Ethanone, 1-(2-pyridinyl)-
- Formula: C7H7NO
- Molecular weight: 121.1366
- IUPAC Standard InChI: InChI=1S/C7H7NO/c1-6(9)7-4-2-3-5-8-7/h2-5H,1H3
- IUPAC Standard InChIKey: AJKVQEKCUACUMD-UHFFFAOYSA-N
- CAS Registry Number: 1122-62-9
- 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: Ketone, methyl 2-pyridyl; Methyl 2-pyridyl ketone; 2-Acetylpyridine; 2-Pyridyl methyl ketone; 2-Acetopyridine; Acetyl pyridine; 1-(2-pyridinyl)ethanone; 2-AcetyIpyridine
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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 |
|---|---|---|---|---|
| Active phase | BPX-5 | DB-1 | HP-1 | DB-1 |
| Column length (m) | 50. | 60. | 50. | 50. |
| Carrier gas | He | He | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 1. | 1.05 | 1.05 |
| Tstart (C) | 60. | 40. | 40. | 40. |
| Tend (C) | 250. | 220. | 260. | 260. |
| Heat rate (K/min) | 4. | 2. | 2. | 2. |
| Initial hold (min) | 5. | 5. | ||
| Final hold (min) | 10. | 10. | 40. | |
| I | 1057. | 1001. | 1026. | 1026. |
| Reference | Ames, Guy, et al., 2001 | Kim, 2001 | Oh, Hartman, et al., 1992 | Izzo and Ho, 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | 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.
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems,
J. Agric. Food Chem., 2001, 49, 9, 4315-4323, https://doi.org/10.1021/jf010198m
. [all data]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Oh, Hartman, et al., 1992
Oh, Y.-C.; Hartman, T.G.; Ho, C.-T.,
Volatile compounds generated from the Maillard reaction of pro-gly, gly-pro, and a mixture of glycine and proline with glucose,
J. Agric. Food Chem., 1992, 40, 10, 1878-1880, https://doi.org/10.1021/jf00022a030
. [all data]
Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T.,
Isolation and identification of the volatile components of an extruded autolyzed yeast extract,
J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029
. [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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