Benzaldehyde, 4-methoxy-
- Formula: C8H8O2
- Molecular weight: 136.1479
- IUPAC Standard InChIKey: ZRSNZINYAWTAHE-UHFFFAOYSA-N
- CAS Registry Number: 123-11-5
- 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: p-Anisaldehyde; p-Anisic aldehyde; p-Formylanisole; p-Methoxybenzaldehyde; Anisaldehyde; Aubepine; Crategine; Obepin; 4-Anisaldehyde; 4-Methoxybenzaldehyde; Anisic aldehyde; Anisaldehyde (para); para-Anisaldehyde; NSC 5590; Anisal; Methoxybenzaldehyde
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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 | ZB-Wax | DB-FFAP | DB-FFAP | HP-Innowax | Supelcowax-10 |
Column length (m) | 30. | 30. | 15. | 30. | 60. |
Carrier gas | He | He | N2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.15 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 40. | 30. | 60. | 35. |
Tend (C) | 220. | 230. | 225. | 220. | 195. |
Heat rate (K/min) | 5. | 6. | 10. | 5. | 2. |
Initial hold (min) | 5. | 1. | 2. | 5. | |
Final hold (min) | 10. | 20. | 90. | ||
I | 1998. | 2038. | 2009. | 2055. | 2032. |
Reference | Ledauphin, Basset, et al., 2006 | Zeller and Rychlik, 2006 | Zhou, Wintersteen, et al., 2002 | Adamiec, Cejpek, et al., 2001 | Chung, Yung, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | Carbowax 20M | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 25. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.3 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 50. | 50. | 40. | 40. |
Tend (C) | 195. | 200. | 230. | 160. | 220. |
Heat rate (K/min) | 2. | 3. | 3. | 2. | 5. |
Initial hold (min) | 1. | 3. | 3. | ||
Final hold (min) | 90. | 20. | 15. | ||
I | 2035. | 2023. | 2016. | 2027. | 1980. |
Reference | Chung, 2000 | Bicchi, Fresia, et al., 1997 | Shimoda, Wu, et al., 1996 | Stashenko, Martinez, et al., 1995 | Frohlich and Schreier, 1990 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. |
Carrier gas | ||
Substrate | ||
Column diameter (mm) | 0.25 | 0.25 |
Phase thickness (μm) | ||
Tstart (C) | 50. | 50. |
Tend (C) | 240. | 240. |
Heat rate (K/min) | 2. | 2. |
Initial hold (min) | ||
Final hold (min) | ||
I | 2006.8 | 2007.3 |
Reference | Chang, Sheng, et al., 1989 | Chang, Sheng, et al., 1989 |
Comment | 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.
Ledauphin, Basset, et al., 2006
Ledauphin, J.; Basset, B.; Cohen, S.; Payot, T.; Barillier, D.,
Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds,
J. Food Comp. Anal., 2006, 19, 1, 28-40, https://doi.org/10.1016/j.jfca.2005.03.001
. [all data]
Zeller and Rychlik, 2006
Zeller, A.; Rychlik, M.,
Character impact odorants of fennel fruits and fennel tea,
J. Agric. Food Chem., 2006, 54, 10, 3686-3692, https://doi.org/10.1021/jf052944j
. [all data]
Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R.,
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey,
J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g
. [all data]
Adamiec, Cejpek, et al., 2001
Adamiec, J.; Cejpek, K.; Rossner, J.; Velisek, J.,
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine,
Czech. J. Food. Sci., 2001, 19, 1, 13-18. [all data]
Chung, Yung, et al., 2001
Chung, H.Y.; Yung, I.K.S.; Kim, J.-S.,
Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods,
J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a
. [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]
Bicchi, Fresia, et al., 1997
Bicchi, C.; Fresia, M.; Rubiolo, P.; Monti, D.; Franz, C.; Goehler, I.,
Constituents of Tagetes lucida Cav. ssp. lucida essential oil,
Flavour Fragr. J., 1997, 12, 1, 47-52, https://doi.org/10.1002/(SICI)1099-1026(199701)12:1<47::AID-FFJ610>3.0.CO;2-7
. [all data]
Shimoda, Wu, et al., 1996
Shimoda, M.; Wu, Y.; Osajima, Y.,
Aroma compounds from aqueous solution of Haze (Rhus succedanea) honey determined by adsorptive column chromatography,
J. Agric. Food Chem., 1996, 44, 12, 3913-3918, https://doi.org/10.1021/jf9601168
. [all data]
Stashenko, Martinez, et al., 1995
Stashenko, E.E.; Martinez, C.R.; Martinez, J.R.; Shibamoto, T.,
Catalytic transformation of anise (Pimpinella anisum L.) oil over zeolite Y,
J. Hi. Res. Chromatogr., 1995, 18, 8, 501-503, https://doi.org/10.1002/jhrc.1240180810
. [all data]
Frohlich and Schreier, 1990
Frohlich, O.; Schreier, P.,
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit,
J. Food Sci., 1990, 55, 1, 176-180, https://doi.org/10.1111/j.1365-2621.1990.tb06046.x
. [all data]
Chang, Sheng, et al., 1989
Chang, L.P.; Sheng, L.S.; Yang, M.Z.; An, D.K.,
Retention index of essential oil in temperature-programmed capillary column gas chromatography,
Acta Pharm. Sin., 1989, 24, 11, 847-852. [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
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