2-Buten-1-ol, 3-methyl-, acetate
- Formula: C7H12O2
- Molecular weight: 128.1690
- IUPAC Standard InChI: InChI=1S/C7H12O2/c1-6(2)4-5-9-7(3)8/h4H,5H2,1-3H3
- IUPAC Standard InChIKey: XXIKYCPRDXIMQM-UHFFFAOYSA-N
- CAS Registry Number: 1191-16-8
- 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: Prenyl acetate; 3-Methyl-2-buten-1-ol, acetate; 3-Methyl-2-butenyl acetate; 3,3-Dimethylallyl acetate; Dimethylallyl acetate; γ,γ-Dimethylallyl acetate; Isopent-2-enyl acetate; 3-Methyl-2-buten-1-yl acetate; 3-Methyl-but-2-en-1-yl acetate; 3-Methyl, but-2-enyl acetate; isopentenyl acetate
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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 |
|---|---|---|---|
| Active phase | DB-1 | DB-1 | OV-101 |
| Column length (m) | 60. | 60. | 100. |
| Carrier gas | He | He | H2 |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.3 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.15 |
| Tstart (C) | 30. | 30. | 90. |
| Tend (C) | 210. | 210. | 220. |
| Heat rate (K/min) | 2. | 2. | 2. |
| Initial hold (min) | 4. | 4. | |
| Final hold (min) | |||
| I | 902. | 905. | 900. |
| Reference | Takeoka, Buttery, et al., 1992 | Takeoka, Buttery, et al., 1992 | Gaydou, Randriamiharisoa, et al., 1986 |
| Comment | MSDC-RI | MSDC-RI | 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.
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]
Gaydou, Randriamiharisoa, et al., 1986
Gaydou, E.M.; Randriamiharisoa, R.; Bianchini, J.-P.,
Composition of the essential oil of ylang-ylang (Canaga odorata Hook Fil. et Thomson forma genuina) from Madagascar,
J. Agric. Food Chem., 1986, 34, 3, 481-487, https://doi.org/10.1021/jf00069a028
. [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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