2-Octanol
- Formula: C8H18O
- Molecular weight: 130.2279
- IUPAC Standard InChIKey: SJWFXCIHNDVPSH-UHFFFAOYSA-N
- CAS Registry Number: 123-96-6
- 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. - Species with the same structure:
- Stereoisomers:
- Other names: β-Octyl alcohol; n-Octan-2-ol; sec-Caprylic alcohol; sec-Octyl alcohol; Capryl alcohol; Hexylmethylcarbinol; Methylhexylcarbinol; 1-Methyl-1-heptanol; 1-Methylheptyl alcohol; 2-Octyl alcohol; Octanol-2; 2-Hydroxyoctane; s-Octyl alcohol; Octan-2-ol; 2-Octanol, (.+/-.)-; 1-Methylheptanol; 2-Hydroxy-n-octane; NSC 14759; methylheptanol
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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 | LM-120 | Supelcowax-10 | ZB-Wax | DB-Wax | Carbowax 20M |
Column length (m) | 50. | 30. | 30. | 60. | 50. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.2 |
Phase thickness (μm) | 0.5 | 0.25 | 0.15 | 0.32 | 0.2 |
Tstart (C) | 50. | 60. | 35. | 40. | 30. |
Tend (C) | 240. | 240. | 220. | 290. | 170. |
Heat rate (K/min) | 3. | 3. | 5. | 4. | 4. |
Initial hold (min) | 5. | 5. | 2. | 2. | |
Final hold (min) | 30. | 10. | 10. | 5. | 20. |
I | 1430. | 1420. | 1416. | 1398. | 1394. |
Reference | Pinto, Guedes, et al., 2006 | Riu-Aumatell, Lopez-Tamames, et al., 2005 | Ledauphin, Saint-Clair, et al., 2004 | Bartley and Jacobs, 2000 | Píry, Príbela, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-Wax | Supelcowax-10 | Supelcowax-10 |
Column length (m) | 30. | 60. | 60. |
Carrier gas | He | ||
Substrate | |||
Column diameter (mm) | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. |
Tend (C) | 220. | 175. | 175. |
Heat rate (K/min) | 5. | 2. | 2. |
Initial hold (min) | 3. | 5. | 5. |
Final hold (min) | 20. | 20. | |
I | 1412. | 1421. | 1421. |
Reference | Frohlich and Schreier, 1990 | Tanchotikul and Hsieh, 1989 | Tanchotikul and Hsieh, 1989 |
Comment | MSDC-RI | 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.
Pinto, Guedes, et al., 2006
Pinto, A.B.; Guedes, C.M.; Moreira, R.F.A.; de Maria, C.A.B.,
Volatile constituents from headspace and aqueous solution of genipap (Genipa americana) fruit isolated by the solid-phase extraction method,
Flavour Fragr. J., 2006, 21, 3, 488-491, https://doi.org/10.1002/ffj.1623
. [all data]
Riu-Aumatell, Lopez-Tamames, et al., 2005
Riu-Aumatell, M.; Lopez-Tamames, E.; Buxaderas, S.,
Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments,
J. Agric. Food Chem., 2005, 53, 20, 7837-7843, https://doi.org/10.1021/jf051397z
. [all data]
Ledauphin, Saint-Clair, et al., 2004
Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D.,
Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry,
J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y
. [all data]
Bartley and Jacobs, 2000
Bartley, J.P.; Jacobs, A.L.,
Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale),
J. Sci. Food Agric., 2000, 80, 2, 209-215, https://doi.org/10.1002/(SICI)1097-0010(20000115)80:2<209::AID-JSFA516>3.0.CO;2-8
. [all data]
Píry, Príbela, et al., 1995
Píry, J.; Príbela, A.; Durcanská, J.; Farkas, P.,
Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods,
Food Chem., 1995, 54, 1, 73-77, https://doi.org/10.1016/0308-8146(95)92665-7
. [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]
Tanchotikul and Hsieh, 1989
Tanchotikul, U.; Hsieh, T.C.-Y.,
Volatile Flavor Components in Crayfish Waste,
J. Food Sci., 1989, 54, 6, 1515-1520, https://doi.org/10.1111/j.1365-2621.1989.tb05149.x
. [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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