3-methylnonane-2,4-dione
- Formula: C10H18O2
- Molecular weight: 170.2487
- IUPAC Standard InChI:
- InChI=1S/C10H18O2/c1-4-5-6-7-10(12)8(2)9(3)11/h8H,4-7H2,1-3H3
- Download the identifier in a file.
- IUPAC Standard InChIKey: BGVBGAIWXAXBLP-UHFFFAOYSA-N
- CAS Registry Number: 113486-29-6
- 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: 2,4-Nonanedione, 3-methyl; 3-methyl-2,4-nonanedione; 3-methyl-2,4-nonandione; 3-Methyl-2,4-nonadione
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- Other data available:
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Normal alkane RI, polar column, custom temperature program
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 |
|---|---|---|---|---|
| Active phase | DB-Wax | DB-FFAP | DB-FFAP | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 30. |
| Carrier gas | He | H2 | He | |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.3 | 0.25 |
Phase thickness ( m) |
0.50 | 0.25 | 0.25 | 0.5 |
| Program | 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (40 min) | 40C(1min) => 7C/min => 180C => 10C/min => 240C (10min) | 35C (1min) => 40C/min => 60C (5min) => 4C/min => 220C | 35C => 40C/min => 50C(2min) => 6C/min => 200C |
| I | 1734. | 1711. | 1703. | 1726. |
| Reference | Ferreira, Juan, et al., 2009 | Greger and Schieberle, 2007 | Triqui and Bouchriti, 2003 | Milo and Grosch, 1993 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Ferreira, Juan, et al., 2009
Ferreira, V.; Juan, F.S.; Escudero, A.; Cullere, L.; Fernandez-Zurbano, P.; Saenz-Navajas, M.P.; Cacho, J.,
Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data,
J. Agr. Food. Chem., 2009, 57, 16, 7490-7498, https://doi.org/10.1021/jf9006483
. [all data]
Greger and Schieberle, 2007
Greger, V.; Schieberle, P.,
Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept,
J. Agric. Food Chem., 2007, 55, 13, 5221-5228, https://doi.org/10.1021/jf0705015
. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [all data]
Milo and Grosch, 1993
Milo, C.; Grosch, W.,
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material,
J. Agric. Food Chem., 1993, 41, 11, 2076-2081, https://doi.org/10.1021/jf00035a048
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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