1-Octanol
- Formula: C8H18O
- Molecular weight: 130.2279
- IUPAC Standard InChIKey: KBPLFHHGFOOTCA-UHFFFAOYSA-N
- CAS Registry Number: 111-87-5
- 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: Octyl alcohol; n-Octan-1-ol; n-Octanol; n-Octyl alcohol; Alfol 8; Caprylic alcohol; Heptyl carbinol; Octanol; Octilin; Sipol L8; Alcohol C-8; n-Heptyl carbinol; Octan-1-ol; Prim-n-octyl alcohol; Octanol-(1); Dytol M-83; Lorol 20; Octyl alcohol, normal-primary; Primary octyl alcohol; Epal 8; 1-Hydroxyoctane; Emery 3322; Emery 3324; Lorol C 8-98; 1-Octyl alcohol; NSC 9823
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Kovats' 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-1 | CP Sil 8 CB | CP Sil 8 CB | HP-5MS | SE-52 |
Column length (m) | 25. | 30. | 30. | 30. | 25. |
Carrier gas | He | H2 | H2 | He | N2 |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.15 | |
Tstart (C) | 60. | 50. | 50. | 50. | 45. |
Tend (C) | 220. | 220. | 220. | 250. | 200. |
Heat rate (K/min) | 3. | 3. | 3. | 3. | 3. |
Initial hold (min) | 3. | 2. | 2. | 10. | 2. |
Final hold (min) | 5. | 10. | |||
I | 1073. | 1059. | 1059. | 1068. | 1071. |
Reference | Mevy, Bessiere, et al., 2006 | Tayoub, Schwob, et al., 2006 | Tayoub, Schwob, et al., 2006, 2 | Asuming, Beauchamp, et al., 2005 | Cakir, 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-30 | DB-1 | DB-1 | DB-5 | DB-5 |
Column length (m) | 25. | 60. | 60. | 30. | 30. |
Carrier gas | N2 | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.2 | 0.25 | 0.25 | 0.13 | 0.13 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 60. | 30. | 30. | 30. | 30. |
Tend (C) | 180. | 220. | 220. | 280. | 280. |
Heat rate (K/min) | 3. | 2. | 2. | 10. | 10. |
Initial hold (min) | 10. | 4. | 4. | 2. | 2. |
Final hold (min) | 1. | 3. | 3. | ||
I | 1062. | 1053. | 1060. | 1078. | 1078. |
Reference | Jantan, Ahmad, et al., 1996 | Takeoka, Perrino, et al., 1996 | Takeoka, Perrino, et al., 1996 | Ramarathnam, Rubin, et al., 1993 | Ramarathnam, Rubin, et al., 1993, 2 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | BP-1 |
Column length (m) | 60. | 60. | 60. | 60. | 50. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.23 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 30. | 30. | 30. | 30. | 30. |
Tend (C) | 210. | 210. | 210. | 210. | 200. |
Heat rate (K/min) | 2. | 2. | 2. | 2. | 2. |
Initial hold (min) | 4. | 4. | 4. | 4. | 2. |
Final hold (min) | |||||
I | 1060. | 1053. | 1060. | 1059. | 1061. |
Reference | Takeoka, Buttery, et al., 1992 | Takeoka, Buttery, et al., 1992 | Takeoka, Buttery, et al., 1992 | Takeoka, Buttery, et al., 1992 | Bartley and Schwede, 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | OV-101 | OV-101 | OV-101 | SE-30 | SE-30 |
Column length (m) | 25. | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.31 | 0.23 | 0.23 | 0.5 | 0.5 |
Phase thickness (μm) | |||||
Tstart (C) | 60. | 80. | 80. | 40. | 40. |
Tend (C) | 200. | 200. | 200. | 170. | 170. |
Heat rate (K/min) | 2. | 2. | 2. | 3. | 3. |
Initial hold (min) | 3. | 3. | |||
Final hold (min) | |||||
I | 1063. | 1061. | 1062. | 1067. | 1070. |
Reference | Morales and Duque, 1987 | Ohnishi and Shibamoto, 1984 | Ohnishi and Shibamoto, 1984 | Greenberg, 1981 | Greenberg, 1981 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-30 | SE-30 | OV-101 | OV-101 | OV-101 |
Column length (m) | 50. | 50. | 70. | 70. | 70. |
Carrier gas | He | He | N2 | N2 | N2 |
Substrate | |||||
Column diameter (mm) | 0.5 | 0.5 | 0.28 | 0.28 | 0.28 |
Phase thickness (μm) | |||||
Tstart (C) | 70. | 70. | 80. | 80. | 80. |
Tend (C) | 170. | 170. | 200. | 200. | 200. |
Heat rate (K/min) | 5. | 5. | 2. | 2. | 2. |
Initial hold (min) | 2. | 2. | |||
Final hold (min) | 5. | 5. | |||
I | 1061. | 1063. | 1055. | 1060. | 1065. |
Reference | Greenberg, 1981, 2 | Greenberg, 1981, 2 | Yamaguchi and Shibamoto, 1981 | Yamaguchi and Shibamoto, 1981 | Yamaguchi and Shibamoto, 1979 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | OV-101 |
Column length (m) | 70. |
Carrier gas | N2 |
Substrate | |
Column diameter (mm) | 0.28 |
Phase thickness (μm) | |
Tstart (C) | 80. |
Tend (C) | 200. |
Heat rate (K/min) | 2. |
Initial hold (min) | |
Final hold (min) | |
I | 1061. |
Reference | Yamaguchi and Shibamoto, 1979 |
Comment | MSDC-RI |
References
Go To: Top, Kovats' 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.
