1-Penten-3-one
- Formula: C5H8O
- Molecular weight: 84.1164
- IUPAC Standard InChIKey: JLIDVCMBCGBIEY-UHFFFAOYSA-N
- CAS Registry Number: 1629-58-9
- 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: Ethyl vinyl ketone; C2H5COCH=CH2; Vinyl ethyl ketone; Ketone, ethyl vinyl; 1-Pentene-3-one; Pent-1-en-3-one; 1-penten-3-one (ethyl vinyl ketone); penten-3-one
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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 | HP-Innowax | FFAP | Supelcowax-10 | AT-Wax | Supelcowax-10 |
Column length (m) | 60. | 30. | 60. | 60. | 60. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 35. | 40. | 65. | 35. |
Tend (C) | 250. | 225. | 280. | 250. | 195. |
Heat rate (K/min) | 4. | 10. | 4. | 2. | 2. |
Initial hold (min) | 2. | 5. | 2. | 10. | 5. |
Final hold (min) | 10. | 25. | 60. | 90. | |
I | 1020. | 1060. | 1024. | 1000. | 1024. |
Reference | Hashizume M., Gordon M.H., et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Elmore, Nisyrios, et al., 2005 | Pino, Almora, et al., 2003 | Chung, Yung, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | DB-Wax | DB-Wax | DB-Wax | Supelcowax-10 |
Column length (m) | 60. | 60. | 60. | 60. | 60. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 30. | 50. | 50. | 40. |
Tend (C) | 195. | 160. | 230. | 230. | 175. |
Heat rate (K/min) | 2. | 3. | 2. | 2. | 2. |
Initial hold (min) | 5. | 5. | |||
Final hold (min) | 90. | 5. | 20. | ||
I | 1024. | 1056. | 1019. | 1019. | 1025. |
Reference | Chung, Yung, et al., 2001 | Beauchene, Grua-Priol, et al., 2000 | Shimoda, Shigematsu, et al., 1995 | Shimoda, Shigematsu, et al., 1995, 2 | Tanchotikul and Hsieh, 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | Supelcowax-10 |
Column length (m) | 60. |
Carrier gas | |
Substrate | |
Column diameter (mm) | 0.25 |
Phase thickness (μm) | 0.25 |
Tstart (C) | 40. |
Tend (C) | 175. |
Heat rate (K/min) | 2. |
Initial hold (min) | 5. |
Final hold (min) | 20. |
I | 1025. |
Reference | Tanchotikul and Hsieh, 1989 |
Comment | 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.
Hashizume M., Gordon M.H., et al., 2007
Hashizume M.; Gordon M.H.; Mottram D.S.,
Light-induced off-flavor development in cloudy apple juice,
J. Agric. Food Chem., 2007, 55, 22, 9177-9182, https://doi.org/10.1021/jf0715727
. [all data]
Lozano P.R., Drake M., et al., 2007
Lozano P.R.; Drake M.; Benitez D.; Cadwallader K.R.,
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk,
J. Agric. Food Chem., 2007, 55, 8, 3018-3026, https://doi.org/10.1021/jf0631225
. [all data]
Elmore, Nisyrios, et al., 2005
Elmore, J.S.; Nisyrios, I.; Mottram, D.S.,
Analysis of the headspace aroma compounds of walnuts (Juglans regia L.),
Flavour Fragr. J., 2005, 20, 5, 501-506, https://doi.org/10.1002/ffj.1477
. [all data]
Pino, Almora, et al., 2003
Pino, J.; Almora, K.; Marbot, R.,
Volatile components of papaya (Carica papaya L., maradol variety) fruit,
Flavour Fragr. J., 2003, 18, 6, 492-496, https://doi.org/10.1002/ffj.1248
. [all data]
Chung, Yung, et al., 2002
Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S.,
Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry,
Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7
. [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]
Beauchene, Grua-Priol, et al., 2000
Beauchene, D.; Grua-Priol, J.; Lamer, T.; Demaimay, M.; Quemeneur, F.,
Concentration by pervaporation of aroma compounds from Fucus serratus,
J. Sci. Food Agric., 2000, 75, 451-458. [all data]
Shimoda, Shigematsu, et al., 1995
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y.,
Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion,
J. Agric. Food Chem., 1995, 43, 6, 1616-1620, https://doi.org/10.1021/jf00054a037
. [all data]
Shimoda, Shigematsu, et al., 1995, 2
Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y.,
Comparison of volatile compounds among different grades of green tea and their relations to odor attributes,
J. Agric. Food Chem., 1995, 43, 6, 1621-1625, https://doi.org/10.1021/jf00054a038
. [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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