 30. | 30. | 30. | 60. | 30. |
Carrier gas | H2 | He | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 0.5 |
Tstart (C) | 40. | 40. | 40. | 40. | 60. |
Tend (C) | 280. | 195. | 230. | 240. | 245. |
Heat rate (K/min) | 6. | 5. | 6. | 3. | 3. |
Initial hold (min) | 5. | 5. | 2. | 3. | |
Final hold (min) | 5. | 40. | 5. | 20. | |
I | 778. | 825. | 821. | 784. | 829. |
Reference | Ngassoum, Jirovetz, et al., 2001 | Suriyaphan, Drake, et al., 2001 | Czerny and Grosch, 2000 | García, Martín, et al., 2000 | Kotseridis and Baumes, 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | OV-101 | BP-5 | DB-5 | Ultra 1 |
Column length (m) | 30. | 50. | 50. | 30. | 50. |
Carrier gas | H2 | Nitrogen | He | Helium | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.20 |
Phase thickness (μm) | 0.5 | 1. | 1. | 0.33 | |
Tstart (C) | 60. | 40. | 40. | 40. | 30. |
Tend (C) | 245. | 200. | 190. | 200. | 250. |
Heat rate (K/min) | 3. | 2. | 2. | 3. | 1.7 |
Initial hold (min) | 3. | 10. | 5. | 5. | 1. |
Final hold (min) | 20. | ||||
I | 829. | 803. | 796. | 783. | 780. |
Reference | Kotseridis and Baumes, 2000 | Tamura, Boonbumrung, et al., 2000 | Lopez, Ferreira, et al., 1999 | Meynier, Novelli, et al., 1999 | Farkas, Sádecká, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | Ultra-2 | Ultra-2 | DB-1 |
Column length (m) | 60. | 60. | 50. | 50. | 50. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1. | 1. | 0.52 | 0.52 | |
Tstart (C) | 40. | 40. | 40. | 40. | 0. |
Tend (C) | 200. | 200. | 250. | 250. | 250. |
Heat rate (K/min) | 3. | 3. | 4. | 4. | 3. |
Initial hold (min) | 5. | 5. | 3. | 3. | |
Final hold (min) | 2. | 2. | 30. | 30. | |
I | 779. | 784. | 783. | 803. | 795. |
Reference | Kondjoyan, Viallon, et al., 1997 | Kondjoyan, Viallon, et al., 1997 | King, Matthews, et al., 1995 | King, Hamilton, et al., 1993 | Habu, 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.
Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J.,
The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk,
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Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
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Majcher, Lawrowski, et al., 2010
Majcher, M.; Lawrowski, P.; Jelen, H.,
Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles,
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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,
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Laselan, Buettner, et al., 2009
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Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM),
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Mallia, Escher, et al., 2009
Mallia, S.; Escher, F.; Dubois, S.; Schieberle, P.; Schlichtherle-Cerny, H.,
Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation,
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Radulovic, Blagojevic, et al., 2009
Radulovic, N.S.; Blagojevic, P.D.; Palic, R.M.; Zlatkovic, B.K.; Stevanovic, B.M.,
Volatiles from vegetative organs of the paleoendemic resurrection plants Ramonda serbica Panc. and Ramonda nathaliae Panc. at Petrov,
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Mildner-Szkudlarz and Jelen, 2008
Mildner-Szkudlarz, S.; Jelen, H.H.,
The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil,
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Berdague, Tournayre, et al., 2007
Berdague, J.L.; Tournayre, P.; Cambou, S.,
Novel multi-gas chromatography?olfactometry device and software for the identification of odour-active compounds,
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Ramirez R. and Cava R., 2007
Ramirez R.; Cava R.,
Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes,
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Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction,
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Fan and Qian, 2005
Fan, W.; Qian, M.C.,
Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors,
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van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
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Zenkevich, 2005
Zenkevich, I.G.,
Experimentally measured retention indices., 2005. [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,
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Vichi, Castellote, et al., 2003
Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E.,
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection,
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Jirovetz, Buchbauer, et al., 2002
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Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry,
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Pérès, Begnaud, et al., 2002
Pérès, C.; Begnaud, F.; Berdagué, J.-L.,
Fast characterization of Camembert cheeses by static headspace-mass spectrometry,
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Kelling, 2001
Kelling, F.J.,
Olfaction in houseflies: morphology and electrophysiology. Chapter 7. Chemical and electrophysiological analysis of components, present in natural products that attract houseflies, Dissertation, University of Groningen, The Netherlands, 2001. [all data]
Ngassoum, Jirovetz, et al., 2001
Ngassoum, M.B.; Jirovetz, L.; Buchbauer, G.,
SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub.,
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Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
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Czerny and Grosch, 2000
Czerny, M.; Grosch, W.,
Potent odorants of raw Arabica coffee. Their changes during roasting,
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Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham,
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Kotseridis, Y.; Baumes, R.,
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine,
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Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W.,
Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand,
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Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F.,
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study,
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Meynier, Novelli, et al., 1999
Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G.,
Volatile compounds of commercial Milano salami,
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Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W.,
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Kondjoyan, Viallon, et al., 1997
Kondjoyan, N.; Viallon, C.; Berdagué, J.L.; Daridan, D.; Simon, M.-N.; Legault, C.,
Analyse comparative de la fraction volatile de jambons secs de porcs Gascon et Large-White x Landrace Français,
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King, Matthews, et al., 1995
King, M.-F.; Matthews, M.A.; Rule, D.C.; Field, R.A.,
Effect of beef packaging method on volatile compounds developed by oven roasting or microwave cooking,
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King, Hamilton, et al., 1993
King, M.-F.; Hamilton, B.L.; Matthews, M.A.; Rule, D.C.; Field, R.A.,
Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction,
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Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F.,
Volatile components of Rooibos tea (Aspalathus linearis),
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. [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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