trans-4,5-Epoxy-(E)-2-decenal
- Formula: C10H16O2
- Molecular weight: 168.2328
- IUPAC Standard InChIKey: HIOMEXREAUSUBP-IUUOVRRDSA-N
- CAS Registry Number: 134454-31-2
- 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. - Stereoisomers:
- Other names: 4,5-epoxy-(E)-2-decenal; (E)-4,5-Epoxy-(E)-2-decenal; trans-4,5-Epoxy-2(E)-decenal; (E)-2-Decenal, 4,5-epoxy; tr-4,5-Epoxy-(E)-dec-2-enal; trans-4,5-epoxy-(E)-dec-2-enal; (E)-4,5-epoxydec-2-enal; trans-4,5-epoxy-(E)-2-decanal; trans-(E)-2-Decenal, 4,5-epoxy; tr-4,5-Epoxy-(E)-2-decenal; trans-4,5-epoxy-(E)-2-decenale; 4,5-epoxy-(E)-dec-2-enal; 2-Decenal, (E)-, 4,5-(E)-epoxy-
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Normal alkane RI, non-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 | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | DB-5 | SE-54 | SE-54 |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Program | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min) | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 180C => 15C/min => 230C(10min) | 40C(1min) => 7C/min => 110C => 5C/min => 180C => 10C/min => 240C(10min) | 40C (2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C(10min) | 40C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 15C/min => 230C (10min) |
I | 1380. | 1382. | 1390. | 1380. | 1380. |
Reference | Buettner, 2007 | Buettner, 2007 | Greger and Schieberle, 2007 | Buettner and Welle, 2004 | Buettner, 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | DB-5 | DB-5 | SE-54 | SE-54 |
Column length (m) | 30. | 30. | 30. | 30. | 25. |
Carrier gas | H2 | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.3 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Program | 35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 230C (10min) | 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C | 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C | 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C | 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C |
I | 1374. | 1371. | 1385. | 1378. | 1381. |
Reference | Buettner, Mestres, et al., 2003 | Triqui and Bouchriti, 2003 | Matsui, Guth, et al., 1998 | Reiners and Grosch, 1998 | Zehentbauer and Grosch, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | DB-5 | SE-54 | DB-5 | SE-54 |
Column length (m) | 30. | 30. | 30. | ||
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | ||
Phase thickness (μm) | |||||
Program | 35C => 40C/min => 60C (1min) => 6C/min => 250C | not specified | 0C (2min) => 6C/min => 50C (2min) => 6C/min => 230 C (10min) | 35C => 40C/min => 50C(2min) => 4C/min => 240C | not specified |
I | 1378. | 1381. | 1384. | 1381. | 1384. |
Reference | Lizárraga-Guerra, Guth, et al., 1997 | Schieberle, 1996 | Guth and Grosch, 1994 | Schieberle and Grosch, 1994 | Guth and Grosch, 1993 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | SE-54 |
Column length (m) | 30. |
Carrier gas | He |
Substrate | |
Column diameter (mm) | 0.32 |
Phase thickness (μm) | |
Program | 40 0C -> (unknowm rate) 50 0C (2 min) 6 0C/min -> 200 0C |
I | 1384. |
Reference | Milo and Grosch, 1993 |
Comment | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
Buettner, 2007
Buettner, A.,
A selective and sensitive approach to characterize odour-active and volatile constituents in small-scale human milk samples,
Flavour Fragr. J., 2007, 22, 6, 465-473, https://doi.org/10.1002/ffj.1822
. [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]
Buettner and Welle, 2004
Buettner, A.; Welle, F.,
Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC-O, known as the buccal odour screening system (BOSS),
Flavour Fragr. J., 2004, 19, 6, 505-514, https://doi.org/10.1002/ffj.1473
. [all data]
Buettner, 2004
Buettner, A.,
Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS),
J. Agric. Food Chem., 2004, 52, 8, 2339-2346, https://doi.org/10.1021/jf035322b
. [all data]
Buettner, Mestres, et al., 2003
Buettner, A.; Mestres, M.; Fischer, A.; Guasch, J.; Schieberle, P.,
Evaluation of the most odour-active compounds in the peel oil of clementines ( citrus reticulata blanco cv. clementine),
Eur. Food Res. Technol., 2003, 216, 11-14. [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]
Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W.,
A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH),
Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W
. [all data]
Reiners and Grosch, 1998
Reiners, J.; Grosch, W.,
Odorants of virgin olive oils with different flavor profiles,
J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b
. [all data]
Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W.,
Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways,
J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184
. [all data]
Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G.,
Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples,
J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f
. [all data]
Schieberle, 1996
Schieberle, P.,
Odour-active compounds in moderately roasted sesame,
Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X
. [all data]
Guth and Grosch, 1994
Guth, H.; Grosch, W.,
Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies,
J. Agric. Food Chem., 1994, 42, 12, 2862-2866, https://doi.org/10.1021/jf00048a039
. [all data]
Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W.,
Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust,
Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177
. [all data]
Guth and Grosch, 1993
Guth, H.; Grosch, W.,
12-Methyltridecanal, a species-specific odorant of stewed beef,
Lebensm. Wiss. Technol., 1993, 26, 2, 171-177, https://doi.org/10.1006/fstl.1993.1035
. [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, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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