2-Undecanol
- Formula: C11H24O
- Molecular weight: 172.3077
- IUPAC Standard InChI: InChI=1S/C11H24O/c1-3-4-5-6-7-8-9-10-11(2)12/h11-12H,3-10H2,1-2H3
- IUPAC Standard InChIKey: XMUJIPOFTAHSOK-UHFFFAOYSA-N
- CAS Registry Number: 1653-30-1
- 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: sec-Undecyl Alcohol; Methyl nonyl carbinol; Undecan-2-ol; 2-Hydroxyundecane; Undecylic alcohol, sec-
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Normal alkane 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 | RTX-Wax | HP-Wax | DB-Wax | DB-Wax | DB-Wax |
| Column length (m) | 60. | 30. | 60. | 30. | 30. |
| Carrier gas | Helium | N2 | Nitrogen | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.22 | 0.25 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.50 | 0.25 | 0.25 |
| Tstart (C) | 60. | 50. | 35. | 50. | 50. |
| Tend (C) | 230. | 250. | 235. | 220. | 220. |
| Heat rate (K/min) | 2. | 5. | 2. | 4. | 4. |
| Initial hold (min) | 4. | 4. | 4. | ||
| Final hold (min) | 5. | 10. | 30. | 20. | 20. |
| I | 1723. | 1717. | 1738. | 1705. | 1717. |
| Reference | Bendiabdellah, El Amine Dib, et al., 2012 | Fredj, Marzouk, et al., 2007 | Qian and Wang, 2005 | Osorio, Duque, et al., 2002 | Osorio, Duque, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | SP-1000 |
| Column length (m) | 30. | 30. | 30. | 30. | 25. |
| Carrier gas | He | He | He | He | N2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.2 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.43 |
| Tstart (C) | 50. | 50. | 20. | 50. | 60. |
| Tend (C) | 240. | 240. | 200. | 200. | 190. |
| Heat rate (K/min) | 4. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 3. | 3. | 4. | 4. | |
| Final hold (min) | 10. | 10. | 10. | 10. | 30. |
| I | 1712. | 1716. | 1704. | 1712. | 1718. |
| Reference | Parada, Duque, et al., 2000 | Parada, Duque, et al., 2000 | Morales, Albarracín, et al., 1996 | Morales, Albarracín, et al., 1996 | De Llano D.G., Ramos M., et al., 1990 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Bendiabdellah, El Amine Dib, et al., 2012
Bendiabdellah, A.; El Amine Dib, M.; Djabou, N.; Allali, H.; Tabti, B.; Costa, J.; Myseli, A.,
Biological activities and volatile cinstituents of Daucus muricatus L. from Algeria,
Chem. Centr. J., 2012, 6, 48, 1-22. [all data]
Fredj, Marzouk, et al., 2007
Fredj, M.B.H.; Marzouk, B.; Chraief, I.; Boukef, K.; Marzouk, Z.,
Analysis of Tunisian Ruta graveolens L. oils from Jemmel,
Journal of Food, Agriculture Environment, 2007, 5, 1, 52-55. [all data]
Qian and Wang, 2005
Qian, M.C.; Wang, Y.,
Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries,
J. Food. Sci., 2005, 70, 1, c13-c20, https://doi.org/10.1111/j.1365-2621.2005.tb09013.x
. [all data]
Osorio, Duque, et al., 2002
Osorio, C.; Duque, C.; Suarez, M.; Salamanca, L.E.; Uruena, F.,
Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp,
J. Sep. Sci., 2002, 25, 3, 147-154, https://doi.org/10.1002/1615-9314(20020201)25:3<147::AID-JSSC147>3.0.CO;2-G
. [all data]
Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y.,
Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera),
J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232
. [all data]
Morales, Albarracín, et al., 1996
Morales, A.L.; Albarracín, D.; Rodríguez, J.; Duque, C.; Riaño, L.E.; Espitia, J.,
Volatile constituents from Andes berry (Rubus glaucus Benth),
J. Hi. Res. Chromatogr., 1996, 19, 10, 585-587, https://doi.org/10.1002/jhrc.1240191011
. [all data]
De Llano D.G., Ramos M., et al., 1990
De Llano D.G.; Ramos M.; Polo C.; Sanz J.; Martinez-Castro I.,
Evolution of the volatile components of an artisanal blue cheese during ripening,
J. Dairy Sci., 1990, 73, 7, 1676-1683, https://doi.org/10.3168/jds.S0022-0302(90)78842-X
. [all data]
Notes
Go To: Top, Normal alkane 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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