Ethanol, 2-butoxy-
- Formula: C6H14O2
- Molecular weight: 118.1742
- IUPAC Standard InChIKey: POAOYUHQDCAZBD-UHFFFAOYSA-N
- CAS Registry Number: 111-76-2
- 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. - Other names: β-Butoxyethanol; Butyl cellosolve; Butyl glycol; Butyl oxitol; BuCs; Dowanol EB; Ethylene glycol butyl ether; Ethylene glycol monobutyl ether; Gafcol EB; Glycol butyl ether; Glycol monobutyl ether; Monobutyl glycol ether; O-Butyl ethylene glycol; Poly-Solv EB; 2-Butoxy-1-ethanol; 2-Butoxyethanol; 3-Oxa-1-heptanol; Butyl 2-hydroxyethyl ether; 2-Hydroxyethyl n-butyl ether; n-Butoxyethanol; 2-n-Butoxyethanol; Ethylene glycol mono-n-butyl ether; Butoksyetylowy alkohol; Butoxyethanol; Butyglycol; Ethylene glycol n-butyl ether; Monobutyl ether of ethylene glycol; 2-Butossi-etanolo; 2-Butoxy-aethanol; Butylcelosolv; Ektasolve EB; Glycol ether EB; Jeffersol EB; Butyl Cellu-Sol; Chimec NR; Butyl monoether glycol; Minex BDH; Butyl icinol; 2-Butoxyethan-1-ol; 2-n-Butoxy-1-ethanol; EGBE; NSC 60759; n-Butyl cellosolve; Glycol ether eb acetate; UN 2369; Ektasolve EB solvent; Ether alcohol; 2-butoxyethanol (butyl cellosolve)
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Data at other public NIST sites:
- Options:
Data at NIST subscription sites:
NIST subscription sites provide data under the NIST Standard Reference Data Program, but require an annual fee to access. The purpose of the fee is to recover costs associated with the development of data collections included in such sites. Your institution may already be a subscriber. Follow the links above to find out more about the data in these sites and their terms of usage.
Van Den Dool and Kratz RI, 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-Wax | DB-Wax | Supelcowax-10 | Stabilwax | Stabilwax |
Column length (m) | 30. | 30. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 50. | 35. | 40. | 40. |
Tend (C) | 250. | 220. | 195. | 240. | 240. |
Heat rate (K/min) | 4. | 4. | 6. | 3. | 3. |
Initial hold (min) | 5. | 4. | 5. | 5. | 5. |
Final hold (min) | 15. | 20. | 60. | 10. | 10. |
I | 1405. | 1389. | 1361. | 1393. | 1392. |
Reference | Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007 | Osorio, Alarcon, et al., 2006 | Chung, Fung, et al., 2005 | Cros S., Lignot B., et al., 2005 | Cros, Lignot, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | ZB-Wax | Carbowax | DB-Wax | Supelcowax-10 |
Column length (m) | 60. | 30. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 1. | 0.15 | 0.5 | 0.5 | 0.25 |
Tstart (C) | 45. | 35. | 50. | 67. | 35. |
Tend (C) | 250. | 220. | 250. | 235. | 195. |
Heat rate (K/min) | 5. | 1.8 | 5. | 2.7 | 2. |
Initial hold (min) | 1. | 10. | 10. | ||
Final hold (min) | 12. | 10. | 10. | 30. | 90. |
I | 1426. | 1391. | 1429.7 | 1447. | 1404. |
Reference | Malliaa, Fernandez-Garcia, et al., 2005 | Ledauphin, Saint-Clair, et al., 2004 | Censullo, Jones, et al., 2003 | Claudela, Dirningera, et al., 2002 | Chung, 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | CP-Wax 52CB | CP-Wax 52CB | Supelcowax-10 | DB-Wax |
Column length (m) | 60. | 50. | 50. | 60. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.5 | 0.25 | 0.5 | ||
Tstart (C) | 40. | 60. | 60. | 35. | 40. |
Tend (C) | 250. | 220. | 220. | 195. | 245. |
Heat rate (K/min) | 3. | 4. | 4. | 2. | 3. |
Initial hold (min) | 5. | 5. | 5. | 5. | 3. |
Final hold (min) | 10. | 30. | 30. | 90. | 20. |
I | 1413. | 1395. | 1395. | 1404. | 1379. |
Reference | le Guen, Prost, et al., 2000 | Chevance and Farmer, 1999 | Chevance and Farmer, 1999, 2 | Chung, 1999 | Ollé, Baumes, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 60. | 60. | 60. | 60. |
Carrier gas | He | |||
Substrate | ||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 50. | 40. | 40. |
Tend (C) | 230. | 230. | 175. | 175. |
Heat rate (K/min) | 2. | 2. | 2. | 2. |
Initial hold (min) | 5. | 5. | ||
Final hold (min) | 60. | 60. | 20. | 20. |
I | 1411. | 1411. | 1405. | 1410. |
Reference | Shiratsuchi, Shimoda, et al., 1994 | Shiratsuchi, Shimoda, et al., 1994, 2 | Vejaphan, Hsieh, et al., 1988 | Vejaphan, Hsieh, et al., 1988 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, 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.