Mevy, Bessiere, et al., 2006
Mevy, J.P.; Bessiere, J.M.; Rabier, J.; Dherbomez, M.; Ruzzier, M.; Millogo, J.; Viano, J.,
Composition and antimicrobial activities of the essential oil of Triumfetta rhomboidea Jacq.,
Flavour Fragr. J., 2006, 21, 1, 80-83, https://doi.org/10.1002/ffj.1511
. [all data]
Tayoub, Schwob, et al., 2006
Tayoub, G.; Schwob, I.; Bessiere, J.-M.; Masotti, V.; Rabier, J.; Ruzzier, M.; Viano, J.,
Composition of volatile oils of Styrax (Styrax officinalis L.) leaves at different phenological stages,
Biochem. Syst. Ecol., 2006, 34, 9, 705-709, https://doi.org/10.1016/j.bse.2006.05.008
. [all data]
Tayoub, Schwob, et al., 2006, 2
Tayoub, G.; Schwob, I.; Bessière, J.-M.; Rabier, J.; Masotti, V.; J.; M.; Girard, G.; Viano, J.,
Essential oil composition of leaf, flower and stem of Styrax (Styrax officinalis L.) from south-eastern France,
Flavour Fragr. J., 2006, 21, 5, 809-812, https://doi.org/10.1002/ffj.1731
. [all data]
Asuming, Beauchamp, et al., 2005
Asuming, W.A.; Beauchamp, P.S.; Descalzo, J.T.; Dev, B.C.; Dev, V.; Frost, S.; Ma, C.W.,
Essential oil composition of four Lomatium Raf. species and their chemotaxonomy,
Biochem. Syst. Ecol., 2005, 33, 1, 17-26, https://doi.org/10.1016/j.bse.2004.06.005
. [all data]
Cakir, 2004
Cakir, A.,
Essential oil and fatty acid composition of the fruits of Hippophae rhamnoides L. (Sea Buckthorn) and Myrtus communis L. from Turkey,
Biochem. Syst. Ecol., 2004, 32, 9, 809-816, https://doi.org/10.1016/j.bse.2003.11.010
. [all data]
Jantan, Ahmad, et al., 1996
Jantan, I.; Ahmad, A.S.; Ahmad, A.R.; Ali, N.A.M.; Ayop, N.,
Chemical composition of some citrus oils from Malaysia,
J. Essent. Oil Res., 1996, 8, 6, 627-632, https://doi.org/10.1080/10412905.1996.9701030
. [all data]
Takeoka, Perrino, et al., 1996
Takeoka, G.; Perrino, C., Jr.; Buttery, R.,
Volatile constituents of used frying oils,
J. Agric. Food Chem., 1996, 44, 3, 654-660, https://doi.org/10.1021/jf950430m
. [all data]
Ramarathnam, Rubin, et al., 1993
Ramarathnam, N.; Rubin, L.J.; Diosady, L.L.,
Studies on meat flavor. 3. A novel method for trapping volatile components from uncured and cured pork,
J. Agric. Food Chem., 1993, 41, 6, 933-938, https://doi.org/10.1021/jf00030a019
. [all data]
Ramarathnam, Rubin, et al., 1993, 2
Ramarathnam, N.; Rubin, L.J.; Diosady, L.L.,
Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken,
J. Agric. Food Chem., 1993, 41, 6, 939-945, https://doi.org/10.1021/jf00030a020
. [all data]
Takeoka, Buttery, et al., 1992
Takeoka, G.R.; Buttery, R.G.; Flath, R.A.,
Volatile constituents of Asian pear (Pyrus serotina),
J. Agric. Food Chem., 1992, 40, 10, 1925-1929, https://doi.org/10.1021/jf00022a040
. [all data]
Bartley and Schwede, 1989
Bartley, J.P.; Schwede, A.M.,
Production of volatile componds in ripening kiwi fruit (Actinidia chinensis),
J. Agric. Food Chem., 1989, 37, 4, 1023-1025, https://doi.org/10.1021/jf00088a046
. [all data]
Morales and Duque, 1987
Morales, A.L.; Duque, C.,
Aroma constituents of the fruit of the moutain papaya (Carica pubescens) from Colombia,
J. Agric. Food Chem., 1987, 35, 4, 538-540, https://doi.org/10.1021/jf00076a024
. [all data]
Ohnishi and Shibamoto, 1984
Ohnishi, S.; Shibamoto, T.,
Volatile compounds from heated beef fat and beef fat with glycine,
J. Agric. Food Chem., 1984, 32, 5, 987-992, https://doi.org/10.1021/jf00125a008
. [all data]
Greenberg, 1981
Greenberg, M.J.,
Characterization of meat and bone meal flavor volatiles,
J. Agric. Food Chem., 1981, 29, 6, 1276-1280, https://doi.org/10.1021/jf00108a043
. [all data]
Greenberg, 1981, 2
Greenberg, M.J.,
Characterization of poultry byproduct meal flavor volatiles,
J. Agric. Food Chem., 1981, 29, 4, 831-834, https://doi.org/10.1021/jf00106a038
. [all data]
Yamaguchi and Shibamoto, 1981
Yamaguchi, K.; Shibamoto, T.,
Volatile constituents of green tea, Gyokuro (Camellia sinensis L. var Yabukita),
J. Agric. Food Chem., 1981, 29, 2, 366-370, https://doi.org/10.1021/jf00104a035
. [all data]
Yamaguchi and Shibamoto, 1979
Yamaguchi, K.; Shibamoto, T.,
Volatile constituents of Castanopsis flower,
J. Agric. Food Chem., 1979, 27, 4, 847-850, https://doi.org/10.1021/jf60224a025
. [all data]
Notes
Go To: Top, Kovats' 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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