2(3H)-Furanone, dihydro-5-methyl-
- Formula: C5H8O2
- Molecular weight: 100.1158
- IUPAC Standard InChIKey: GAEKPEKOJKCEMS-UHFFFAOYSA-N
- CAS Registry Number: 108-29-2
- 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. - Species with the same structure:
- Other names: γ-Methyl-γ-butyrolactone; γ-Pentalactone; γ-Valerolactone; Pentanoic acid, 4-hydroxy-, γ-lactone; 4-Hydroxypentanoic acid lactone; 4-Hydroxyvaleric acid lactone; 4-Methyl-γ-butyrolactone; 4-Pentanolide; 4-Valerolactone; γ-Pentanolactone; γ-Valerolakton; Dihydro-5-methyl-2(3H)-furanone; Valeric acid, 4-hydroxy-, gamma-lactone; gamma-Valerolactone; 5-Methyldihydrofuran-2(3H)-one; 5-methyltetrahydrofuran-2-one; Dihydro-5-methyl-2-furanone; (.+/-.)-γ-Valerolactone; (.+/-.)-4-Methylbutyrolactone; 5-Methyltetrahydro-2-furanone; NSC 33700; Valeric acid, 4-hydroxy-, γ-lactone; 5-Methyldihydro-2(3H)-furanone; Pentan-4-olide; 5-Methyloxolan-2-one; Valerolactone
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
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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
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | CP Sil 8 CB | BPX-5 | HP-5 | DB-5 |
Column length (m) | 60. | 50. | 25. | 25. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.2 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 1. | 1. | |
Tstart (C) | 40. | 60. | 50. | 40. | 50. |
Tend (C) | 230. | 220. | 300. | 280. | 200. |
Heat rate (K/min) | 3. | 4. | 5. | 5. | 2.5 |
Initial hold (min) | 2. | 5. | 5. | ||
Final hold (min) | 10. | 30. | 5. | ||
I | 954. | 940. | 978. | 965. | 950. |
Reference | Engel and Ratel, 2007 | Mahadevan and Farmer, 2006 | Dickschat J.S., Wagner-Dobler I., et al., 2005 | Solina, Baumgartner, et al., 2005 | Dallüge, van Stee, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | DB-1 |
Column length (m) | 50. |
Carrier gas | He |
Substrate | |
Column diameter (mm) | 0.32 |
Phase thickness (μm) | 1.05 |
Tstart (C) | 40. |
Tend (C) | 260. |
Heat rate (K/min) | 2. |
Initial hold (min) | |
Final hold (min) | 40. |
I | 914. |
Reference | Wu, Kuo, et al., 1991 |
Comment | 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.
Engel and Ratel, 2007
Engel, E.; Ratel, J.,
Correction of the data generated by mass spectrometry analyses of biological tissues: Application to food authentication,
J. Chromatogr. A, 2007, 1154, 1-2, 331-341, https://doi.org/10.1016/j.chroma.2007.02.012
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [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]
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Dallüge, van Stee, et al., 2002
Dallüge, J.; van Stee, L.L.P.; Xu, X.; Williams, J.; Beens, J.; Vreuls, R.J.J.; Brinkman, U.A.Th.,
Unravelling the composition of very complex samples by comprehensive gas chromatography coupled to time-of-flight mass spectrometry. Cigarette smoke,
J. Chromatogr. A, 2002, 974, 1-2, 169-184, https://doi.org/10.1016/S0021-9673(02)01384-5
. [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]
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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