2-Penten-1-ol, (Z)-
- Formula: C5H10O
- Molecular weight: 86.1323
- IUPAC Standard InChIKey: BTSIZIIPFNVMHF-ARJAWSKDSA-N
- CAS Registry Number: 1576-95-0
- 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: cis-2-Penten-1-ol; 2-(Z)-pentenol; cis-2-Pentenol; cis-Pent-2-en-1-ol; Pent-2(Z)-enol; (Z)-2-Penten-1-ol; (Z)-2-Pentenol; (Z)-Pent-2-en-1-ol; (Z)-Pent-2-enol; (2Z)-2-Penten-1-ol; cis-pent-2-ene-1-ol
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- Other data available:
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Van Den Dool and Kratz 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 | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | Mega 5MS | DB-1 | CP-Sil 8CB-MS | HP-5MS |
Column length (m) | 60. | 60. | 25. | 0. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.2 | 0.25 | 0.25 |
Phase thickness (μm) | 1. | 0.25 | 0.33 | 0.25 | 0.25 |
Tstart (C) | 40. | 60. | 50. | 40. | 60. |
Tend (C) | 260. | 240. | 300. | 280. | 250. |
Heat rate (K/min) | 4. | 3. | 4. | 4. | 4. |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | 10. | 5. | 20. | ||
I | 768. | 750. | 743. | 769. | 769. |
Reference | Methven L., Tsoukka M., et al., 2007 | Condurso, Verzera, et al., 2006 | Osorio, Alarcon, et al., 2006 | Elmore, Cooper, et al., 2005 | Pino, Mesa, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | SPB-5 | HP-1 | HP-1 | CP Sil 8 CB |
Column length (m) | 60. | 30. | 50. | 50. | 60. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.2 | 0.2 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.33 | 0.33 | 0.25 |
Tstart (C) | 40. | 60. | 60. | 60. | 40. |
Tend (C) | 200. | 250. | 250. | 250. | 280. |
Heat rate (K/min) | 2. | 4. | 2. | 2. | 4. |
Initial hold (min) | 2. | 5. | 5. | 2. | |
Final hold (min) | 20. | 20. | 20. | 20. | |
I | 746. | 767. | 751. | 740. | 769. |
Reference | Seo and Baek, 2005 | Pino, Marbot, et al., 2004 | Cavalli, Fernandez, et al., 2003 | Cavalli, Fernandez, et al., 2003 | Elmore, Campo, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SPB-5 | CP Sil 5 CB | CP Sil 5 CB | DB-1 | DB-1 |
Column length (m) | 30. | 30. | 50. | 25. | 25. |
Carrier gas | He | H2 | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.2 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.4 | 0.11 | 0.11 |
Tstart (C) | 60. | 60. | 60. | 50. | 50. |
Tend (C) | 250. | 280. | 280. | 250. | 250. |
Heat rate (K/min) | 4. | 2. | 3. | 5. | 5. |
Initial hold (min) | 2. | 10. | 10. | ||
Final hold (min) | 20. | 40. | 60. | ||
I | 767. | 736. | 734. | 760. | 760. |
Reference | Pino, Marbot, et al., 2002 | Pino, Marbot, et al., 2002, 2 | Pino, Marbot, et al., 2001 | Warthen, Lee, et al., 1997 | Warthen, Lee, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Methven L., Tsoukka M., et al., 2007
Methven L.; Tsoukka M.; Oruna-Concha M.J.; Parker J.K.; Mottram D.S.,
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar),
J. Agric. Food Chem., 2007, 55, 4, 1427-1436, https://doi.org/10.1021/jf0625611
. [all data]
Condurso, Verzera, et al., 2006
Condurso, C.; Verzera, A.; Romeo, V.; Ziino, M.; Trozzi, A.; Ragusa, S.,
The leaf volatile constituents of Isatis tinctoria by solid-phase microextraction and gas chromatography/mass spectrometry,
Planta Medica, 2006, 72, 10, 924-928, https://doi.org/10.1055/s-2006-946679
. [all data]
Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C.,
Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.),
J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c
. [all data]
Elmore, Cooper, et al., 2005
Elmore, J.S.; Cooper, S.L.; Enser, M.; Mottram, D.S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J.D.,
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb,
Meat Sci., 2005, 69, 2, 233-242, https://doi.org/10.1016/j.meatsci.2004.07.002
. [all data]
Pino, Mesa, et al., 2005
Pino, J.A.; Mesa, J.; Muñoz, Y.; Martí, M.P.; Marbot, R.,
Volatile components from mango (Mangifera indica L.) cultivars,
J. Agric. Food Chem., 2005, 53, 6, 2213-2223, https://doi.org/10.1021/jf0402633
. [all data]
Seo and Baek, 2005
Seo, W.H.; Baek, H.H.,
Identification of characteristic aroma-active compounds from water dropword (Oenanthe javanica DC.),
J. Agric. Food Chem., 2005, 53, 17, 6766-6770, https://doi.org/10.1021/jf050150z
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269
. [all data]
Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M.,
Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils,
J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n
. [all data]
Elmore, Campo, et al., 2002
Elmore, J.S.; Campo, M.M.; Enser, M.; Mottram, D.S.,
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids,
J. Agric. Food Chem., 2002, 50, 5, 1126-1132, https://doi.org/10.1021/jf0108718
. [all data]
Pino, Marbot, et al., 2002
Pino, J.; Marbot, R.; Rosado, A.,
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba,
Flavour Fragr. J., 2002, 17, 5, 401-403, https://doi.org/10.1002/ffj.1116
. [all data]
Pino, Marbot, et al., 2002, 2
Pino, J.A.; Marbot, R.; Bello, A.,
Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit,
J. Agric. Food Chem., 2002, 50, 18, 5146-5148, https://doi.org/10.1021/jf0116303
. [all data]
Pino, Marbot, et al., 2001
Pino, J.A.; Marbot, R.; Vázquez, C.,
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit,
J. Agric. Food Chem., 2001, 49, 12, 5883-5887, https://doi.org/10.1021/jf010414r
. [all data]
Warthen, Lee, et al., 1997
Warthen, J.D.; Lee, C.-J.; Jang, E.B.; Lance, D.R.; McInnis, D.O.,
Volatile, potential attractants from ripe coffee fruit for female Mediterranean fruit fly,
J. Chem. Ecol., 1997, 23, 7, 1891-1900, https://doi.org/10.1023/B:JOEC.0000006458.02342.61
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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