Pozo-Bayon M.A., Ruiz-Rodriguez A., et al., 2007
Pozo-Bayon M.A.; Ruiz-Rodriguez A.; Pernin K.; Cayot N.,
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes,
J. Agric. Food Chem., 2007, 55, 4, 1418-1426, https://doi.org/10.1021/jf062203y
. [all data]
Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C.,
Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.),
J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c
. [all data]
Chung, Fung, et al., 2005
Chung, H.Y.; Fung, P.K.; Kim, J.-S.,
Aroma impact components in commercial plain sufu,
J. Agric. Food Chem., 2005, 53, 5, 1684-1691, https://doi.org/10.1021/jf048617d
. [all data]
Cros S., Lignot B., et al., 2005
Cros S.; Lignot B.; Bourseau P.; Jaouen P.,
Reverse osmosis for the production of aromatic concentrates from mussel cooking juices: a technical assessment,
Desalination, 2005, 180, 1-3, 263-269, https://doi.org/10.1016/j.desal.2005.01.008
. [all data]
Cros, Lignot, et al., 2005
Cros, S.; Lignot, B.; Bourseau, P.; Jaouen, P.; Prost, C.,
Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile,
J. Food Eng., 2005, 69, 4, 425-436, https://doi.org/10.1016/j.jfoodeng.2004.08.036
. [all data]
Malliaa, Fernandez-Garcia, et al., 2005
Malliaa, S.; Fernandez-Garcia, E.; Bosset, J.O.,
Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses,
Int. Dairy J., 2005, 15, 6-9, 741-758, https://doi.org/10.1016/j.idairyj.2004.11.007
. [all data]
Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D.,
Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry,
J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y
. [all data]
Censullo, Jones, et al., 2003
Censullo, A.C.; Jones, D.R.; Wills, M.T.,
Speciation of the volatile organic compounds (VOCs) in solventborne aerosol coatings by solid phase microextraction-gas chromatography,
J. Coat. Technol., 2003, 75, 936, 47-53, https://doi.org/10.1007/BF02697922
. [all data]
Claudela, Dirningera, et al., 2002
Claudela, P.; Dirningera, N.; Etievant, P.,
Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds,
J. Sep. Sci., 2002, 25, 5-6, 365-370, https://doi.org/10.1002/1615-9314(20020401)25:5/6<365::AID-JSSC365>3.0.CO;2-Y
. [all data]
Chung, 2000
Chung, H.Y.,
Volatile flavor components in red fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s
. [all data]
le Guen, Prost, et al., 2000
le Guen, S.; Prost, C.; Demaimay, M.,
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis),
J. Agric. Food Chem., 2000, 48, 4, 1307-1314, https://doi.org/10.1021/jf990745s
. [all data]
Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d
. [all data]
Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J.,
Release of volatile odor compounds from full-fat and reduced-fat frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166
. [all data]
Chung, 1999
Chung, H.Y.,
Volatile components in fermented soybean (Glycine max) curds,
J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a
. [all data]
Ollé, Baumes, et al., 1998
Ollé, D.; Baumes, R.L.; Bayonove, C.L.; Lozano, Y.F.; Sznaper, C.; Brillouet, J.-M.,
Comparison of free and glycosidically linked volatile components from polyembryonic and monoembryonic mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 1998, 46, 3, 1094-1100, https://doi.org/10.1021/jf9705781
. [all data]
Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y.,
Off-flavor compounds in spray-dried skim milk powder,
J. Agric. Food Chem., 1994, 42, 6, 1323-1327, https://doi.org/10.1021/jf00042a014
. [all data]
Shiratsuchi, Shimoda, et al., 1994, 2
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y.,
Volatile flavor compounds in spray-dried skim milk powder,
J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028
. [all data]
Vejaphan, Hsieh, et al., 1988
Vejaphan, W.; Hsieh, T.C.Y.; Williams, S.S.,
Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat,
J. Food Sci., 1988, 53, 6, 1666-1670, https://doi.org/10.1111/j.1365-2621.1988.tb07811.x
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, 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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.